Lemon Meringue Cheesecake (Print Version)
Creamy lemon cheesecake crowned with fluffy meringue on a crunchy graham crust for a stunning dessert.
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
1/3 cup unsalted butter, melted
→ 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. Place a pan of hot water on the bottom rack to create steam. Line a 9-inch springform pan with parchment paper.
02 -
Combine graham cracker crumbs, 1/4 cup granulated sugar, and melted unsalted butter in a bowl. Mix thoroughly. Press mixture firmly into the prepared pan base. Bake for 8 to 10 minutes, then allow to cool completely.
03 -
Beat softened cream cheese and 3/4 cup granulated sugar with an electric mixer until smooth and creamy. Add sour cream, fresh lemon juice, lemon zest, and all-purpose flour. Mix until fully incorporated. Add eggs one at a time, mixing on low speed after each addition until just combined.
04 -
Pour the filling over the cooled crust. Place cheesecake on middle rack above the pan of water. Bake for 50 to 60 minutes until edges are set but the center slightly jiggles. Turn off oven and let cool inside, door slightly open, for 10 to 15 minutes.
05 -
Remove cheesecake from oven and set on a wire rack to cool completely. Then refrigerate for a minimum of 6 hours or preferably overnight.
06 -
Evenly spread lemon curd over the chilled cheesecake. Return to the refrigerator and chill for at least 1 additional hour.
07 -
In a heatproof bowl over a double boiler, whisk together egg whites, 1/2 cup granulated sugar, and cream of tartar constantly until sugar dissolves and mixture is warm to touch. Remove from heat and beat on high speed until stiff, glossy peaks form. Blend in vanilla extract.
08 -
Spread meringue generously over the lemon curd, creating decorative peaks. Carefully torch or broil until the meringue is golden brown. Refrigerate until serving.
# Notes:
01 -
Chilling the cheesecake overnight improves texture and ensures clean slices. For best meringue, make sure the bowl and beaters are free of grease or yolk.