LEMON MERINGUE CHEESECAKE

Ingredients:For the Crust:1 ½ cups graham cracker crumbs¼ cup granulated sugar6 tbsp unsalted butter, meltedFor the Cheesecake Filling:24 oz (680g) cream cheese, softened1 cup granulated sugar3 large eggs½ cup sour cream2 tbsp all-purpose flourZest of 1 lemon3 tbsp fresh lemon juiceFor the Meringue Topping:3 large egg whites½ cup granulated sugar¼ tsp cream of tartar1 tsp vanilla extractInstructions:Prepare the crust:Preheat oven to 325°F (163°C).In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.Press mixture into the bottom of a 9-inch springform pan.Bake for 10 minutes, then let it cool.Make the cheesecake filling:In a large bowl, beat cream cheese until smooth.Add sugar and continue beating until creamy.Mix in eggs one at a time.Stir in sour cream, flour, lemon zest, and lemon juice until fully combined.Pour filling over the cooled crust.Bake the cheesecake:Bake at 325°F (163°C) for 50–60 minutes or until the center is almost set.Let the cheesecake cool completely on a wire rack.Prepare the meringue:In a clean bowl, beat egg whites and cream of tartar until soft peaks form.Gradually add sugar while continuing to beat until stiff peaks form.Beat in vanilla extract.Add meringue and finish baking:Spread meringue evenly over the cooled cheesecake.Bake at 350°F (177°C) for 10–12 minutes or until meringue is golden brown.Let cool completely, then refrigerate for at least 4 hours before serving.Serve and enjoy!Slice and serve chilled. Garnish with extra lemon zest if desired.