LEMON MERINGUE CHEESECAKE

For the meringue topping:
– 4 large egg whites
– 1/2 cup granulated sugar
– 1/4 teaspoon cream of tartar

Instructions:
1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set it aside.

2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter for the crust. Mix until the crumbs are evenly coated.

3. Press the crumb mixture into the bottom of the prepared springform pan, creating an even layer. Use the back of a spoon or the bottom of a glass to press it firmly.

4. In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.

5. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

6. Stir in the lemon zest, lemon juice, and vanilla extract, mixing until well combined and smooth.

7. Pour the cheesecake filling over the crust in the springform pan, spreading it evenly.

8. Bake the cheesecake in the preheated oven for 45-50 minutes or until the edges are set and the center is slightly jiggly.

9. While the cheesecake is baking, prepare the meringue topping. In a clean mixing bowl, beat the egg whites on medium speed until frothy.

10. Add the cream of tartar and continue beating until soft peaks form.

11. Gradually add the granulated sugar, a spoonful at a time, while continuing to beat until stiff peaks form and the meringue is glossy.

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