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.

Preparation Time

25 minutes

Baking Time

50–60 minutes

Cooling & Chilling Time

3–4 hours (including refrigeration)

Servings

8–10 slices

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

Directions

Step 1: Prepare the Crust

Preheat oven to 175°C (350°F).
Mix graham cracker crumbs, sugar, and melted butter.
Press mixture evenly into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes, then cool while preparing the filling.

Step 2: Make the Cheesecake Filling

Beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing gently after each.
Stir in sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
Pour filling over the cooled crust.

Step 3: Bake the Cheesecake

Bake at 175°C (350°F) for 40–45 minutes, or until edges are set and center is slightly jiggly.
Remove from oven and let cool 15–20 minutes while preparing meringue.

Step 4: Prepare Meringue

In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
Gradually add sugar while continuing to beat until stiff peaks form.
Beat in vanilla extract.

Step 5: Add Meringue to Cheesecake

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

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.

Step 7: Cool and Chill

Cool to room temperature.
Refrigerate for 2–3 hours before slicing.

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.

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.

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.