Creamy Lemon Meringue Cheesecake Recipe: A Tangy, Sweet Delight
Ingredients
- 2 cups shortbread cookie crumbs
- 3 packages softened cream cheese
- 1 cup granulated white sugar
- 1 cup sour cream
- 1.5 cups lemon curd
- 1/4 cup fresh lemon juice
- 1/4 cup melted butter
- 4 large eggs + 4 egg whites
- 1 lemon, zested
- 1 tsp vanilla extract
Preparation
Indulge in the perfect blend of tangy lemon and creamy cheesecake with this Lemon Meringue Cheesecake recipe. Ideal for dessert lovers, this recipe combines a buttery shortbread crust with a rich, zesty filling and a toasted meringue topping. Follow these simple steps to create a show-stopping dessert that’s sure to impress!
- Preheat & Prep: Preheat your oven to 325°F (165°C). In a large bowl, mix shortbread cookie crumbs with melted butter. Press the mixture firmly into the bottom of a greased 9-inch springform pan.
- Cream Cheese Filling: In another bowl, beat softened cream cheese and sour cream until smooth. Add granulated sugar, lemon zest, lemon juice, and vanilla extract. Mix well. Add eggs one at a time, beating thoroughly after each addition. Pour the filling over the prepared crust.
- Bake the Cheesecake: Bake for 60 minutes or until the center is almost set. Turn off the oven, slightly crack open the door, and let the cheesecake cool inside for 1 hour. Remove and cool completely on a wire rack.
- Meringue Topping: Preheat the oven to 375°F (190°C). In a clean bowl, beat egg whites until soft peaks form. Gradually add 2 tablespoons of sugar and continue beating until stiff, glossy peaks form. Spread lemon curd over the cooled cheesecake, then top with the meringue, creating swirls or peaks.
- Final Bake & Chill: Bake for 12 minutes or until the meringue is golden brown. Chill the cheesecake in the refrigerator for at least 2 hours before serving. Enjoy this creamy, tangy masterpiece with your loved ones!
