Next, in a large bowl, beat the cream cheese until it’s nice and creamy. Gradually add in the powdered sugar, making sure it’s well combined. I love using a hand mixer for this because it gets everything so smooth. Add in the sour cream, fresh lemon juice, lemon zest, eggs, and salt. Beat until it’s a silky mixture. Pour this luscious filling over your warmed crust. Bake for 45-50 minutes or until the center is set but still slightly wobbly. The aroma of baking cheesecake is truly one of my favorites!
After the cheesecake comes out of the oven, let it cool on a wire rack for about an hour. While it’s cooling, prepare the meringue. In a clean bowl, beat the egg whites on medium speed until soft peaks form. Gradually add in the sugar, continuing to beat until it becomes glossy and stiff peaks are formed. Spread the meringue over the cheesecake, making sure to seal the edges well to prevent shrinking. Pop it back in the oven for another 10-15 minutes, or until the meringue is lightly golden and toasted.
Pro Tips for Best Results
I’ve tested this recipe a few different ways, and one of the best tips is to make sure your cream cheese is at room temperature before mixing it. This helps to create a smoother, lump-free filling that I just adore! Also, don’t skip the lemon zest; it adds a refreshing note that elevates the entire dessert.
If you want even more lemon flavor, consider adding a few extra teaspoons of lemon zest into the filling. This really amps up the citrus punch that pairs perfectly with the sweet meringue. I once made it with a little too much lemon juice, and while it was still delicious, it leaned more on the tangy side than I prefer!
Lastly, be patient with the meringue. Whipping it until stiff peaks form takes a little time, but it’s worth it for that light, fluffy topping. I find that using an electric mixer makes this process a breeze!
Common Mistakes to Avoid
One common mistake I made the first time I tried this recipe was overbaking the cheesecake. It should be set around the edges but still have a slight jiggle in the center when you take it out of the oven. Trust me; it will continue to set as it cools. (See the next page below to continue…)