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Lemon Meringue Cheesecake Recipe

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4.3 from 83 reviews

  • Author: admin
  • Total Time: 2 hours (plus 5-6 hours chilling time)
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Lemon Meringue Cheesecake combines a classic creamy cheesecake with a zesty lemon curd topping and a light toasted meringue dome. The graham cracker crust offers a buttery base, while the smooth lemon-infused cheesecake filling is baked in a water bath to ensure a crack-free, silky texture. The tangy lemon curd adds bright citrus flavor, and the fluffy toasted meringue topping provides a beautiful and delicious finish, making it a perfect dessert for special occasions or any lemon lover.

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 your oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides. In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom and up the sides of the pan evenly. 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 cream cheese, sugar, and flour on low speed until completely smooth to avoid adding excess air that can cause cracks. Scrape the bowl sides as needed. Add sour cream, vanilla extract, and lemon zest; mix on low until well combined. Add eggs one at a time, mixing slowly after each addition and scraping the bowl to ensure full incorporation. Pour the batter into the prepared crust.
  3. Bake in a water bath: Place the springform pan inside a larger pan and pour warm water into the outer pan until it reaches halfway up the sides of the springform pan, keeping water below the foil edge. 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, allowing the cheesecake to cook gently. Then crack the oven door open and cool for another 30 minutes to prevent cracking. Remove from oven and let cool at room temperature.
  4. Prepare the lemon curd: Combine lemon juice, lemon zest, sugar, egg yolks, and butter in a double boiler or metal bowl over simmering water. Whisk constantly until the mixture thickens and reaches 170-180°F (77-82°C). The curd will thicken quickly once it begins to set. Pour the lemon curd over the cooled cheesecake promptly before it thickens. Refrigerate the cheesecake for 5-6 hours until completely cool and firm.
  5. Make the meringue topping: In a large mixing bowl set over simmering water (double boiler), combine egg whites, sugar, cream of tartar, and vanilla extract. Whisk constantly until the sugar dissolves and the egg whites are warm to the touch (about 160°F/71°C), roughly 4-6 minutes. Remove from heat and beat with a mixer starting on low speed, gradually increasing to high until stiff glossy peaks form, about 5-7 minutes.
  6. Top and finish the cheesecake: Spread the meringue over the lemon curd in a dome shape. Use a kitchen torch to carefully toast the outside of the meringue until golden and slightly browned. Refrigerate until ready to serve. The cheesecake tastes best when enjoyed within 3-4 days.

Notes

  • Room temperature ingredients are important to avoid lumps and ensure even mixing.
  • Wrapping the springform pan with foil prevents water from seeping into the crust during the water bath baking.
  • Using a water bath ensures even gentle cooking for a creamy, crack-free cheesecake.
  • Slow cooling inside the oven helps prevent surface cracks on the cheesecake.
  • The lemon curd should be poured on before it thickens to get a smooth layer atop the cheesecake.
  • Toasting the meringue adds flavor and a beautiful finish but be careful not to burn it.
  • Store the cheesecake covered in the refrigerator and consume within 3-4 days for best 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://restaurantrecipesbook.com/lemon-meringue-cheesecake-recipe/