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Lemon Meringue Cheesecake

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★★★★

4 from 1 reviews

A rich and creamy lemon meringue cheesecake featuring a buttery graham cracker crust, tart lemon curd, and a toasted meringue topping.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • For Lemon Curd:
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 6 tablespoons unsalted butter
  • For Meringue:
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 325°F (163°C).
  2. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter; press into a 9-inch springform pan to form crust.
  3. Beat cream cheese and 1 cup sugar until smooth.
  4. Add eggs one at a time, mixing well after each addition.
  5. Blend in sour cream, heavy cream, lemon juice, and lemon zest until smooth.
  6. Pour filling over crust and bake for 50-60 minutes until center is almost set.
  7. Cool cheesecake completely, then refrigerate for at least 4 hours or overnight.
  8. To make lemon curd, whisk sugar, eggs, lemon juice, and zest in a double boiler over simmering water until thickened (170-180°F).
  9. Remove from heat and stir in butter until smooth; cool slightly.
  10. Spread lemon curd over chilled cheesecake.
  11. For meringue, combine egg whites, sugar, cream of tartar, and vanilla in a heatproof bowl over simmering water.
  12. Whisk constantly until sugar dissolves and mixture reaches 160°F.
  13. Remove from heat and beat with mixer until stiff, glossy peaks form.
  14. Spread meringue over lemon curd in a dome shape.
  15. Use a kitchen torch to toast meringue until golden brown.
  16. Refrigerate cheesecake until ready to serve, best within 3-4 days.

Notes

Use a kitchen torch to toast the meringue for a beautiful golden finish. Ensure the lemon curd is spread quickly before it thickens. This cheesecake is best served chilled and consumed within a few days for optimal freshness.

Nutrition

Find it online: https://www.rapidrecipes.blog/lemon-meringue-cheesecake-recipe/