Lemon Meringue Cheesecake

Here’s a detailed Lemon Meringue Cheesecake recipe, combining a creamy, tangy lemon cheesecake with a fluffy, golden meringue topping. It’s a show-stopping dessert perfect for special occasions.

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Lemon Meringue Cheesecake

Preparation Time

25 minutes

Baking Time

50–60 minutes

Cooling & Chilling Time

3–4 hours (including refrigeration)

Servings

8–10 slices

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Ingredients

Crust

• Graham cracker crumbs – 1½ cups

• Unsalted butter – 6 tablespoons, melted

• Granulated sugar – 2 tablespoons

Lemon Cheesecake Filling

• Cream cheese – 450 g (16 oz), softened

• Granulated sugar – ¾ cup

• Eggs – 3 large

• Lemon juice – ¼ cup, fresh

• Lemon zest – 1 tablespoon

• Sour cream – ½ cup

• Vanilla extract – 1 teaspoon

Meringue Topping

• Egg whites – 3 large

• Granulated sugar – 6 tablespoons

• Cream of tartar – ¼ teaspoon

• Vanilla extract – ½ teaspoon

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Directions

Step 1: Prepare the Crust

1. Preheat oven to 175°C (350°F).

2. Mix graham cracker crumbs, sugar, and melted butter.

3. Press mixture evenly into the bottom of a 9-inch springform pan.

4. Bake for 8–10 minutes, then cool while preparing the filling.

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Step 2: Make the Cheesecake Filling

1. Beat cream cheese and sugar until smooth and creamy.

2. Add eggs one at a time, mixing gently after each.

3. Stir in sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.

4. Pour filling over the cooled crust.

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Step 3: Bake the Cheesecake

1. Bake at 175°C (350°F) for 40–45 minutes, or until edges are set and center is slightly jiggly.

2. Remove from oven and let cool 15–20 minutes while preparing meringue.

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Step 4: Prepare Meringue

1. In a clean bowl, beat egg whites with cream of tartar until soft peaks form.

2. Gradually add sugar while continuing to beat until stiff peaks form.

3. Beat in vanilla extract.

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Step 5: Add Meringue to Cheesecake

• Spread meringue over slightly cooled cheesecake, creating peaks with a spatula.

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Step 6: Brown the Meringue

• Bake at 180°C (350°F) for 8–10 minutes, or until meringue is golden brown.

• Optional: Use a kitchen torch for lightly browning peaks.

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Step 7: Cool and Chill

• Cool to room temperature.

• Refrigerate for 2–3 hours before slicing.

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Tips for Best Results

• Use room-temperature eggs and cream cheese for smooth filling.

• Do not overbeat the meringue to prevent it from collapsing.

• Avoid opening the oven during cheesecake baking to prevent cracking.

• Lemon zest enhances flavor—don’t skip it.

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Variations

• Key Lime Version: Replace lemon juice with key lime juice.

• Chocolate Swirl: Add a thin layer of melted chocolate between crust and filling.

• Berry Topping: Garnish meringue with fresh raspberries or blueberries.

• Mini Cheesecakes: Use muffin tins for individual servings.

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Storage

• Store in the refrigerator up to 3–4 days.

• Best served chilled, but allow 10–15 minutes at room temperature before serving for creamier texture.