If you’re craving a dessert that perfectly balances creamy richness with bright, zesty freshness, I have something truly special for you: the Lemon Meringue Cheesecake Recipe. This show-stopping treat combines a smooth and tangy lemon cheesecake filling, nestled on a buttery graham cracker crust, all crowned with a fluffy, toasted meringue topping that’s nothing short of magical. Every bite delivers that nostalgic lemon meringue pie flavor but with the indulgent creaminess only cheesecake can provide. Trust me, once you try this Lemon Meringue Cheesecake Recipe, it just might become your new favorite dessert to impress friends and family alike.
Ingredients You’ll Need
Gathering these simple but essential ingredients sets you up for success. Each component plays a key role: the crust offers a buttery, crunchy base, the filling delivers creamy lemon goodness, and the meringue topping adds the perfect light and sweet finish with a golden toast.
- 1 1/2 cups graham cracker crumbs: Creates a crunchy, buttery crust with a hint of sweetness.
- 1/4 cup granulated sugar: Sweetens the crust and balances the tart lemon flavor in the filling.
- 1/2 cup unsalted butter, melted: Binds the crust crumbs while adding richness.
- 16 oz cream cheese, softened: The creamy heart of the cheesecake, necessary for that smooth texture.
- 3/4 cup granulated sugar: Sweetens the cheesecake filling for just the right balance with lemon.
- 2 large eggs: Help set the filling while keeping it silky smooth.
- 1/2 cup sour cream: Adds tanginess and a lovely creamy texture to the filling.
- 1/3 cup fresh lemon juice: Packs in fresh citrus flavor, key to that lemon meringue taste.
- 1 tbsp lemon zest: Offers bursts of bright, fragrant lemon oils throughout.
- 1 tsp vanilla extract: Enhances all the flavors with a subtle floral note.
- 3 large egg whites: Whipped to clouds for the luscious meringue topping.
- 3/4 cup granulated sugar: Sweetens and stabilizes the meringue for that perfect glossy finish.
- 1/4 tsp cream of tartar: Helps the egg whites hold their peaks and adds stability to the meringue.
How to Make Lemon Meringue Cheesecake Recipe
Step 1: Prepare and Bake the Crust
Start by preheating your oven to 325°F (165°C) and greasing a 9-inch springform pan. Mix together the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated. Press this mixture firmly into the bottom of your pan to create an even crust layer. Bake for 10 minutes until it turns golden and fragrant, then set aside to cool while you prepare the filling.
Step 2: Whip Up the Lemon Cheesecake Filling
Using a large bowl, beat the softened cream cheese and sugar together until the mixture is silky smooth and free of lumps. Add eggs one at a time, mixing gently so you don’t incorporate too much air, which can lead to cracks. Stir in the sour cream, fresh lemon juice, lemon zest, and vanilla extract to create a bright, tangy filling that tastes just like sunshine.
Step 3: Bake the Cheesecake
Pour the luscious lemon filling over your baked and cooled crust, smoothing the surface gently. Bake in your preheated oven for 45 to 55 minutes. You want the edges to be set while the center still jiggles slightly—this guarantees creamy perfection. Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for an hour before chilling it in the fridge for at least 4 hours or overnight to fully set.
Step 4: Prepare the Meringue Topping
While your cheesecake chills, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar, continuing to beat until the meringue is stiff and glossy. This fluffy cloud will be the crowning glory of your cheesecake.
Step 5: Top and Toast the Meringue
Spread the meringue evenly over the chilled cheesecake, making sure to cover all the edges to seal in the filling. Then, toast the meringue using a kitchen torch or by broiling the cheesecake briefly until it becomes beautifully golden and slightly crisp on top. Chill for an additional 30 minutes before slicing and serving.
How to Serve Lemon Meringue Cheesecake Recipe
Garnishes
Take your serving to the next level with fresh lemon slices or delicate lemon zest curls sprinkled on top. A few mint leaves add a delightful pop of color and refreshing aroma. These simple touches make the presentation as delightful as the flavor inside.
Side Dishes
This cheesecake pairs wonderfully with fresh berries like raspberries or blueberries, which complement the lemon’s tartness perfectly. A dollop of lightly sweetened whipped cream or a drizzle of berry coulis also make lovely companions that never compete but always enhance.
Creative Ways to Present
Serve your Lemon Meringue Cheesecake Recipe in elegant wedges on vintage china for a tea party vibe, or try mini individual cheesecakes topped with piped meringue for a stunning buffet display. You can even layer this cheesecake in parfait glasses for a whimsical twist that guests will adore.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Meringue Cheesecake Recipe keeps best refrigerated, tightly covered with plastic wrap or stored in an airtight container. It should stay fresh and delicious for up to 4 days. This makes it a fantastic make-ahead dessert to enjoy throughout the week or share with friends.
