Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C).
- Mix the graham cracker crumbs with melted butter until it resembles wet sand, then press it into a greased 9-inch springform pan.
- In a large bowl, beat softened cream cheese, sugar, and lemon zest until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Mix in fresh lemon juice, sour cream, and heavy cream until uniform; pour over the crust.
- Bake for 55-60 minutes until the edges are set but the center has a slight jiggle.
- While the cheesecake bakes, beat egg whites until soft peaks form; add sugar gradually and beat until stiff peaks form.
- Spread meringue over the hot cheesecake, sealing edges; bake for an additional 10-15 minutes until meringue is golden.
- Cool completely on a wire rack, then chill in the refrigerator for at least 4 hours or overnight.
Nutrition
Calories: 350kcalCarbohydrates: 42gProtein: 6gFat: 18gSaturated Fat: 10gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 27gVitamin A: 10IUVitamin C: 5mgCalcium: 12mgIron: 6mg
Notes
Use room temperature ingredients for the best texture. The cheesecake tastes better the next day as the flavors meld together. Store leftovers in the refrigerator for up to 4-5 days; meringue may soften but flavor improves. Freezing is an option; wrap tightly and it will keep for up to 2 months. For a fruity twist, consider adding raspberry or strawberry puree into the batter or using crushed gingersnap cookies for the crust.
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