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Lemon Meringue Cheesecake Recipe

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4 from 38 reviews

  • Author: Amelia
  • 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

  1. Preheat and prepare pan: Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan to prevent sticking.
  2. 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.
  3. Bake crust: Bake the crust for 10 minutes, then remove from oven and allow it to cool while preparing the filling.
  4. 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.
  5. Add flavorings: Mix in sour cream, fresh lemon juice, lemon zest, and vanilla extract until well combined, creating a smooth lemon cheesecake batter.
  6. Fill crust: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula for an even layer.
  7. 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.
  8. Cool cheesecake: Turn off the oven and crack the door open, allowing the cheesecake to cool inside for 1 hour to prevent cracking.
  9. Chill cheesecake: Refrigerate the cheesecake for at least 4 hours or overnight to set fully.
  10. 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.
  11. Top with meringue: Spread the meringue evenly over the chilled cheesecake, covering the entire surface.
  12. Toast meringue: Using a kitchen torch, lightly toast the meringue until golden brown, or place under the broiler briefly, watching carefully to avoid burning.
  13. 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

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