Lemon Meringue Cheesecake
Creamy lemon cheesecake, topped with fresh lemon curd and fluffy toasted meringue, this delicious recipe is the perfect combination of lemon meringue pie and decadent cheesecake!
Equipment
- 9′ springform pan, also called a cheesecake pan
- a stand mixer You can also use an electric mixer for making the cheesecake batter and meringue, but I love using my stand mixer for this recipe!
- mixing bowl
- a rubber spatula
- parchment paper & aluminum foil
- a pan large enough to fit your cheesecake pan for the water bath I like to use a cast-iron skillet or a rimmed baking sheet. You’ll need a pan wide enough to fit your cheesecake and deep enough to hold 2-3 inches of water.
- kitchen torch for browning the meringue see recipe notes for how to brown your meringue without a torch.
Ingredients
for the buttery graham cracker crust
- 2 cups graham cracker crumbs
- 1/2 cup melted unsalted butter
- 1/4 tsp sea salt
- 1/3 cup white sugar
for the lemon cheesecake
- 4 8oz blocks cream cheese softened
- 1/2 cup sour cream
- 1 1/4 cups white sugar
- 5 eggs
- 2 tsp vanilla extract
- 1/2 cup lemon curd homemade or store-bought. I like to use this recipe, it gives me the perfect amount for the cheesecake and the topping, plus it’s super easy to make!
Cheesecake topping
- 1/2 cup Lemon curd homemade or store-bought. I like to use this recipe, it gives me the perfect amount for the cheesecake and the topping, plus it’s super easy to make!
for the homemade meringue
- 4 egg whites
- 1 cup white sugar
- 1/2 tsp cream of tartar
- 1/8 tsp sea salt
Instructions
- Place a large piece of foil over the bottom of the cheesecake pan. (It should cover about 2/3 of the outside sides of the pan as well.) Line the inside of the pan with parchment paper. To do this easily, flip the pan upside down and trace a circle on a piece of parchment with a pencil. Cut along the outside of the traced circle and place the finished circle at the bottom of the cheesecake pan.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and sea salt. Mix using your hands or a fork until the cracker crumbs are completely coated in butter, and hold their shape when pressed together.
- Press the crust mixture into the bottom and roughly 1 inch up the sides of the springform pan. Place the pan in the freezer while you prepare the cheesecake filling.
- Preheat the oven to 475 degrees F.
- In a large bowl or the bowl of a stand mixer, combine the softened cream cheese, white sugar, and sour cream. Beat until smooth and creamy.
- Add the vanilla extract and the eggs and beat until well combined. Add your lemon curd and beat until combined.
- Pour your lemon cheesecake filling into your prepared pan. Be sure to scrape down the sides of the bowl with a rubber spatula. Jiggle the pan slightly to smooth out the top of your cheesecake, then place the cheesecake into the water bath and then into the oven.
- Bake for 12 minutes, then reduce the oven temperature to 350 degrees F, and continue baking for 40-50 minutes or until the cheesecake is set. The center should be slightly jiggly, but set, and the top of the cheesecake should be slightly golden brown.
- Remove the cheesecake from the oven and the water bath, and allow it to cool on the counter for 30 minutes to 1 hour before transferring to the fridge. Allow the cheesecake to chill for 4-6 hours or overnight.
Once the cheesecake has chilled
- Release the springform pan, and transfer the cheesecake to a serving plate*(though you can also serve it from the bottom of the pan.)
- Now it’s time to make the meringue.
- Combine the egg whites and cream of tartar in the bowl of a stand mixer (you can also make your meringue with a handheld mixer). Beat on medium speed for about 1 minute. Then increase the speed to high and beat until soft peaks form.
- Add the sugar and salt, and continue beating on high speed until stiff peaks form.
- Now it’s still to assemble the cheesecake.
- Spread the lemon curd evenly over the top of the cheesecake, then spoon the meringue over the top of the lemon curd. Use the back of your spoon to create peaks in the meringue topping.
- Next, carefully brown your meringue with a kitchen torch(see notes for how to brown without a torch). You’ll want the meringue to be nicely browned/cooked, but be careful not to burn it.
- You can either return the cheesecake to the fridge at this point until ready to serve, or cut it into 12 slices and serve immediately.
- Enjoy!
Notes
Leftover Lemon Meringue Cheesecake can be stored in plastic wrap or in an airtight container in the fridge for up to 5 days!
If I’m serving this cheesecake for parties, I love to add some lemon zest or lemon twists to the top of the meringue before serving.
If you don’t have a kitchen torch, you can also brown your meringue in the oven on broil, but this will require more precise timing while you are assembling. To do this
- Don’t remove the cheesecake from the bottom of the springform pan; place the cheesecake onto a baking sheet, top with the lemon curd, then return the cheesecake to the fridge.
- Make your meringue as directed above. Once done, remove the cheesecake from the fridge and immediately top with the meringue and pop it in the oven.
- Turn your oven to broil, and broil just until the meringue is nicely browned.
- Remove the pan from the oven, set it on a cutting board or folded towel, and immediately return to the fridge (the pan should be sitting on the cutting board or folded towel in the fridge)
- Allow the cheesecake to cool for an additional hour before slicing and serving.
Nutrition
Serving: 1sliceCalories: 410kcalCarbohydrates: 66gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 95mgSodium: 329mgPotassium: 104mgFiber: 1gSugar: 58gVitamin A: 400IUVitamin C: 0.1mgCalcium: 35mgIron: 1mg
Tried this recipe?Let us know how it was!