Freezing
You can freeze your cheesecake before adding the meringue topping for up to two months, wrapped well in plastic and foil to prevent freezer burn. When ready to serve, thaw overnight in the refrigerator, then prepare and toast your meringue fresh for unbeatable texture and flavor.
Reheating
Although cheesecake is best served chilled, if you prefer a slightly softer texture, allow the slice to come to room temperature for about 15 to 20 minutes before enjoying. Avoid microwaving to preserve the meringue topping’s delicate fluffiness and prevent it from weeping.
FAQs
Can I use bottled lemon juice instead of fresh lemon juice?
While bottled lemon juice can work in a pinch, fresh lemon juice is preferred for the bright, natural citrus flavor that makes this Lemon Meringue Cheesecake Recipe truly shine.
What if I don’t have a kitchen torch for toasting the meringue?
No worries at all! You can broil the cheesecake in your oven for just a couple of minutes—watching carefully to avoid burning—to achieve that golden meringue finish.
How do I prevent cracks in my cheesecake?
Using room-temperature ingredients, avoiding overmixing, and cooling the cheesecake slowly (like turning off the oven and cracking the door) help keep cracks at bay for a flawlessly smooth top.
Can I make mini lemon meringue cheesecakes?
Absolutely! Just scale down the ingredients and bake in a muffin tin or small ramekins; bake for less time and adjust cooling accordingly for perfectly sized individual desserts.
Is this recipe suitable for vegetarians?
Yes! This Lemon Meringue Cheesecake Recipe is vegetarian-friendly since it contains no meat products, though it does include dairy and eggs.
Final Thoughts
This Lemon Meringue Cheesecake Recipe is truly a game-changer for anyone who adores bright, creamy desserts with a touch of elegance. It brings together the best of both worlds—the rich creaminess of cheesecake and the airy, toasted sweetness of meringue—making it irresistible every time. I can’t wait for you to dive into this recipe and see just how easy it is to create such a stunning dessert that everyone will rave about. Happy baking!
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Lemon Meringue Cheesecake Recipe
- Total Time: 5 hours
- Yield: 10–12 servings
- Diet: Vegetarian
Description
A decadent lemon meringue cheesecake combining a creamy lemon cheesecake filling, a buttery graham cracker crust, and a fluffy toasted meringue topping. This elegant dessert brings together the richness of classic cheesecake with the bright, tangy flavors of lemon meringue pie, creating a perfect balance of creamy, sweet, and citrusy notes.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Lemon Cheesecake Filling
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Meringue Topping
- 3 large egg whites
- 3/4 cup granulated sugar
- 1/4 tsp cream of tartar
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan to prevent sticking.
- Make crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press mixture firmly into the bottom of the prepared pan to form an even crust.
- Bake crust: Bake the crust for 10 minutes, then remove from oven and allow it to cool while preparing the filling.
- Mix cheesecake filling: In a large bowl, beat softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing just until each is incorporated to avoid overmixing.
- Add flavorings: Mix in sour cream, fresh lemon juice, lemon zest, and vanilla extract until well combined, creating a smooth lemon cheesecake batter.
- Fill crust: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula for an even layer.
- Bake cheesecake: Bake the cheesecake for 45 to 55 minutes until the edges are set and the center has a slight jiggle. This ensures a creamy texture.
- Cool cheesecake: Turn off the oven and crack the door open, allowing the cheesecake to cool inside for 1 hour to prevent cracking.
- Chill cheesecake: Refrigerate the cheesecake for at least 4 hours or overnight to set fully.
- Prepare meringue: Beat egg whites and cream of tartar together until soft peaks form. Gradually add sugar while beating until stiff, glossy peaks form for a fluffy meringue topping.
- Top with meringue: Spread the meringue evenly over the chilled cheesecake, covering the entire surface.
- Toast meringue: Using a kitchen torch, lightly toast the meringue until golden brown, or place under the broiler briefly, watching carefully to avoid burning.
- Final chill: Chill the cheesecake for an additional 30 minutes after toasting before slicing and serving for best texture and flavor.
Notes
- Ensure all ingredients, especially cream cheese and eggs, are at room temperature; this helps create a smooth batter and prevents cracking.
- Avoid overmixing the batter to reduce excess air, which can cause the cheesecake to crack or create unwanted texture.
- Toast the meringue topping just before serving to maintain its fluffy texture and beautiful golden appearance.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
