Whole Lemon Meringue Cheesecake Recipe
This whole Lemon Meringue Cheesecake combines the creamy richness of cheesecake with the bright, tangy flavor of lemon meringue pie, creating a decadent dessert perfect for any occasion. It features a buttery shortbread crust, smooth lemon-infused cream cheese filling, a luscious lemon curd layer, and a fluffy golden meringue topping. Best served chilled and even better the next day, it promises a delightful balance of textures and flavors.
- Prep Time: 20 mins
- Cook Time: 1 hr 20 mins
- Total Time: 5 hrs 30 mins
- Yield: 1 (9-inch) cheesecake, serves 16 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust:
- 2 cups shortbread cookie crumbs
- ¼ cup melted butter
Filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sour cream
- 1 cup white sugar
- 4 large eggs
- ¼ cup fresh lemon juice
- 1 medium lemon, zested
- 1 teaspoon vanilla extract
Meringue Topping:
- 4 large egg whites
- ¼ cup white sugar
- ¼ teaspoon cream of tartar (optional)
- 1 ½ cups lemon curd
Instructions
- Preheat oven and prepare crust: Preheat your oven to 325°F (165°C). Mix the shortbread cookie crumbs and melted butter together in a bowl until combined evenly. Press the cookie crumb mixture firmly onto the bottom of a 9-inch springform pan to form the crust.
- Prepare the filling: Using an electric mixer, beat the softened cream cheese, sour cream, and white sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition to ensure a smooth mixture. Mix in the fresh lemon juice, lemon zest, and vanilla extract, scraping down the sides of the bowl as needed to combine thoroughly.
- Bake the cheesecake: Pour the cheesecake filling over the prepared crust in the springform pan and smooth the top. Bake in the preheated oven for about 1 hour, or until the edges are puffed and the surface is firm but the center jiggles slightly when gently shaken.
- Cool the cheesecake: Allow the cheesecake to cool to room temperature for about 1 hour. Once cooled, refrigerate it for at least 3 to 4 hours until completely set and chilled.
- Prepare meringue topping: Preheat the oven to 375°F (190°C). In a clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually beat in the sugar and cream of tartar until the mixture becomes glossy with stiff peaks.
- Assemble topping and bake: Spread the lemon curd evenly over the chilled cheesecake. Carefully mound the whipped meringue over the lemon curd layer, spreading it completely to cover the curd. Bake in the preheated oven for about 10 minutes or until the meringue is a beautiful golden brown color.
- Chill before serving: Remove the cheesecake from the oven and chill uncovered in the refrigerator for at least 1 hour or up to 1 day before serving. Avoid covering the meringue as it may collapse.
Notes
- For best flavor, allow the cheesecake to rest overnight as the taste improves the next day.
- You can prepare and freeze an additional cheesecake without the meringue topping for future enjoyment.
- If desired, make your own lemon curd for a fresher, homemade taste.
- Be careful not to cover the meringue topping during chilling to prevent it from collapsing.
- Ensure all mixing bowls and utensils used for beating egg whites are completely clean and free of grease for optimal meringue volume.
Keywords: lemon meringue cheesecake, lemon cheesecake, dessert recipe, baked cheesecake, lemon dessert