Description
Tangy lemon cheesecake topped with fluffy golden meringue—sweet, tart perfection!
Ingredients
Crust:
1 ½ cups graham cracker crumbs
¼ cup coconut oil or melted butter
1 tbsp maple syrup
Cheesecake filling:
16 oz cream cheese, softened
½ cup maple syrup or coconut sugar
2 eggs
1 tsp vanilla extract
⅓ cup lemon juice
1 tbsp lemon zest
Meringue topping:
3 egg whites
¼ tsp cream of tartar
3 tbsp maple syrup or honey
Instructions
Preheat oven to 325°F (160°C). Line a springform pan with parchment paper.
Mix crust ingredients and press into the bottom. Bake 8–10 mins, then cool.
Beat cream cheese and maple syrup until smooth. Add eggs one at a time, then mix in vanilla, lemon juice, and zest.
Pour filling over crust. Bake 40–45 minutes, until just set. Cool completely.
For meringue, beat egg whites and cream of tartar until soft peaks form. Slowly add maple syrup and beat until glossy stiff peaks form.
Spread meringue on cooled cheesecake.
Broil for 1–2 minutes until golden OR use a kitchen torch.
Chill at least 2 hours before serving.
- Prep Time: 20 min
- Cook Time: 45 min
Nutrition
- Serving Size: 8
- Calories: 310
- Fat: 22g
- Carbohydrates: 16g
- Protein: 6g