Lemon Meringue Cheesecake (Print Version)
Creamy cheesecake with tangy lemon, topped with fluffy toasted meringue and a crisp graham crust.
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
1/3 cup unsalted butter, melted
→ Cheesecake Filling
04 -
24 ounces cream cheese, softened
05 -
3/4 cup granulated sugar
06 -
1/2 cup sour cream
07 -
1/4 cup fresh lemon juice
08 -
1 tablespoon lemon zest
09 -
2 tablespoons all-purpose flour
10 -
3 large eggs
→ Topping
11 -
3/4 cup lemon curd
→ Meringue
12 -
4 large egg whites
13 -
1/2 cup granulated sugar
14 -
1/4 teaspoon cream of tartar
15 -
1 teaspoon vanilla extract
# Steps:
01 -
Preheat oven to 350°F (177°C). Place a shallow pan of water on the bottom rack. Line a 9-inch springform pan with parchment paper.
02 -
Combine graham cracker crumbs, granulated sugar, and melted butter until evenly moistened. Press mixture firmly into bottom of prepared pan. Bake for 8 to 10 minutes, then cool completely.
03 -
In a stand mixer, beat softened cream cheese and granulated sugar until smooth. Blend in sour cream, lemon juice, lemon zest, and flour. Add eggs individually, mixing just until incorporated.
04 -
Pour cream cheese mixture over cooled crust. Bake for 50 to 60 minutes, until edges are set and the center is slightly jiggly. Turn off oven, crack oven door, and allow to cool for 10 to 15 minutes.
05 -
Remove cheesecake from oven. Let cool to room temperature on a wire rack. Refrigerate for at least 6 hours or overnight until completely set.
06 -
Smooth lemon curd over chilled cheesecake. Return to refrigerator for 1 additional hour.
07 -
In a heatproof bowl set over simmering water, whisk egg whites, granulated sugar, and cream of tartar until sugar dissolves and mixture is warm. Remove from heat and beat until glossy and stiff peaks form. Blend in vanilla extract.
08 -
Spread meringue across the lemon curd layer, creating swirls and peaks. Gently torch with a kitchen torch or broil in oven until golden brown. Chill until ready to serve.
# Notes:
01 -
Let the cheesecake chill overnight for clean slices and best texture.