A delightful dessert that blends creamy cheesecake with tangy lemon and fluffy meringue, perfect for any gathering.
Lemon Meringue Cheesecake
Indulging in a slice of Lemon Meringue Cheesecake is like experiencing a delightful dance of flavors in every bite. This luscious dessert combines the smooth, creamy texture of traditional cheesecake with the zesty brightness of fresh lemons, topped off with a fluffy meringue that’s gently toasted to perfection. It’s the kind of dessert that catches attention at any gathering; whether it’s a family celebration, a summer barbecue, or a holiday feast, it always feels right at home.
What makes this Lemon Meringue Cheesecake so special is its harmonious blend of sweet and tart, which promises to keep your taste buds excited. The contrast between the rich cheesecake base and the light, airy meringue creates a tantalizing experience that leaves everyone wanting more. With its stunning presentation and delicious combination of flavors, this dessert is sure to impress your friends and family, making it a wonderful addition to your recipe repertoire.
This is what the finished dish looks like when perfectly baked.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup lemon curd
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup powdered sugar
The fresh ingredients you’ll need for this luscious cheesecake.
Directions
- Preheat the oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs with the melted butter until well mixed. Press this mixture firmly into the bottom of a springform pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, lemon juice, and lemon zest until fully incorporated.
- Pour the cheesecake filling into the prepared crust and bake in the preheated oven for about 60 minutes, or until the center is set and only slightly jiggly. Remove from the oven and let cool to room temperature before placing it in the fridge to chill for at least 4 hours.
- Once chilled, spread a layer of lemon curd over the top of the cheesecake for added flavor.
- To make the meringue, whisk the egg whites and cream of tartar in a clean bowl until soft peaks form. Gradually add the powdered sugar while continuing to whisk until stiff peaks are achieved.
- Carefully spread the meringue over the lemon curd layer on the cheesecake, ensuring it is evenly distributed. Use a kitchen torch to lightly toast the meringue until it is golden brown and adds a bit of texture to the topping.
- Chill the cheesecake for an additional hour before slicing and serving.
Tips & Variations
- Ingredient substitutions: You can substitute graham cracker crumbs with crushed digestive biscuits for a different flavor profile. Greek yogurt can replace sour cream for a tangy twist.
- Optional variations: Try adding fresh berries on top of the meringue or incorporating a swirl of blueberry or raspberry sauce for a fruity contrast.
- Storage or reheating tips: Store leftover cheesecake in the refrigerator, tightly covered, for up to 3 days. It can be frozen for up to a month; just remember to thaw it in the fridge overnight before serving.
Recipe Information
- Prep time: 30 minutes
- Cook time: 60 minutes
- Total time: 5 hours 30 minutes (including chilling time)
- Servings: 10
- Difficulty level: Intermediate
Lemon Meringue Cheesecake
A delightful dessert that blends creamy cheesecake with tangy lemon and fluffy meringue, perfect for any gathering.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
For the cheesecake filling
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup lemon curd for topping
For the meringue
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup powdered sugar
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- In a bowl, combine the graham cracker crumbs with the melted butter until well mixed. Press this mixture firmly into the bottom of a springform pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, lemon juice, and lemon zest until fully incorporated.
- Pour the cheesecake filling into the prepared crust.
Baking
- Bake in the preheated oven for about 60 minutes, or until the center is set and only slightly jiggly.
- Remove from the oven and let cool to room temperature before placing it in the fridge to chill for at least 4 hours.
- Once chilled, spread a layer of lemon curd over the top of the cheesecake.
Meringue Preparation
- Whisk the egg whites and cream of tartar in a clean bowl until soft peaks form.
- Gradually add the powdered sugar while continuing to whisk until stiff peaks are achieved.
- Carefully spread the meringue over the lemon curd layer on the cheesecake.
- Use a kitchen torch to lightly toast the meringue until it is golden brown.
Serving
- Chill the cheesecake for an additional hour before slicing and serving.
Notes
Ingredient substitutions: You can substitute graham cracker crumbs with crushed digestive biscuits for a different flavor profile. Greek yogurt can replace sour cream for a tangy twist. Optional variations: Try adding fresh berries on top of the meringue or incorporating a swirl of blueberry or raspberry sauce for a fruity contrast. Storage tips: Store leftover cheesecake in the refrigerator, tightly covered, for up to 3 days. It can be frozen for up to a month; just remember to thaw it in the fridge overnight before serving.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 7gFat: 22gSaturated Fat: 12gSodium: 200mgFiber: 1gSugar: 30g
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