If you’re looking for a dessert that’s both sweet and tart, you definitely need to try this Lemon Meringue Cheesecake. The combination of lemon and cheesecake is a match made in flavor heaven, and the meringue topping adds an extra layer of sweetness. Here’s how to make it:
Lemon Meringue Cheesecake
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 32 oz cream cheese, at room temperature
- 1 cup granulated sugar
- 4 large eggs
- 1/3 cup fresh lemon juice
- 1 tablespoon grated lemon zest
- 1/2 teaspoon vanilla extract
- 1 cup granulated sugar
- 1/2 cup water
- 4 large egg whites
- 1/2 teaspoon cream of tartar
Instructions:
- Preheat your oven to 325°F.
- Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Mix well.
- Press the mixture firmly onto the bottom of a 9-inch springform pan. Bake for 8 minutes and set aside.
- In a large bowl, beat the cream cheese and 1 cup of sugar until smooth. Beat in the eggs, one at a time. Stir in the lemon juice, lemon zest, and vanilla extract. Mix well.
- Pour the mixture into the prepared crust. Bake for 45 minutes, or until set. Allow to cool completely before adding the meringue topping.
- To make the meringue topping, combine 1 cup of granulated sugar and 1/2 cup of water in a saucepan. Cook over medium heat, stirring constantly until sugar dissolves.
- In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form. While continuing to beat, gradually pour in the sugar mixture.
- Spread the meringue over the cooled cheesecake and use a spatula to create peaks.
- Bake the cheesecake for 15-20 minutes or until the meringue is lightly browned.
- Let cool and serve.
If you’re not in the mood for something sweet, you might want to try this Parmesan Herb Crusted Chicken recipe from Cheesecake Factory. It’s a savory, flavorful dish that’s perfect for dinner. Here’s how to make it:
Parmesan Herb Crusted Chicken
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 1/2 cups Panko bread crumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon chopped parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs
- 1/4 cup milk
- 1/4 cup flour
- 2 tablespoons olive oil
Instructions:
- Preheat your oven to 375°F. Grease a baking sheet with non-stick spray and set aside.
- In a large bowl, combine the Panko bread crumbs, Parmesan cheese, parsley, garlic powder, dried basil, dried oregano, salt, and black pepper.
- In a separate bowl, beat the eggs and milk together.
- Place the flour in another bowl.
- Coat each chicken breast in the flour, then in the egg mixture, and then in the Panko mixture. Press the mixture onto the chicken to make sure it sticks.
- Heat the olive oil in a large pan over medium-high heat. Brown each chicken breast on both sides, about 2-3 minutes per side.
- Transfer the chicken to the prepared baking sheet and bake for 20-25 minutes, or until cooked through.
- Let cool for a few minutes and serve.
These two recipes are sure to impress your dinner guests or family members. Whether you’re in the mood for something sweet or savory, they’re both easy to make and full of flavor. Try them out and see for yourself!
If you are looking for Cheesecake Factory Chicken Piccata Recipe you’ve visit to the right page. We have 35 Images about Cheesecake Factory Chicken Piccata Recipe like Lemon-Herb Roasted Chicken, The Cheesecake Factory – a photo on Flickriver, This lemon herb roasted chicken is fashioned after Cheesecake Factors and also 50 Delicious Cheesecake Factory Copycat Recipes | Lemon dill chicken. Read more:
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