Lemon Meringue Cheesecake

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'To make the crust: Mix cookie crumbs and melted butter together in a bowl until evenly combined.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Press into the bottom of a 9-inch springform pan.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'To make the filling: Beat cream cheese, sour cream, and sugar together in a bowl with an electric mixer until smooth and creamy.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Add eggs, one at a time, beating well after each addition. Mix in lemon juice, lemon zest, and vanilla until smooth, scraping the bottom and sides of the bowl as needed.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Spread mixture over crust in the springform pan.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Let cool to room temperature, about 1 hour, then refrigerate until completely cooled, at least 3 to 4 hours.'}

9. 9

   {'id': 'step_8', 'step': 9, 'text': 'To make the meringue topping: Preheat the oven to 375 degrees F (190 degrees C). Beat egg whites in a bowl with an electric mixer until soft peaks form.'}

10. 10

    {'id': 'step_9', 'step': 10, 'text': 'Beat in sugar and cream of tartar until mixture is glossy and stiff peaks form.'}

11. 11

    {'id': 'step_10', 'step': 11, 'text': 'Spread lemon curd over chilled cheesecake.'}

12. 12

    {'id': 'step_11', 'step': 12, 'text': 'Mound whipped egg whites over top and spread until curd is completely covered.'}

13. 13

    {'id': 'step_12', 'step': 13, 'text': 'Bake in the preheated oven until meringue is golden brown, about 10 minutes.'}

14. 14

    {'id': 'step_13', 'step': 14, 'text': 'Remove from the oven and chill, uncovered, in the refrigerator for at least 1 hour or up to 1 day before serving. It's best not to cover the meringue or it may collapse.'}

📊 Nutrition Facts

Per serving (16 servings total)