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Lemon Meringue Cheesecake

Lemon Meringue Cheesecake

Alisha
The Lemon Meringue Cheesecake combines a buttery graham cracker crust, creamy filling, tangy lemon curd, and toasted meringue for a perfectly balanced, indulgent dessert. Its smooth texture and vibrant flavors make it an impressive treat for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 22 people
Calories 5103 kcal

Equipment

  • Springform pan
  • Parchment paper
  • Electric mixer
  • Oven
  • Water bath (for cheesecake baking)
  • Mixing bowls.
  • Whisk or hand mixer (for meringue)
  • Blowtorch (for toasting the meringue)

Ingredients
  

  • Crust Ingredients:
  • 2 cups shortbread cookie crumbs
  • 2 ¼ cups graham cracker crumbs 280g
  • ¼ cup melted butter salted butter works best
  • Cheesecake Filling Ingredients:
  • 32 oz full-fat cream cheese or 907g
  • 240 g sour cream
  • 135 g sugar
  • 4 large eggs
  • 4 large egg yolks
  • 1 ½ tbsp vanilla extract
  • 120 g fresh lemon juice
  • Lemon Curd Topping Ingredients:
  • 120 g lemon juice
  • 1 tbsp cornstarch
  • Pinch of salt
  • 1 tsp vanilla extract
  • 56 g unsalted butter
  • Meringue Topping Ingredients:
  • 4 large egg whites
  • ½ tsp cream of tartar optional
  • Optional: Yellow food color
  • Final Touches:
  • Lemon zest from 1 medium lemon

Instructions
 

  • Crust Prep
  • Mix graham crumbs & melted butter, press into a parchment-lined springform pan.
  • Bake at 325°F for 10 mins, then cool.
  • Cheesecake Filling
  • Beat cream cheese, sugar, and cream until smooth.
  • Add eggs, yolks, vanilla, and lemon juice. Pour into crust.
  • Bake Cheesecake
  • Bake in water bath at 325°F for 80 mins, leaving a jiggle in the center.
  • Cool to room temp, then refrigerate overnight.
  • Meringue Topping
  • Beat egg whites with sugar and cream of tartar to stiff peaks.
  • Spread lemon curd on chilled cheesecake, then top with meringue.
  • Assemble
  • Shape meringue into a dome, torch until golden.
  • Cool and garnish with berries or lemon syrup.
  • Storage
  • Keep refrigerated until serving.

Notes

Make sure to refrigerate the cheesecake overnight for the best results.
The meringue should be toasted lightly with a blowtorch to get the perfect golden finish.

Nutritional Value (approximation per serving):

Calories: 425
Fat: 30g
Carbohydrates: 34g
Protein: 7g
Sugar: 23g
Fiber: 1g
Keyword Lemon Meringue Cheesecake