This delectable Lemon Meringue Cheesecake boasts a luscious graham cracker crust, velvety cheesecake, zesty lemon curd, and beautifully toasted meringue. The combination of flavors is truly sensational, making it my latest top pick among cheesecakes!
I’ve been eagerly anticipating the opportunity to introduce you to this incredible cheesecake. Every aspect of it is simply superb, in my humble opinion. Among all the lemon-themed desserts featured on the blog, this one might just be my personal favorite. It’s a close contender with the Lemon Mascarpone Layer Cake. When it comes to cheesecakes, this particular one ranks very high on my list.
Since this cheesecake draws its inspiration from Lemon Meringue Pie, I opted for a graham cracker crust as the starting point. While I typically favor vanilla wafers, the graham crackers are unquestionably the ideal choice for this recipe.
The cheesecake filling boasts a subtle lemon essence derived from the lemon zest, yet its predominant flavor profile is richly vanilla. It achieves an exceptionally smooth and creamy consistency, precisely to my liking. Moreover, it gains delightful depth of flavor from the generous inclusion of a full cup of sour cream – a truly splendid addition!
After the crust and filling are skillfully prepared, the cheesecake undergoes the baking process. Personally, I always opt for a water bath, despite the additional steps it entails. The payoff is well worth it, as it yields a sumptuously creamy cheesecake that remains free of cracks, unsightly browning along the edges, and the dreaded sinking in the middle as it cools.
Once the cheesecake is done baking and is in the cooling phase, it’s time to whip up the lemon curd that will grace its surface. You can allow the cheesecake to cool completely before adding the curd, or you can add it prior to refrigerating. Nevertheless, I recommend preparing the lemon curd right before incorporating it into the cheesecake, rather than making it in advance. This curd shares similarities with the pie’s filling in that it attains a pleasingly thick consistency as it cools. It spreads more gracefully into a visually appealing layer when added to the cheesecake immediately after preparation.
It’s worth noting that the lemon curd thickens rather rapidly, so once it’s ready on the stove, promptly introduce it to the cheesecake and allow it to set.
Moving on to the meringue, once again, you have the option to let the lemon curd cool completely or add the meringue first – this choice hinges on how you prefer to handle the process. Unlike the traditional meringue pie, this meringue is prepared on the stovetop. You can use either a double boiler or a mixing bowl placed over a pot of simmering water, as I do. It’s essential to ensure that the sugar dissolves entirely, and the mixture reaches a temperature between 120 and 140 degrees Fahrenheit, ensuring its safety for consumption.
Once the meringue mixture is heated and appropriately prepared, it’s time for some vigorous whipping! Keep whipping until you achieve soft peaks, signaling that it’s ready for use. Add this luscious meringue to the top of the cheesecake and employ a kitchen torch to delicately toast it, creating a wonderfully attractive appearance.
It’s important to mention that this cheesecake can be made in advance, although I recommend not preparing it more than a day or two ahead. Over time in the refrigerator, the meringue may develop a slightly sticky texture on top, making it challenging to slice cleanly. While the taste will remain delightful, it may become a bit tricky to maintain the cake’s structural integrity and slice through it smoothly.
Describing the sheer deliciousness of this Lemon Meringue Cheesecake is a challenge in itself. I wish I could magically convey its flavor through the screen to you. The balance is exquisite, with just the right amount of lemon curd to infuse it with the perfect lemony essence – enough tartness to harmonize with the sweetness. Even with its generous meringue topping, it complements rather than overwhelms the lemony goodness. It’s an incredibly smooth and creamy delight. I typically sample my desserts, but I usually limit my indulgence. However, when it comes to this cheesecake, I found myself returning to my plate repeatedly. I sincerely hope it makes its way onto your plate too.
RECIPE
Lemon Meringue Cheesecake
- Prep Time: 30 minutes Cook Time: 1 hour 30 minutes Total Time: 2 hours
Crafted with a luscious graham cracker crust, velvety cheesecake, zesty lemon curd, and perfectly toasted meringue, this Lemon Meringue Cheesecake boasts flavors that are truly sensational. It has swiftly become my newfound favorite among cheesecakes, and the taste experience is nothing short of exceptional!
