Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1/4 cup sugar
- 2 (8 ounce) packages cream cheese
- 1/2 cup sugar
- 2 eggs
- 1/4 cup lemon juice
- 2 tablespoons grated lemon zest
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 egg whites
- 1/4 cup sugar
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
2. In a medium bowl, mix together graham cracker crumbs, melted butter, and 1/4 cup sugar. Press mixture into the bottom of the prepared pan.
3. In a large bowl, beat cream cheese until smooth. Gradually beat in 1/2 cup sugar until blended. Beat in eggs one at a time. Beat in lemon juice, lemon zest, vanilla extract, and salt. Pour over crust.
4. Bake in preheated oven for 25 minutes.
5. In a medium bowl, beat egg whites until foamy. Gradually beat in 1/4 cup sugar until stiff peaks form. Spread meringue over top of cheesecake.
6. Bake for an additional 10 minutes, or until meringue is golden brown. Cool before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Temperature: 350 degrees F (175 degrees C)
Serving Size: 8
Nutritional Information:
Calories: 437
Fat: 22.2g
Carbohydrates: 48.3g
Protein: 8.3g
Substitutions for Ingredients
- For the graham cracker crumbs, you can use crushed digestive biscuits or other types of crushed cookies.
- For the cream cheese, you can use ricotta cheese or mascarpone cheese.
- For the lemon juice, you can use lime juice or orange juice.
- For the lemon zest, you can use orange zest or lime zest.
Variations:
- You can add 1/2 cup of chopped nuts to the graham cracker crust for added texture.
- You can add 1/2 cup of chopped fruit to the cream cheese mixture for added flavor.
- You can add 1/4 teaspoon of cinnamon to the meringue for a different flavor.
Tips and Tricks:
- Make sure to beat the cream cheese until it is smooth before adding the other ingredients.
- Make sure to beat the egg whites until stiff peaks form before adding the sugar.
- Make sure to spread the meringue evenly over the top of the cheesecake.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in the oven at 350 degrees F (175 degrees C) for 10 minutes.
Presentation Ideas:
- Serve with fresh berries and a dollop of whipped cream.
- Serve with a drizzle of melted chocolate.
Garnishes:
- Fresh berries
- Chopped nuts
- Chocolate shavings
- Whipped cream
Pairings:
- Fresh fruit
- Ice cream
- Coffee
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the cheesecake is too soft, bake it for an additional 5 minutes.
- If the meringue is not browning, increase the oven temperature to 375 degrees F (190 degrees C) and bake for an additional 5 minutes.
Food Safety Advice:
- Make sure all ingredients are at room temperature before using.
- Make sure to refrigerate any leftovers within 2 hours of baking.
Food History:
Cheesecake has been around since ancient times and is believed to have originated in Greece. The first recorded recipe for cheesecake was found in a Roman cookbook from the 1st century AD.
Flavor Profiles:
This cheesecake has a creamy, tangy flavor from the cream cheese and lemon juice, with a sweet and crunchy graham cracker crust and a light and fluffy meringue topping.
Serving Suggestions:
- Serve with a dollop of whipped cream and fresh berries.
- Serve with a scoop of ice cream.
- Serve with a drizzle of melted chocolate.
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