Lemon cheesecake


Lemon cheesecake



•2 cups crushed shortbread

•1/4 cup melted butter

•3 (8-ounce) packages softened cream cheese

•1 cup sour cream


•1 cup white sugar

•4 eggs

•1/4 cup fresh lemon juice

•1 teaspoon vanilla

•1 grated lemon


•4 egg whites

•1/4 cup white sugar

•1/4 teaspoon cream of tartar (optional)

•1 1/2 cups lemon curd


Preheat oven to 165°C (325°F).


Mix cookie crumbs and melted butter in a bowl until well combined; Press into the bottom of a 9-inch

baking pan.

Beat cream cheese, sour cream, and 1 cup sugar in the bowl of an electric mixer until smooth and

creamy. Add the eggs one at a time, beating well after each addition. Mix lemon juice, vanilla extract,

and lemon zest into cream cheese mixture, scraping down bottom and sides of bowl.Spread the


mixture over the biscuit base in the springform pan.

Bake in the preheated oven for about 1 hour until set in the middle. Allow to cool to room

temperature and refrigerate until completely cool, at least 3 to 4 hours.

Preheat oven to 375°F (190°C). Beat

egg whites in a bowl with an electric mixer until soft peaks form; Add 1/4 cup sugar and cream of

tartar and beat until stiff but not dry.Spread the lemon curd on the cheesecake. Beat the beaten egg

white onto the quark and seal well on all edges.

Bake in the preheated oven until the meringue is golden brown, about 10 minutes. Allow to cool

uncovered in the refrigerator for about 1 hour.


Have fun!

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