Lemon Meringue Pie Cheesecake

Name: Lemon Meringue Pie Cheesecake
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup melted butter; 3 packages (8oz each cream cheese); ⅔ cup granulated sugar; 3 eggs; 1 cup granulated sugar; ⅓ cup cornstarch; 6 egg yolks; 1 ½ cups water; 2 lemons (zested & juiced); 1 tablespoon butter; 4 egg whites; ½ teaspoon cream of tartar; ⅓ cup granulated sugar

Lemon Meringue Pie is a classic dessert… Graham crust, creamy tart lemon filling with a fluffy meringue topping. This recipe combines all of those amazing flavors with a rich and lush cheesecake for a dessert that will top your list!

⏱ 60 menit 🔨 Persiapan 45mnt 🔥 Masak 15mnt 📊 Sedang 🍽 8 porsi ⭐ 4.9 (31) 👁 29

Langkah-langkah

Preheat oven to 350°F.
Combine melted butter & graham crumbs. Press into a 9″ springform pan.
With mixer on medium, beat cream cheese & sugar until blended. Mix in eggs.
Pour cream cheese mixture over crust and bake for 35-40 minutes or just until center is set.
Cool 5 minutes, run a butter knife around the edge to loosen. Cool on the counter 1 hour. Refrigerate 4 hours or overnight.
Preheat oven to 350°F.
Combine sugar, cornstarch, egg yolks and water in a large saucepan. Whisk constantly over medium heat until mixture reaches a boil. Stir in ½ cup lemon juice & zest from 2 lemons. Let boil 1 minute while stirring.
Remove from heat and stir in butter, keep warm.
Beat egg whites & cream of tartar on medium-high until soft peaks form (ends of peaks will curl when the beaters are lifted out). Continue mixing on medium-high adding in sugar a little bit at a time until stiff and glossy peaks form (about 5 minutes).
Spread lemon filling over cheesecake layer. Immediately spread meringue over hot lemon filling. Be sure the meringue overlaps the edges of the pan slightly to avoid it shrinking.
Bake 10-15 minutes or until browned. Cool at room temperature 1 hour. Refrigerate 4 hours or overnight before serving.