Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 cup cream cheese, softened
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 large egg whites
- ¼ teaspoon cream of tartar
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter until well mixed. Press firmly into the bottom of a springform pan.
- In another bowl, beat cream cheese until smooth. Gradually add sugar and mix well. Add eggs, lemon juice, and zest, then blend until fully incorporated.
- Pour the cream cheese mixture over the crust and bake for about 25 minutes, or until set.
- While the cheesecake is cooling, whip egg whites and cream of tartar until stiff peaks form. Gradually add sugar and continue to whip until glossy.
- Spread the meringue over the cooled cheesecake and bake for an additional 10 minutes, or until meringue is golden brown.
- Let it cool completely before removing from the springform pan. Chill in the refrigerator for at least 4 hours.
Notes
- For an extra lemony flavor, you can increase the lemon zest.
- Ensure that the cream cheese is at room temperature for a smoother texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg