Lemon Meringue Cheesecake
If you’re looking for a showstopping and mouthwatering dessert to impress dinner guests, look no further than this lemon meringue cheesecake recipe.
Ingredients
- Cooking spray
- 12 graham crackers
- 1/2 c. (1 stick) unsalted butter
- 4 (8-oz.) packages cream cheese, room temperature
- 1 c. (200 g.) granulated sugar
- 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. (100 g.) granulated sugar
- 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. (100 g.) granulated sugar
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.