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Lemon Meringue Cheesecake

Heavenly Lemon Meringue Cheesecake That Will Make You Smile

  • Total Time: 6 hours 45 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 5 tablespoons unsalted butter, melted
  • For the Cheesecake Filling:
  • 3 (8 oz) packages cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/4 cup sour cream
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • For the Lemon Curd Layer:
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/4 cup unsalted butter
  • For the Meringue Topping:
  • 4 large egg whites
  • 1/2 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the Oven: Set your oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Make the Crust: In a bowl, mix graham cracker crumbs and sugar, then stir in melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of the springform pan. Bake for 10 minutes. Let cool while you prepare the filling.
  3. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar, sour cream, lemon juice, lemon zest, and vanilla extract. Beat until combined. Add eggs one at a time, mixing just until incorporated after each—don’t overmix.
  4. Bake the Cheesecake: Pour the cheesecake filling over the cooled crust. Tap the pan gently on the counter to release any air bubbles. Bake in a water bath (place the pan in a larger pan filled with 1 inch of hot water) for 50–60 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven and leave the cheesecake inside for 1 hour. Then chill in the refrigerator for at least 4 hours or overnight.
  5. Make the Lemon Curd: In a saucepan over medium-low heat, whisk lemon juice, zest, sugar, and eggs until combined. Stir in butter and continue whisking until the curd thickens, about 5–7 minutes. Strain through a sieve and cool. Spread over the chilled cheesecake in an even layer and return to the fridge.
  6. Make the Meringue: In a clean, grease-free bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, then vanilla, and beat on high until glossy, stiff peaks form.
  7. Finish the Cheesecake: Spread or pipe the meringue over the lemon curd layer. Use a kitchen torch to toast the meringue, or place the cheesecake under the broiler for 1–2 minutes—watch closely to avoid burning.
  8. Serve: Chill again briefly before slicing. Store any leftovers in the fridge.
  • Author: Sabrine Jay
  • Prep Time: 45 minutes
  • Cook Time: 1 hour

Nutrition

  • Calories: 430 kcal