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### **Making the Lemon Cheesecake Filling**
1. **Prepare the Cream Cheese**: To ensure a smooth filling, the cream cheese should be at room temperature before mixing. This prevents lumps from forming when you beat it.
2. **Mix the Cream Cheese and Sugar**: In a large mixing bowl, beat the softened cream cheese with the granulated sugar using an electric mixer or stand mixer. Beat until the mixture is smooth and creamy, which should take about 2-3 minutes.
3. **Add the Sour Cream, Lemon Juice, Zest, and Vanilla**: Add the sour cream, freshly squeezed lemon juice, lemon zest, and vanilla extract to the mixture. Beat again to combine, ensuring the filling has a uniform texture.
4. **Incorporate the Eggs**: Add the eggs one at a time, mixing after each addition. Scrape down the sides of the bowl as necessary to ensure everything is well combined. Be careful not to overmix the eggs to avoid a dense texture in the cheesecake.
5. **Add Flour and Salt**: Add the flour and a pinch of salt to the mixture and gently fold them in using a spatula. The flour helps to thicken the filling slightly, ensuring that it sets properly.
6. **Pour the Filling into the Crust**: Once the filling is prepared, pour it into the cooled crust, spreading it out evenly with a spatula.
7. **Bake the Cheesecake**: Place the cheesecake in the oven and bake at 325°F (163°C) for 45-55 minutes. The cheesecake is done when the edges are set, but the center still has a slight jiggle. You don’t want to overbake it because it can cause cracks in the surface.
8. **Cool and Refrigerate**: Let the cheesecake cool at room temperature for about 1 hour, then refrigerate it for at least 4 hours, or preferably overnight, to allow the filling to set completely.
### **Making the Meringue Topping**
While the cheesecake is chilling, you can prepare the meringue. A good meringue should be smooth, glossy, and hold stiff peaks. Here’s how to make it:
1. **Beat the Egg Whites**: In a clean, dry mixing bowl, beat the egg whites with a hand mixer or stand mixer. Start on low speed and gradually increase to medium-high speed. Once the egg whites begin to foam, add the cream of tartar. The cream of tartar helps stabilize the meringue and ensures it doesn’t collapse.
2. **Add Sugar Gradually**: Once the egg whites form soft peaks, begin adding the granulated sugar, one tablespoon at a time. Continue to beat until stiff peaks form and the meringue is smooth and glossy. The sugar should fully dissolve, leaving no gritty texture.
3. **Add Vanilla Extract**: Once the meringue is ready, fold in the vanilla extract for flavor.
### **Assembling and Browning the Meringue**
1. **Spread the Meringue**: Once the cheesecake is completely chilled, remove it from the springform pan and place it on a serving platter. Spread the meringue over the entire top of the cheesecake, creating soft peaks and swirls as you go.
2. **Brown the Meringue**: To give the meringue a golden-brown finish, place the cheesecake under a preheated broiler for 1-2 minutes. Keep a close eye on it, as the meringue can brown very quickly. Alternatively, you can use a kitchen torch for a more controlled finish.
3. **Chill Again**: Once the meringue is browned, allow the cheesecake to chill in the refrigerator for an additional 1-2 hours to let everything set before slicing.
## **Tips for Perfect Lemon Meringue Cheesecake**
– **Use Room Temperature Ingredients**: For the smoothest texture in both the filling and the meringue, make sure your cream cheese, eggs, and butter are all at room temperature before you begin.
– **Avoid Overmixing**: When mixing the eggs into the cheesecake filling, be sure not to overmix, as this can lead to a dense texture. Gentle mixing ensures a light and airy filling.
– **Chill Thoroughly**: Allow enough time for the cheesecake to chill before serving. This is crucial for the filling to set properly and for the flavors to meld together.
– **Control the Meringue**: If you’re using a kitchen torch, practice making even motions to avoid burning one spot of the meringue. If you’re using the broiler, be vigilant—keeping the door open and watching closely ensures you don’t burn the meringue.
– **Serve With Garnishes**: For an extra pop of color and flavor, garnish your cheesecake with additional lemon zest, fresh lemon slices, and mint leaves.
## **Conclusion**
Lemon Meringue Cheesecake is the ultimate dessert that combines the best elements of classic lemon meringue pie with the creamy richness of cheesecake. It’s an indulgent yet refreshing treat that will wow your guests and leave them craving more. By following these steps and tips, you’ll be able to create a dessert that looks as stunning as it tastes. Whether you’re celebrating a special occasion or just satisfying a sweet tooth, this cheesecake is sure to be a crowd-pleaser!
Enjoy your baking adventure, and don’t forget to share this recipe with others so they can enjoy this delightful combination of flavors too!
