Lemon Meringue Cheesecake Recipe
Okay, friends, gather ‘round because I’m about to share something truly magical: a magic. My Lemon Meringue Cheesecake Recipe. Is it the kind of dessert that stops conversations, makes eyes widen, and leaves everyone practically begging for a drink? licking their plates. Imagine the tangy brightness of lemon meringue pie, but with the rich, creamy indulgence of a New Yorker. York cheesecake. Is it like the best of both worlds collided in my kitchen, and the result is pure heaven? If you love cheesecake or lemon dessert, then you’re absolutely going to fall in love with them. I’m head over heels for this
What is lemon meringue cheesecake?
Think of it as lemon meringue pie, but reimagined as a cheesecake. It’s essentially a classic cheesecake base – creamy, rich, and unbelievably smooth – infused with vanilla. The zesty flavor of fresh lemons. What’s topped with a billowy, toasted meringue that’s sweet, slightly tangy and adds an extra layer of flavor? Beautiful textural contrast. The lemon meringue part comes from using all the flavors of the classic pie, but in a cheesecake. I always think of it as a showstopper dessert; it just looks amazing! The name itself is a perfect description – it’s the creamy delight of cheesecake meeting the citrusy sweetness of lemon. Lemon meringue. A zing of lemon
Why you’ll love this recipe?
What is a lemon meringue cheesecake recipe? What I love most about it is the incredible flavor contrast. The creamy, slightly tangy cheesecake filling is perfectly balanced by the bright, citrusy lemon. What’s with the curd swirled throughout and then that sweet, toasted meringue on top? What is a cheat’s kiss?
Is it just the taste? I know cheesecake can seem intimidating, but trust me on this one. What are some simple recipes that I will show you step by step?
And let’s talk about cost. You’re not dealing with fancy ingredients here. Cream cheese, lemons, eggs, sugar – staples you probably already have on hand. Is it worth it to buy a car that looks like it’s worth one million?
Is it versatile? You can serve it for a fancy brunch, if you want to celebrate your birthday, or just for fun. What is your favorite key lime pie? Is it true that you can’t go away Is this a crowd pleaser? If you love lemon desserts, you’ve got to try it.
How do you make lemon meringue cheesecake?
Quick Overview
How do I make lemon meringue cheesecake? How do you make a graham cracker crust? What’s the best way to make a lemon cheesecake? For extra zing. Top it all off with a homemade meringue, toast it to golden perfection, and boom! What is a show-stopping dessert? I’ve simplified the steps as much as possible, so even if you’re new to baking cheesecakes, you will be able to enjoy them. How can I pull this off without a hitch? What is the key to success is to follow the instructions and not rush anything!
Ingredients Notes:
For the Crust:
Graham Crackers: These form the base of our cheesecake. Can you crush pre-crumbled? I always add a pinch of salt to the crust to balance out the sweetness.
Melted Butter: Unsalted butter works best here. What is the best way to bind graham cracker crumbs together? Make sure it’s cooled slightly after melting so it doesn’t melt the sugar.
Granulated Sugar: Just a touch to sweeten the crust slightly.
What is the cheesecake filling?
Cream Cheese: Full-fat cream cheese is essential for that rich, creamy texture. Make sure it’s softened completely before using it – this will prevent lumps in your filling. I always take it out of the fridge at least an hour before baking.
Granulated Sugar: For sweetness, of course! Don’t reduce the amount too much, as it also helps with the texture of the cheesecake.
Eggs: These bind the filling together. Use large eggs and add them one at a time, mixing well after each addition.
Lemon Juice: Freshly squeezed is a must! It gives the cheesecake that bright, tangy lemon flavor.
Lemon Zest: Adds even more lemon flavor and aroma. Make sure you only zest the yellow part of the lemon, avoiding the bitter white pith.
Vanilla Extract: Enhances the other flavors and adds a touch of warmth.
