Description
A bright and zesty lemon cheesecake topped with a light and airy meringue, creating a perfect balance of sweet and tangy flavors.
Ingredients
Scale
- 90 g crushed graham crackers
- 40 g melted butter
- 1/4 teaspoon flaky salt
- 350 g softened cream cheese
- 150 g granulated sugar (for filling)
- 1 tablespoon lemon zest
- 60 g all-purpose flour
- 60 g sour cream
- 1 teaspoon vanilla extract
- 60 g fresh lemon juice
- 2 large egg whites
- 150 g granulated sugar (for meringue)
- 1/4 teaspoon salt (for meringue)
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven to 325°F (160°C).
- Prepare the crust by combining graham crackers, melted butter, and flaky salt, then press into springform pan and bake for 10-12 minutes.
- Make the cheesecake filling by beating the cream cheese and gradually adding sugar, lemon zest, flour, sour cream, vanilla extract, and lemon juice until smooth.
- Pour the filling over the cooled crust and bake for 50-60 minutes.
- Prepare the meringue by beating egg whites, salt, and cream of tartar until soft peaks, then gradually add sugar and beat until glossy.
- Top the cheesecake with meringue and bake again for 15-20 minutes until lightly golden.
- Cool the cheesecake in the oven with the door ajar for best results, then refrigerate for at least four hours before serving.
Notes
For a make-ahead option, prepare a day in advance. Adjust baking times when using an air fryer.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg