Lemon Meringue Cheesecake
A stunning fusion of creamy cheesecake, bright lemon curd, and fluffy toasted meringue, this Lemon Meringue Cheesecake is the ultimate showstopper dessert.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup unsalted butter, melted
- 1 tablespoon granulated sugar (for crust)
- 24 oz cream cheese, softened
- ¾ cup granulated sugar (for filling)
- 3 large eggs
- ½ cup sour cream
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 4 large egg yolks (for curd)
- ½ cup granulated sugar (for curd)
- ½ cup fresh lemon juice (for curd)
- 1 teaspoon lemon zest (for curd)
- ¼ cup unsalted butter (for curd)
- 4 large egg whites (for meringue)
- ½ cup granulated sugar (for meringue)
- ¼ teaspoon cream of tartar
Instructions
- Preheat oven to 325°F (163°C). Grease and line a 9-inch springform pan.
- Mix graham cracker crumbs, melted butter, and sugar. Press into pan and bake for 10 minutes. Cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in sour cream, lemon juice, zest, and vanilla.
- Pour filling over crust and bake for 50–60 minutes until set but slightly jiggly in the center.
- Turn off oven, crack door, and let cool for 1 hour. Chill in fridge for at least 4 hours or overnight.
- For lemon curd, whisk yolks, sugar, lemon juice, and zest over medium heat until thickened. Stir in butter. Cool completely.
- Spread cooled curd over chilled cheesecake.
- For meringue, beat egg whites with cream of tartar until foamy. Slowly add sugar and beat to stiff peaks.
- Spoon or pipe meringue over cheesecake and toast with a kitchen torch just before serving.
Notes
- Use fresh lemon juice for best flavor.
- Cool cheesecake gradually to prevent cracks.
- Prepare curd ahead to save time on assembly day.
- For best meringue texture, toast right before serving.
Find it online: https://dishmio.com/lemon-meringue-cheesecake/