Description
This Lemon Meringue Cheesecake combines creamy cheesecake, a zesty lemon curd, and a light meringue topping to create a perfect balance of tart and sweet flavors. The buttery graham cracker crust and refreshing citrusy lemon make it the ideal dessert for any special occasion.
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the 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
For the Lemon Curd:
- ½ cup fresh lemon juice
- 2 teaspoons lemon zest
- ¾ cup granulated sugar
- 4 large egg yolks
- 6 tablespoons unsalted butter, cubed
For the Meringue:
- 4 large egg whites
- ½ cup granulated sugar
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust:
Preheat your oven to 325°F (163°C).
In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.
Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.
Bake for 10 minutes, then let cool. - Make the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Mix in sour cream, vanilla extract, lemon juice, and lemon zest until fully combined.
Pour the filling over the cooled crust.
Bake for 50-60 minutes or until the center is set but slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 30 minutes.
Refrigerate the cheesecake for at least 4 hours or overnight. - Prepare the Lemon Curd:
In a saucepan, whisk together lemon juice, lemon zest, sugar, and egg yolks.
Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
Remove from heat and stir in butter until smooth.
Let the curd cool completely before spreading it over the chilled cheesecake. - Make the Meringue:
In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
Add vanilla extract and mix just until combined. - Assemble and Toast:
Spread the lemon curd over the cheesecake in an even layer.
Spoon or pipe the meringue over the lemon curd.
Use a kitchen torch to toast the meringue until golden brown, or place under a broiler for 1-2 minutes, watching carefully to prevent burning.
Notes
- Allow the cheesecake to cool in the oven with the door slightly ajar to prevent cracking.
- Ensure the lemon curd cools completely before spreading it over the cheesecake to avoid melting the meringue.
- A kitchen torch is ideal for toasting meringue, but you can also use the broiler if you don’t have one.
- For best results, refrigerate the cheesecake for at least 4 hours or overnight to ensure the flavors meld and the texture firms up.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7 g
- Cholesterol: 105mg