Lemon Meringue Cheesecake Recipe

Lemon Meringue Cheesecake Recipe

This Lemon Meringue Cheesecake combines the tangy flavors of lemon curd with a creamy cheesecake and a light, fluffy meringue topping. It’s a delightful twist on two classic desserts!

Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs
• 1/3 cup sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (2 packages) cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 1/4 cup fresh lemon juice
• Zest of 1 lemon

For the Lemon Curd:

• 1/2 cup fresh lemon juice
• 1/2 cup sugar
• 3 large egg yolks
• 1/4 cup unsalted butter, cut into pieces
• 1 tablespoon lemon zest

For the Meringue:

• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar

Instructions:

1. Prepare the Crust:

• Preheat your oven to 325°F (160°C).
• In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
• Press the mixture into the bottom of a 9-inch springform pan. Bake for about 10 minutes or until lightly golden. Remove from the oven and let it cool.

2. Make the Cheesecake Filling:

• In a large mixing bowl, beat the cream cheese until smooth and creamy.
• Gradually add sugar, continuing to beat until combined.
• Add the eggs one at a time, mixing well after each addition.
• Stir in vanilla extract, sour cream, lemon juice, and lemon zest until smooth.
• Pour the cheesecake filling over the cooled crust.

3. Bake the Cheesecake:

• Bake the cheesecake for about 45-50 minutes or until the center is set but still slightly jiggly.
• Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. This helps prevent cracks.
• Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.

4. Make the Lemon Curd:

• In a saucepan, whisk together lemon juice, sugar, and egg yolks over medium heat. Cook until the mixture thickens, about 5-7 minutes.
• Remove from heat and stir in butter and lemon zest until smooth. Let it cool before spreading over the chilled cheesecake.

5. Prepare the Meringue:

• In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
• Gradually add sugar, continuing to beat until stiff peaks form and the meringue is glossy.

6. Assemble:

• Spread the lemon curd evenly over the chilled cheesecake.
• Spoon the meringue on top of the lemon curd, spreading it to the edges to seal.
• Use the back of a spoon to create peaks in the meringue.

7. Brown the Meringue:

• Preheat the oven to broil. Place the cheesecake under the broiler for 1-2 minutes, watching closely until the meringue is golden brown. (Alternatively, you can use a kitchen torch.)

8. Serve:

• Allow the cheesecake to cool slightly before slicing. Serve chilled and enjoy!

Tips:

• Make Ahead: This cheesecake can be made a day in advance. Just add the meringue topping before serving.
• Variations: You can use lime juice and zest for a lime meringue version!
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Enjoy this refreshing and creamy Lemon Meringue Cheesecake as a delightful dessert for any occasion!