Opis
A creamy and tangy lemon meringue cheesecake with a light and fluffy meringue topping.
Składniki
Skala
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup powdered sugar
Instrukcje
- Preheat the oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs and melted butter. Press into the bottom of a springform pan.
- In another bowl, beat cream cheese and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream, lemon juice, lemon zest, and salt.
- Pour the cream cheese mixture over the crust.
- Bake for 50-60 minutes until set. Let it cool.
- Whip egg whites and cream of tartar until soft peaks form. Gradually add powdered sugar and beat until stiff peaks form.
- Spread meringue over the cooled cheesecake.
- Bake for an additional 10-15 minutes until the meringue is golden.
Uwagi
- Let the cheesecake cool completely before adding meringue.
- Use fresh lemon juice for the best flavor.
- Store leftovers in the refrigerator.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 1 hour
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 350
- Cukier: 25g
- Sód: 200mg
- Kwasy: 20g
- Nasycony tłuszcz: 12g
- Tłuszcze Nienasycone: 5g
- Tłuszcze trans: 0g
- Węglowodany: 32g
- Włókno: 1g
- Białko: 6g
- Cholesterol: 90mg
Słowa kluczowe: lemon meringue cheesecake