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The Lemon Meringue Cheesecake recipe is a delightful combination of tangy lemon cheesecake, topped with lemon curd and fluffy meringue.
The cheesecake recipe starts with a buttery graham cracker crust, followed by a smooth and creamy cheesecake filling infused with fresh lemon zest and juice.
Then, the cheesecake is topped with tangy lemon curd, and silky meringue that is browned by a torch.
The highlight of this dessert is the light and airy meringue topping, which is carefully browned to perfection.
Whether you’re hosting a dinner party or simply craving a sweet treat, this lemon meringue cheesecake recipe is sure to impress your taste buds.
Ingredients:
TO MAKE THE CRUST:
- 300 grams.Of graham cracker crumbs.
- 140 grams.Of salted butter, melted.
- 40 grams.Of sugar.
TO MAKE THE CHEESECAKE FILLING:
- 680 grams.Of cream cheese; softened to room temp.
- 200 grams.Of white sugar.
- 30 grams.Of all-purpose flour.
- 230 grams.Of sour cream.
- 1 1/2 Tbsp.Of vanilla extract.
- 3 medium-grated lemon zest.
- 4 large eggs.
TO MAKE THE LEMON TOPPING:
- 8 Tbsp.Of lemon juice.
- 4 Tsp.Of grated lemon zest.
- 100 grams.Of sugar.
- 8 large egg yolks.
- 60 grams.Of salted butter.
TO MAKE THE MERINGUE TOPPING:
- 200 grams.Of white sugar.
- 1/2 Tsp.Of cream of tarter.
- 1 Tsp.Of vanilla extract.
- 4 large egg whites.
PREPARATION:
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