Lemon Meringue Cheesecake Recipe

Ingredients

• 2 cups shortbread cookie crumbs
• 0.25 cup melted butter
• 3 (8 ounce) packages cream cheese, softened
• 1 cup sour cream
• 1 cup white sugar
• 4 large eggs
• 0.25 cup fresh lemon juice
• 1 medium lemon, zested
• 1 teaspoon vanilla extract
• 4 large egg whites
• 0.25 cup white sugar
• 0.25 teaspoon cream of tartar
• 1.5 cups lemon curd

Instructions

1. Preheat your oven to 325 degrees F (165 degrees C) and gather all the necessary ingredients.
2. For the crust, combine cookie crumbs and melted butter in a bowl until well mixed.
3. Press the mixture firmly into the base of a 9-inch springform pan.
4. For the cheesecake filling, beat cream cheese, sour cream, and sugar with an electric mixer until the mixture is smooth and creamy.
5. Incorporate the eggs one at a time, ensuring each addition is well beaten. Then, blend in lemon juice, lemon zest, and vanilla extract until the mixture is smooth, scraping the sides of the bowl as needed.
6. Pour the cheesecake filling evenly over the prepared crust in the springform pan.
7. Bake in the preheated oven until the cheesecake edges are puffed. The surface should be firm, except for a slight jiggle in the center when the pan is gently moved, approximately 1 hour.
8. Allow the cheesecake to cool to room temperature for about 1 hour, then refrigerate until fully chilled, ideally for at least 3 to 4 hours.
9. For the meringue topping, preheat the oven to 375 degrees F (190 degrees C). Use an electric mixer to beat egg whites until soft peaks start to form.
10. Gradually add sugar and cream of tartar while beating until the meringue is glossy and stiff peaks appear.
11. Evenly spread the lemon curd over the chilled cheesecake.
12. Generously pile the whipped egg whites on top, ensuring the lemon curd is completely covered.
13. Bake in the preheated oven until the meringue reaches a golden brown color, approximately 10 minutes.
14. Remove from the oven and cool, uncovered, in the refrigerator for a minimum of 1 hour or up to 1 day before serving. Avoid covering the meringue to prevent it from collapsing.

Nutrition

• Calories: 483 kcal
• Fat Content: 29 g
• Fiber Content: 0 g
• Sugar Content: 33 g
• Sodium Content: 305 mg
• Protein Content: 8 g
• Cholesterol Content: 130 mg
• Carbohydrate Content: 52 g
• Saturated Fat Content: 15 g
• Unsaturated Fat Content: 0 g