Ingredients
- Graham crackers: 1 1/2 cups crushed
- Unsalted butter: 6 tablespoons, melted
- Cream cheese: 32 ounces, softened
- Granulated sugar: 1 1/2 cups
- Eggs: 4 large
- Lemon juice: 1/2 cup, fresh
- Lemon zest: 2 tablespoons
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Mix graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan to form the crust. Bake for 8-10 minutes, then let cool.
- Step 2: In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in lemon juice, lemon zest, and vanilla extract.
- Step 3: Pour the cream cheese mixture over the cooled graham cracker crust. Bake for 55-65 minutes, or until the center is just slightly jiggly.
- Step 4: Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Step 5: Remove the cheesecake from the oven and let it cool completely on a wire rack. Then, refrigerate for at least 4 hours, or preferably overnight.
- Step 6: Prepare meringue by beating egg whites and sugar until stiff peaks form. Spread meringue over chilled cheesecake and broil for a minute, watching carefully, until meringue is golden brown. Serve immediately or chill slightly.
Notes
- For the best flavor and texture, store leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
- Avoid reheating, as the meringue will likely melt; instead, enjoy this cheesecake chilled straight from the fridge.
- Garnish each slice with a fresh lemon wedge and a sprig of mint for an elegant presentation.
- Adding the eggs one at a time and mixing well prevents air pockets in the cheesecake, ensuring a smoother, more even texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American