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Best Lemon Meringue Cheesecake Recipe You Will Love

Umer
Treat yourself to a slice of heaven with this lemon meringue cheesecake. It's creamy, tangy, and topped with a cloud of sweet meringue.
Print Recipe
Prep Time 1 hour
Cook Time 1 hour 20 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 Slices

Ingredients
  

Graham Cracker Crust

  • 280 g graham crackers 18-20 full sheets
  • 113 g unsalted butter melted

Cheesecake Filling

  • 32 oz full-fat cream cheese 4 8oz blocks
  • 325 g granulated sugar
  • 1/2 tsp salt
  • 1 tsp vanilla essence
  • 4 large eggs
  • 120 g heavy cream
  • 240 g sour cream
  • 1 tbsp cornstarch
  • 60 g lemon juice

Lemon Curd

  • 120 g lemon juice
  • 2 eggs
  • 2 egg yolks
  • 135 g sugar
  • 1 tbsp cornstarch
  • Pinch of salt
  • 56 g unsalted butter

Swiss Meringue

  • 4 large egg whites
  • 175 g granulated sugar
  • 1/2 tsp cream of tartar
  • 1/8 tsp salt
  • 2 tsp vanilla

Instructions
 

Preparing the Crust

  • Preheat your oven to 350°F (175°C).
  • Grind the graham crackers into fine crumbs.
  • Mix the crumbs with melted butter.
  • Press the mixture into a 9-inch springform pan.
  • Bake for 8 minutes, then let it cool.

Making the Cheesecake Filling

  • Lower oven temperature to 325°F (165°C).
  • Beat cream cheese, sugar, salt, and vanilla until smooth.
  • Add eggs one at a time, mixing gently.
  • Fold in heavy cream, sour cream, cornstarch, and lemon juice.
  • Pour the batter into the cooled crust.

Baking the Cheesecake

  • Place the cheesecake pan in a water bath.
  • Bake for about 80 minutes until the edges are set but the center jiggles slightly.
  • Turn off the oven and let the cheesecake cool inside for an hour.
  • Refrigerate overnight.

Preparing the Lemon Curd

  • Whisk lemon juice, eggs, yolks, sugar, cornstarch, and salt in a saucepan.
  • Cook over low heat, stirring constantly until thickened.
  • Remove from heat and stir in butter.
  • Strain and refrigerate overnight.

Making the Swiss Meringue

  • Whisk egg whites, sugar, and cream of tartar over a double boiler until sugar dissolves.
  • Remove from heat and beat until stiff peaks form.
  • Fold in salt and vanilla.

Assembling the Cheesecake

  • Spread the lemon curd over the chilled cheesecake.
  • Top with the meringue, creating swirls and peaks.
  • Use a kitchen torch to lightly brown the meringue.