Lemon Meringue Cheesecake Recipe
This light and tangy lemon meringue cheesecake combines a zesty cheesecake filling with a sweet, fluffy meringue topping. It's the perfect dessert for any occasion, offering a delightful balance of creamy and crunchy textures!
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2. Lemon Meringue Cheesecake Directions
- Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan with cooking spray.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar substitute. Press the mixture firmly into the bottom of the springf< orm pan. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat the softened cream cheese, Greek yogurt, and sugar substitute until smooth. Add the eggs one at a time, mixing well. Stir in lemon zest, lemon juice, and vanilla extract.
- Pour the filling over the crust and smooth the top. Bake for 35-40 minutes, until the edges are set and the center is slightly jiggly. Cool completely, then refrigerate for at least 4 hours or overnight.
- For the meringue, beat the egg whites until foamy, then add cream of tartar. Gradually beat in the sugar substitute until stiff peaks form. Add vanilla extract.
- Spread the meringue over the chilled cheesecake and broil for 1-2 minutes until browned. Watch carefully to avoid burning. Cool slightly before serving.
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