Monday, October 7, 2013

Lemon Meringue Cheesecake

I thought this up one day while daydreaming about deserts. It was so simple to make. It just bought some graham cracker pie crusts and make a thin cheesecake and baked it, then poured the lemon filling and meringue topping over it and baked it again. It was delicious!

Lemon Meringue Cheesecake

  • 2 graham cracker pie crusts 
  • 1 1/2 cups white sugar 
  • 3/4 cup milk 
  • 4 eggs 
  • 1 tablespoon vanilla extract  
  • 1 cup sour cream
  • 1/4 cup all-purpose flour
Lemon Mirengue
  • 2 tablespoons all-purpose flour 
  • 3 tablespoons cornstarch 
  • 1/4 teaspoon salt 
  • 1 1/2 cups water 
  • 2 lemons, juiced and zested  
  • 2 tablespoons butter 
  • 4 egg yolks, beaten 
  • 4 egg whites 
  • 6 tablespoons white sugar 

Cheesecake: Preheat oven to 350 degree. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. Bake in preheated oven for 1 hour. Then cool.

Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell over cheesecake. Set aside.

Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.Bake at 350 degrees for 10 minutes, or until meringue is golden brown. Cool before serving.  

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