Why Make This Recipe
Lemon Meringue Cheesecake is a delightful dessert that packs a punch with its tangy lemon flavor and creamy texture. It’s a combination of a rich cheesecake and a light, fluffy meringue topping, making it a perfect treat for any occasion. This recipe is not only delicious but also visually stunning. Impress your family and friends with your baking skills and enjoy every bite of this sweet and sour delight!
How to Make Lemon Meringue Cheesecake
Ingredients:
- 3 cups vanilla wafer cookies
- 6 tablespoons salted butter, melted
- 3/4 cup granulated white sugar
- 2 tablespoons lemon zest
- 24 ounces cream cheese, room temperature
- 1 cup sour cream or Greek yogurt
- 1/4 cup lemon juice
- 1 to 2 teaspoons lemon extract
- 4 large eggs, room temperature
- 1/2 cup lemon curd
- 3 large egg whites, room temperature
- 1 1/2 teaspoons lemon juice
- 1 1/4 cups powdered sugar
Directions:
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Prepare the Crust: Preheat your oven to 350°F. Lightly spray a 9-inch springform pan with nonstick cooking spray. Crush the vanilla wafer cookies in a food processor until they turn into fine crumbs. Mix in the melted butter until well combined. Press this mixture into the bottom of the springform pan to form the crust. Bake for 10 to 12 minutes or until it just begins to brown. Let it cool completely.
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Make Lemon Cheesecake: Reduce the oven temperature to 300°F. Prepare a water bath by placing a roasting pan in the oven. In a large bowl, mix sugar and lemon zest together and beat until combined. Add cream cheese and beat until it becomes light and fluffy. Then add sour cream, lemon juice, and lemon extract, mixing until combined. Add eggs one at a time, beating on low speed after each addition. Wrap the springform pan in aluminum foil, then pour the cheesecake mixture into the cooled crust and tap the pan gently. Place the springform pan in the roasting pan with hot water halfway up the sides of the springform. Bake for 75 to 90 minutes, and then turn off the oven, leaving the cheesecake inside for 30 minutes. Crack the oven door and let cool for another 40 to 45 minutes. Transfer the cheesecake to a cooling rack and let it set at room temperature. Gently spread the lemon curd on top and chill overnight.
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Meringue Topping: Preheat your oven to 425°F. In a bowl, combine egg whites and lemon juice, and beat until soft peaks form. Gradually add sugar, beating on high until stiff peaks form. Pipe or spoon meringue onto the cheesecake and bake for 3 to 5 minutes or until the tips turn golden brown. Let cool for at least 10 minutes before serving.
How to Serve Lemon Meringue Cheesecake
Slice the cheesecake into wedges and serve chilled. It pairs beautifully with a dollop of whipped cream or fresh berries. Enjoy it as a refreshing dessert after a meal or as a sweet treat during a gathering!
How to Store Lemon Meringue Cheesecake
Store any leftover cheesecake in the refrigerator. Cover it with plastic wrap or transfer it to an airtight container to keep it fresh. It’s best enjoyed within 3 to 4 days.
Tips to Make Lemon Meringue Cheesecake
- Make sure all your ingredients are at room temperature for a smoother batter.
- Be gentle when spreading the lemon curd to avoid disturbing the cheesecake.
- For a fluffier meringue, ensure that your mixing bowl and beaters are clean and free of any grease.
Variation
Try adding a thin layer of graham cracker crumbs on top of the cheesecake before adding the meringue for added texture. You can also experiment with different citrus flavors like lime or orange to give your cheesecake a unique twist.
FAQs
1. Can I use a different kind of cookie for the crust?
Yes, you can use graham crackers or any other type of cookie you prefer for the crust.
2. What if I don’t have a springform pan?
You can use a regular pie dish, but it may be harder to remove the cheesecake. Make sure to grease the dish well.
3. Can I make this cheesecake ahead of time?
Definitely! You can make the cheesecake a day ahead and let it chill overnight. Just add the meringue topping shortly before serving.
Lemon Meringue Cheesecake
Ingredients
For the Crust
- 3 cups vanilla wafer cookies Crushed into fine crumbs
- 6 tablespoons salted butter, melted
For the Cheesecake
- 3/4 cup granulated white sugar
- 2 tablespoons lemon zest
- 24 ounces cream cheese, room temperature
- 1 cup sour cream or Greek yogurt
- 1/4 cup lemon juice
- 1 to 2 teaspoons lemon extract
- 4 large eggs, room temperature
- 1/2 cup lemon curd
For the Meringue Topping
- 3 large egg whites, room temperature
- 1 1/2 teaspoons lemon juice
- 1 1/4 cups powdered sugar
Instructions
Preparation of the Crust
- Preheat your oven to 350°F. Lightly spray a 9-inch springform pan with nonstick cooking spray.
- Crush the vanilla wafer cookies in a food processor until they turn into fine crumbs.
- Mix in the melted butter until well combined and press this mixture into the bottom of the springform pan to form the crust.
- Bake for 10 to 12 minutes or until it just begins to brown. Let it cool completely.
Making the Lemon Cheesecake
- Reduce the oven temperature to 300°F. Prepare a water bath by placing a roasting pan in the oven.
- In a large bowl, mix sugar and lemon zest together and beat until combined.
- Add cream cheese and beat until it becomes light and fluffy.
- Then add sour cream, lemon juice, and lemon extract, mixing until combined.
- Add eggs one at a time, beating on low speed after each addition.
- Wrap the springform pan in aluminum foil, then pour the cheesecake mixture into the cooled crust and tap the pan gently.
- Place the springform pan in the roasting pan with hot water halfway up the sides of the springform.
- Bake for 75 to 90 minutes, and then turn off the oven, leaving the cheesecake inside for 30 minutes.
- Crack the oven door and let cool for another 40 to 45 minutes.
- Transfer the cheesecake to a cooling rack and let it set at room temperature.
- Gently spread the lemon curd on top and chill overnight.
Meringue Topping
- Preheat your oven to 425°F.
- In a bowl, combine egg whites and lemon juice, and beat until soft peaks form.
- Gradually add sugar, beating on high until stiff peaks form.
- Pipe or spoon meringue onto the cheesecake and bake for 3 to 5 minutes or until the tips turn golden brown.
- Let cool for at least 10 minutes before serving.