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How to Make a Lemon Meringue Cheesecake

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 1/4 cup granulated sugar

For the Cheesecake Filling:

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • Zest of 2 lemons
  • 1/4 cup lemon juice

For the Lemon Curd:

  • 1/2 cup lemon juice
  • 2 teaspoons lemon zest
  • 1/2 cup granulated sugar
  • 4 egg yolks
  • 3 tablespoons unsalted butter

For the Meringue Topping:

  • 4 egg whites
  • 1 cup granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Instructions

Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and let cool.

Make the Cheesecake Filling:

  1. Reduce oven temperature to 325°F (160°C). In a large bowl, beat the cream cheese, sugar, and flour until smooth. Add eggs one at a time, beating just until combined. Stir in vanilla extract, lemon zest, and lemon juice. Pour over the crust.
  2. Bake for 55-60 minutes or until the center is set and the top appears dull. Remove from the oven and cool on a wire rack. Chill in the fridge for at least 4 hours or overnight.

Prepare the Lemon Curd:

  1. While the cheesecake is cooling, whisk together lemon juice, lemon zest, sugar, and egg yolks in a saucepan over medium heat. Cook and stir until thickened and creamy. Remove from heat and stir in butter. Cool slightly, then spread over the chilled cheesecake. Refrigerate until well chilled.

Make the Meringue Topping:

  1. When ready to serve, beat egg whites, sugar, and cream of tartar in a clean, dry bowl until stiff peaks form. Beat in vanilla extract.
  2. Spread or pipe the meringue over the lemon curd layer. Use a kitchen torch to brown the meringue lightly, or place under a broiler for a few minutes, watching closely to avoid burning.

Serving:

  • Serve immediately after adding the meringue topping, or keep refrigerated until ready to serve.
  • Author: Maria