Ingredients
Scale
- For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup sugar
- ½ cup unsalted butter, melted
- For the cheesecake filling:
- 16 ounces cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- For the meringue topping:
- 4 large egg whites
- 1 cup sugar
- 1/4 teaspoon cream of tartar
Instructions
- Preheat oven to 350°F (175°C) and mix graham cracker crumbs, sugar, and melted butter.
- Press mixture into a 9-inch springform pan and bake for 8-10 minutes; cool.
- Beat cream cheese until smooth, add sugar, then eggs one at a time, followed by sour cream, lemon juice, and zest.
- Pour filling into crust and bake for 45 minutes; turn off oven and let it sit for 1 hour.
- Beat egg whites until soft peaks, then add sugar and cream of tartar until stiff peaks form.
- Spread meringue over cheesecake and bake for 10-15 minutes until golden; cool.
- Refrigerate for at least 4 hours, then remove springform sides and slice to serve.
Notes
- For best results, chill overnight before serving.
- Ensure egg whites are at room temperature for better volume.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian