Name: Cheesecake Factory Lemon Meringue Cheesecake (Standard)
Prep time: 1 h 12 min
Cook time: 1 h 48 min
Total time: 3 h
Yield: 12
Cuisine: American
Ingredients: 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; 1/4 cup Lemon juice-freshly squeezed; 2 tsp Lemon zest; 1 tsp Vanilla extract; 4 Large eggs; 4 Large egg whites; 1/2 cup Granulated sugar; 1/4 tsp Cream of tartar

Recipe tier

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.

Total 3h

Serves 12

Steps 10

Ingredients 12

Soundtrack the cook

Soul kitchen · 182 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 72m Cook 108m Plate 5m Reset 10m

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Crust
1 cups 150 g Graham cracker crumbs
5 tbsp 70 g Unsalted butter-melted
cup 50 g Granulated sugar
Filling
32 oz 900 g Cream cheese-softened
1 cups 300 g Granulated sugar
cup 60 mL Lemon juice-freshly squeezed
2 tsp 10 mL Lemon zest
1 tsp 5 mL Vanilla extract
4 N/A Large eggs
Meringue
4 N/A Large egg whites
cup 100 g Granulated sugar
tsp 1.25 mL Cream of tartar

Equipment

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Instructions

🎙️ Cook with voice coach

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.