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Lemon Meringue Cheesecake

This Lemon Meringue Cheesecake is the perfect blend of creamy cheesecake, tangy lemon curd, and fluffy toasted meringue. It combines the best of lemon meringue desserts with the rich, smooth texture of a perfect cheesecake. A buttery graham cracker crust holds everything together, making this a show-stopping dessert for any occasion.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 5 hours
Servings: 12 slices
Ingredients Method

Ingredients
  

For the Crust:
  • 1 ½ cups graham cracker crumbs about 12 crackers
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter melted
For the Cheesecake Filling:
  • 2 8 oz blocks cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • Zest of 1 lemon
  • 2 tbsp fresh lemon juice
For the Lemon Curd:
  • 3 large egg yolks
  • ½ cup granulated sugar
  • ¼ cup fresh lemon juice
  • 4 tbsp unsalted butter cut into pieces
  • 1 tsp lemon zest
For the Meringue Topping:
  • 3 large egg whites
  • ¼ tsp cream of tartar
  • ½ cup granulated sugar

Method
 

Step 1: Make the Crust
  1. Preheat oven to 325°F (163°C).
  2. Mix graham cracker crumbs, sugar, and melted butter.
  3. Press the mixture into the bottom of a 9-inch springform pan.
  4. Bake for 10 minutes, then let cool.
Step 2: Make the Cheesecake Filling
  1. In a bowl, beat cream cheese and sugar until smooth.
  2. Add eggs one at a time, then mix in vanilla, sour cream, lemon zest, and lemon juice.
  3. Pour over the crust and bake for 35-40 minutes, until the center is slightly jiggly.
  4. Let cool, then refrigerate for at least 4 hours.
Step 3: Make the Lemon Curd
  1. In a saucepan over medium heat, whisk egg yolks, sugar, and lemon juice.
  2. Stir until thickened (about 5 minutes), then remove from heat.
  3. Stir in butter and lemon zest, then let cool.
  4. Spread over the chilled cheesecake.
Step 4: Make the Meringue
  1. In a clean bowl, beat egg whites and cream of tartar until foamy.
  2. Gradually add sugar and beat until stiff peaks form.
  3. Spread or pipe onto the lemon curd layer.
Step 5: Toast the Meringue
  1. Use a kitchen torch to lightly toast the meringue.
  2. If you don’t have a torch, place under a broiler for 30-60 seconds, watching closely.
Step 6: Serve & Enjoy
  1. Slice, serve, and enjoy this Lemon Meringue Cheesecake with family and friends! Store leftovers in the fridge for up to 3 days.