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Lemon Meringue Cheesecake Recipe

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★★★★★

4.2 from 37 reviews

This Lemon Meringue Cheesecake combines a smooth, tangy lemon-flavored cheesecake base with a crunchy graham cracker crust and a cloud-like toasted meringue topping. The refreshing lemon curd layering adds a bright citrus punch, making it a perfect dessert for special occasions or summer gatherings.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Cheesecake:

  • 3 (8-ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup sour cream
  • 1/3 cup lemon juice
  • Zest of 1 lemon
  • 1/4 cup all-purpose flour
  • 3 large eggs

For the Topping:

  • 1 cup lemon curd
  • 3 large egg whites
  • 3/4 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 350°F. Place a large sheet pan filled halfway with water on the bottom rack to create steam which prevents cracks in the cheesecake. Line a 9-inch springform pan with parchment paper to ensure easy removal of the cheesecake.
  2. Make the Crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press this mixture firmly and evenly onto the bottom of the prepared springform pan to form the crust base.
  3. Mix Cheesecake Batter: Using an electric mixer, beat softened cream cheese with sugar until smooth and creamy. Add sour cream, lemon juice, lemon zest, and flour, then mix until fully incorporated for a smooth batter.
  4. Add Eggs: Lightly whisk the eggs separately and gradually add them to the batter, mixing just until combined to avoid overbeating which can cause cracks.
  5. Bake the Cheesecake: Pour the batter over the crust in the springform pan. Bake for 50-60 minutes until the edges are set but the center still has a slight jiggle, indicating perfect doneness.
  6. Cool Cheesecake: After baking, turn off the oven and slightly open the door. Let the cheesecake cool inside for 10-15 minutes to prevent cracking. Remove from oven and cool on a wire rack for 5 minutes, then run a knife around edges to loosen. Let it cool for 1 hour at room temperature before refrigerating for 6-8 hours until chilled and set.
  7. Add Lemon Curd: Spread 1 cup of lemon curd evenly over the chilled cheesecake and refrigerate for an additional hour to allow flavors to meld.
  8. Prepare Meringue: Place egg whites, sugar, and cream of tartar in a heatproof bowl over simmering water and whisk continuously for 5 minutes until sugar dissolves and the mixture is warm to the touch.
  9. Whip Meringue: Remove bowl from heat and beat the egg white mixture on high speed for 8-10 minutes until stiff, glossy peaks form. Gently fold in vanilla extract to flavor the meringue.
  10. Top Cheesecake with Meringue: Spread the meringue over the lemon curd layer using an offset spatula, creating decorative peaks for an elegant presentation.
  11. Toast the Meringue: Use a kitchen torch to lightly toast the meringue peaks until golden brown, adding a slight crunch and beautiful color. Refrigerate until ready to serve to keep the meringue firm.

Notes

  • Using the water bath method helps prevent cracks in your cheesecake for a smoother finish.
  • Do not overbeat the eggs into the batter; this can cause air bubbles and cracks during baking.
  • If you don’t have a kitchen torch, briefly broil the meringue under the oven’s broiler while watching carefully to avoid burning.
  • Make sure all cream cheese is fully softened for a lump-free batter.
  • The cheesecake is best served chilled and can be stored covered in the refrigerator for up to 3 days.

Keywords: Lemon Meringue Cheesecake, Lemon Cheesecake, Meringue Topped Cheesecake, Lemon Dessert, Springform Cheesecake

Find it online: https://epicrecipebox.com/lemon-meringue-cheesecake-recipe/