Lemon Meringue Cheesecake

 

Ingredients

1 ½ cups graham cracker crumbs

¼ cup sugar

6 tbsp unsalted butter, melted

For the Cheesecake Filling:

24 oz (3 blocks) cream cheese, softened

1 cup granulated sugar

3 large eggs

1 tsp vanilla extract

¾ cup sour cream

Zest of 1 lemon

2 tbsp fresh lemon juice

For the Lemon Curd:

3 large egg yolks

½ cup sugar

¼ cup fresh lemon juice

1 tbsp lemon zest

4 tbsp unsalted butter, cubed

For the Meringue:

3 large egg whites

½ cup sugar

½ tsp cream of tartar

½ tsp vanilla extract

👩‍🍳 Instructions

Make the Crust:

Preheat oven to 325°F (160°C).

Mix graham cracker crumbs, sugar, and melted butter until combined.

Press into the bottom of a springform pan. Bake for 10 minutes, then set aside.

Prepare the Cheesecake Filling:

In a large bowl, beat cream cheese and sugar until smooth.

Add eggs one at a time, mixing well after each.

Stir in sour cream, vanilla, lemon zest, and lemon juice.

Pour over crust.

Bake Cheesecake:

Place springform pan in a larger pan and fill with hot water halfway up the sides (water bath).

Bake 50–60 minutes until edges are set but center is slightly jiggly.

Turn off oven, crack door, and let cheesecake cool 1 hour. Refrigerate at least 4 hours or overnight.

Make the Lemon Curd:

In a saucepan, whisk together yolks, sugar, lemon juice, and zest over medium heat.

Cook, whisking, until thickened (about 7–8 minutes).

Remove from heat, stir in butter, and let cool completely. Spread over chilled cheesecake.

Prepare the Meringue:

Beat egg whites with cream of tartar until soft peaks form.

Gradually add sugar, then beat until stiff, glossy peaks form. Mix in vanilla.

Spread meringue over cheesecake, making swirls.

Finish:

Toast meringue with a kitchen torch or broil for 1–2 minutes until golden.

Chill for 30 minutes before slicing.

⏱ Prep Time: 30 minutes
🔥 Cook Time: 1 hour
❄️ Chill Time: 5+ hours
🍴 Servings: 12