Lemon Meringue Cheesecake, Inspired by Extraordinary Desserts
Adapted from a Jeff's recipe for Northwest Cheesecake Supreme and The Food Network
Crust:
1 cup graham cracker crumbs
3 tbsp sugar
3 tbsp unsalted butter, room temperature
Filling:
2, 8oz packages of cream cheese, softened at room temperature
1/2 cup sugar
1 1/2 tbsp flour
2 eggs
1/2 cup sour cream
1/2 tbsp vanilla
2 1/2 tbsp lemon juice, plus zest of 2 lemons
Meringue:
3 egg whites
1 tsp cream of tartar
1/2 cup sugar
Preheat oven to 325 degrees Fahrenheit. Crush graham cracker crumbs in a thick plastic bag, or use a food processor to grind them to a fine crumb. Combine with sugar and unsalted butter to mix well, and press graham cracker crust onto the bottom of a 9" round springform pan. Bake 10 minutes, until crust is golden brown. Remove from oven and let cool on a wire rack. (Crust can be made ahead of time and cooled.) Immediately reduce oven temperature to 250 degrees Fahrenheit.
Meanwhile, make cheesecake filling. Combine cream cheese, sugar, and flour in the bowl of a stand mixer, and beat at medium speed until well mixed. Add eggs, one at time, mixing well after each addition. Blend in sour cream, vanilla, lemon juice, and lemon zest, and pour entire mixture over cooled graham cracker crust. Bake at 250 degrees Fahrenheit for 1 hour and 15 minutes. During this baking time, make the meringue topping. Whip the egg whites with cream of tartar until stiff peaks form. Add the sugar and beat again to peaks. Set aside, in the refrigerator if possible.
After the cheesecake has baked for 1 hour and 15 minutes, and you have made the meringue, remove the cheesecake from the oven and increase the temperature to 325 degrees Fahrenheit. Spread the meringue on top of the cheesecake, all the way to the edges, and create a decorative swirl pattern or peaks. Put the cheesecake back in the oven to bake for an additional 15 minutes at 325 degrees. Remove from oven and cool on a wire rack at room temperature. Loosen cake from rim of pan, and then chill until serving.
Adapted from a Jeff's recipe for Northwest Cheesecake Supreme and The Food Network
Crust:
1 cup graham cracker crumbs
3 tbsp sugar
3 tbsp unsalted butter, room temperature
Filling:
2, 8oz packages of cream cheese, softened at room temperature
1/2 cup sugar
1 1/2 tbsp flour
2 eggs
1/2 cup sour cream
1/2 tbsp vanilla
2 1/2 tbsp lemon juice, plus zest of 2 lemons
Meringue:
3 egg whites
1 tsp cream of tartar
1/2 cup sugar
Preheat oven to 325 degrees Fahrenheit. Crush graham cracker crumbs in a thick plastic bag, or use a food processor to grind them to a fine crumb. Combine with sugar and unsalted butter to mix well, and press graham cracker crust onto the bottom of a 9" round springform pan. Bake 10 minutes, until crust is golden brown. Remove from oven and let cool on a wire rack. (Crust can be made ahead of time and cooled.) Immediately reduce oven temperature to 250 degrees Fahrenheit.
Meanwhile, make cheesecake filling. Combine cream cheese, sugar, and flour in the bowl of a stand mixer, and beat at medium speed until well mixed. Add eggs, one at time, mixing well after each addition. Blend in sour cream, vanilla, lemon juice, and lemon zest, and pour entire mixture over cooled graham cracker crust. Bake at 250 degrees Fahrenheit for 1 hour and 15 minutes. During this baking time, make the meringue topping. Whip the egg whites with cream of tartar until stiff peaks form. Add the sugar and beat again to peaks. Set aside, in the refrigerator if possible.
After the cheesecake has baked for 1 hour and 15 minutes, and you have made the meringue, remove the cheesecake from the oven and increase the temperature to 325 degrees Fahrenheit. Spread the meringue on top of the cheesecake, all the way to the edges, and create a decorative swirl pattern or peaks. Put the cheesecake back in the oven to bake for an additional 15 minutes at 325 degrees. Remove from oven and cool on a wire rack at room temperature. Loosen cake from rim of pan, and then chill until serving.
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