Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C) and grease a 9-inch skillet.
- Mix the graham cracker crumbs, melted butter, and 1/3 cup of sugar until well combined, then press into the base of the mold and bake for 10 minutes until lightly golden.
- Beat the cream cheese in a large bowl until smooth; add the sugar, lemon zest, lemon juice, and vanilla extract, mixing well.
- Gradually add the eggs, one at a time, mixing until just combined; the mixture should be thick and creamy.
- Pour the cheesecake mixture over the cooled crust, baking for 45-50 minutes until the edges are set but the center still jiggles slightly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open.
- In a clean, dry bowl, whisk the egg whites and cream of tartar until frothy; gradually add the remaining sugar and beat until stiff, glossy peaks form.
- Spread the meringue over the cooled cheesecake, creating peaks, and bake for 10-15 minutes until golden brown.
Nutrition
Calories: 350kcalCarbohydrates: 30gProtein: 5gFat: 23gSaturated Fat: 12gCholesterol: 80mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 19gVitamin A: 500IUVitamin C: 5mgCalcium: 70mgIron: 1mg
Notes
For added flavor, sprinkle some lemon zest on the meringue before serving.
Keep the dessert refrigerated, loosely covered, for up to 5 days. If freezing, store the cheesecake without meringue and add it before serving. Bring to room temperature before serving for optimal flavor.
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