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Lemon Meringue Cheesecake

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A delightful fusion of creamy cheesecake and zesty lemon curd topped with toasted meringue, this Lemon Meringue Cheesecake is perfect for any celebration.

Ingredients

Scale
  • 2 ½ cups graham cracker crumbs
  • ½ cup granulated sugar
  • 12 tablespoons unsalted butter, melted
  • ½ teaspoon fine sea salt
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • ¾ cup sour cream, room temperature
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • ¾ cup fresh lemon juice (about 3–4 lemons)
  • 1 tablespoon lemon zest
  • ¾ cup granulated sugar
  • 4 large egg yolks
  • 6 tablespoons unsalted butter, cubed
  • 4 large egg whites
  • 1 cup granulated sugar
  • ½ teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Mix the graham cracker crumbs, sugar, melted butter, and salt in a bowl until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Chill for at least 30 minutes.
  2. Preheat the oven to 325°F (160°C). Bake the crust for 12 minutes. Allow it to cool completely.
  3. Beat the softened cream cheese in a large bowl until smooth. Gradually add the sugar, continuing to beat until creamy.
  4. Add the eggs one at a time, mixing on low speed. Blend in sour cream, lemon zest, lemon juice, and vanilla extract until smooth.
  5. Pour the cheesecake batter into the cooled crust. Place the springform pan in a water bath and bake at 325°F (160°C) for 60 to 70 minutes. Let cool in the oven for 1 hour, then chill for at least 6 hours or overnight.
  6. Whisk together the lemon juice, lemon zest, sugar, and egg yolks in a saucepan. Cook over medium heat until thickened, about 6 to 8 minutes. Stir in cubed butter until smooth.
  7. Spread the lemon curd evenly over the chilled cheesecake layer. Chill for at least 1 additional hour to set the curd.
  8. Combine egg whites, sugar, and cream of tartar in a heatproof bowl over simmering water. Whisk until the sugar dissolves and mixture reaches 160°F (71°C). Whip until stiff peaks form, adding vanilla extract at the end.
  9. Spoon the meringue onto the lemon curd layer, creating decorative peaks. Toast the meringue with a kitchen torch or in the broiler, watching closely.

Notes

Serve with whipped cream and fresh mint. Store leftovers in an airtight container for up to 5 days.

Nutrition

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

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