There’s something magical about the combination of tangy lemon, creamy cheesecake, and a light, fluffy meringue topping. It’s like sunshine on a plate! This Lemon Meringue Cheesecake brings together all the best elements of a classic lemon meringue pie and a rich, velvety cheesecake for a dessert that’s equal parts refreshing and indulgent. If you’re a citrus lover, trust me—this one’s a game-changer!
Why You’ll Love Lemon Meringue Cheesecake
This isn’t just any cheesecake—it’s a vibrant, flavor-packed experience. Whether you’re serving it at a dinner party or treating yourself to a slice with coffee, this dessert is bound to impress. Is this Lemon Meringue Cheesecake for you? Let’s see. It’s…
- Bright and tangy – The lemon curd adds a refreshing, citrusy zing that perfectly balances the rich cheesecake.
- Ultra creamy – Thanks to a mix of cream cheese, sour cream, and heavy cream, each bite is velvety smooth.
- Beautifully layered – A crunchy graham cracker crust, luscious cheesecake, glossy lemon curd, and fluffy Swiss meringue make this a true showstopper.
- Perfectly sweet – The sweetness is just right, without being overpowering.
- Fun to make – With three distinct layers, this recipe is a delightful baking adventure.
Ingredients in Lemon Meringue Cheesecake
Here’s what makes this cheesecake so special:
Graham Cracker Crust – A classic, buttery base that provides the perfect crunch.
Creamy Cheesecake Filling – Made with full-fat cream cheese for the richest, most decadent texture.
Lemon Curd – A smooth, tart layer that adds the perfect citrusy punch.
Swiss Meringue – Light, airy, and beautifully toasted for that signature meringue topping.
(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this masterpiece:
Prepare the Crust: Crush the graham crackers into fine crumbs and mix with melted butter. Press firmly into the base of a springform pan, then bake briefly to set. Let cool.
Make the Cheesecake Filling: Beat the cream cheese and sugar together until smooth. Add eggs one at a time, mixing gently. Stir in sour cream, heavy cream, vanilla, and a touch of cornstarch for stability. Pour over the cooled crust.
Bake the Cheesecake: Bake in a water bath at a low temperature to prevent cracks. Once set, let it cool gradually before chilling in the fridge.
Prepare the Lemon Curd: Cook lemon juice, sugar, eggs, and cornstarch over low heat until thickened. Stir in butter for a silky finish. Spread over the chilled cheesecake and refrigerate.
Whip Up the Swiss Meringue: Heat egg whites and sugar over a double boiler, whisking constantly until smooth. Whip to glossy peaks, then spread over the cheesecake.
Torch or Broil: Use a kitchen torch or brief oven broil to lightly toast the meringue, giving it that signature golden finish.
Nutrition Information (Per Serving)
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg
How to Serve Lemon Meringue Cheesecake
- Fresh Berries: Strawberries, raspberries, or blueberries add a fresh contrast.
- Extra Lemon Zest: Sprinkle a little on top for a vibrant citrus boost.
- Whipped Cream: If you love extra indulgence, a dollop of whipped cream pairs beautifully.
- Coffee or Tea: A hot drink balances the richness of the cheesecake.
Additional Tips
- Prevent Cracks: A water bath helps maintain even baking and prevents cracks.
- Chill Thoroughly: Let the cheesecake set in the fridge for at least 6 hours for the best texture.
- Use a Torch for Meringue: For that classic toasted finish, a kitchen torch works best.
- Make Ahead: This cheesecake is even better the next day, making it perfect for prepping ahead of time.
Final Thoughts
If you love a balance of sweet, creamy, and tangy, this Lemon Meringue Cheesecake is calling your name! It’s a guaranteed hit at any gathering, or simply a delightful treat to enjoy at home. So, are you ready to bring a little sunshine into your kitchen? Happy baking!
Lemon Meringue CheesecakeLemon Meringue Cheesecake Lemon Meringue Cheesecake
Ingredients
- Crust:
- 280 g graham crackers 18-20 full sheets
- 113 g unsalted butter melted (½ cup or 8 tbsp)
- Cheesecake:
- 32 oz full-fat cream cheese 4 blocks, 907g
- 325 g granulated sugar slightly more than 1½ cups
- ½ tsp salt
- 1 tsp vanilla essence
- 4 large eggs
- 120 g heavy cream ½ cup
- 240 g sour cream 1 cup
- 1 tbsp cornstarch
- 60 g lemon juice 4 tbsp
- Lemon Curd:
- 120 g lemon juice ½ cup
- 2 eggs
- 2 egg yolks
- 135 g granulated sugar ⅔ cup
- 1 tbsp cornstarch
- Pinch of salt
- 56 g unsalted butter 4 tbsp
- Optional: yellow food coloring
- Swiss Meringue:
- 4 large egg whites
- 175 g granulated sugar ¾ cup + 2 tbsp
- ½ tsp cream of tartar
- ⅛ tsp salt
- 2 tsp vanilla extract
Instructions
- Cheesecake:
- Bring all cheesecake ingredients to room temperature.
- Preheat oven to 350°F (175°C).
- Grind graham crackers and melted butter in a food processor until fine.
- Line a 9-inch springform pan with parchment paper and press the crust firmly into the bottom and slightly up the sides.
- Bake for 8 minutes, then reduce oven temperature to 325°F (163°C). Wrap 2 large sheets of aluminum foil around the bottom and sides of the pan.
- In a stand mixer, beat cream cheese, sugar, vanilla, and salt on medium speed for 3-5 minutes until smooth. Scrape the bowl.
- Lightly whisk eggs in a separate bowl, then add them slowly on low speed, mixing just until combined.
- Add heavy cream, sour cream, cornstarch, and lemon juice, mixing until just combined. Scrape the bowl.
- Pour batter into the pan, tap gently to remove air bubbles.
- Place the pan in a water bath (large tray with 1-2 inches of boiling water) and bake for 80 minutes.
- Let cool at room temp for 2 hours, then refrigerate overnight for at least 12 hours.
- Lemon Curd:
- In a saucepan, combine lemon juice, eggs, yolks, sugar, cornstarch, and salt.
- Cook over low heat, stirring constantly until thickened and coats the back of a spoon.
- Remove from heat and stir in butter.
- Strain into a bowl, cover with plastic wrap, and refrigerate overnight.
- Assembly & Swiss Meringue:
- Spread lemon curd over the chilled cheesecake and return to the fridge.
- In a heatproof bowl, whisk egg whites, sugar, and cream of tartar. Place over a double boiler and heat to 150°F (65°C) while whisking.
- Remove from heat and beat with an electric mixer on medium-high until stiff peaks form (5-8 minutes). Add salt and vanilla.
- Remove cheesecake from pan, place on a serving stand, and spread meringue on top.
- Use a blowtorch to toast the meringue until golden brown.
- Slice, serve, and enjoy! Keep refrigerated.
Notes
- Always use room temperature ingredients for a smooth cheesecake.
- The water bath helps prevent cracks.
- For a brighter yellow curd, add food coloring (optional).
- Store in the fridge for up to 5 days.
