Lemon Meringue Cheesecake

Name: Lemon Meringue Cheesecake
Prep time: 25 min
Total time: 405 min
Yield: 16
Ingredients: 12 HONEY MAID Honey Grahams, finely crushed (about 1-1/2 cups crumbs); ¼ cup butter, melted; 1¾ cups sugar, divided; 3 lemons; 4 eggs, divided; 4 pkg. brick cream cheese, softened; 1 cup sour cream; ¼ tsp. cream of tartar

This dreamy lemon cheesecake dessert features fresh tart lemon flavor in the New York style creamy cheesecake with a fluffy meringue layer toasted on top!

Let's whip it up

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Ingredient list

12 HONEY MAID Honey Grahams, finely crushed (about 1-1/2 cups crumbs)
¼ cup butter, melted
1¾ cups sugar, divided
3 lemons
4 eggs, divided
4 pkg. (8 oz. each) brick cream cheese, softened
1 cup sour cream
¼ tsp. cream of tartar

Nutrition factsNutrition information

Recipe Tips

Heat oven to 325ºF.

Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan. Refrigerate until ready to use.

Grate zest from 1 lemon, then squeeze enough of the lemons to get 1/2 cup juice. Separate 3 eggs.

Beat cream cheese and 1 cup of the remaining sugar in large bowl with mixer until well blended. Add sour cream and lemon juice; mix well. Add 1 whole egg and 3 egg yolks, 1 at a time, mixing on low speed after each addition just until blended. Stir in zest. Pour over crust.

Bake 1 hour 10 min. or until center is set. Remove cheesecake from oven. Increase oven temperature to 400ºF.

Beat egg whites and cream of tartar in small bowl with mixer on high speed until foamy. Gradually beat in remaining sugar until stiff peaks form. Spoon onto cheesecake; spread to completely cover top of cheesecake. Bake 8 to 10 min. or until golden brown. Run knife around rim of pan to loosen cake; cool before removing rim.

Refrigerate cheesecake 4 hours.