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LEMON MERINGUE CHEESECAKE!!!

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This Lemon Meringue Cheesecake has a crust made of buttery graham crackers, a cheesecake that is smooth and creamy, tangy lemon curd, and toasted meringue on top! The flavors are just out of this world, and this cheesecake has quickly become my new go-to dessert. It has been building up in my anticipation to present you with this cheesecake. Every single thing about it is incredible, even if I do think so myself!!!
Because this is a version of a lemon meringue pie, I decided to begin with a graham cracker crust. In most situations, I like to use vanilla wafers, but in this situation, graham crackers are without a doubt the superior option.
The lemon zest lends the cheesecake filling a hint of lemon taste, but the vanilla flavor predominates throughout the cheesecake. It has the perfect amount of smoothness and creaminess, exactly the way I like it. The fact that a whole cup’s worth of sour cream is used in the recipe contributes significantly to the dish’s outstanding taste. So delicious!

Ingredients :

° Shortbread biscuit crumbs: 2 cups

° Cream cheese: 3 packages (soft)

° White sugar: 1 cup (granulated)

° Sour cream: 1 cup

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° Lemon curd: 1 cup and a half

° Fresh lemon juice: 1/4 cup

° Butter: 1/4 cup (melted)

° Eggs: 4 eggs + 4 egg whites

° Lemon: 1 (grated)

° Vanilla extract: 1 teaspoon

Preparation :

  1. First, make sure the oven temperature is set to 325.
  2. Then you will get a large mixing bowl and mix in the biscuit crumbs with the melted butter. Make sure to press the mixture into the bottom of the oiled spring pan.
  3. Meanwhile, whisk cream cheese and sour cream in another bowl until creamy and smooth. After that, add one egg at a time, and after each addition beat well.
  4. You’ll want to add vanilla extract, lemon peel, and lemon juice and mix well. And please spread the mixture over the biscuit crust.
  5. Well, the baking time is 60 minutes. Once done, remove the pan and allow it to cool completely.

Note: Make sure the oven is set to 375 at this point.

  1. In a medium bowl with an electric mixer, beat the egg whites until soft. Immediately add 2 tablespoons of white sugar and whisk again until it hardens.
  2. The next step is to spread the curd over the cheesecake, then add the scrambled eggs. Return to the oven until the meringue is golden brown, which takes about 12 minutes.
  3. All you need to do now is to cool the cheesecake in the refrigerator for at least two hours before serving.

Enjoy !

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