No Bake Lemon Meringue Cheesecake

No Bake Lemon Meringue Cheesecake

www.theinspiredhome.com
INGREDIENTS

For the Graham Cracker Crust:

  • 2 cups graham cracker crumbs
  • ½ cup melted unsalted butter
  • 1/3 cup brown sugar
  • 1 teaspoon Kosher salt
  • 1 teaspoon vanilla extract

For the Cheesecake Filling:

  • 2 (8 ounce) blocks full fat cream cheese, softened
  • 1 can sweetened condensed milk
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon Kosher Salt

For the Meringue:

  • 4 egg whites, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon cream of tartar
  • 1 jar lemon curd
DIRECTIONS

For the Graham Cracker Crust:

  1. In a large bowl, add graham cracker crumbs, melted butter, brown sugar, kosher salt, and vanilla until well blended into a coarse, sand texture.
  2. Press graham cracker mixture evenly into a springform pan on the bottom and 1-2 inches up the side. Use a glass to help build up the sides of the crust.

For the Cheesecake Filling:

  1. In a large bowl with a stand or hand mixer, beat cream cheese until smooth and creamy. Beat in the condensed milk in three increments, mixing after each one.
  2. Beat in lemon juice, vanilla extract, and kosher salt until combined.
  3. Pour the cream cheese mixture into the graham cracker crust and smooth mixture evenly over the crust.
  4. Place plastic wrap on top of cheesecake filling so that there is no air between the plastic and the cream cheese layer.
  5. Refrigerate for a minimum of two hours, or overnight.

For the Meringue:

  1. In a small saucepan, heat sugar and water on high until sugar is dissolved and the mixture is syrupy.
  2. In a large bowl with a stand or hand mixer, whisk together egg whites, vanilla, and cream of tartar on medium-high speed until egg whites are fluffy and have doubled in size, about 5-7 minutes.
  3. Add in sugar syrup very slowly while beating the egg whites on high. Beat until stiff peaks are formed, about 8-10 minutes. Egg whites should hold their shape when turned upside down.
  4. Remove cheesecake from springform pan and top with an even layer of lemon curd. Top with a mountain of meringue and use a kitchen torch to brown all sides.