👩🍳 Instructions
1. Make the Crust:
Mix graham cracker crumbs, melted butter, and sugar.
Press into a springform pan and bake at 175°C (350°F) for 10 minutes. Let cool.
2. Prepare the Cheesecake Filling:
Beat cream cheese, sugar, and flour until smooth.
Add sour cream, vanilla extract, and lemon zest.
Add eggs one at a time, mixing just until blended.
Pour over the crust.
Bake in a water bath at 160°C (325°F) for 50–60 minutes, or until just set.
Cool to room temperature, then refrigerate for at least 6 hours or overnight.
3. Make the Lemon Topping:
Whisk lemon juice, zest, sugar, and yolks in a saucepan over medium heat.
Stir constantly until thickened.
Remove from heat and mix in butter.
Cool slightly, then spread over the chilled cheesecake. Refrigerate again.
4. Make the Meringue:
Beat egg whites and cream of tartar to soft peaks.
Gradually add sugar while beating until stiff peaks form.
Add vanilla extract.
Spread over lemon topping.
5. Finish:
Torch the meringue with a kitchen torch or broil briefly to brown the top.
Chill before serving.
🧊 Storage
Store covered loosely in the fridge for up to 4 days.
Avoid tightly sealing to prevent weepy meringue.
Best served cold!
🔁 Variations & Tips
Crust alternatives: Use digestive biscuits or gingersnaps.
Extra lemony: Add lemon extract or extra zest.
No meringue? Use whipped cream and fresh berries.
Smooth texture: Use room temp ingredients.
No cracks: Bake in a water bath.
Perfect chill: Let it rest overnight in the fridge.
🧮 Nutrition (per slice – approx.)
Calories: 480
Fat: 32g (Saturated: 18g)
Carbs: 42g (Sugars: 32g)
Protein: 7g
Fiber: 0.5g
Cholesterol: 190mg
Sodium: ~300mg
Note: Values may vary based on ingredients used.
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