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Lush Lemon Meringue Cheesecake

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4.1 from 47 reviews

This Lemon Meringue Cheesecake features a buttery graham cracker crust, a creamy and smooth cheesecake filling infused with fresh lemon zest, a tart and luscious lemon curd topping, and a glossy toasted meringue dome. The perfect balance of sweet, tangy, and creamy makes this cheesecake an irresistible American dessert favorite for any occasion.

Ingredients

Scale

Crust

  • 2 1/4 cups (302g) graham cracker crumbs
  • 10 tbsp (140g) salted butter, melted
  • 3 tbsp (39g) sugar

Cheesecake Filling

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all purpose flour
  • 1 cup (230g) sour cream, room temperature
  • 1 1/2 tbsp vanilla extract
  • 1 tbsp grated lemon zest (2–3 medium lemons)
  • 4 large eggs, room temperature

Lemon Topping

  • 8 tbsp (120ml) lemon juice (3–4 medium lemons)
  • 4 tsp grated lemon zest
  • 1/2 cup (104g) sugar
  • 8 large egg yolks
  • 1/4 cup (56g) salted butter

Meringue Topping

  • 1 cup (207g) sugar
  • 1/2 tsp cream of tartar
  • 1 tsp vanilla extract
  • 4 large egg whites

Instructions

  1. Prepare the Crust: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom and up the sides of the pan. Bake the crust for 10 minutes, then remove from oven and let cool. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
  2. Make the Cheesecake Filling: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until fully combined and smooth to avoid adding air. Scrape down the bowl as needed. Add sour cream, vanilla, and lemon zest, mixing well on low speed. Add eggs one at a time, mixing slowly after each addition and scraping the bowl to ensure a smooth batter.
  3. Bake the Cheesecake: Pour the batter over the cooled crust. Place the springform pan inside a larger pan and add warm water to come halfway up the sides of the springform pan—creating a water bath. Bake for 1 hour 15 minutes, until the center is just set but still slightly jiggly. Turn off oven and leave cheesecake inside with door closed for 30 minutes, then crack the oven door slightly and let it cool for another 30 minutes to prevent cracking. Remove cheesecake from oven and let it come to room temperature.
  4. Prepare Lemon Curd: In a double boiler or metal bowl over simmering water, whisk together lemon juice, lemon zest, sugar, egg yolks, and butter. Continuously whisk until the mixture thickens and reaches 170-180°F. Remove from heat and quickly spread lemon curd evenly over the cheesecake before it cools and thickens. Refrigerate cheesecake for 5-6 hours until fully set and firm.
  5. Make Meringue Topping: In a large heatproof bowl over simmering water or using a double boiler, combine sugar, cream of tartar, vanilla extract, and egg whites. Whisk constantly until sugar dissolves and egg whites are warm (about 160°F), about 4-6 minutes. Remove from heat and using a mixer with a whisk attachment, beat on low speed, gradually increasing to high until stiff and glossy peaks form, about 5-7 minutes.
  6. Finish and Serve: Spread or pipe meringue over the top of the set cheesecake in a slight dome shape. Use a kitchen torch to toast the meringue evenly on the outside until golden brown. Refrigerate the cheesecake until ready to serve. Best enjoyed within 3-4 days for optimal freshness.

Notes

  • Ensure all dairy ingredients and eggs are at room temperature for a smooth, lump-free cheesecake batter.
  • Using a water bath helps prevent cracks by providing gentle and even heat during baking.
  • Slow cooling in the oven is critical to avoid cracking on the cheesecake surface.
  • Be careful when wrapping the pan with foil to prevent leaks in the water bath that can result in a soggy crust.
  • When making meringue, ensure no yolk contaminates the whites for best volume.
  • The lemon curd must be added quickly before it thickens to spread smoothly.
  • The kitchen torch adds a lovely flavor and texture contrast to the meringue, but can be omitted if unavailable.
  • Store leftovers covered in the refrigerator and consume within 3-4 days for best quality.

Find it online: https://yumfoodusa.com/lush-lemon-meringue-cheesecake/