LEMON MERINGUE CHEESECAKE

The Lemon Meringue Cheesecake recipe is a delightful combination of tangy lemon cheesecake, topped with lemon curd and fluffy meringue.

The cheesecake recipe starts with a buttery graham cracker crust, followed by a smooth and creamy cheesecake filling infused with fresh lemon zest and juice.

Then, the cheesecake is topped with tangy lemon curd, and silky meringue that is browned by a torch.

The highlight of this dessert is the light and airy meringue topping, which is carefully browned to perfection.

Whether you’re hosting a dinner party or simply craving a sweet treat, this lemon meringue cheesecake recipe is sure to impress your taste buds.

Ingredients:

TO MAKE THE CRUST:

• 300 grams.Of graham cracker crumbs.
• 140 grams.Of salted butter, melted.
• 40 grams.Of sugar.

TO MAKE THE CHEESECAKE FILLING:

• 680 grams.Of cream cheese; softened to room temp.
• 200 grams.Of white sugar.
• 30 grams.Of all-purpose flour.
• 230 grams.Of sour cream.
• 1 1/2 Tbsp.Of vanilla extract.
• 3 medium-grated lemon zest.
• 4 large eggs.

TO MAKE THE LEMON TOPPING:

• 8 Tbsp.Of lemon juice.
• 4 Tsp.Of grated lemon zest.
• 100 grams.Of sugar.
• 8 large egg yolks.
• 60 grams.Of salted butter.

TO MAKE THE MERINGUE TOPPING:

• 200 grams.Of white sugar.
• 1/2 Tsp.Of cream of tarter.
• 1 Tsp.Of vanilla extract.
• 4 large egg whites.

PREPARATION:
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