why make this recipe
Lemon Meringue Cheesecake brings together the creamy richness of cheesecake, the bright flavor of lemon, and the airy sweetness of meringue. This dessert is perfect for celebrations or just a delightful treat after dinner. It’s a crowd-pleaser that offers a balance of tart and sweet, all in a beautiful layered presentation.
how to make Lemon Meringue Cheesecake
Ingredients:
- 2 and 1/4 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 1/2 cup unsalted butter, melted
- 3 packages (8 ounces each) full-fat cream cheese, room temperature
- 1 cup granulated sugar
- 1 tablespoon cornstarch or 3 tablespoons all-purpose flour
- 1 cup sour cream, room temperature
- 1 and 1/2 tablespoons finely grated lemon zest
- 1/2 cup freshly squeezed lemon juice
- 3 large eggs, room temperature
- 1 large egg yolk
- 1 recipe of Perfect Lemon Curd
- 6 large egg whites
- 1 and 1/2 cups granulated sugar
- 1 teaspoon pure vanilla extract
Directions:
- Preheat the oven to 325°F and prepare a 9-inch springform pan.
- In a mixing bowl, combine the graham cracker crumbs, 3 tablespoons of sugar, and melted butter. Press this mixture into the bottom of the springform pan to form a crust. Bake in the oven for 8-10 minutes until slightly golden.
- For the cheesecake filling, mix the cream cheese, 1 cup of sugar, and cornstarch in a large bowl until creamy. Add the sour cream, lemon zest, and lemon juice. Mix until smooth. Then, add the eggs and egg yolk one at a time, mixing well after each addition. Pour the cheesecake mixture into the cooled crust.
- Place the springform pan into a larger pan and fill the larger pan with boiling water halfway up the sides of the springform pan. Bake at 300°F for 1 hour and 15 minutes. Leave it to cool in the oven for 1 hour.
- Once cooled, refrigerate the cheesecake for at least 8 hours. Prepare the Lemon Curd and spread it on top of the cheesecake.
- For the meringue, whisk the egg whites and 1 and 1/2 cups of sugar over simmering water until the sugar dissolves. Then, beat the mixture until glossy and stiff peaks form. Spread the meringue over the top of the cheesecake, and use a kitchen torch to lightly brown the meringue. Slice and serve.
how to serve Lemon Meringue Cheesecake
Serve your Lemon Meringue Cheesecake chilled, garnished with extra lemon zest or fresh berries if desired. It pairs wonderfully with a cup of tea or coffee.
how to store Lemon Meringue Cheesecake
Store the cheesecake in the refrigerator, covered with plastic wrap or aluminum foil, for up to 5 days. It’s best enjoyed fresh, but it still tastes great after a few days.
tips to make Lemon Meringue Cheesecake
- Make sure all your ingredients are at room temperature for the best mixing results.
- Don’t skip chilling the cheesecake for at least 8 hours to allow it to set properly.
- Consider making the Lemon Curd a day in advance to save time and enhance the flavors.
variation
For a twist, you can incorporate different citrus fruits like lime or orange in place of lemon in the cheesecake and curd, adding a new flavor profile to your dessert.
FAQs
1. Can I make this cheesecake ahead of time?
Yes! This cheesecake can be made a day or two ahead of time. Just be sure to keep it refrigerated until you’re ready to serve.
2. What if I don’t have a springform pan?
You can use a regular pie dish, but it might be more challenging to get the cheesecake out. You could line the dish with parchment paper for easier removal.
3. How do I know when the cheesecake is done baking?
The edges should be set while the center still has a slight jiggle when you gently shake the pan. It will firm up as it cools and chills.
Enjoy making and sharing this delicious Lemon Meringue Cheesecake with family and friends!
Lemon Meringue Cheesecake
Ingredients
For the crust
- 2.25 cups graham cracker crumbs Crushed into fine crumbs for the crust.
- 3 tablespoons granulated sugar To sweeten the crust.
- 0.5 cups unsalted butter, melted Acts as a binder for the crust.
For the cheesecake filling
- 24 ounces full-fat cream cheese, room temperature Three packages of 8 ounces each.
- 1 cup granulated sugar For sweetness in the filling.
- 1 tablespoon cornstarch or 3 tablespoons all-purpose flour Used to help set the cheesecake.
- 1 cup sour cream, room temperature Adds creaminess to the filling.
- 1.5 tablespoons finely grated lemon zest For flavor.
- 0.5 cups freshly squeezed lemon juice Adds tartness.
- 3 large eggs, room temperature To bind the filling.
- 1 large egg yolk For richness.
- 1 recipe Perfect Lemon Curd To be spread on top of cheesecake.
For the meringue
- 6 large egg whites To create the meringue.
- 1.5 cups granulated sugar To sweeten the meringue.
- 1 teaspoon pure vanilla extract For flavor.
Instructions
Preparation
- Preheat the oven to 325°F and prepare a 9-inch springform pan.
- In a mixing bowl, combine the graham cracker crumbs, 3 tablespoons of sugar, and melted butter. Press this mixture into the bottom of the springform pan to form a crust.
- Bake in the oven for 8-10 minutes until slightly golden.
Cheesecake Filling
- In a large bowl, mix the cream cheese, 1 cup of sugar, and cornstarch until creamy.
- Add the sour cream, lemon zest, and lemon juice. Mix until smooth.
- Add the eggs and egg yolk one at a time, mixing well after each addition.
- Pour the cheesecake mixture into the cooled crust.
Baking
- Place the springform pan into a larger pan and fill the larger pan with boiling water halfway up the sides of the springform pan.
- Bake at 300°F for 1 hour and 15 minutes. Leave it to cool in the oven for 1 hour.
- Once cooled, refrigerate the cheesecake for at least 8 hours.
Meringue Topping
- Prepare the Lemon Curd and spread it on top of the cheesecake.
- Whisk the egg whites and 1 and 1/2 cups of sugar over simmering water until the sugar dissolves.
- Beat the mixture until glossy and stiff peaks form.
- Spread the meringue over the top of the cheesecake and use a kitchen torch to lightly brown the meringue.
Serving
- Slice and serve chilled, garnished with extra lemon zest or fresh berries if desired.