Lemon Meringue Cheesecake that Literally Melts in Your Mouth

Instructions:

Step 1: Prepare the Crust

1. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.
2. Press the crust: Press the graham cracker mixture into the bottom of a 9-inch springform pan, making sure it’s evenly distributed and packed tightly. Use the back of a spoon or your fingers to press the crumbs down.
3. Chill the crust: Place the pan in the refrigerator to chill while you prepare the cheesecake filling. This helps the crust set and firm up before baking.

Step 2: Make the Lemon Cheesecake Filling

1. Beat the cream cheese: In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
2. Add sugar and eggs: Add the sugar and beat until combined. Then, add the eggs, one at a time, mixing well after each addition.
3. Add lemon juice and zest: Add the lemon juice, lemon zest, and vanilla extract. If you want a thicker filling, you can also add flour at this point to help stabilize the filling. Mix until smooth.
4. Pour into the crust: Pour the cheesecake filling into the chilled graham cracker crust. Use a spatula to smooth the top evenly.

Step 3: Bake the Cheesecake

1. Preheat the oven: Preheat your oven to 325°F (163°C).
2. Bake: Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. The edges should be firm, and a toothpick inserted into the center should come out mostly clean.
3. Cool the cheesecake: Once baked, turn off the oven and let the cheesecake cool in the oven for about an hour with the door slightly ajar. Then, remove it from the oven and allow it to cool completely at room temperature. After it has cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set fully.

Step 4: Prepare the Meringue Topping

1. Whip the egg whites: In a clean, dry mixing bowl, beat the egg whites and cream of tartar using an electric mixer on medium speed until soft peaks form. This will take about 2-3 minutes.
2. Add sugar: Gradually add the sugar, a little at a time, while continuing to beat the mixture on high speed. Keep beating until stiff, glossy peaks form. This should take about 3-5 minutes.
3. Add vanilla: Beat in the vanilla extract.

Step 5: Add the Meringue and Finish Baking

1. Spread the meringue: Once the cheesecake has fully set and is cold, spread the meringue over the top of the cheesecake, making sure to spread it all the way to the edges to seal the cheesecake. You can create peaks with the back of a spoon or spatula to give it a decorative, rustic look.
2. Bake the meringue: Place the cheesecake back in the oven at 350°F (175°C) and bake for 10-12 minutes, or until the meringue is golden brown. Watch closely to prevent over-browning.
3. Cool again: Allow the cheesecake to cool completely before slicing. This will help the meringue set and prevent it from collapsing.

Step 6: Serve and Enjoy!

Once the Lemon Meringue Cheesecake has cooled completely, it’s time to serve! Slice the cheesecake with a sharp knife, and enjoy the perfect balance of tangy lemon, creamy cheesecake, and melt-in-your-mouth meringue.

Why This Lemon Meringue Cheesecake is a Must-Try

1. Perfect Combination of Textures: The creamy cheesecake, crisp graham cracker crust, and light, airy meringue all come together in a harmonious texture that will have you coming back for more with each bite.
2. Refreshing and Tangy: The lemon flavor in the filling and meringue provides a refreshing tang that cuts through the richness of the cheesecake, making each bite feel like a burst of sunshine.
3. Impressive Presentation: This cheesecake not only tastes incredible but also looks stunning. The golden meringue topping adds an elegant touch that will make it the centerpiece of any dessert table.
4. Versatile: While this dessert is perfect for special occasions, it’s also a great way to enjoy the fresh flavors of lemon any time you’re craving something sweet and tangy.

Tips for the Perfect Lemon Meringue Cheesecake:

• Room Temperature Ingredients: Be sure your cream cheese and eggs are at room temperature before mixing. This ensures the cheesecake filling is smooth and creamy without lumps.
• Watch the Meringue: Keep a close eye on the meringue while it’s baking, as it can go from golden to burnt quickly. Once it’s browned to your liking, remove it from the oven to prevent over-baking.
• Chill Overnight: For the best results, let the cheesecake set in the fridge overnight. This allows the flavors to develop fully, and the meringue will hold its shape better.

Final Thoughts

This Lemon Meringue Cheesecake is an irresistible dessert that combines the bright, zesty flavors of lemon with the richness of cheesecake and the light, fluffy texture of meringue. Whether you’re preparing it for a special occasion or just to treat yourself, it’s sure to be a showstopper that will leave everyone asking for the recipe.

So, gather your ingredients and treat yourself to a slice of this creamy, melt-in-your-mouth delight—you won’t be disappointed!