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Here’s a detailed, unique article on Lemon Meringue Cheesecake with a complete step-by-step method:

Lemon Meringue Cheesecake: A Citrus Delight with a Fluffy Finish

If you love the bright tang of lemon paired with creamy cheesecake and the airy sweetness of meringue, Lemon Meringue Cheesecake is the dessert for you. It’s a show-stopper that combines the richness of classic cheesecake with the light, fluffy charm of a lemon meringue pie. This step-by-step guide will walk you through creating this dessert from scratch, ensuring it looks as stunning as it tastes.

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

24 oz (680 g) cream cheese, softened
¾ cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
¼ cup sour cream
Zest of 2 lemons
3 tablespoons fresh lemon juice

For the Lemon Meringue Topping:

3 large egg whites
¾ cup granulated sugar
¼ teaspoon cream of tartar
½ teaspoon vanilla extract
Optional: a few drops of yellow food coloring for a sunny look

Step-by-Step Method

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C).
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and slightly clump together.
Press the mixture firmly into the bottom of a 9-inch springform pan, making sure it’s even and compact.
Bake for 10 minutes to set the crust, then remove it from the oven and let it cool slightly.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer.
Gradually add sugar, continuing to mix until fully incorporated.
Add the eggs one at a time, beating slowly after each addition to avoid overmixing.
Mix in the vanilla extract, sour cream, lemon zest, and lemon juice until smooth and velvety.
Pour the cheesecake filling over the baked crust, spreading it evenly with a spatula.