For the Lemon Curd Swirl:
Lemon Curd: You can use store-bought or homemade. I prefer homemade because it tastes so much fresher, but good quality store bought works in a pinch.
For the Meringue: Why
Egg whites: Make sure they are at room temperature for the best volume. Not a speck of yolk allowed!
Granulated Sugar: For sweetness and stability of the meringue.
Cream of Tartar: This helps to stabilize the meringue and prevent it from collapsing. If you don’t have lemon juice, you can substitute with white vinegar.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan. I always line the bottom with parchment paper for easy release. Wrap the outside of the pan with heavy-duty aluminum foil to prevent water from seeping in during baking. This is crucial for preventing cracks!
Step 2: Mix Dry Ingredients
In a medium bowl, combine the crushed graham crackers, melted butter, and sugar. Set aside. How do you mix crumbs with water? Press the mixture firmly into the bottom of the prepared springform pan to create an even crust.
Step 3: Prepare Filling
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Set aside. Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract until just combined. How do I not overmix?
Step 4: Combine
Pour half of the cheesecake filling over the prepared crust. Dollop spoonfuls of lemon curd over the filling, then gently swirl it in with a knife or skewer. Pour the remaining cheesecake filling over the lemon curd swirl and repeat the dolloping and swirling. What is the swirling Don’t overdo it on the swirling, or you’ll muddy the colors.
Step 5: Bake
Place the wrapped springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the pan. Springform pan. This creates a water bath, which helps to bake the cheesecake evenly and prevent cracking.
Step 6: Bake
Bake in the preheated oven for 55-70 minutes, or until the edges are set but the center still has a crust. What are some ways to crack the door of an oven? Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Step 7: Cool & Glaze
How do you remove cheesecake from water bath? Then, cover it and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to develop. How do you make cheesecake?
Step 8: Meringue Time!
In a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the sugar, beating until stiff, glossy peaks form. Is the meringue firm enough to hold its shape?
Step 9: Topping and Torch!
Spread the meringue evenly over the top of the chilled cheesecake. How do you create swirls and peaks with the back of a spoon or piping bag? Use a kitchen torch to toast the meringue. Is it safe to broil a chicken in the oven for 5 minutes?
Step 10: Slice & Serve
Carefully remove the cheesecake from the springform pan. Slice and serve cold. I like to garnish with lemon slices or a sprinkle of lemon zest.
What should I serve it with?
What is a Lemon Meringue Cheesecake recipe? If you want to make it even more special, here are some serving suggestions:
For Brunch:Serve with fresh berries and a mimosa. The bubbles and bright fruit flavors complement the cheesecake perfectly. I always add a sprig of mint to my salad for extra color!
As Dessert: Pair it with a dessert wine, like a Moscato d’Asti or a Sauternes. The sweetness of the wine will balance the tartness of the lemon.
For Cozy Snacks: A cup of hot tea or coffee is the perfect accompaniment. The warmth of the drink contrasts beautifully with the cold, creamy cheesecake. My family loves this combo on a chilly evening!
I sometimes like to drizzle a little raspberry sauce on the plate for an extra pop of color and flavor. It’s also delicious with a scoop of vanilla ice cream. Honestly, though, it’s pretty amazing all on its own. My great-aunt used to always say, ‘The best things are best enjoyed simply!’ I always think of her when I make this cheesecake!
Top Tips for Perfecting Your Lemon Meringue Cheesecake
Want to take your Lemon Meringue Cheesecake Recipe to the next level? Here are some tips I’ve learned over the years:
Cream Cheese Softening: This is crucial! If your cream cheese is not completely softened, your filling will be lumpy. I recommend letting it sit at room temperature for at least an hour, or even longer on a cold day. If you’re in a hurry, you can microwave it in 15-second intervals, but be careful not to melt it.
Water Bath Importance: Don’t skip the water bath! It really does make a difference in preventing cracks and ensuring an even texture. Make sure your springform pan is tightly wrapped in foil to prevent water from seeping in. I learned this the hard way after many cracked cheesecakes!
