Lemon Meringue Cheesecake is a decadent dessert that blends the creamy richness of cheesecake with the tangy brightness of lemon curd and a fluffy meringue topping. What is the best of sweet, tangy, and creamy? Is this a must try for cheesecake lovers?
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For the Crust:
- 2 cups (200g) graham cracker crumbs (200g)
- 12 cup (115g) unsalted butter., melted
- 2 tbsp granulated sugar. 2 t
What is the cheesecake filling?
- 24 oz (680g) cream cheese., softened
- 1 cup (200g) granulated sugar.
- 3 large eggs
- 13 cup (80ml) sour cream.
- 13 cup (80ml) fresh lemon juice. 13 cup (80ml) lemon
- 1 tbsp lemon zest
- 1 tsp vanilla extract 1 tsp vanilla extract 1
For the Lemon Curd:
- 12 cup (120ml) fresh lemon juice (in a bowl): 12 cup
- 34 cup (150g) granulated sugar (50g) –
- 3 large egg yolks
- 4 tbsp (60g) unsalted butter., cubed
- 1 tsp lemon zest
For the Meringue:
- 3 large egg whites
- 34 cup (150g) granulated sugar.
- 14 tsp cream of tartar. 14 tsp
Directions
- Prepare the CrustIn a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then set aside to cool.
- How do you make cheesecake filling?: Beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in sour cream, lemon juice, and vanilla extract until combined. Pour the filling over the cooled crust.
- Bake the Cheesecake: Bake at 325°F (160°C) for 55-60 minutes or until the edges are set but the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Chill in the refrigerator for at least 4 hours.
- Make the Lemon CurdIn a small saucepan, whisk together lemon juice, sugar, and egg yolks. Cook over medium heat, stirring constantly, until thickened (about 5 minutes). Remove from heat and whisk in butter and lemon zest. Let cool completely before spreading over the chilled cheesecake.
- What is the best way to prepare Meringue: Beat egg whites and cream of tartar on medium speed until foamy. Gradually add sugar, beating on high speed until stiff, glossy peaks form.
- How do you make a cheesecake?: Spread the meringue over the lemon curd layer, creating peaks with a spoon or spatula. Use a kitchen torch to lightly toast the meringue until golden brown, or broil for 1-2 minutes, watching carefully.
- Serve: Chill the cheesecake for 30 minutes to set the layers. Slice and serve!
Notes
- Substitutions: Swap graham crackers for vanilla wafers or digestive biscuits for the crust.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Time-Saving Tip: Use store-bought lemon curd to save time without sacrificing flavor.
- Make-Ahead: The cheesecake and lemon curd can be prepared a day in advance. Add the meringue just before serving for best results.
Lemon Meringue Cheesecake is the ultimate combination of zesty and sweet—a dessert guaranteed to impress!
What are the most frequently asked questions on Quora
Can I make the Lemon Meringue Cheesecake ahead of time?
Can you make lemon meringue cheesecake ahead of time? How do you store cheesecake and lemon curd separately in the refrigerator? If it is weeping, it will become soggy.
What are some substitutions for the ingredients in this recipe?
Can you substitute graham cracker crumbs for vanilla wafers or digestive biscuits? If you prefer a different type of cheese, you could experiment with a blend of cream cheese and mascarpone, though this may alter the texture slightly. In a pinch, store-bought lemon curd can be used to save time and it will still deliver a delicious flavor.
How do you know if your cheesecake is perfectly baked?
The cheesecake is done when the edges are set, but the center still has a slight jiggle. This usually takes about 55-60 minutes at 325°F (160°C). The internal temperature should reach 150-155°F (65-68°C). After baking, let the cheesecake cool in the oven with the door cracked for an hour to prevent cracking, and then chill in the refrigerator.
Can I double or scale up this Lemon Meringue Cheesecake recipe?
Yes, you can scale up the recipe but you’ll need to adjust accordingly. If you double the recipe, you would likely need a larger springform pan, such as a 12-inch pan, and the baking time might increase by 10-15 minutes. Keep a close eye on the cheesecake as it bakes, and check for doneness using the jiggle test. Ensure your equipment is sufficient to handle the larger quantity of ingredients.
What are the nutritional highlights of this Lemon Meringue Cheesecake?
Lemon Meringue Cheesecake provides a source of calcium from the cream cheese and eggs, and Vitamin C from the lemon juice and zest. The eggs also contribute protein. It’s a rich dessert, so enjoy it in moderation. It contains a significant amount of sugar, primarily from the butter, cream cheese, and sugar in the meringue.
Lemon Meringue Cheesecake
This Lemon Meringue Cheesecake combines the tartness of lemons with the creaminess of cheesecake for a delicious dessert.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups graham cracker crumbs for the crust
- 0.5 cups unsalted butter melted
- 3 packages cream cheese softened
- 1 cup sugar
- 3 eggs
- 0.25 cup fresh lemon juice
- 1 tablespoon lemon zest grated
- 1 quart meringue prepared
Instructions
Preparation Steps
- Preheat your oven to 325°F (163°C).
- Combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
- Beat the cream cheese and sugar until smooth. Add eggs one at a time, then mix in lemon juice and zest.
- Pour the filling over the crust. Bake for 50-60 minutes. Cool in the refrigerator for 4 hours.
- Top with meringue and bake for an additional 10 minutes until lightly browned.
Notes
To get the best results, use fresh lemons for the juice and zest.
