Oh my goodness, let me tell you about the magic that is lemon meringue cheesecake! It’s like a sunny day on a plate—a perfect blend of creamy cheesecake and zesty lemon, topped with that fluffy, sweet meringue that’s just begging to be devoured. I remember the first time I made this for a family gathering; my cousins were practically fighting over the last slice! Trust me, the combination of tangy lemon and rich cream cheese just sings together. This dessert is not only a showstopper but also a fantastic way to bring everyone together. You’ll want to savor each bite and share the joy with your loved ones—it’s truly a crowd favorite!

Ingredients

(Tip: Make sure to gather everything before you start; it makes the process so much smoother!)

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 cups cream cheese, softened to room temperature
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest (fresh is best!)
• 1/4 teaspoon salt
• 3 egg whites (make sure they’re fresh!)
• 1/4 teaspoon cream of tartar
• 1/2 cup powdered sugar

And there you have it! These ingredients come together to create the most delightful lemon meringue cheesecake. Don’t skimp on the fresh lemon juice and zest—it’s what gives this dessert its bright, tangy flavor. Happy baking!

How to Prepare Lemon Meringue Cheesecake

Alright, let’s dive into making this dreamy lemon meringue cheesecake! It might seem like a lot of steps, but I promise, it’s totally worth it. Just follow along, and you’ll be rewarded with a dessert that’s sure to impress.

Prepare the Crust

First up, preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs and melted butter until everything is moistened. It should look like wet sand! Now, grab a springform pan and press that mixture firmly into the bottom. Don’t rush this part; you want a nice, even layer. I like to use the bottom of a measuring cup to really pack it down. Pop it in the oven for about 10 minutes to set while you move on to the filling!

Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until it’s super smooth. You don’t want any lumps here! Next, add the eggs one at a time, mixing well after each addition. Then, stir in the fresh lemon juice, lemon zest, and salt. It should smell incredible at this point! Pour this luscious filling over your pre-baked crust. It’s going to be delicious!

Bake the Cheesecake

Now, carefully place the cheesecake in the oven and bake for about 50 minutes. Keep an eye on it; you’ll know it’s done when the center is set but still has a slight jiggle. Once that’s achieved, turn off the oven and let it cool inside for about an hour. Then, cover it and refrigerate for at least 4 hours, or overnight if you can wait!

Prepare the Meringue

When you’re ready to add that fluffy meringue topping, grab a clean mixing bowl and beat the egg whites with the cream of tartar until soft peaks form. This is where the magic happens! Gradually add in the powdered sugar while continuing to beat until you reach stiff peaks. It should look glossy and hold its shape perfectly. Trust me, you’ll want to taste this at least once!

Broil the Meringue

Finally, spread that gorgeous meringue over the chilled cheesecake. Use a spatula to create peaks and swirls—this is what makes it so beautiful! Now, turn your broiler on and place the cheesecake under it for about 1-2 minutes. Watch it closely because it can go from perfect to burnt in a blink! You want it to be lightly browned and absolutely stunning.

Nutritional Information

Now, let’s chat about the numbers! Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so these are just typical estimates to give you a general idea.

• Serving Size: 1 slice
• Calories: 350
• Fat: 20g
• Saturated Fat: 12g
• Trans Fat: 0g
• Cholesterol: 85mg
• Sodium: 200mg
• Carbohydrates: 35g
• Fiber: 1g
• Sugar: 24g
• Protein: 5g

So there you have it! This delightful dessert is certainly a treat, and while it’s rich, it’s also packed with that zesty lemon flavor we all love. Enjoy it in moderation, and it’ll be a sweet addition to your table!

Why You’ll Love This Recipe

• It’s a delightful fusion of creamy cheesecake and zesty lemon that’s simply irresistible.
• Quick to prepare with simple ingredients—perfect for both novice and experienced bakers.
• Impressive enough to wow your guests, yet easy enough to whip up for a weeknight treat.
• The fluffy meringue topping adds a lightness that balances the richness of the cheesecake.
• It’s a crowd-pleaser; I mean, who can resist a slice of this dreamy dessert?
• Great for any occasion—whether it’s a family gathering or a potluck, it’ll steal the show!
• You can customize it with your favorite citrus flavors or toppings to make it your own.

Tips for Success

• Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This helps create a smooth, lump-free filling that bakes perfectly.
• Fresh Lemon Juice: Always use fresh lemon juice and zest for that bright, tangy flavor. Bottled juice just doesn’t cut it when it comes to this cheesecake!
• Don’t Overmix: When adding the eggs to the cream cheese mixture, mix until just combined. Overmixing can incorporate too much air and cause cracks in your cheesecake.
• Water Bath Option: If you’re worried about cracks, you can bake the cheesecake in a water bath. Just wrap the springform pan in foil to prevent water from seeping in. It helps keep the temperature even!
• Cool Gradually: Let the cheesecake cool in the oven with the door slightly ajar. This gradual cooling helps prevent it from cracking due to sudden temperature changes.
• Watch the Broiler: When broiling the meringue, stay close! It can go from beautifully browned to burnt in seconds. You want that golden, toasted look without the bitterness.
• Chill Time: Don’t skip the chilling time! Letting it sit in the fridge for at least 4 hours (or overnight) allows the flavors to meld and the texture to set beautifully.
• Garnish Wisely: Consider adding fresh berries or a drizzle of lemon sauce on top before serving for an extra pop of color and flavor!

