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 springform 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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