LEMON MERINGUE CHEESECAKE
Prep Time: 25min.
Total Time: 6hr. 45min.
Servings: 16 servings
Two classic desserts become one in this fabulous meringue-topped lemon cheesecake. And impressive? Let’s just say you should be prepared for applause, at least according to the Kraft recipe site. I think I’d be too busy eating to applaud. 😉
1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
1-3/4 cups sugar, divided
4 eggs, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
1/4 tsp. cream of tartar
Heat oven to 325ºF.
Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan.
Grate zest from 1 lemon, then squeeze 1/2 cup juice from all lemons. Separate 3 eggs.
Beat cream cheese and 1 cup of the remaining sugar in large bowl with mixer until blended. Add sour cream and lemon juice; mix well. Add 1 whole egg and 3 yolks, 1 at a time, mixing on low speed after each just until blended. Stir in zest. Pour over crust.
Bake 1 hour 10 min. or until center is set; remove from oven. Increase oven temperature to 400ºF.
Beat egg whites and cream of tartar in small bowl with mixer on high speed until foamy. Gradually add remaining sugar, beating until stiff peaks form; spoon onto cheesecake. Spread to completely cover top. Bake 8 to 10 min. or until golden brown.
Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
In keeping with my idea of foods my characters would make or eat, I think this would be a particular favorite of Pippa Duncan, the heroine in the July release, CLAIMING THE COWGIRLS BABY. It’s as light and airy, and as sweet and tart, as Pippa is. 😉