Lemon Meringue Cheesecake Baked Until the Center Springs Back

For Lemon Meringue Cheesecake Baked Until the Center Springs Back, the counter starts with cream cheese cold, vanilla extract, and sugar. Portion it for 16 Slices.

Count on 30 minutes of prep, 1 hour of cooking, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

Lemon Filling

• 4 cups cream cheese cold
• 1 ¼ teaspoons vanilla extract
• 1 ½ cups sugar
• 3 eggs
• 1 yolk
• ⅔ cups sour cream
• ¼ cup heavy cream
• ¾ cup lemon juice

Crust

• 3 cups graham cracker crumbs
• ½ teaspoon kosher salt
• 11 tablespoons unsalted butter
• 6 tablespoons light brown sugar

Marshmallow Fluff Frosting

• 1 cup granulated sugar
• ½ cup water
• 3 egg whites
• ⅛ teaspoon cream of tartar
• ⅛ teaspoon kosher salt
• 1 teaspoon vanilla extract

How the cooking goes

Prepare the crust

1. Heat the oven to 325°F (160°C) conventional. Wrap your cake pan in aluminum foil so that no water can enter.
2. In a small saucepan melt the butter and continue to cook, stirring now and then, until the melted butter has browned and smells nutty like hazelnuts.
3. Combine all ingredients for the crust then mix well. Press into the bottom of the springform pan.
4. Oven-bake in a preheated oven for 5 minutes. Cool completely.

Prepare the filling

1. In a small bowl, whisk together the sour cream and heavy cream.
2. In the bowl of a electric mixer fitted with the paddle attachment (or with an electric hand mixer), beat the cream cheese until silky, creamy and smooth. Beat in vanilla extract.
3. Add the sugar and beat until no granules are visible. It will begin to look shiny.
4. Put the eggs and egg yolk one at a time and beat one minute after each addition. Add the sour cream mixture and beat to combine.
5. Reduce mixer to low speed and slowly add the lemon juice. Increase mixer speed to incorporate well.
6. Pour into the cooled crust. Place the pan in a large roasting dish and place in the preheated oven. Pour hot water into the pan approximately halfway up the sides of the pan.
7. Bake for 1 hour and 40 minutes or until set but still wobbly. The top will puff a little and the whole cheesecake will move in one motion rather than like ripples of liquid.
8. Allow to cool until it is no longer warm. Wrap and refrigerate at least 4 hours or overnight.

Prepare your meringue frosting

1. Blend sugar and water in a sauce pot and boil over high heat. Scrape down the sides with a wet pastry brush, and clip on your candy thermometer.
2. While the syrup boils, beat egg whites and cream of tartar in a electric mixer using the whisk attachment until stiff peaks.
3. Try to time the whites arriving at stiff peaks to the sugar syrup reaching soft ball stage (238-240°F).
4. When the sugar syrup reaches soft ball stage, slowly pour the syrup into the whipping whites with the mixer on high speed.
5. Continue to beat until the meringue is stiff, shiny and cooled, about 7 minutes.

Assemble

1. Top your cooled cheesecake with frosting. If you like, torch using a kitchen torch or under the broiler.

After it comes off the heat

Chill it for the time the method names before serving. Keep leftovers covered in the refrigerator.

If you want another plate from Cakes, open Flourless Chocolate Cake Baked Until the Center Springs Back and Molasses Cake Baked Until the Center Springs Back.