Description
This Lemon Meringue Cheesecake is a luscious dessert combining a creamy lemon-flavored cheesecake with a tangy lemon curd topping and a light, toasted meringue finish. Perfect for special occasions or holiday gatherings, this recipe features a graham cracker crust, smooth cheesecake filling infused with fresh lemon zest and juice, a rich lemon curd, and a beautifully toasted meringue layer.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
For the lemon curd:
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup granulated sugar
- 2 large eggs
- 4 tablespoons unsalted butter
For the meringue:
- 4 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal later.
- Make the crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter until the mixture is evenly moistened. Press this crumb mixture firmly into the bottom of the prepared pan to form an even crust. Bake the crust for 10 minutes, then remove and allow it to cool completely before adding the filling.
- Prepare the cheesecake filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and continue beating until well combined. Add the eggs one at a time, mixing well after each addition. Then incorporate the sour cream, all-purpose flour, vanilla extract, lemon zest, and fresh lemon juice. Mix just until combined to maintain a smooth texture.
- Bake the cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Place the pan into a water bath by setting it inside a larger baking dish filled with hot water halfway up the sides of the pan. Bake for 55 to 65 minutes, until the center is set but still slightly jiggly. After baking, turn off the oven, crack open the oven door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking. Then refrigerate for at least 4 hours or overnight to fully set.
- Make the lemon curd: In a saucepan over medium heat, whisk together the fresh lemon juice, lemon zest, granulated sugar, and eggs. Stir constantly until the mixture thickens, about 5 to 7 minutes. Remove from heat and stir in the unsalted butter until the curd is smooth. Let the lemon curd cool before spreading it evenly over the chilled cheesecake.
- Prepare the meringue: In a clean, dry mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the sugar while continuing to beat, until stiff, glossy peaks develop. Beat in the vanilla extract for flavor. Spoon or pipe the meringue evenly over the lemon curd layer.
- Finish and serve: Use a kitchen torch to carefully toast the meringue until golden brown in spots, or place the cheesecake briefly under a broiler for 1 to 2 minutes, watching closely to avoid burning. Chill the finished cheesecake for 30 minutes before slicing and serving.
Notes
- Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smooth batter and even baking.
- The water bath is essential to prevent cracks on the cheesecake surface by providing gentle, even heat during baking.
- Use fresh lemons for the zest and juice to maximize flavor in the filling and curd.
- Store any leftover cheesecake covered in the refrigerator for up to 3 days to maintain freshness.
- Be cautious when toasting the meringue, whether using a torch or broiler, to avoid burning.