Meringue Stability: For a stable meringue, make sure your egg whites are at room temperature and your bowl is completely clean and dry. A speck of yolk or grease can prevent the egg whites from whipping up properly. Cream of tartar helps to stabilize the meringue and prevent it from weeping.
Toasting the Meringue: Watch it carefully! Meringue can burn very quickly under the broiler. Keep a close eye on it and rotate the cheesecake as needed to ensure even browning. I prefer using a kitchen torch because it gives me more control over the color.
Lemon Curd Magic: Homemade lemon curd tastes so much fresher than store-bought. If you have the time, I highly recommend making your own. It’s actually quite easy to do! There are tons of recipes online, or I can share mine if you’d like!
Chilling is Key: Don’t rush the chilling process! The cheesecake needs at least 4 hours in the refrigerator to set completely. I find that it tastes even better the next day.
Experiment with Lemon Flavor: Don’t be afraid to adjust the amount of lemon juice and zest to your liking. If you like a really tart cheesecake, add a little extra! You could even add a teaspoon of lemon extract for an extra boost of flavor.
Storing and Reheating Tips
Want to make this Lemon Meringue Cheesecake Recipe ahead of time? Here’s how to store it:
Room Temperature: I don’t recommend storing this cheesecake at room temperature for more than a couple of hours, as the meringue can start to soften and weep.
Refrigerator Storage: Store the cheesecake in the refrigerator, covered, for up to 3-4 days. The meringue will start to soften after a day or two, but the cheesecake will still taste delicious.
Freezer Instructions: You can freeze the cheesecake for up to 2-3 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it overnight in the refrigerator before serving. I recommend freezing it before adding the meringue, then adding the meringue after thawing for the best results.
Glaze Timing Advice: If you’re planning to store the cheesecake for more than a day or two, I recommend adding the meringue just before serving to prevent it from softening. If you do add the meringue and store it in the fridge, it might weep slightly. That’s perfectly fine, it will still taste great!
Frequently Asked Questions
Final Thoughts
This Lemon Meringue Cheesecake Recipe is more than just a dessert; it’s a labor of love that’s sure to impress everyone who tries it. The combination of creamy cheesecake, tangy lemon curd, and sweet, toasted meringue is simply irresistible. I really hope you give it a try! It’s the perfect way to end a special meal, celebrate a birthday, or just treat yourself to something truly delicious. If you love this recipe, be sure to check out my other cheesecake recipes and lemon desserts! Happy baking, friends! And please, let me know in the comments how yours turns out. I can’t wait to hear about it!
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Lemon Meringue Cheesecake Recipe
Ingredients
Main Ingredients
- 2 cups graham cracker crumbs for the crust
- 0.5 cup unsalted butter melted
- 1.25 cups granulated sugar divided
- 24 oz cream cheese softened
- 3 large eggs
- 1 cup sour cream
- 1 tbsp vanilla extract
- 0.5 cup lemon juice
- 1 tbsp lemon zest freshly grated
- 4 large egg whites for the meringue
- 0.25 tsp cream of tartar for stability
- 0.25 tsp salt
Instructions
Preparation Steps
- Preheat your oven to 325°F (165°C).
- Mix the graham cracker crumbs and melted butter together. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat the cream cheese and 1 cup of sugar until smooth. Add in the eggs, one at a time, beating after each addition.
- Stir in the sour cream, vanilla extract, lemon juice, and lemon zest until well combined. Pour the cheesecake batter over the prepared crust.
- Bake for 50-60 minutes until the center is set. Let cool at room temperature, then chill in the refrigerator for at least 4 hours.
- For the meringue, beat the egg whites with cream of tartar and salt until soft peaks form. Gradually add the remaining 1/4 cup of sugar and beat until stiff peaks form.
- Spread the meringue over the chilled cheesecake. Use a kitchen torch to lightly brown the meringue or bake at 400°F (200°C) for 5-6 minutes until golden.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
