Ingredients
Scale
1 ½ cups Graham cracker crumbs
¼ cup Granulated sugar
6 tbsp Unsalted butter, melted
24 oz Cream cheese, softened
1 cup Granulated sugar
3 large Eggs
1 large Egg yolk
¾ cup Fresh lemon juice (from 3–4 lemons)
1 tbsp Lemon zest
½ tsp Vanilla extract
4 large Egg whites, at room temperature
½ cup Granulated sugar
¼ tsp Cream of tartar
1 tsp Vanilla extract
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan. Combine graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Press the mixture into the pan and bake for 10-12 minutes
- In a large bowl, beat cream cheese and 1 cup granulated sugar until smooth. Add eggs and yolk, one at a time. Stir in lemon juice, zest, and vanilla
- Pour the filling over the cooled crust. Bake for 50-60 minutes until edges are set. Let it cool in the oven for 1 hour, then chill in the refrigerator for at least 4 hours
- Prepare the meringue by whipping egg whites, ½ cup granulated sugar, and cream of tartar until stiff peaks form. Fold in 1 tsp vanilla
- Spread the meringue over the cheesecake and torch until golden brown. Serve immediately
Notes
Ensure all ingredients are at room temperature for best results.
For a richer flavor, consider using crushed vanilla wafers instead of graham crackers.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (if using gluten-free crust)
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 38g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0.5g
- Protein: 8g
- Cholesterol: 140mg