Servings: 8 people
Calories: 320kcal
Cost: $15
Equipment
- Electric mixer
- Spatula
- Piping bag (optional)
- 9-inch springform pan
- Whisk
Ingredients
- 2 cups crushed shortbread cookies
- ½ cup melted butter
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sour cream
- 1 cup white sugar
- 4 large eggs
- ½ cup fresh lemon juice
- 1 tsp vanilla extract
- 4 large egg whites
- ½ cup white sugar
- ¼ tsp cream of tartar (optional)
- 1 cup lemon curd
Instructions
- Preheat your oven to 325°F (165°C).
- Mix the crushed shortbread cookies with the melted butter and press into the bottom of a 9-inch springform pan.
- In a mixing bowl, beat cream cheese, sour cream, and sugar until smooth. Add eggs one at a time, then mix in lemon juice, zest, and vanilla extract. Pour over crust.
- Bake for 1 hour or until center is firm but slightly jiggly. Cool to room temperature, then refrigerate for 3-4 hours.
- Increase oven to 375°F (190°C). Beat egg whites until soft peaks. Gradually add sugar and cream of tartar, continuing to beat until stiff peaks form. Spread lemon curd over chilled cheesecake and top with meringue.
- Bake for another 10 minutes or until meringue is lightly golden. Cool completely and refrigerate for at least 1 hour before serving.
Notes
Use fresh lemons for the best flavor. Ensure eggs and cream cheese are at room temperature for a smoother batter. Chill the cheesecake for at least 3-4 hours; overnight is better for texture.
Nutrition
Calories: 320kcal | Carbohydrates: 37g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 90mg | Sodium: 240mg | Potassium: 100mg | Fiber: 1g | Sugar: 24g | Vitamin A: 400IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 1mg
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