Ingredients: |
Ingredients: 2 C Shortbread cookie crumbs
1/4 C Melted butter
3 - 8-oz packages cream cheese, softened
1 C Sour Cream
1 C Sugar
4 Whole Eggs
1/4 C Fresh Lemon Juice
1 tsp Vanilla Extract
1 Lemon, zested
4 Egg Whites (only).
1/4 C Sugar
1/4 tsp cream of tarter
1 1/2 C Lemon Curd (store bought or, make from scratch).
EQUIPMENT NEEDED: Stand Mixer; 9-inch Springform Pan
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Directions: |
Directions:1. Preheat oven to 325F
2. Mix cookie crumbs and melted butter together in mixer bowl until evenly combined.
3. Press mixed crumb/butter into bottom of a 9-inch springform pan.
4. Beat cream cheese, sour cream, and 1 C sugar together in mixer bowl until smooth and creamy.
5. Add whole eggs one at a time, beating well after each addition.
6. Mix lemon juice, vanilla extract, and lemon zest into cream cheese mixture, scraping bottom and sides of mixing bowl.
7. Spread mixture over cookie crust in springform pan.
8. Bake in preheated oven until almost set in the center, about 1-hour.
9. Cool to room temperature and refrigerate until completely cooled, at least 3 to 4 hours.
10. Preheat oven to 375F.
FOR MERINGUE:
11. Beat egg whites in mixing bowl of stand mixer until soft peaks form; add 1/4 C sugar and cream of tartar and beat until stiff, but not dry, peaks form.
12. Spread lemon curd over cheesecake.
13. Mound whipped egg whites over the curd, sealing around all the edges.
14. Bake in preheated oven until meringue is golden brown, about 10-mins.
15. Chill uncovered in the refrigerator, about 1-hour. |
This recipe for LEMON MERINGUE CHEESECAKE is from