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Desserts

Lemon Meringue Cheesecake

Lemon Meringue Cheesecake recipe
photo by:kraft
Two great classics become one fabulous dessert in this meringue-topped lemon cheesecake.
time
prep:
25 min
total:
6 hr 45 min
servings
total:
16 servings
Magazine Acquisition

What You Need

1-1/2
cups  graham cracker crumbs
1/4
cup  butter, melted
1-3/4
cups  sugar, divided
3
 lemons
4
 eggs, divided
4
pkg.   (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/4
tsp.  cream of tartar

Make It

HEAT oven to 325ºF.

MIX crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan. Grate zest from 1 lemon, then squeeze 1/2 cup juice from all lemons. Separate 3 eggs.

BEAT cream cheese and 1 cup of the remaining sugar in large bowl with mixer until blended. Add sour cream and lemon juice; mix well. Add 1 whole egg and 3 yolks, 1 at a time, mixing on low speed after each just until blended. Stir in zest. Pour over crust.

BAKE 1 hour 10 min. or until center is set; remove from oven. Increase oven temperature to 400ºF.

BEAT egg whites and cream of tartar in small bowl with mixer on high speed until foamy. Gradually add remaining sugar, beating until stiff peaks form; spoon onto cheesecake. Spread to completely cover top. Bake 8 to 10 min. or until golden brown. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Kraft Kitchens Tips

Size Wise
Since this tart cheesecake makes 16 servings it is the perfect dessert to serve at your next party!
Lime Meringue Cheesecake
Prepare as directed, using 4 limes.
Meringue Success
When spreading beaten egg whites over top of warm cheesecake, gently press egg whites to rim of pan to seal. (This will help prevent the baked meringue from shrinking.) Use back of spoon to swirl top to form peaks. Bake as directed.
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