Description

This Lemon Meringue Cheesecake combines the rich, creamy texture of classic cheesecake with the bright, tangy flavors of fresh lemon, topped with a fluffy, sweet meringue. It features a buttery graham cracker crust and a luscious lemon curd layer, making it a perfect dessert for special occasions or whenever you crave a citrusy treat.

Ingredients

Crust

2 cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons granulated sugar

Cheesecake Filling

3 packs (8 oz each) cream cheese, softened
¾ cup granulated sugar
3 large eggs
½ cup sour cream
2 teaspoons vanilla extract
¼ cup fresh lemon juice
1 tablespoon lemon zest

Lemon Curd Layer

½ cup fresh lemon juice
2 teaspoons lemon zest
¾ cup granulated sugar
4 large egg yolks
6 tablespoons unsalted butter, cubed

Meringue Topping

4 large egg whites
½ cup granulated sugar
½ teaspoon cream of tartar
1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then let cool while preparing the filling.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with ¾ cup sugar until smooth and creamy. Add the eggs one at a time, beating after each addition. Mix in sour cream, vanilla extract, ¼ cup lemon juice, and 1 tablespoon lemon zest until fully incorporated and smooth.
Prepare the lemon curd layer: In a heatproof bowl, whisk together ½ cup lemon juice, 2 teaspoons lemon zest, ¾ cup sugar, and 4 egg yolks. Place the bowl over a pot of simmering water (double boiler method) and cook, stirring constantly until the mixture thickens and coats the back of a spoon, about 7-10 minutes. Remove from heat and whisk in the cubed butter until smooth. Allow lemon curd to cool slightly.
Assemble and bake the cheesecake: Pour half of the cheesecake filling over the cooled crust in the springform pan. Spread the lemon curd layer evenly over the filling, then gently pour the remaining cheesecake filling on top. Bake at 325°F (163°C) for about 1 hour and 10 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
Make the meringue topping: In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add ½ cup sugar, continuing to beat until stiff, glossy peaks form. Beat in vanilla extract.
Add meringue and finish baking: Spread the meringue evenly over the warm cheesecake, creating peaks with a spatula if desired. Return to the oven and bake for an additional 10-12 minutes at 325°F (163°C) until the meringue is golden brown.
Cool and chill: Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight before removing the springform pan and serving.

Notes

Ensure the cream cheese is softened to room temperature for a smooth batter without lumps.
Use fresh lemon juice and zest for the brightest lemon flavor.
When making lemon curd, stir constantly to prevent curdling.
Be cautious not to overbake the cheesecake; it should have a slight jiggle in the center when done.
The meringue topping should be spread immediately on warm cheesecake to help it adhere properly.
Refrigeration is crucial to allow the cheesecake to set fully and to enhance flavors.