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Lemon Meringue Cheesecake Delight

Lemon Meringue Cheesecake Delight

Ultra-creamy lemon cheesecake topped with bright lemon pudding and a billowy, toasted meringue. A showstopper with vibrant citrus in every bite.
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Prep Time: 45 minutes
Cook Time: 1 hour 20 minutes
Total Time: 2 hours 5 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 1.5 cup graham cracker crumbs lightly packed
  • 2 tbsp granulated sugar for crust
  • 6 tbsp unsalted butter, melted
  • 0.13 tsp fine sea salt for crust
  • 24 oz cream cheese, softened full-fat for best texture
  • 0.75 cup granulated sugar for filling
  • 3 tbsp cornstarch for filling
  • 0.75 cup sour cream room temperature
  • 0.33 cup heavy cream
  • 2 tsp lemon zest finely grated
  • 1.5 tsp vanilla extract for filling
  • 2.5 tbsp fresh lemon juice for filling
  • 0.25 tsp fine sea salt for filling
  • 0.75 cup water for lemon layer
  • 0.5 cup fresh lemon juice for lemon layer
  • 0.67 cup granulated sugar for lemon layer
  • 3 tbsp cornstarch for lemon layer
  • 3 tbsp unsalted butter for lemon layer
  • 1 tbsp lemon zest for lemon layer
  • 0.13 tsp fine sea salt for lemon layer
  • 3 tbsp meringue powder
  • 0.38 cup warm water for meringue
  • 0.5 cup granulated sugar for meringue
  • 0.25 tsp cream of tartar
  • 1 tsp vanilla extract for meringue

Instructions

Preparation Steps

  • Heat oven to 325°F. Wrap a 9-inch springform pan in foil. Set a kettle of water to boil.
  • Stir crumbs, 2 tbsp sugar, and a pinch of salt. Mix in melted butter until evenly moistened.
  • Press crumbs into the pan base. Bake 8–10 minutes until fragrant. Cool while making filling.
  • Beat cream cheese, sugar, and 1/4 tsp salt until silky, scraping the bowl often.
  • Blend in cornstarch. Mix in sour cream and heavy cream until smooth but not airy.
  • Stir in lemon zest and vanilla. Add lemon juice last and mix just to combine.
  • Pour filling over crust. Place pan in a large roasting pan and add hot water halfway up the sides.
  • Bake 55–65 minutes until edges are set and center has a slight wobble.
  • Turn off oven, crack door, and rest cheesecake 45–60 minutes. Cool to room temperature, then chill 4 hours.
  • Whisk sugar, cornstarch, and a pinch of salt in a saucepan. Slowly whisk in water and lemon juice.
  • Cook over medium heat, stirring, until thick, glossy, and bubbling, 3–5 minutes. Remove from heat.
  • Stir in butter and lemon zest. Cool 10 minutes, then spread the lemon layer over the chilled cheesecake. Chill 20 minutes.
  • Beat meringue powder, warm water, and cream of tartar on medium until foamy. Increase speed to medium-high.
  • Gradually add sugar and whip to stiff, glossy peaks. Beat in vanilla briefly.
  • Pile meringue onto cheesecake and swirl. Torch lightly or broil 1–2 minutes until golden. Chill 30 minutes before slicing.

Notes

Variation: Swap the graham crust for crushed shortbread cookies. For a tangier bite, add 1 more teaspoon lemon zest to the filling. Storage: Refrigerate, loosely covered, up to 3 days. For clean slices, warm a knife under hot water and wipe between cuts.
This recipe is an original creation inspired by classic Lemon Meringue Cheesecake Delight flavors. All ingredient ratios and instructions are independently developed.