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Lemon Meringue Cheesecake Recipe

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3.9 from 88 reviews

  • Author: admin
  • Total Time: 2 hours 55 minutes (including cooling and chilling time)
  • Yield: 12 servings 1x

Description

This Lemon Meringue Cheesecake features a buttery graham cracker crust, a smooth and creamy lemon-infused cheesecake filling, topped with a tangy homemade lemon curd and a light, glossy toasted meringue. Baked in a water bath for the perfect crack-free texture, this dessert is a delightful combination of creamy, tart, and sweet flavors, perfect for special occasions or any time you crave a refreshing cheesecake.

Ingredients

Scale

Crust

  • 2 1/4 cups (302g) graham cracker crumbs
  • 10 tbsp (140g) salted butter, melted
  • 3 tbsp (39g) sugar

Cheesecake Filling

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all purpose flour
  • 1 cup (230g) sour cream, room temperature
  • 1 1/2 tbsp vanilla extract
  • 1 tbsp grated lemon zest (from 2–3 medium lemons)
  • 4 large eggs, room temperature

Lemon Curd

  • 8 tbsp (120ml) lemon juice (from 3–4 medium lemons)
  • 4 tsp grated lemon zest
  • 1/2 cup (104g) sugar
  • 8 large egg yolks
  • 1/4 cup (56g) salted butter
  • 1 cup (207g) sugar

Meringue Topping

  • 1/2 tsp cream of tartar
  • 1 tsp vanilla extract
  • 4 large egg whites
  • 1 cup (207g) sugar

Instructions

  1. Prepare the crust: Preheat the oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. Combine graham cracker crumbs, melted butter, and sugar in a small bowl. Press this mixture firmly into the bottom and up the sides of the springform pan. Bake for 10 minutes, then set aside to cool. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
  2. Make the cheesecake filling: Reduce the oven temperature to 300°F (148°C). In a large bowl, beat the room temperature cream cheese, sugar, and flour on low speed until fully combined and smooth, being careful to minimize air incorporation. Scrape down the bowl sides. Add sour cream, vanilla extract, and lemon zest, mixing on low speed until combined. Add the eggs one at a time, mixing slowly after each addition and scraping the bowl as needed to ensure a smooth batter.
  3. Bake the cheesecake in a water bath: Pour the cheesecake batter into the cooled crust. Place the springform pan inside a larger baking pan. Fill the outer pan with warm water halfway up the sides of the springform pan, ensuring the water does not touch the foil-wrapped edges. Bake for 1 hour and 15 minutes, until the center is set but still slightly jiggly. Turn off the oven and leave the door closed for 30 minutes, then crack the door open and let the cheesecake cool slowly for another 30 minutes. Remove from oven and let it sit at room temperature.
  4. Make the lemon curd: Using a double boiler or metal bowl over simmering water, combine lemon juice, lemon zest, sugar, egg yolks, and salted butter. Whisk constantly until the mixture thickens and reaches 170-180°F (77-82°C). Quickly pour the lemon curd over the cheesecake surface before it cools and thickens. Refrigerate the cheesecake for 5-6 hours until completely cool and firm.
  5. Prepare the meringue topping: In a heatproof bowl over simmering water or double boiler, combine egg whites, sugar, cream of tartar, and vanilla extract. Whisk constantly until the sugar dissolves and egg whites reach about 160°F (71°C). Remove from heat and beat with a mixer first on low, then high speed until stiff, glossy peaks form (about 5-7 minutes). Spread the meringue over the chilled cheesecake in a dome shape.
  6. Finish and serve: Use a kitchen torch to toast the outside of the meringue evenly until golden brown. Refrigerate the cheesecake until ready to serve. For best flavor and texture, consume within 3-4 days.

Notes

  • Using room temperature ingredients helps ensure a smooth batter and prevents cracking.
  • Wrapping the springform pan with foil prevents water from the water bath leaking into the crust.
  • Slow cooling in the oven prevents cracks in the cheesecake.
  • A water bath provides even baking and a creamy texture.
  • Make sure to toast the meringue carefully to avoid burning.
  • This cheesecake is best served chilled and consumed within 3-4 days for optimal freshness.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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