Variations

If you’re feeling adventurous or just want to mix things up a bit, there are so many fun variations you can try with this lemon meringue cheesecake! Here are a few ideas to get your creative juices flowing:

• Key Lime Meringue Cheesecake: Swap out the lemon juice for fresh key lime juice for a tropical twist! The tangy flavor is refreshing and oh-so-delicious.
• Ginger Snap Crust: Instead of a graham cracker crust, use crushed ginger snap cookies for an extra zing and a bit of spice. It pairs beautifully with the lemon!
• Berry Swirl: Add a fruity element by swirling in some raspberry or blueberry puree into the cheesecake filling before baking. It adds a pop of color and flavor that makes it even more irresistible.
• Chocolate Lemon Cheesecake: For the chocolate lovers out there, mix in some melted dark chocolate into the cheesecake filling. The rich chocolate combined with the zesty lemon is a match made in heaven!
• Coconut Cream Topping: Instead of traditional meringue, top your cheesecake with a fluffy coconut cream. Just whip coconut cream with a bit of powdered sugar and spread it on top for a tropical vibe.
• Orange Zest Twist: Substitute some of the lemon zest with fresh orange zest for a slightly different citrus flavor. It’s bright and adds a lovely sweetness!

Feel free to play around with these variations or come up with your own unique ideas. The best part about baking is making it your own, so have fun and let your taste buds guide you!

Storage & Reheating Instructions

So, you’ve got some delicious lemon meringue cheesecake leftovers? Lucky you! Storing it properly ensures you can enjoy those zesty flavors for days to come. First off, make sure the cheesecake is fully cooled and the meringue is set before you store it. This helps maintain its texture and prevents sogginess.

To store, cover the cheesecake tightly with plastic wrap or aluminum foil to keep it fresh. You can also use an airtight container if you have one large enough. It’ll stay delicious in the refrigerator for up to 5 days. Just keep in mind that the meringue is best enjoyed fresh; it may lose some of its fluffiness over time.

If you want to keep it longer, you can freeze the cheesecake! Just make sure it’s wrapped securely to prevent freezer burn. I recommend slicing it beforehand for easy thawing later on. It can last in the freezer for up to 2 months. When you’re ready to enjoy a slice, simply transfer it to the fridge to thaw overnight. No need to reheat; serve it chilled for the best experience!

And there you have it—your lemon meringue cheesecake can be savored for days or even weeks! Just remember to always check for freshness before indulging. Enjoy every last bite!

Lemon Meringue Cheesecake: 7 Reasons to Indulge Today

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• Autor: Julia marin
• Gesamtzeit: 4 hours 80 minutes
• Ertrag: 8 servings 1x
• Ernährung: Vegetarisch

Drucken-Rezept

Pin-Rezept

Beschreibung

A delightful combination of lemon meringue and cheesecake flavors.

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Zutaten

Skala 1x2x3x

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 cups cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/4 teaspoon salt
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup powdered sugar

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Anweisungen

1. Preheat the oven to 325°F (163°C).
2. Mix graham cracker crumbs and melted butter in a bowl.
3. Press the mixture into the bottom of a springform pan.
4. In a large bowl, beat cream cheese and granulated sugar until smooth.
5. Add eggs, lemon juice, lemon zest, and salt. Mix until combined.
6. Pour the cheesecake filling into the crust.
7. Bake for 50 minutes or until set.
8. Let it cool, then refrigerate for at least 4 hours.
9. In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
10. Gradually add powdered sugar and beat until stiff peaks form.
11. Spread meringue over the cheesecake.
12. Broil for 1-2 minutes until meringue is lightly browned.

Notes

• Make sure the cream cheese is at room temperature for easy mixing.
• Use fresh lemon juice for the best flavor.
• For a thicker crust, add more graham cracker crumbs.

• Prep Time: 30 minutes
• Kochen Zeit: 50 minutes
• Kategorie: Dessert
• Methode: Baking
• Küche: American

Ernährung

• Portionsgröße: 1 slice
• Kalorien: 350
• Zucker: 24g
• Natrium: 200mg
• Fett: 20g
• Gesättigte Fettsäuren: 12g
• Ungesättigte Fette: 8g
• Trans Fat: 0g
• Kohlenhydrate: 35g
• Faser: 1g
• Protein: 5g
• Cholesterin: 85mg

Keywords: lemon meringue cheesecake, cheesecake, dessert, lemon