Lemon Meringue Cheesecake

This lemon cheesecake is made with a crunchy buttered graham cracker crust, creamy cheesecake, lemon curd and toasted meringue! The flavors are so amazing and it’s seriously my new favorite cheesecake! Lemon cheesecake with lemon! Top view of lemon cheesecake.

° Short bread biscuit crumbs: 2 cups

° Cream cheese: 3 packs (soft)

° sugar White: 1 c (granulated)

° sour cream: 1 c

* Lemon curd: 1 and a half cups

° Fresh lemon juice: 1/4 cup

° Butter: 1/4 cup (melted)

° Eggs: 4 eggs + 4 egg whites ( 8 )

° lemon: 1 (grated)

° Vanilla extract: 1 teaspoon

1.First, make sure your oven temperature is set to 325..

2.Then you take a large bowl and mix the cookie crumbs with the ghee.Be sure to press the mixture into the bottom of your oiled skillet.

3.Meanwhile, whisk the cream cheese and sour cream in another bowl until smooth.Then add eggs one at a time, beat well after each addition.

4.You will need to add vanilla extract, lemon zest and lime juice and mix well.And spread the mixture onto the base of the cookies.  5.Roasting time 60 minutes.Then remove the pan and let it cool completely.

5.Beat the egg whites until smooth.Add 2 tablespoons of white sugar immediately and beat until smooth.

6.The next step is to spread the curd over the cheesecake and then add the scrambled eggs.Return to oven until the meringue is golden brown, about 12 minutes.

7.All you need to do is chill the cheesecake in the refrigerator for at least 2 hours before serving.  Enjoy!