Lemon Meringue Cheesecake Recipe

Name: Lemon Meringue Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 3 Tablespoons Sugar; 1 cup Graham Crumbs; 1/4 cups Melted Butter; FOR THE CHEESECAKE:; 30 ounces, weight Cream Cheese; 9 ounces, weight Sugar; 2 Lemons, Zest Only (Reserve Juice For Lemon Curd); 3-3/4 ounces, weight Sour Cream; 1 teaspoon Vanilla; 3 Eggs; 1 Egg Yolk; FOR THE LEMON CURD:; 2 ounces, fluid Lemon Juice; 3 ounces, weight Sugar; 1 Egg; 2-1/2 ounces, weight Butter; FOR THE MERINGUE:; 4-1/2 ounces, weight Egg Whites; 6 ounces, weight Sugar

Servings: persons

FOR THE CRUST:
3 Tablespoons Sugar
1 cup Graham Crumbs
1/4 cups Melted Butter
FOR THE CHEESECAKE:
30 ounces, weight Cream Cheese
9 ounces, weight Sugar
2 Lemons, Zest Only (Reserve Juice For Lemon Curd)
3-3/4 ounces, weight Sour Cream
1 teaspoon Vanilla
3 Eggs
1 Egg Yolk
FOR THE LEMON CURD:
2 ounces, fluid Lemon Juice
3 ounces, weight Sugar
1 Egg
2-1/2 ounces, weight Butter
FOR THE MERINGUE:
4-1/2 ounces, weight Egg Whites
6 ounces, weight Sugar

1
Preheat oven to 350u00b0F (176u00b0C).
2
For the crust, mix sugar, graham crumbs, and melted butter until it resembles wet sand. Put graham mixture into a springform pan, and press around to cover the bottom. Bake crust for 10 minutes.
3
Reduce oven temperature to 250u00b0F (121u00b0C).
4
To make the cheesecake layer, it is important to mix the ingredients in the correct order, otherwise, you'll end up with weird chunks. Trust me, I've done it many times. Also, throughout this whole time you should only mix on low speed. You don't want to incorporate too much air into the cheesecake, otherwise it will rise and deflate after cooled.
5
Put room temperature cream cheese into a standing mixer fitted with a paddle attachment. Add sugar, scrape down sides. Add lemon zest. Keep scraping down sides.
6
Add sour cream and vanilla next, and let mix for a few minutes. Keep scraping down sides.
7
Add eggs last, scrape down once more. Put filling in prepared pan and place in oven. You also want to put another oven safe pan (like a cake pan) on the bottom rack of the oven and fill it with water so the steam can keep the cheesecake moist while baking.
8
Bake for 1 hour and 15 minutes. Cool for 8 hours or overnight. After completely cooled, run a small knife around the edge of the spring form and pop the sides off.
9
For the lemon curd, put a pot with an inch of water over medium heat. In a metal or glass bowl, mix lemon juice, sugar, and eggs. Cook over double boiler for 7-10 minutes, or until mixture thickens and doubles in size. Once cooked, add cubed cold butter a little at a time until completely incorporated.
10
Cool the lemon curd for 4 hours so the butter in the curd can set up and solidify again.
11
For the beautiful meringue, put egg whites into a mixer fitted with a whisk attachment. Whip on medium to start, while slowly incorporating sugar. When all sugar is mixed in, whip on high speed until you reach stiff peaks.
12
Put meringue into a piping bag fitted with your favorite piping tip and cover the entire top of the cheesecake. Toast the meringue with a torch.

2311

kcal

Calories

167

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE CRUST:, 3 Tablespoons Sugar, 1 cup Graham Crumbs, 1/4 cups Melted Butter, and more.

Yes, Lemon Meringue Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Meringue Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions