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Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
In a bowl, mix graham cracker crumbs and melted butter until the crumbs are fully coated.
Press the mixture into the bottom of the prepared pan to form an even crust.
2. Make the Cheesecake:
In a large mixing bowl, beat together cream cheese, sugar, and lemon zest until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Mix in the sour cream, lemon juice, and vanilla extract until fully incorporated.
Pour the cheesecake mixture over the prepared crust.
Bake in the preheated oven for 45-50 minutes, or until the center is set but still slightly jiggly. Allow the cheesecake to cool at room temperature.
3. Prepare the Meringue:
In a clean, dry bowl, beat egg whites and cream of tartar using an electric mixer until soft peaks form.
Gradually add sugar and continue beating until stiff peaks form, and the meringue is glossy.
4. Assemble the Cheesecake:
Once the cheesecake has cooled, spread the prepared meringue over the top of the cheesecake, covering it evenly.
Return the cheesecake to the oven and bake for an additional 10-15 minutes, or until the meringue is golden brown.
5. Cool and Refrigerate:
Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours before serving.
6. Serve:
Slice the cheesecake and serve chilled. Enjoy the creamy, tangy lemon flavor with the sweet meringue topping!
Serving and Storage Tips:
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