Meringue Cheesecake With Coconut And Nuts Food

LEMON MERINGUE CHEESECAKE

Lemon Meringue Cheesecake image

Love lemon meringue pie and cheesecake? Well this is the best of both worlds. Great any time of year and sure to impress your guests.

Provided by Michelle Berger

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 5h30m

Yield 16

Number Of Ingredients 13

Ingredients

2 cups shortbread cookie crumbs
¼ cup melted butter
3 (8 ounce) packages cream cheese, softened
1 cup sour cream
1 cup white sugar
4 eggs
¼ cup fresh lemon juice
1 teaspoon vanilla extract
1 lemon, zested
4 egg whites
¼ cup white sugar
¼ teaspoon cream of tartar
1 ½ cups lemon curd

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Mix cookie crumbs and melted butter together in a bowl until evenly combined; press into the bottom of a 9-inch springform pan.
Beat cream cheese, sour cream, and 1 cup sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix lemon juice, vanilla extract, and lemon zest into cream cheese mixture, scraping bottom and sides of the bowl. Spread mixture over cookie crust in the springform pan.
Bake in the preheated oven until almost set in the center, about 1 hour. Cool to room temperature and refrigerate until completely cooled, at least 3 to 4 hours.
Preheat oven to 375 degrees F (190 degrees C).
Beat egg whites in a bowl using an electric mixer until soft peaks form; add 1/4 cup sugar and cream of tartar and beat until stiff, but not dry, peaks form.
Spread lemon curd over cheesecake. Mound whipped egg whites over the curd, sealing around all the edges.
Bake in the preheated oven until meringue is golden brown, about 10 minutes. Chill uncovered in refrigerator, about 1 hour.

Nutrition Facts : Calories 482.9 calories, Carbohydrate 51.6 g, Cholesterol 130.3 mg, Fat 28.5 g, Fiber 0.4 g, Protein 7.5 g, SaturatedFat 15.3 g, Sodium 305.3 mg, Sugar 32.6 g

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