30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Cheesecake Factory Lemon Meringue Cheesecake
Cheesecake Factory Lemon Meringue Cheesecake
Cheesecake Factory Lemon Meringue Cheesecake
⏱3h 30m
👥12
🔥500 cal
Medium
🍽️American
A step up from the standard version, this cheesecake incorporates a few key improvements for a more nuanced flavor and texture. Using higher-quality ingredients and a slightly more precise technique elevates the experience.
A step up from the standard version, this cheesecake incorporates a few key improvements for a more nuanced flavor and texture. Using higher-quality ingredients and a slightly more precise technique elevates the experience.
Combine all Crust ingredients and press firmly into the bottom of a 9-inch springform pan.
Bake crust for 10-12 minutes. Let cool completely.
In a large bowl, beat all Filling ingredients until very smooth and creamy, ensuring no lumps remain. Pour over cooled crust.
Bake in a water bath (place springform pan inside a larger pan filled with hot water halfway up the sides) for 65-80 minutes, or until the edges are set and the center is *slightly* wobbly.
Let cool completely in the oven with the door ajar, then refrigerate for at least 6 hours, preferably overnight.
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. Beat in Vanilla extract. This is your Meringue.
Spread Meringue evenly 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.
Ingredients
12
1 1/2 cups150 gGraham cracker crumbs
6 tbsp85 gUnsalted butter-melted
1/4 cup50 gBrown sugar-packed
1/4 tsp1.25 mLGround cinnamon
32 oz900 gCream cheese-full fat-softened
1 1/2 cups300 gGranulated sugar
1/3 cup80 mLLemon juice-freshly squeezed
2 tbsp30 mLLemon zest
1 tsp5 mLVanilla bean paste
4N/ALarge eggs
2 tbsp30 mLSour cream
4N/ALarge egg whites
3/4 cup150 gGranulated sugar
1/4 tsp1.25 mLCream of tartar
1/2 tsp2.5 mLVanilla extract
Equipment
9-inch springform pan
Mixer
Baking sheet
Larger roasting pan (for water bath)
Kitchen torch (optional)
Instructions
Preheat oven to 325°F (160°C).
Combine all Crust ingredients and press firmly into the bottom of a 9-inch springform pan.
Bake crust for 10-12 minutes. Let cool completely.
In a large bowl, beat all Filling ingredients until very smooth and creamy, ensuring no lumps remain. Pour over cooled crust.
Bake in a water bath (place springform pan inside a larger pan filled with hot water halfway up the sides) for 65-80 minutes, or until the edges are set and the center is *slightly* wobbly.
Let cool completely in the oven with the door ajar, then refrigerate for at least 6 hours, preferably overnight.
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. Beat in Vanilla extract. This is your Meringue.
Spread Meringue evenly 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.
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