Lemon Meringue Cheesecake

Lemon Meringue Cheesecake

Lemon Meringue Cheesecake may be a tasty dessert that combines the flavors of tart lemon curd, rich cheesecake, and soft meringue topping. It could be a one of a kind bend on the classic lemon meringue pie, where the conventional pie outside is supplanted with a velvety cheesecake layer, making it more wanton and indulgent.

Ingredients

For the crust:

2 mugs graham saltine crumbs
1/3 glass granulated sugar
1/2 container unsalted butter, melted

For the cheesecake filling:

24 ounces cream cheese, at room temperature
1 container granulated sugar
3 huge eggs, at room temperature
1/4 glass new lemon juice
2 teaspoons lemon zest
1/2 glass acrid cream, at room temperature

For the lemon curd:

3 huge eggs
3/4 container granulated sugar
1/2 glass new lemon juice
6 tablespoons unsalted butter, at room temperature
1 tablespoon lemon zest

For the meringue:

4 huge egg whites, at room temperature
1/4 teaspoon cream of tartar
1/2 container granulated sugar

How To Make Lemon Meringue Cheesecake

Preheat your oven to 350°F. Oil a 9-inch springform dish and line the foot with material paper.

To create the outside, combine the graham wafer scraps, sugar, and dissolved butter in a bowl.Blend until well combined. Press the blend onto the foot and up the sides of the arranged pan.
Heat the hull for 10 minutes or until gently brilliant. Evacuate from the stove and let it cool whereas you plan the filling.

To create the cheesecake filling, beat the cream cheese in a huge bowl until smooth and velvety.Include the sugar and beat until well combined. Include the eggs, one at a time, beating well after each expansion. Blend within the lemon juice, lemon pizzazz, and acrid cream until well combined.

Pour the cheesecake hitter into the cooled outside and smooth the best with a spatula.

Prepare the cheesecake for 45-50 minutes or until set around the edges but still somewhat jiggly within the center.

Whereas the cheesecake is preparing, make the lemon curd. In a medium pot, whisk together the eggs and sugar until well combined. Include the lemon juice, butter, and lemon get-up-and-go, and cook over medium warm, whisking continually, until the blend thickens and coats the back of a spoon, approximately 10-15 minutes. Evacuate from warm and let it cool to room temperature.

Once the cheesecake is done preparing, evacuate it from the broiler and let it cool to room temperature.Once it has cooled, spread the lemon curd equally over the beat of the cheesecake.

To form the meringue, beat the egg whites and cream of tartar on medium-high speed until delicate crests shape. Steadily include the sugar, 1 tablespoon at a time, whereas beating on tall speed, until solid crests form.

Spread the meringue over the lemon curd, making beyond any doubt to cover the edges of the cheesecake to avoid any cracks.
Prepare the cheesecake for an extra 10-15 minutes or until the meringue is brilliant brown.

Evacuate the cheesecake from the stove and let it cool to room temperature some time recently chilling within the fridge for at slightest 2 hours some time recently serving.

Enjoy your scrumptious and noteworthy Lemon Meringue Cheesecake!