[23:26, 20/01/2024] Hicham El amrani: Indulge in the exquisite fusion of tangy lemon curd, velvety cheesecake, and airy meringue topping with this delightful Lemon Meringue Cheesecake. A modern twist on the classic lemon meringue pie, it boasts a luscious cheesecake layer in place of the traditional crust.

Ingredients:

For the crust:

2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup melted unsalted butter

For the cheesecake filling:

24 ounces cream cheese, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1/4 cup fresh lemon juice
2 teaspoons lemon zest
1/2 cup sour cream, room temperature

For the lemon curd:

3 large eggs
3/4 cup granulated sugar
1/2 cup fresh lemon juice
6 tablespoons unsalted butter, room temperature
1 tablespoon lemon zest

For the meringue:

4 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/2 cup granulated sugar

How To Make Lemon Meringue Cheesecake:

Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
For the crust, combine graham cracker crumbs, sugar, and melted butter. Press the mixture onto the bottom and up the sides of the prepared pan. Bake for 10 minutes until lightly golden, then let it cool.
In a large bowl, beat cream cheese until smooth. Add sugar, eggs, lemon juice, lemon zest, and sour cream; mix until well combined.
Pour the cheesecake batter into the cooled crust and bake for 45-50 minutes until set around the edges but slightly jiggly in the center.
While the cheesecake bakes, make the lemon curd. Whisk together eggs and sugar in a saucepan. Add lemon juice, butter, and lemon zest; cook over medium heat until thickened. Let it cool.
Once the cheesecake cools, spread the lemon curd evenly over the top.
For the meringue, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form. Spread the meringue over the lemon curd, covering the edges.
Bake for an additional 10-15 minutes until the meringue is golden brown.
Cool to room temperature, then refrigerate for at least 2 hours before serving. Enjoy your impressive Lemon Meringue Cheesecake!
[23:26, 20/01/2024] Hicham El amrani: Prep Time: 30 minutes
Cook Time: 1 hour
Serving: 12 slices

Lemon Bliss Cheesecake with Meringue Crown

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1

Total Time 1 28

Course Dessert

Cuisine American

Servings 12 Slices

Ingredients

For the crust:

– 2 cups graham cracker crumbs
– 1/3 cup granulated sugar
– 1/2 cup melted unsalted butter

For the cheesecake filling:

– 24 ounces cream cheese room temperature
– 1 cup granulated sugar
– 3 large eggs room temperature
– 1/4 cup fresh lemon juice
– 2 teaspoons lemon zest
– 1/2 cup sour cream room temperature

For the lemon curd:

– 3 large eggs
– 3/4 cup granulated sugar
– 1/2 cup fresh lemon juice
– 6 tablespoons unsalted butter room temperature
– 1 tablespoon lemon zest

For the meringue:

– 4 large egg whites room temperature
– 1/4 teaspoon cream of tartar
– 1/2 cup granulated sugar

Instructions

Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
For the crust, combine graham cracker crumbs, sugar, and melted butter. Press the mixture onto the bottom and up the sides of the prepared pan. Bake for 10 minutes until lightly golden, then let it cool.
In a large bowl, beat cream cheese until smooth. Add sugar, eggs, lemon juice, lemon zest, and sour cream; mix until well combined.
Pour the cheesecake batter into the cooled crust and bake for 45-50 minutes until set around the edges but slightly jiggly in the center.
While the cheesecake bakes, make the lemon curd. Whisk together eggs and sugar in a saucepan. Add lemon juice, butter, and lemon zest; cook over medium heat until thickened. Let it cool.
Once the cheesecake cools, spread the lemon curd evenly over the top.
For the meringue, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form. Spread the meringue over the lemon curd, covering the edges.
Bake for an additional 10-15 minutes until the meringue is golden brown.
Cool to room temperature, then refrigerate for at least 2 hours before serving. Enjoy your impressive Lemon Meringue Cheesecake!