Lemon Meringue Cheesecake

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 min

Servings:

0

Ingredient list

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

Nutrition facts

Recipe Tips

1

Heat oven to 325ºF.

2

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

3

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

4

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.

5

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

6

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.

7

Refrigerate cheesecake 4 hours.