Description

This luscious Lemon Meringue Cheesecake combines the creamy richness of classic cheesecake with a zesty lemon curd layer and a fluffy meringue topping. The buttery graham cracker crust provides the perfect base for this elegant dessert, making it an ideal choice for special occasions or a delightful treat any time.

Ingredients

Scale

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the cheesecake filling:

3 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
1/4 cup sour cream
3 large eggs
2 tablespoons all-purpose flour
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract

For the lemon curd layer:

3 large egg yolks
1/2 cup granulated sugar
1/4 cup fresh lemon juice
2 tablespoons unsalted butter
1 teaspoon lemon zest

For the meringue topping:

3 large egg whites
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar

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Instructions

Make the crust: Preheat your oven to 325°F (160°C). In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form a solid crust. Bake for 10 minutes until set, then remove and allow it to cool completely.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add sour cream, lemon zest, lemon juice, flour, and vanilla extract, mixing thoroughly. Incorporate the eggs one at a time, beating just until fully combined after each addition. Pour this batter over the cooled crust and smooth the surface. Bake for 55 to 65 minutes, or until the center is just set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight to fully chill and firm up.
Make the lemon curd: In a small saucepan over medium-low heat, whisk together the egg yolks, sugar, lemon juice, and lemon zest continuously until the mixture thickens and coats the back of a spoon, about 5 to 7 minutes. Remove from heat and stir in the butter until smooth. Let the curd cool slightly, then spread it evenly over the chilled cheesecake surface. Return the cheesecake to the fridge to let the lemon curd layer set.
Make the meringue topping: Using a clean, dry bowl, beat the egg whites with cream of tartar until foamy. Gradually add the sugar in small increments while continuing to beat until stiff, glossy peaks form. Spread or pipe the meringue generously over the lemon curd layer. Using a kitchen torch, carefully toast the meringue until golden brown, or place the cheesecake under a broiler for 1 to 2 minutes, watching closely to avoid burning.

Notes

For best results, use room-temperature ingredients to ensure smooth batter and even baking.
The cheesecake can be prepared a day in advance; add the meringue topping just before serving for optimal texture and appearance.
When toasting the meringue, keep a close eye to prevent over-browning or burning.
Allow the cheesecake to chill thoroughly to achieve the ideal creamy texture.

Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert
Method: Baking
Cuisine: American