Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp unsalted butter, melted
For the Cheesecake Filling:
24 oz (680g) cream cheese, softened
1 cup granulated sugar
3 large eggs
½ cup sour cream
2 tbsp all-purpose flour
Zest of 1 lemon
3 tbsp fresh lemon juice
For the Meringue Topping:
3 large egg whites
½ cup granulated sugar
¼ tsp cream of tartar
1 tsp vanilla extract
Instructions:
- Prepare the crust:
Preheat oven to 325°F (163°C).
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Press mixture into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then let it cool.
- Make the cheesecake filling:
In a large bowl, beat cream cheese until smooth.
Add sugar and continue beating until creamy.
Mix in eggs one at a time.
Stir in sour cream, flour, lemon zest, and lemon juice until fully combined.
Pour filling over the cooled crust.
- Bake the cheesecake:
Bake at 325°F (163°C) for 50–60 minutes or until the center is almost set.
Let the cheesecake cool completely on a wire rack.
- Prepare the meringue:
In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar while continuing to beat until stiff peaks form.
Beat in vanilla extract.
- Add meringue and finish baking:
Spread meringue evenly over the cooled cheesecake.
Bake at 350°F (177°C) for 10–12 minutes or until meringue is golden brown.
Let cool completely, then refrigerate for at least 4 hours before serving.
- Serve and enjoy!
Slice and serve chilled. Garnish with extra lemon zest if desired.