ADVERTISEMENT
Serving: Slice the cheesecake using a sharp knife, wiping the blade clean between cuts for neat slices. Serve chilled and enjoy with a dollop of whipped cream if desired.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The meringue may soften over time, so it’s best to consume the cheesecake within a few days of making it for the best texture.
Variations:
Berry Topping: Top the cheesecake with fresh berries, such as raspberries or strawberries, for an extra burst of flavor.
Graham Cracker-Free Crust: For a gluten-free version, substitute the graham cracker crumbs with gluten-free graham-style crackers or almond flour.
Lime Meringue Cheesecake: For a twist on the classic, substitute the lemon juice and zest with lime for a tangy variation.
FAQ:
Q1: Can I use a pre-made crust for this cheesecake?
A1: Yes, you can opt for a store-bought graham cracker crust if you’re short on time. However, homemade crusts tend to provide a better texture and flavor.
Q2: What can I do if my meringue doesn't form stiff peaks?
A2: Ensure that your mixing bowl and beaters are completely clean and dry before whipping the egg whites. Also, avoid any egg yolk in the whites, as it can prevent them from whipping properly.
Q3: Can I make this cheesecake ahead of time?
A3: Absolutely! In fact, this cheesecake tastes even better when made a day in advance, allowing the flavors to meld together. Just make sure to store it properly in the fridge.
Q4: How can I avoid cracks in my cheesecake?
A4: To prevent cracks, make sure you don’t overbake the cheesecake. It should still have a slight jiggle in the center when done. Also, allow it to cool slowly in the oven with the door slightly ajar before refrigerating.
This Heavenly Lemon Meringue Cheesecake is an unforgettable treat that perfectly balances sweetness, tartness, and richness. With its melt-in-your-mouth texture, it's sure to become a hit at your next gathering!
ADVERTISEMENT
