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Lemon Meringue Cheesecake Recipe

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★★★★★

4.7 from 67 reviews

A rich and tangy Lemon Meringue Cheesecake featuring a buttery graham cracker crust, creamy lemon-flavored cheesecake filling, topped with a smooth lemon curd and a glossy toasted meringue. This elegant dessert combines classic cheesecake richness with fresh citrus brightness and a fluffy meringue finish, perfect for special occasions or a delightful treat.

Ingredients

Scale

Crust

  • 2 1/4 cups (302g) graham cracker crumbs
  • 10 tbsp (140g) salted butter, melted
  • 3 tbsp (39g) sugar

Cheesecake Filling

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all purpose flour
  • 1 cup (230g) sour cream, room temperature
  • 1 1/2 tbsp vanilla extract
  • 1 tbsp grated lemon zest (2–3 medium lemons)
  • 4 large eggs, room temperature

Lemon Curd

  • 8 tbsp (120ml) lemon juice (3–4 medium lemons)
  • 4 tsp grated lemon zest
  • 1/2 cup (104g) sugar
  • 8 large egg yolks
  • 1/4 cup (56g) salted butter
  • 1 cup (207g) sugar

Meringue Topping

  • 1/2 tsp cream of tartar
  • 1 tsp vanilla extract
  • 4 large egg whites
  • 1 cup (207g) sugar

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides. In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture evenly into the bottom and up the sides of the springform pan. Bake the crust for 10 minutes, then set aside to cool. Wrap the outside of the pan with aluminum foil to protect from water when baking in a water bath.
  2. Make the Cheesecake Filling: Reduce the oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar, and flour on low speed until smooth and fully combined, minimizing air incorporation to prevent cracks. Scrape down the bowl sides. Add sour cream, vanilla extract, and lemon zest, mixing on low speed until incorporated. Add eggs one at a time, mixing slowly and scraping the bowl after each to ensure smooth batter. Pour the batter into the prepared crust.
  3. Bake the Cheesecake: Place the springform pan inside a larger pan and fill the larger pan with warm water halfway up the sides of the springform pan, ensuring the water stays below the top foil to prevent leaks. Bake for 1 hour and 15 minutes. The center should be set but still slightly jiggly. Turn off the oven and leave the door closed for 30 minutes to allow gentle cooking and cooling. Then crack the oven door and cool for another 30 minutes to help prevent cracking. Remove from oven and let cool at room temperature.
  4. Prepare the Lemon Curd: In a double boiler or metal bowl over simmering water, combine lemon juice, lemon zest, sugar, egg yolks, and butter. Whisk constantly and heat until the mixture thickens and reaches 170-180°F (77-82°C). Once thickened, quickly spread the lemon curd over the cooled cheesecake. Refrigerate the cake until completely firm, about 5-6 hours.
  5. Make the Meringue Topping: In a large bowl, combine egg whites, sugar, cream of tartar, and vanilla extract. Place the bowl over a pot of simmering water (or use a double boiler) and whisk constantly until sugar dissolves and the mixture is warm to about 160°F (71°C) (4-6 minutes). Remove from heat and beat with an electric mixer on low speed gradually increasing to high until stiff, glossy peaks form, about 5-7 minutes.
  6. Finish the Cheesecake: Spoon the meringue onto the top of the cheesecake in a dome shape. Use a kitchen torch to carefully toast the meringue until golden brown. Refrigerate the cheesecake until ready to serve, ideally within 3-4 days for optimal freshness and texture.

Notes

  • Use room temperature ingredients for a smooth, even batter.
  • Wrapping the springform pan with foil is crucial to prevent water from the bath leaking in.
  • Low-speed mixing reduces air bubbles that can cause cracks in the cheesecake surface.
  • Slow cooling inside the oven helps prevent cracking.
  • The lemon curd should be spread quickly before it thickens too much to ensure even coverage.
  • Use a kitchen torch cautiously to avoid burning the meringue.
  • Store the cheesecake in the refrigerator and consume within 3-4 days for best taste and freshness.

Keywords: lemon meringue cheesecake, lemon cheesecake, meringue topping, lemon curd cheesecake, baked cheesecake, graham cracker crust

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