Lemon Meringue Cheesecake
Lemon Meringue Cheesecake is a rich and creamy dessert layered with a tangy lemon topping and a light, fluffy meringue finish. This lemon meringue cheesecake recipe perfectly balances sweet and citrus flavors, making it an elegant choice for special occasions and celebrations.
Ingredients
- For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 tablespoons sugar
- For the cheesecake filling:
- 16 oz cream cheese softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- For the lemon layer:
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/3 cup sugar
- 2 egg yolks
- 1 tablespoon cornstarch
- For the meringue topping:
- 3 egg whites
- 1/2 cup sugar
- 1/4 teaspoon cream of tartar
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar, then press into a springform pan and bake for 8–10 minutes. Let cool.
- Beat cream cheese until smooth, then add sugar, eggs, sour cream, and vanilla extract. Mix until creamy.
- Pour filling over crust and bake for 40–45 minutes until center is just set. Cool completely, then refrigerate.
- In a saucepan, whisk lemon juice, zest, sugar, egg yolks, and cornstarch. Cook until thickened, then cool slightly and spread over cheesecake.
- Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.
- Spread meringue over the lemon layer, sealing edges.
- Lightly toast the meringue using a torch or broiler.
Notes
- Use room temperature ingredients for a smooth filling.
- Do not overbake; the center should slightly jiggle.
- Chill thoroughly before adding layers.
- Seal meringue to edges to prevent shrinking.
- Use fresh lemon juice for the best flavor.