Ingredients
CRUST
- 2 1/4 cups (302g) graham cracker crumbs
- 10 tbsp (140g) salted butter, melted
- 3 tbsp (39g) sugar
CHEESECAKE FILLING
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 1 cup (230g) sour cream, room temperature
- 1 1/2 tbsp vanilla extract
- 1 tbsp grated lemon zest (2–3 medium lemons)
- 4 large eggs, room temperature
LEMON TOPPING
- 8 tbsp (90ml) lemon juice (3–4 medium lemons)
- 4 tsp grated lemon zest
- 1/2 cup (104g) sugar
- 8 large egg yolks
- 1/4 cup (56g) salted butter
MERINGUE TOPPING
- 1 cup (207g) sugar
- 1/2 tsp cream of tarter
- 1 tsp vanilla extract
- 4 large egg whites
Instructions
CRUST
- Preheat your oven to 325°F (163°C). Prepare a 9-inch (23cm) springform pan by lining the bottom with parchment paper and greasing the sides.
- In a small bowl, mix together the ingredients for the crust. Firmly press this mixture into the bottom and along the sides of the springform pan.
- Bake the crust for 10 minutes and then let it cool.
- Wrap the exterior of the pan with aluminum foil to prevent water from the water bath from seeping in.
CHEESECAKE
5. Lower the oven temperature to 300°F (148°C).
- In a spacious bowl, gently blend the cream cheese, sugar, and flour at a low speed until the mixture is thoroughly combined and smooth. Use a low-speed setting to minimize the introduction of excess air into the batter, as this can lead to cracking. Don’t forget to scrape down the sides of the bowl.
- Introduce the sour cream, vanilla, and lemon zest into the mix, continuing to blend at low speed until everything is well integrated.
- Gradually add the eggs, one at a time, with slow mixing between each addition. Periodically scrape down the sides of the bowl to ensure thorough incorporation.
- Pour the cheesecake batter onto the prepared crust.
- Position the springform pan within a larger pan. Fill the outer pan with warm water until it reaches approximately halfway up the sides of the springform pan. Make sure the water level stays below the top edge of the aluminum foil wrapped around the springform pan.
- Bake for 1 hour and 15 minutes, aiming for a set center with a slight jiggle.
- Turn off the oven and keep the oven door closed for 30 minutes. This allows the cheesecake to continue cooking while gradually cooling.
- Crack the oven door open for an additional 30 minutes to facilitate the gradual cooling process, which helps prevent cracking.
- Remove the cheesecake from the oven and let it rest at room temperature while you prepare the lemon curd.
LEMON CURD
- For the lemon curd preparation, bring together all the ingredients in a double boiler or a metal bowl set over a pot of gently simmering water. Continuously whisk the mixture as it heats until it thickens and reaches a temperature between 170-180 degrees. You’ll observe that it begins to thicken nicely, and this thickening process will accelerate.
- Swiftly pour the lemon curd onto the surface of the cheesecake before it has a chance to cool and thicken.
- Return the cheesecake to the refrigerator and allow it to chill until it becomes completely cool and firm, which typically takes about 5-6 hours.
MERINGUE TOPPING
- For the meringue preparation, combine sugar, cream of tartar, vanilla extract, and egg whites in a spacious mixer bowl. Place the bowl over a saucepan or pot containing simmering water, or alternatively, use a double boiler.
- Vigorously whisk the mixture without pause until the sugar dissolves and the egg whites become warm, reaching a temperature of 160 degrees when measured with a thermometer, which typically takes about 4-6 minutes. Remove it from the heat source.
- Utilizing the whisk attachment, commence beating the egg white mixture at a low speed, gradually increasing it to high, until you achieve stiff, glossy peaks, typically taking 5 to 7 minutes.
- Apply the meringue to the top of the cheesecake, forming a gentle dome shape.
- Employ a kitchen torch to delicately brown the exterior of the meringue.
- Keep the cheesecake in the refrigerator until you’re ready to serve it. For optimal freshness and flavor, it’s best enjoyed within 3-4 days.
Nutrition
- Calories: 470
- Sugar: 43.1 g
- Sodium: 354 mg
- Fat: 25.6 g
- Carbohydrates: 50.7 g
- Protein: 10 g
- Cholesterol: 221.1 mg