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Lemon Meringue Cheesecake

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 a delightful treat after dinner.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 9 hours
Course Dessert
Cuisine American, Baking
Servings 10 servings
Calories 450 kcal

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.

Notes

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.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 7gFat: 24gSaturated Fat: 15gSodium: 240mgFiber: 1gSugar: 38g
Keyword Cheesecake, Dessert, Lemon Curd, Lemon Meringue Cheesecake, Meringue
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