Lemon Meringue Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful fusion of cheesecake and lemon meringue pie, this dessert is creamy, tangy, and perfect for special occasions.

Scale

Cook Mode Prevent your screen from going dark

Preheat the oven to 350°F. Grease a 9-inch springform pan and wrap it in aluminum foil.
Pulse the graham crackers and brown sugar until fine crumbs form. Mix with melted butter and press into the prepared pan. Bake for 10 minutes.
Reduce oven to 325°F. In a bowl, mix sugar and lemon zest. Add cream cheese and beat until smooth, then mix in sour cream, flour, and lemon juice.
Beat in eggs one at a time until combined. Pour filling into the crust.
Place the springform pan in a roasting pan and add hot water until it’s 2 inches high. Bake for 50-55 minutes.
Turn off the oven and let it sit for 1 hour. Cool at room temperature.
Spread lemon curd on the cheesecake and refrigerate for at least 3 hours.
For meringue, whip egg whites and cream of tartar. Boil sugar, water, and corn syrup; add to egg whites while mixing.
Spoon meringue over cheesecake, brown with a kitchen torch.
Chill before serving.