Light and tangy in a perfect mix.
Note: don’t take a shortcut and use packaged ‘egg whites’ for the meringue. A day later and the meringue has disintegrated about 50% Everything else is PERFECT!
I needed a new lemon cheesecake idea, and this one ticks all my boxes! Just a note for those saying the recipe is wrong because it doesn’t tell you to separate the egg yolks from the egg whites… I’m quite certain the cheesecake batter takes 4 WHOLE eggs. The meringue topping takes 4 OTHER egg whites. 8 eggs total will get cracked. Wondering how that one reviewer’s cake came out that only used the yolks in her batter…
This was delicious. I’m glad I made it. It seemed to me that the directions weren’t correct concerning the egg whites. I didn’t put the egg whites in the cheese cake.
Super recipe that is sure to impress your guests. So delicious. For some reason I pushed the Graham cracker base up the sides as well and it worked out well. I made the lemon curd from another recipe on Allrecipe website and used the egg yolks from the meringue.
To make the cheesecake more creamy, make it in a food processor, rather than using a stand mixer/hand mixer. When the cake cooled, I had a big crack in the top, but that filled in with the homemade lemon curd. I took the springform ring OFF when I did the meringue, and it worked perfectly. Delicious dessert that I will make again.
First two times I made this it is fabulous, like two favorites in one! The third time I tried using parchment paper (as the tip suggests) to line the spring pan and it was a disaster, the middle did not fully cook. The parchmenthindered the temperature.
- 2 cups shortbread cookie crumbs
- 1/4 cup melted butter
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