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Light, Summery Lemon Cheesecake
Light, Summery Lemon Cheesecake
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Prep Time:
45 minutes
Cook Time:
115 minutes
Total Time:
675 minutes
Lemon cheesecake with creamy citrus filling in a pound cake crust, ideal for a refreshing summer treat.
Ingredients:
  • 1 cup white sugar
  • 0.5 cup butter, softened
  • 2 large eggs
  • 1.5 cups all-purpose flour
  • 0.25 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.33333334326744 cup buttermilk
  • 0.5 teaspoon lemon zest
  • 0.5 teaspoon lemon extract
  • 3 (8 ounce) packages cream cheese, softened
  • 4 large eggs
  • 12 ounces ready-to-serve lemon pudding
  • 1 (8 ounce) container sour cream
  • 1 teaspoon lemon zest
  • 4 egg whites
  • 0.25 teaspoon cream of tartar
  • 1 pinch salt
  • 0.5 cup white sugar
Instructions:
  • Preheat the oven to 325°F (165°C) and prepare a high-sided loaf pan by greasing and flouring it.
  • In a large mixing bowl, use an electric mixer to blend sugar and butter until creamy, making sure to scrape the sides with a rubber spatula. Gradually add eggs one at a time while continuing to beat until fully combined.
  • In a separate bowl, mix together flour, baking powder, baking soda, and salt.
  • Beat the sugar mixture on low speed, slowly add the flour mixture and buttermilk alternately until combined. Stir in lemon zest and lemon extract, then spread the pound cake crust mixture into the pan.
  • Bake in the oven until a toothpick comes out clean, around 55-60 minutes.
  • Allow the pound cake to cool fully, then cut it into pieces and firmly press them into the base of a 10-inch springform pan. Set aside.
  • Preheat your oven to 350°F (175°C) for a perfect bake.
  • In a large mixing bowl, use an electric mixer to beat cream cheese and sugar until fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon pudding, sour cream, and lemon zest until well blended. Pour the filling into the prepared crust and spread evenly.
  • Place a water-filled oven-safe container in the preheated oven underneath the cheesecake rack to prevent cracking.
  • Bake the cheesecake in the preheated oven for about 45 minutes, or until it is nearly set.
  • In a bowl, use an electric mixer to whip egg whites, cream of tartar, and salt until soft peaks form. Gradually add sugar and continue beating until glossy peaks form.
  • Take the cheesecake out of the oven while keeping the oven on. Gently spread the meringue topping over the filling all the way to the edges. Use a spatula to create peaks as desired. Place the cheesecake back in the oven promptly.
  • Bake the cheesecake until the meringue is golden brown, about 14 to 15 minutes. Turn off the oven, crack the door open, and let the cheesecake set and cool slowly for 15 minutes.
  • Allow the cheesecake to cool completely outside of the oven for 20 to 30 minutes, then refrigerate for 8 hours or overnight.

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