Description
This Lemon Meringue Cheesecake combines a buttery graham cracker crust with a creamy lemon-infused cheesecake filling, topped with a glossy, lightly toasted meringue. Perfectly balancing tangy citrus flavors and sweet, airy meringue, this dessert is an elegant and refreshing treat ideal for spring and summer occasions.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 3 large eggs
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1/2 cup lemon curd (plus more for topping)
Meringue Topping
- 4 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs with 1/4 cup sugar and the melted butter until well combined. Press this mixture firmly onto the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove from oven and allow it to cool completely.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add 1 cup sugar and flour, mixing well to combine. Add eggs one at a time, beating thoroughly after each addition. Stir in sour cream, vanilla extract, and lemon curd until the mixture is smooth and even.
- Bake the Cheesecake: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Bake in the preheated oven for 50–60 minutes, or until the center is just set (it should have a slight wobble). Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Chill the Cheesecake: After the oven cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to set completely.
- Prepare the Meringue: Using a clean bowl and beaters, beat egg whites with cream of tartar until foamy. Gradually add 1/2 cup sugar while continuing to beat until stiff, glossy peaks form. Beat in vanilla extract.
- Assemble and Finish: Spread a thin layer of lemon curd over the chilled cheesecake. Spoon or pipe the meringue over the top evenly. Use a kitchen torch to lightly brown the meringue or place under a broiler for 1–2 minutes, watching carefully to avoid burning. Chill the cheesecake until ready to serve.
Notes
- Ensure cream cheese is fully softened before mixing to avoid lumps in the filling.
- You can use either store-bought or homemade lemon curd based on your preference.
- For a firmer meringue topping, toast the meringue just before serving to maintain texture.
- Watch meringue closely under broiler to prevent burning as it can brown quickly.
