Lemon Meringue Pie Cheesecake
Lemon Meringue Pie is a classic dessert… Graham crust, creamy tart lemon filling with a fluffy meringue topping. This recipe combines all of those amazing flavors with a rich and lush cheesecake for a dessert that will top your list!
Foto: Spend With Pennies
Bahan-bahan
- 1 ½ cups graham cracker crumbs
- ¼ cup melted butter
- 3 packages (8oz each cream cheese)
- ⅔ cup granulated sugar
- 3 eggs
- 1 cup granulated sugar
- ⅓ cup cornstarch
- 6 egg yolks
- 1 ½ cups water
- 2 lemons (zested & juiced)
- 1 tablespoon butter
- 4 egg whites
- ½ teaspoon cream of tartar
- ⅓ cup granulated sugar
Langkah-langkah
-
Preheat oven to 350°F.
-
Combine melted butter & graham crumbs. Press into a 9″ springform pan.
-
With mixer on medium, beat cream cheese & sugar until blended. Mix in eggs.
-
Pour cream cheese mixture over crust and bake for 35-40 minutes or just until center is set.
-
Cool 5 minutes, run a butter knife around the edge to loosen. Cool on the counter 1 hour. Refrigerate 4 hours or overnight.
-
Preheat oven to 350°F.
-
Combine sugar, cornstarch, egg yolks and water in a large saucepan. Whisk constantly over medium heat until mixture reaches a boil. Stir in ½ cup lemon juice & zest from 2 lemons. Let boil 1 minute while stirring.
-
Remove from heat and stir in butter, keep warm.
-
Beat egg whites & cream of tartar on medium-high until soft peaks form (ends of peaks will curl when the beaters are lifted out). Continue mixing on medium-high adding in sugar a little bit at a time until stiff and glossy peaks form (about 5 minutes).
-
Spread lemon filling over cheesecake layer. Immediately spread meringue over hot lemon filling. Be sure the meringue overlaps the edges of the pan slightly to avoid it shrinking.
-
Bake 10-15 minutes or until browned. Cool at room temperature 1 hour. Refrigerate 4 hours or overnight before serving.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
Memuat komentar...