Directions
1. Prepare the Crust
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Preheat oven to 325°F (160°C).
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Mix crushed biscuits with melted butter until evenly coated.
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Press into the bottom of a springform pan.
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Bake for 10 minutes. Let cool.
2. Make the Cheesecake Filling
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In a large bowl, beat cream cheese until smooth.
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Add sugar, vanilla, lemon zest, and lemon juice. Mix well.
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Beat in eggs one at a time.
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Pour over the cooled crust.
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Bake for 40–45 minutes until the center is almost set.
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Let it cool, then chill in the fridge for at least 4 hours.
3. Make the Meringue Topping
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In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
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Gradually add sugar while beating until stiff peaks form.
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Spoon the meringue over the chilled cheesecake.
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Use a kitchen torch or oven broiler to lightly brown the meringue.
Time & Servings
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Prep time: 20 minutes
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Bake time: 45 minutes
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Chill time: 4 hours
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Serves: 10–12 slices
Tips & Variations
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Add blueberry or raspberry compote for extra color and tartness.
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For a gluten-free crust, use almond flour instead of crackers.
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Want to simplify? Use store-bought lemon curd as a layer under the meringue.
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