This Lemon Meringue Cheesecake will Add a Citrus Twist to Your Dessert Repertoire

The lemon meringue cheesecake is nothing but a refreshingly tangy twist to a regular cheesecake. With the addition of lemon and meringue, the ordinary cheesecake bumps up to an absolutely wonderful level. The bright, citrusy flavor will carry you off to memories of spending the spring or summer evenings outdoors with cool breezes, and the warm company of friends and loved ones.

The lemon meringue pie originated in France during the 18th century when it was served in the royal court. It's a classic blend, and when filled with lemon curd and topped with meringue, it was one of the most-loved desserts across Europe.

The role of a perfectly balanced harmony of flavors is undoubtedly pivotal in making a good lemon meringue cheesecake. The tartness from the juice and zest of lemons should always be balanced by the sweetness of sugar and the creaminess of cream cheese. And when you combine them in the right ratios, you will come up with a dish that is both refreshing and indulgent.

Lemon Meringue Cheesecake:

Ingredients:

• 251 gm graham cracker
• 102 gm sugar
• 63 gm butter
• 904 gm cream cheese
• 601 gm sugar
• 3 tsp vanilla extract
• 304 ml sour cream
• 101 ml lemon juice
• 22 gm lemon zest
• 3 large egg yolks
• 302 ml egg whites
• 2 tsp cream of tartar

Method:

1. First, you have to preheat your oven to 180°C.
2. In a medium bowl, you need to combine the graham cracker, sugar, and butter well.
3. You need to press the mixture into the bottom of a springform pan.
4. You have to then bake it for 10-12 minutes.
5. For the filling, you have to take a large mixing bowl, and in it, beat cream cheese until smooth.
6. To it, you will have to gradually add the sugar, and beat until well combined.
7. Then, you can beat in egg yolks, one at a time.
8. You can stir in the vanilla extract and lemon zest, next.
9. You will need to beat egg whites until some stiff peaks form and set them aside in a separate bowl.
10. After that, you can fold the whipped egg whites into the cream cheese mixture.
11. Now, it's time for you to insert the filling into the prepared crust.
12. For cooking the dish, you have to bake it for 55-60 minutes. You must be careful to not overbake as the filling will then crack from overcooking.
13. It’s time to move on to the lemon curd, for which, you have to take a small saucepan, and in it, combine sugar, lemon juice, and melted butter.
14. You need to stir the concoction constantly until the sugar is dissolved over medium heat.
15. In another bowl, you have to beat together egg yolks.
16. You can slowly add lemon mixture to egg yolks, whisking constantly.
17. Then, you will cook it on low heat until it gets thickened. You are advised to not stop whisking.
18. You are going to whisk the egg whites, add, and mix in the cream of tartar until stiff peaks form.
19. You will add sugar to the mixture gradually until stiff, shiny peaks form.
20. Then, you can spread meringue over the cooled cheesecake.
21. For assembling the cheesecake, you have to start to spread lemon curd over it.
22. Next, you will top it with meringue.
23. You need to bake the meringue in the oven at 200°C for around 10-15 minutes.
24. You need to let the cheesecake chill in the refrigerator for at least four hours or preferably, overnight.
25. The next day, you can serve, and dig in!

You are advised to use good-quality cream cheese for this cheesecake. You can also replace the graham cracker crust with a pastry crust if you wish. You can add some nuts or chocolate chips for more texture in this cheesecake.

You can store left-over cheesecake in an airtight container in the refrigerator for almost 5 days.

Whenever you serve it, please remember that it is best served chilled, garnished with fresh fruit or whipped cream.

You need to take care to not overmix the batter. It's also important to see that it does not get undercooked or overbaked. Not cooling the cheesecake properly will give you a subpar taste.