Lemon Meringue Cheesecake

• Vegetarian

• Produce

  • 2 tbsp Lemon, zest

• Refrigerated

  • 6 Egg whites
  • 6 Egg yolks

• Baking & Spices

  • 2 tbsp Flour
  • 3 cups Granulated sugar
  • 1/3 cup Sugar

• Snacks

  • 2 1/2 cups Graham cracker crumbs

• Dairy

  • 6 tbsp Butter
  • 4 (8 oz packages Cream cheese
  • 1 cup Sour cream

Found on cookiesandcups.com

Description

Ingredients

• 2½ cups graham cracker crumbs
• ⅓ cup sugar
• 6 Tbsp butter, melted
• 4 (8 oz) packages cream cheese, room temperature
• 1½ cups granulated sugar
• 6 egg yolks (reserve whites for meringue)
• 2 Tbsp flour
• 1 cup sour cream
• 2 Tbsp lemon zest (2 large lemons)
• 6 egg whites
• 1½ cups granulated sugar

Directions

• Preheat oven to 300°
• Combine all ingredients for crust in a bowl evenly. Press mixture into a 9 springform pan and up the sides, about one inch.
• Bake for 10 minutes and allow to cool.
• In bowl fitted with paddle attachment beat cream cheese and sugar together until combined and smooth. Add in egg yolks and beat until mixture is just combined, scraping sides as necessary.
• Add in flour, sour cream and lemon zest and mix until smooth.
• Pour mixture over prepared crust. Bake for 75 minutes. Then turn off oven and leave cheesecake in the warm oven with the door closed for 4 hours.
• Finally, remove it from oven, run a knife along the edges to loosen from pan and chill for 6 hours, or overnight.
• Whisk 6 reserved egg whites with sugar. Place over a double boiler and stirring constantly heat mixture until it reaches 140° on candy thermometer. Pour mixture immediately into bowl of stand mixer, fitted with whisk attachment and beat for 10 minutes, until glossy and stiff peaks form.
• Spread the meringue over chilled cheesecake and with kitchen torch lightly brown the tops of the meringue.