Lemon Meringue Cheesecake

Zesty Lemon Meringue Cheesecake with a Buttery Crust


  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup butter, melted
  • 3 (8-ounce) packages of cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/4 cup sour cream
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons granulated sugar


1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.

2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan.

3. In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in sour cream, lemon juice, lemon zest, vanilla extract, and flour until well combined.

4. Pour the cream cheese mixture over the crust in the pan. Bake for 45-50 minutes, or until the center is almost set.

5. In a clean mixing bowl, beat egg whites and cream of tartar on high speed until soft peaks form. Gradually add 6 tablespoons sugar, beating until stiff peaks form.

6. Spread meringue over hot cheesecake, sealing edges to crust. Bake for an additional 10-12 minutes, or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving.

Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 5 hours | Kcal: 420 kcal | Servings: 12 servings

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