Lemon Meringue Cheesecake

Ingredients and Weight:

• Graham cracker crust:
  • Graham cracker crumbs: 1 cup
  • Sugar: 1/4 cup
  • Melted unsalted butter: 6 tablespoons
• Cheesecake filling:
  • Cream cheese, softened: 16 ounces (454 grams)
  • Sugar: 1 cup
  • Eggs: 3 large
  • Egg yolks: 2 large
  • Lemon juice: 1/2 cup
  • Lemon zest: 1 tablespoon
  • Sour cream: 1 cup
• Meringue topping:
  • Egg whites: 3 large
  • Sugar: 1 cup
  • Cream of tartar: 1/4 teaspoon
  • Vanilla extract: 1 teaspoon

Preparation Time:

• 30 minutes

Cooking Time:

• 60-70 minutes for cheesecake
• 15-20 minutes for meringue

Difficulty Level:

• 3 (Medium)

Preparation Method Steps:

1. To make the crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan.
2. To make the cheesecake filling: In a large bowl, beat cream cheese and sugar together until smooth. Add eggs and egg yolks one at a time, beating well after each addition. Stir in lemon juice, lemon zest, and sour cream. Pour over graham cracker crust.
3. To bake the cheesecake: Bake for 60-70 minutes, or until set in the center. Let cool completely on a wire rack.
4. To make the meringue topping: In a clean bowl, beat egg whites, sugar, cream of tartar, and vanilla extract until stiff peaks form. Spread over cooled cheesecake.
5. To brown the meringue: Preheat oven to 375°F (190°C). Bake for 15-20 minutes, or until meringue is golden brown and toasted.
6. To serve: Let the cheesecake cool completely before chilling for at least 4 hours or overnight. Serve chilled.

Nutritional Information:

• Per serving (1/8 of cheesecake):
  • Calories: 520
  • Fat: 28 grams
  • Carbohydrates: 55 grams
  • Protein: 12 grams

Dish Characteristics:

• Creamy, tangy, and sweet
• Perfect balance of flavors
• Elegant and visually appealing

User Comments:

• "This cheesecake is absolutely divine! The lemon meringue topping is the perfect touch."
• "The flavors in this cheesecake are incredible. I couldn't stop eating it!"
• "I made this for my family and it was a huge hit. Everyone loved the creamy cheesecake and the crispy, toasted meringue."

Special Precautions and Tips:

• Use high-quality cream cheese for the best flavor.
• Make sure the cheesecake is completely cool before adding the meringue topping to prevent it from melting.
• If you don't have a springform pan, you can use a regular 9-inch pie plate. Just trim the crust to fit the pan.