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Lemon Meringue Cheesecake

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A delightful dessert combining tart lemons with creamy cheesecake and fluffy meringue, perfect for special occasions.

Ingredients

Scale
  • 2 cups graham cracker crumbs
  • 1/3 cup granulated sugar (for the crust)
  • 1/2 cup unsalted butter (melted)
  • 24 oz cream cheese (room temperature)
  • 1 cup granulated sugar (for the cheesecake filling)
  • 1/4 cup fresh lemon juice
  • 2 tsp lemon zest
  • 1/2 cup sour cream (room temperature)
  • 3 large eggs (room temperature)
  • 6 tbsp unsalted butter (room temperature, for the lemon curd)
  • 3/4 cup granulated sugar (for the lemon curd)
  • 3 large eggs (for the lemon curd)
  • 1/2 cup fresh lemon juice (for the lemon curd)
  • 1 tbsp lemon zest (for the lemon curd)
  • 4 large egg whites (room temperature)
  • 1/2 cup granulated sugar (for the meringue)
  • 1/4 tsp cream of tartar

Instructions

  1. Preheat the Oven: Start by preheating your oven to 325°F (160°C).
  2. Prepare the Pan: Grease a 9-inch springform pan and line the bottom with parchment paper.
  3. Mix the Crust Ingredients: In a medium bowl, mix the graham cracker crumbs, 1/3 cup of granulated sugar, and the melted butter together until well combined.
  4. Form the Crust: Press the graham cracker mixture firmly into the bottom of the prepared pan.
  5. Bake the Crust: Place the crust in the oven and bake for about 10 minutes. Allow it to cool completely.
  6. Beat the Cream Cheese: In a large mixing bowl, beat the cream cheese until smooth.
  7. Add Sugar and Lemon: Gradually add 1 cup of granulated sugar, 1/4 cup lemon juice, and 2 tsp lemon zest to the cream cheese, mixing until fully incorporated.
  8. Add Sour Cream: Mix in the sour cream until combined.
  9. Incorporate the Eggs: Add the three large eggs one at a time, mixing well after each addition.
  10. Pour the Filling: Carefully pour the cheesecake filling over the cooled crust.
  11. Bake the Cheesecake: Bake for 50-60 minutes until the edges are set but the center is slightly jiggly.
  12. Cool the Cheesecake: Turn off the oven and crack the door slightly. Let it cool in the oven for about 1 hour, then refrigerate for at least 4 hours or overnight.
  13. Whisk Ingredients: In a saucepan, whisk together butter, 3/4 cup sugar, 3 eggs, lemon juice, and lemon zest.
  14. Cook the Curd: Whisk constantly until thickened, about 7-10 minutes.
  15. Strain the Curd: Once thick, strain through a sieve to remove lumps.
  16. Chill: Allow the curd to cool, then refrigerate.
  17. Beat Egg Whites: In a clean bowl, beat egg whites until frothy.
  18. Add Cream of Tartar: Add cream of tartar and gradually add sugar, beating until stiff peaks form.
  19. Spread Lemon Curd: Once the cheesecake has chilled, spread the lemon curd over the top.
  20. Top with Meringue: Spread the meringue over the curd, sealing the edges.
  21. Toast the Meringue: Use a kitchen torch or broil for 1-2 minutes until golden brown.
  22. Cool and Serve: Let cheesecake cool, then refrigerate for an additional 1-2 hours before serving.

Notes

For an elegant presentation, garnish with additional lemon zest or a dollop of whipped cream.

Nutrition

Keywords: lemon cheesecake, delicious dessert, meringue, cheesecake recipe, lemon dessert

Find it online: https://dishfoody.com/lemon-meringue-cheesecake/