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Lemon Meringue Cheesecake

Delightful Lemon Meringue Cheesecake with a creamy filling, topped with fluffy meringue and homemade lemon curd, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs Make sure to use fresh crumbs for the best flavor.
  • 2 tablespoons granulated sugar Just to sweeten the crust slightly.
  • 1/3 cup unsalted butter, melted Unsalted is best.
For the cheesecake filling
  • 24 ounces cream cheese, room temperature High-quality cream cheese like Philadelphia works great.
  • 1 cup sour cream, room temperature Feel free to use full-fat or reduced-fat.
  • 1 cup granulated sugar To sweeten the cheesecake filling.
  • 4 large eggs, room temperature Bring them to room temperature for better incorporation.
  • 1/4 cup lemon juice, freshly squeezed Fresh is key.
  • 1 tablespoon lemon zest Adds an extra punch of lemon flavor.
  • 1 teaspoon vanilla extract For depth of flavor.
  • 1/2 cup lemon curd Store-bought or homemade.
For the meringue topping
  • 4 large egg whites, room temperature Essential for a light meringue.
  • 1/4 cup granulated sugar To sweeten the meringue.
  • 1/4 teaspoon cream of tartar Helps stabilize the meringue.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until it's like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven to cool slightly.
Making the Cheesecake
  1. In a large mixing bowl, beat the cream cheese until smooth. Add sour cream and sugar; mix until it’s completely combined and fluffy.
  2. Add the eggs one at a time, mixing well after each addition. Then add the fresh lemon juice, lemon zest, and vanilla extract, mixing until everything is smooth and creamy.
  3. Carefully pour the cheesecake mixture over the cooled crust. Tap the pan gently on the counter to remove air bubbles.
  4. Place the springform pan in the preheated oven and bake for 60-70 minutes, or until it’s golden brown and slightly jiggles in the center.
  5. Let the cheesecake cool to room temperature, then chill it in the refrigerator for at least 3 hours (or overnight works even better!).
  6. After chilling, spread the lemon curd evenly over the top of the cheesecake.
Finishing Touches
  1. Increase the oven temperature to 375 degrees F (190 degrees C). In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add sugar and cream of tartar, continuing to beat until glossy peaks form.
  2. Gently spread the meringue over the lemon curd, ensuring it seals the edges to prevent shrinking.
  3. Bake for an additional 10 minutes or until the meringue is golden brown. Keep a watchful eye here!
  4. Once baked, allow the cheesecake to cool fully before slicing.

Notes

Use room temperature cream cheese and eggs for a smoother batter. Prevent cracks by avoiding overbaking your cheesecake. Store leftover cheesecake in the fridge for up to 5 days.