This lemon meringue cheesecake is a refreshing change from the usual cheesecakes. The lemon really brings a whole new taste to it; a kick that a typical cheesecake needs. One slice of this decadent treat and you will be met by different tastes that just complement each other. This is not an ordinary cheesecake because of that reason. I haven’t found anything that tasted as balanced as this cheesecake. For you to find out if it’s true, you have to really try this one for your families!
See what our friends from Cookies And Cups have to say about this recipe:
“This Lemon Meringue Cheesecake is the dreamiest thing I’ve made in a long while. It’s one of those recipes that makes you do a little dance after eating the first bite…so so good!”
I just have to agree because this is true. If you’re a fan of cheesecake, meringue cake, or lemon, you will surely fall in love with this dessert on the first taste. It plays with different flavors and you wouldn’t be able to stop yourself from falling under its spell!
Ingredients
- 2½ cups Keebler graham cracker crumbs
- ⅓ cup Domino sugar
- 6 Tbsp Land O Lakes butter, melted
- 4 (8 oz) packages Philadelphia cream cheese, room temperature
- 1½ cups Domino granulated sugar
- 6 egg yolks (reserve whites for meringue) from Eggland’s eggs
- 2 Tbsp Gold Medal flour
- 1 cup Daisy sour cream
- 2 Tbsp lemon zest (2 large lemons)
- 6 egg whites from Eggland’s eggs
- 1½ cups Domino granulated sugar
Instructions
- Preheat oven to 300°
- Combine all ingredients for crust in a bowl evenly. Press mixture into a 9″ springform pan and up the sides, about one inch.
- Bake for 10 minutes and allow to cool.
- In bowl fitted with paddle attachment beat cream cheese and sugar together until combined and smooth. Add in egg yolks and beat until mixture is just combined, scraping sides as necessary.
- Add in flour, sour cream and lemon zest and mix until smooth.
- Pour mixture over prepared crust. Bake for 75 minutes. Then turn off oven and leave cheesecake in the warm oven with the door closed for 4 hours.
- Finally, remove it from oven, run a knife along the edges to loosen from pan and chill for 6 hours, or overnight.
- Whisk 6 reserved egg whites with sugar. Place over a double boiler and stirring constantly heat mixture until it reaches 140° on candy thermometer. Pour mixture immediately into bowl of stand mixer, fitted with whisk attachment and beat for 10 minutes, until glossy and stiff peaks form.
- Spread the meringue over chilled cheesecake and with kitchen torch lightly brown the tops of the meringue.
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Quick Tip: Store covered in refrigerator for up to 3 days.
Thanks again to Cookies And Cups for this amazing recipe.
