Lemon Meringue Cheesecake
Ingredients
- Cooking spray
- 12 graham crackers
- 1/2 c. unsalted butter
1 stick
- 4 packages cream cheese
room temperature, 8-oz.
- 1 c. granulated sugar
200 g.
- 1/2 c. full-fat sour cream 
- 1 tbsp. cornstarch
- 1 tbsp. finely grated lemon zest
from about 1 lemon
- 1 tsp. pure vanilla extract
- 1/4 tsp. kosher salt 
- 3 large eggs
- 8 c. boiling water
- 4 large egg yolks
- 1/2 c. granulated sugar
100 g.
- 1 tbsp. finely grated lemon zest
from 1 lemon
- 1/2 c. fresh lemon juice
from about 4 lemons
- 1/8 tsp. kosher salt
- 4 tbsp. unsalted butter
cut into 6 pieces, room temperature
- 3 large egg whites
- 1/4 tsp. cream of tartar
- 1/8 tsp. kosher salt
- 1/2 c. granulated sugar
100 g.
Directions
- 1
Arrange racks in upper and lower thirds of oven; preheat to 350°. Grease a 9" springform pan with cooking spray.
- 2
In the large bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, granulated sugar, sour cream, cornstarch, lemon zest, vanilla, and salt on medium speed until smooth, about 1 minute (a few lumps of cream cheese are fine). With mixer on low speed, beat in eggs until fully combined, about 1 minute. Pour filling into crust.
- 3
Once cheesecake has cooled 30 minutes, pour water into a medium saucepan to a depth of 1" to 2". Bring to a simmer over medium-high heat.
- 4
In a large, very clean bowl of stand mixer fitted with the whisk attachment, beat egg whites, cream of tartar, and salt on medium-high speed until soft peaks form, 1 to 2 minutes. Gradually add granulated sugar, 1 tablespoon at a time, and beat until incorporated. Increase mixer speed to high and beat until meringue is glossy and stiff peaks form, about 2 minutes.
Lemon Meringue Cheesecake
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About this Recipe
Craving a truly showstopping dessert that will leave your dinner guests speechless? This Lemon Meringue Cheesecake delivers an exquisite blend of creamy, tangy, and sweet in every impressive bite, making it the perfect centerpiece for any special occasion.
This recipe masterfully combines the rich, velvety texture of a classic cheesecake with the bright, zesty tang of fresh lemon curd and a light, airy meringue topping. The use of room temperature cream cheese and butter in the filling and lemon curd ensures an incredibly smooth and luxurious consistency, setting the stage for a dessert that’s both comforting and elegantly refined.
Prepare to indulge in a dessert that offers a symphony of textures and flavors. You’ll experience the satisfying crunch of a buttery graham cracker crust, followed by a wonderfully smooth and rich cheesecake layer. This is beautifully balanced by a vibrant, tart lemon curd that cuts through the richness, all crowned with a delicate, sweet meringue. While the total preparation time is approximately 5 hours and 30 minutes, much of this is passive chilling, culminating in a truly magnificent culinary creation.
While this recipe highlights the classic combination of lemon meringue and cheesecake, you could explore different crust bases for a subtle twist. For example, consider vanilla wafers or shortbread cookies in place of graham crackers for a different flavor profile. The recipe as written provides a balanced profile, relying on fresh lemon juice and finely grated lemon zest for its signature brightness.
This elegant Lemon Meringue Cheesecake is perfectly suited for special occasions, holiday gatherings, or any time you want to genuinely impress. Serve it chilled, allowing the individual layers to shine, perhaps garnished with a delicate lemon slice for visual appeal.