Cheesecake Factory Lemon Meringue Cheesecake
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A simplified version of the Cheesecake Factory classic, perfect for a weekend baking project. This recipe focuses on readily available ingredients and straightforward techniques to deliver a delicious lemon meringue cheesecake.
1 1/2 cups
Graham cracker crumbs
5 tbsp
Unsalted butter-melted
1/4 cup
Granulated sugar
32 oz
Cream cheese-softened
1 1/2 cups
Granulated sugar
See all 12 ingredients ↓
🍳 Start Cooking
Standard
Upgraded
Elevated
A simplified version of the Cheesecake Factory classic, perfect for a weekend baking project. This recipe focuses on readily available ingredients and straightforward techniques to deliver a delicious lemon meringue cheesecake.
🍳 Start Cooking
Instructions
Ingredients
Notes
Instructions
Preheat oven to 350°F (175°C).
Combine all Crust ingredients and press into the bottom of a 9-inch springform pan.
Bake crust for 8-10 minutes. Let cool.
In a large bowl, beat all Filling ingredients until smooth and creamy. Pour over cooled crust.
Bake for 55-70 minutes, or until the edges are set but the center still jiggles slightly.
Let cool completely, then refrigerate for at least 4 hours.
In a clean, dry bowl, beat Egg whites with Cream of tartar until soft peaks form.
Gradually add Sugar, beating until stiff, glossy peaks form. This is your Meringue.
Spread Meringue over the chilled cheesecake. Use a kitchen torch to lightly brown the meringue, or broil for a very short time, watching carefully.
Refrigerate for at least 30 minutes before serving.
1 1/2 cups
150 g
Graham cracker crumbs
5 tbsp
70 g
Unsalted butter-melted
1/4 cup
50 g
Granulated sugar
32 oz
900 g
Cream cheese-softened
1 1/2 cups
300 g
Granulated sugar
1/4 cup
60 mL
Lemon juice-freshly squeezed
2 tsp
10 mL
Lemon zest
1 tsp
5 mL
Vanilla extract
4
N/A
Large eggs
4
N/A
Large egg whites
1/2 cup
100 g
Granulated sugar
1/4 tsp
1.25 mL
Cream of tartar
Equipment
9-inch springform pan
Mixer
Baking sheet
Kitchen torch (optional)
1 1/2 cups
150 g
Graham cracker crumbs
5 tbsp
70 g
Unsalted butter-melted
1/4 cup
50 g
Granulated sugar
32 oz
900 g
Cream cheese-softened
1 1/2 cups
300 g
Granulated sugar
1/4 cup
60 mL
Lemon juice-freshly squeezed
2 tsp
10 mL
Lemon zest
1 tsp
5 mL
Vanilla extract
4
N/A
Large eggs
4
N/A
Large egg whites
1/2 cup
100 g
Granulated sugar
1/4 tsp
1.25 mL
Cream of tartar
Instructions
Preheat oven to 350°F (175°C).
Combine all Crust ingredients and press into the bottom of a 9-inch springform pan.
Bake crust for 8-10 minutes. Let cool.
In a large bowl, beat all Filling ingredients until smooth and creamy. Pour over cooled crust.
Bake for 55-70 minutes, or until the edges are set but the center still jiggles slightly.
Let cool completely, then refrigerate for at least 4 hours.
In a clean, dry bowl, beat Egg whites with Cream of tartar until soft peaks form.
Gradually add Sugar, beating until stiff, glossy peaks form. This is your Meringue.
Spread Meringue over the chilled cheesecake. Use a kitchen torch to lightly brown the meringue, or broil for a very short time, watching carefully.
Refrigerate for at least 30 minutes before serving.
Nutrition per serving
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