Description

This luscious Lemon Meringue Cheesecake combines a buttery graham cracker crust with a rich, tangy lemon-infused cream cheese filling, topped with a sweet and fluffy toasted meringue. Baked in a water bath for the perfect creamy texture, complemented by homemade lemon curd and a golden meringue dome, it’s a show-stopping dessert perfect for any occasion.

Ingredients

Scale

Crust

2 1/4 cups (302g) graham cracker crumbs
10 tbsp (140g) salted butter, melted
3 tbsp (39g) sugar

Cheesecake Filling

24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all-purpose flour
1 cup (230g) sour cream, room temperature
1 1/2 tbsp vanilla extract
1 tbsp grated lemon zest (2–3 medium lemons)
4 large eggs, room temperature

Lemon Curd

8 tbsp (120ml) lemon juice (3–4 medium lemons)
4 tsp grated lemon zest
1/2 cup (104g) sugar
8 large egg yolks
1/4 cup (56g) salted butter

Meringue Topping

1 cup (207g) sugar
1/2 tsp cream of tartar
1 tsp vanilla extract
4 large egg whites

Instructions

Prepare the Crust: Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper on the bottom and grease the sides. In a small bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. Press this mixture firmly into the bottom and up the sides of the pan. Bake for 10 minutes, then remove and let cool. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
Make the Cheesecake Filling: Reduce oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar, and flour on low speed until smooth and fully combined, taking care not to incorporate air. Scrape down the bowl as needed. Add the sour cream, vanilla extract, and lemon zest, mixing well on low speed. Add eggs one at a time, mixing slowly after each addition and scraping the bowl to ensure a smooth batter.
Bake the Cheesecake: Pour the batter over the cooled crust. Place the springform pan inside a larger pan, then add warm water until it reaches halfway up the sides of the springform pan to create a water bath. Bake for 1 hour and 15 minutes, until the center is just set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Then crack the oven door slightly and let it cool for another 30 minutes to prevent cracking. Remove from the oven and let it come to room temperature.
Prepare Lemon Curd: Using a double boiler or a metal bowl placed over simmering water, whisk together lemon juice, lemon zest, sugar, egg yolks, and butter. Continuously whisk the mixture until it thickens and reaches 170-180°F. Remove from heat and quickly spread the lemon curd evenly over the cheesecake before it cools and thickens. Refrigerate the cheesecake for 5-6 hours until fully set and firm.
Make Meringue Topping: In a large heatproof bowl over simmering water or using a double boiler, combine sugar, cream of tartar, vanilla extract, and egg whites. Whisk constantly until the sugar dissolves and the egg whites are warm to about 160°F, approximately 4-6 minutes. Remove the bowl from heat and transfer to a mixer fitted with a whisk attachment. Beat on low speed, gradually increasing to high until stiff, glossy peaks form, about 5-7 minutes.
Finish and Serve: Spread or pipe the meringue over the top of the set cheesecake in a slight dome shape. Use a kitchen torch to toast the meringue evenly on the outside until golden brown. Refrigerate the cheesecake until ready to serve. For optimal freshness, enjoy within 3-4 days.

Notes

Using room temperature ingredients helps achieve a smooth batter and prevents cracking.
Wrapping the pan with foil is essential to keep water from entering the crust during the water bath baking.
Be careful not to overmix the batter to avoid air bubbles that can cause cracks.
Water bath baking ensures a creamy and even texture in the cheesecake.
Ensure the meringue reaches the proper temperature for safety and stability.
To toast meringue without a torch, briefly place under a broiler while watching carefully.

Prep Time: 40 minutes
Cook Time: 1 hour 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: lemon meringue cheesecake, lemon cheesecake, meringue topped cheesecake, creamy lemon dessert, water bath cheesecake