Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Lemon Cheesecake Meringue

4.8
Save
Rate
Tap to rate
PREP TIME
20 min
COOKING TIME
70 min
TOTAL TIME
330 min
SERVINGS
16 servings
Dessert
Lemon Cheesecake Meringue
Ingredients
  • 2 cups shortbread cookie crumbs
  • 1/4 cup melted butter
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup sour cream
  • 1 cup white sugar
  • 4 large eggs
  • 1/4 cup fresh lemon juice
  • 1 medium lemon, zested
  • 1 teaspoon vanilla extract
  • 4 large egg whites
  • 1/4 cup white sugar
  • 1/4 teaspoon cream of tartar
  • 1 1/2 cups lemon curd
Instructions
1
Gather all necessary ingredients and equipment before commencing the preparation process.
2
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius), ensuring it reaches the desired temperature before proceeding.
3
Combine cookie crumbs and melted butter in a bowl, blending them until they are evenly mixed.
4
Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.
5
In a separate bowl, use an electric mixer to blend cream cheese, sour cream, and sugar until they form a smooth and creamy mixture.
6
Gradually add eggs one at a time, ensuring each addition is well incorporated before proceeding to the next step.
7
Mix in lemon juice, lemon zest, and vanilla extract until the mixture is smooth and free of lumps, paying particular attention to scraping the sides and bottom of the bowl.
8
Spread the prepared mixture evenly over the crust in the springform pan.
9
Bake the cheesecake in the preheated oven for approximately 1 hour, or until it is almost set in the center.
10
Allow the cheesecake to cool to room temperature, approximately 1 hour later, before refrigerating it for at least 3 to 4 hours.
11
Reheat your oven to 375 degrees Fahrenheit (190 degrees Celsius), preparing it for the final stages of preparation.
12
In a separate bowl, use an electric mixer to whip egg whites until they form soft peaks.
13
Gradually add sugar and cream of tartar, blending the mixture until it is glossy and stiff peaks form.
14
Spread the chilled cheesecake with lemon curd, covering it evenly.
15
Mound whipped egg whites over the top of the cheesecake and spread them until they are evenly distributed, covering the entire surface.
16
Bake the meringue-topped cheesecake in the preheated oven for approximately 10 minutes, or until it is golden brown.
17
Remove the cheesecake from the oven and chill it, uncovered, in the refrigerator for at least 1 hour or up to 1 day before serving.