𝐋𝐞𝐦𝐨𝐧 𝐌𝐞𝐫𝐢𝐧𝐠𝐮𝐞 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞

Ingredients:

For the crust:

– 1 1/2 cups graham cracker crumbs

– 1/3 cup granulated sugar

– 1/2 cup unsalted butter, melted

For the cheesecake:

– 24 oz (680g) cream cheese, softened

– 1 cup granulated sugar

– 1 tablespoon lemon zest

– 1/4 cup fresh lemon juice

– 1 teaspoon vanilla extract

– 3 large eggs

For the meringue topping:

– 4 egg whites

– 1 cup granulated sugar

– 1/2 teaspoon cream of tartar

Instructions:

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.

2. For the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of the prepared pan. Bake for 10 minutes, then let cool.

3. For the cheesecake: In a large bowl, beat cream cheese until smooth. Add sugar, lemon zest, lemon juice, and vanilla extract. Mix well. Beat in eggs one at a time until fully incorporated.

4. Pour the cheesecake batter over the cooled crust, spreading evenly.

5. Bake for 45-50 minutes, or until the center is almost set. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

6. For the meringue topping: In a heatproof bowl, whisk together egg whites, sugar, and cream of tartar. Place the bowl over a pot of simmering water and whisk constantly until sugar is dissolved and mixture is warm.

7. Remove from heat and beat with a mixer on high speed until stiff peaks form.

8. Spread the meringue over the cooled cheesecake, creating peaks with a spatula.

9. Bake for an additional 10-15 minutes, or until the meringue is lightly browned.

10. Chill the cheesecake in the refrigerator for at least 4 hours before serving.

Prep Time: 30 minutes | Baking Time: 45-50 minutes | Total Time: Approximately 5 hours | Servings: 12 slices