Description
This Lemon Meringue Cheesecake combines a creamy, tangy lemon-flavored cheesecake base with a light and fluffy lemon meringue topping. The graham cracker crust adds a buttery crunch that perfectly complements the smooth filling and airy meringue. Ideal for lemon lovers, this dessert offers a delightful balance of sweet and tart flavors and a stunning presentation for any occasion.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling
- 3 packs (8 oz each) cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 2 teaspoons vanilla extract
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
Lemon Meringue Topping
- ½ cup fresh lemon juice
- 2 teaspoons lemon zest
- ¾ cup granulated sugar
- 4 large egg yolks
- 6 tablespoons unsalted butter, cubed
- 4 large egg whites
- ½ cup granulated sugar
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake in the preheated oven for 10 minutes. Remove and set aside to cool.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add ¾ cup granulated sugar and continue beating until well combined. Add the eggs one at a time, mixing after each addition. Stir in the sour cream, vanilla extract, ¼ cup fresh lemon juice, and 1 tablespoon lemon zest until fully incorporated. Pour the filling over the cooled crust, smoothing the top with a spatula.
- Bake the Cheesecake: Place the springform pan on a baking sheet. Bake in the oven at 325°F (160°C) for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking. Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Prepare the Lemon Meringue: In a heatproof bowl, whisk together 4 egg yolks, ¾ cup granulated sugar, ½ cup fresh lemon juice, and 2 teaspoons lemon zest. Place the bowl over a pot of simmering water (double boiler setup) and whisk constantly until the mixture thickens and reaches about 170°F (77°C). Remove from heat and whisk in cubed butter until smooth. Let cool to room temperature.
- Make the Meringue: In a clean mixing bowl, beat the egg whites with ½ teaspoon cream of tartar until soft peaks form. Gradually add ½ cup granulated sugar while continuing to beat until stiff, glossy peaks form. Beat in 1 teaspoon vanilla extract.
- Assemble the Topping: Gently fold the cooled lemon curd mixture into the meringue until just combined. Spread the lemon meringue evenly over the chilled cheesecake, creating peaks with a spatula for a decorative effect.
- Brown the Meringue: Use a kitchen torch to lightly toast the meringue topping until golden brown, or place the cheesecake under a broiler on low heat for 1-2 minutes, watching carefully to avoid burning.
- Serve: Chill the finished cheesecake for another 30 minutes to set the topping before slicing. Serve chilled and enjoy this refreshing dessert.
Notes
- Make sure cream cheese is fully softened to achieve a smooth cheesecake batter.
- Use fresh lemon juice and zest for the best lemon flavor.
- Be cautious when browning the meringue under the broiler to prevent burning.
- Let the cheesecake cool slowly to reduce cracking on the surface.
- For best results, chill the cheesecake overnight before adding the meringue topping.
- If you don’t have a kitchen torch, the broiler method works well but requires close attention.
