This cheesecake, a gourmet mix between cheesecake and lemon meringue pie, is always impressive!
- Ingredients :
° 2 cups of dry cookie crumbs (or graham)
° 1/4 cup melted butter
° 3 blocks of cream cheese, softened
° 1 cup sour cream
° 1 cup of sugar
° 4 eggs
° 1/4 cup lemon juice
° 1 C. vanilla extract
° the zest of a lemon
° 1 1/2 cups lemon cream (jam) (E.D. Smith®️ style)
For the meringue:
° 4 egg whites
° 1/4 cup sugar
° 1/4 tsp. cream of tartar
- Preparation steps :
Preparation: 20min ›Cooking: 1h10min› Extra time: 4h cooling ›Ready in: 5h30min
Preheat the oven to 325 ° F (165 ° C).
To cookie crumbs, add 1/4 cup melted butter; mix then press into bottom of 9-inch springform pan.
In large bowl, beat cream cheese with sour cream and sugar until smooth. One by one, stir in the eggs then add the lemon juice, vanilla and zest. Mix well. Pour everything into the pan, over the crust.
Bake for about 1 hour, or until the center is just set. Let cool for 1 hour at room temperature then refrigerate for 3 hours.
Preheat the oven to 375 ° F (190 ° C).
Beat egg whites in a glass bowl, until peaks form. Stir in 1/4 cup sugar and cream of tartar. Beat again until stiff peaks form. Spread the lemon cream (jam) over the cooled cake and cover with the beaten egg whites.
Bake until the meringue is lightly browned, about 10 minutes. Let cool, in the fridge, uncovered, for at least 1 hour.