Description
A luscious lemon meringue cheesecake featuring a buttery graham cracker crust, creamy lemon-infused cheesecake filling, tangy lemon curd topping, and fluffy toasted meringue.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the cheesecake filling:
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 2 tablespoons lemon zest
- 1/3 cup fresh lemon juice
- 1 teaspoon vanilla extract
- For the lemon curd:
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup granulated sugar
- 3 large egg yolks
- 4 tablespoons unsalted butter
- For the meringue:
- 3 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 8–10 minutes and let cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Mix in sour cream, heavy cream, lemon zest, lemon juice, and vanilla until fully combined.
- Pour filling over the cooled crust. Bake for 50–60 minutes until center is slightly set. Turn off oven and let cheesecake cool inside with door slightly open for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Prepare lemon curd by whisking lemon juice, zest, sugar, and egg yolks in a saucepan over medium heat. Cook until thickened, then stir in butter. Cool completely and spread over chilled cheesecake.
- For the meringue, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff glossy peaks form.
- Spread or pipe meringue over lemon curd. Toast lightly with a kitchen torch or under broiler for 1–2 minutes.
- Chill 1 hour before slicing and serving.
Notes
- Ensure all dairy ingredients are at room temperature for a smooth filling.
- Bake cheesecake in a water bath to prevent cracking if desired.
- Use fresh lemon juice for best flavor.
- Store refrigerated for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American