Lemon Meringue Cheesecake

Introduction

Cheesecake is often seen as the ultimate indulgence, but when paired with the tangy brightness of lemon and the airy sweetness of meringue, it transforms into a show-stopping dessert. Lemon Meringue Cheesecake is a fusion of two beloved classics: the creamy, rich texture of cheesecake and the refreshing zest of lemon meringue pie. Topped with a golden, cloud-like meringue, this cheesecake not only delivers incredible flavor but also looks stunning on the table. It’s a dessert that bridges elegance with comfort, perfect for holidays, celebrations, or whenever you want to treat yourself and your loved ones.

Ingredients

For the Crust:

• 2 cups graham cracker crumbs (or digestive biscuits, crushed)

• ½ cup unsalted butter, melted

• 3 tbsp granulated sugar

For the Cheesecake Filling:

• 24 oz (680 g) cream cheese, softened

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• 1 cup granulated sugar

• 3 large eggs

• 1 tsp vanilla extract

• 1 cup sour cream

For the Lemon Curd Layer:

• ½ cup fresh lemon juice

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• 1 tbsp lemon zest

• ½ cup sugar

• 3 large egg yolks

• 4 tbsp unsalted butter

For the Meringue Topping:

• 4 large egg whites

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• ½ cup granulated sugar

• ½ tsp cream of tartar

Instructions

1. Prepare the Crust
   Preheat oven to 325°F (160°C). Mix the graham cracker crumbs, melted butter, and sugar until combined. Press the mixture firmly into the bottom of a springform pan. Bake for 8–10 minutes, then let cool.

2. Make the Cheesecake Base
   In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla, mixing until creamy. Add the eggs one at a time, mixing gently after each addition. Stir in the sour cream. Pour over the cooled crust.

3. Bake the Cheesecake
   Place the cheesecake in the oven and bake for 50–55 minutes, or until the center is almost set but slightly jiggly. Turn off the oven and let the cheesecake rest inside with the door slightly open for 1 hour. Chill in the refrigerator for at least 4 hours, preferably overnight.

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4. Prepare the Lemon Curd
   In a saucepan over medium heat, whisk together lemon juice, zest, sugar, and egg yolks. Cook gently until thickened. Remove from heat and whisk in butter until smooth. Allow to cool, then spread evenly over the chilled cheesecake.

5. Make the Meringue
   In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar while beating until glossy stiff peaks form.

6. Top and Toast
   Spread the meringue over the cheesecake, creating peaks with a spoon. Use a kitchen torch or broil in the oven briefly until golden brown on top.

Presentation

This cheesecake is visually stunning, with its golden-toasted meringue topping, vibrant lemon curd middle, and creamy cheesecake base. Present it on a cake stand to highlight its layers, and garnish with a few thin lemon slices or mint leaves for an extra touch of elegance. Each slice reveals the perfect combination of textures and colors, making it as delightful to look at as it is to taste.

Conclusion

Lemon Meringue Cheesecake is the kind of dessert that makes an impression. Its balance of flavors—tangy lemon, rich cream cheese, and sweet meringue—creates a harmony that’s refreshing yet indulgent. Whether you’re making it for a festive occasion or simply to satisfy your sweet tooth, this cheesecake is sure to become a favorite. With its stunning appearance and unforgettable taste, it’s a recipe worth keeping in your collection and sharing with those you love.