Lemon Meringue Cheesecake

Lemon Meringue Cheesecake

  • Preparation 40 min
  • Cooking 1 h 20 min
  • Waiting 1 h
  • Chilling 6 h
  • Servings 10
  • Freezes Yes
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Ingredients

  • Graham Cracker Crust

    • 375 ml (11/2 cups) graham cracker crumbs
    • 75 ml (1/3 cup) unsalted butter
    • 30 ml (2 tbsp) sugar
    • 2 sheets heavy-duty aluminum foil, 45 cm (18-inch) wide
  • Lemon Filling

    • 2 blocks 250 g cream cheese, softened
    • 250 ml (1 cup) sugar
    • 125 ml (1/2 cup) freshly squeezed lemon juice
    • 4 egg yolks
    • 1 egg
  • Meringue

    • 4 egg whites
    • 180 ml (3/4 cup) sugar

Preparation

  • Crust

  • Lemon Filling

  • Meringue

Note from Ricardo

The cheesecake will keep for several days in the refrigerator, but it is better to make the meringue the day when the cake will be eaten.

Personal Note