Lemon Meringue Cheesecake

Lemon Meringue Cheesecake is a delicious dessert that combines two classic favorites - cheesecake and lemon meringue pie. With a buttery graham cracker crust, creamy lemon cheesecake filling, and fluffy Italian meringue topping, this treat is sure to impress your loved ones.

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Lemon cheesecake

• It's the perfect balance of tangy and sweet, with the zesty lemon flavor well balanced by the sweet cheesecake filling.
• The fluffy meringue topping adds a light and airy texture, making it taste like your favorite pie but in cheesecake form.
• It's a show-stopping dessert that's great for special occasions, holidays, or simply when you want to treat yourself and your loved ones.

This simple dessert looks like it came from a fancy bakery, but it only requires simple ingredients and basic baking skills. It's a great way to save money while still having a beautiful and delicious dessert for your gatherings.

Ingredients you'll need

Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.

Ingredient notes

• Graham cracker crumbs - You can use store-bought crumbs or crush whole graham crackers in a food processor.
• Butter - I used unsalted butter since the graham crackers already have salt in them.
• Granulated white sugar - This ingredient is divided into three parts: the graham crackers crust, the filling, and the Italian meringue.
• Lemon zest: Zest the lemons using a microplane grater. This will give you small pieces of lemon peel that are perfect for this recipe.
• Cream cheese—I always recommend using full-fat cream cheese for the best taste and texture. However, you can use light cream cheese if you prefer.
• Eggs - Make sure they are at room temperature before using them. You can speed up this process by placing the eggs in a bowl with warm water for 5-10 minutes.
• Vanilla extract - Pure vanilla extract will give the best flavor.
• Fresh lemon juice - For the best flavor, use freshly squeezed lemon juice. Avoid bottled lemon juice, as it may contain additives.
• Sour cream - This ingredient adds a tangy flavor to the filling and also helps create a creamy texture.
• Cornstarch - This helps thicken the filling and holds it together.
• Water - This is used to make a simple syrup for the meringue topping.
• Egg whites - These are the fluffy base of your meringue topping.
• White vinegar - Just a tiny amount is needed to stabilize and add shine to the meringue.
• Lemon curd - This is an optional ingredient for topping the pie. You can make your own or use store-bought lemon curd.

Adaptable recipe – make it your own!

• Swap out the lemons for limes if you’re in the mood for a tangier, zesty twist. Lime juice and zest work beautifully in this recipe!  
• In place of graham crackers for the crust , you can use 2 cups of your favorite cookie such as biscoff, Nilla wafers, tea cookies or whatever your preference is.
• Incorporate fresh berries into the filling or as a topping to add a fruity flavor. Blueberries, raspberries, or strawberries pair perfectly with the creamy and tangy flavors.  
• For a nutty crunch, mix some finely chopped nuts, such as almonds or pecans, into the graham cracker crust. This adds a delightful texture. 
• Instead of meringue, you can top your lemon cheesecake with whipped cream.
• You can use 1 teaspoon of cream of tartar instead of the 1 ¼ teaspoon of white vinegar if you wish.
• If you would like more meringue, this recipe is easily doubled.

Before you begin: essential tools

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• Food processor 
• 9" spring form pan
• Electric mixer
• Large roasting pan
• Aluminum foil
• Paring knife
• Small saucepan

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Step by step: instructions

Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.

1. Melt the stick of butter and then combine it with the graham cracker crumbs, granulated sugar, and lemon zest. Dump the crust mixture into the bottom of the pan and bake as directed below. For more details, check this post on how to make graham cracker crust.
2. In your stand mixer (or hand mixer) put all four blocks of full fat cream cheese into a bowl and cream until the blocks are creamy and soft. 
3. Add granulated sugar, vanilla, and lemon juice. Whip until combined. Add in sour cream and cornstarch. Using a mixer, whisk until there are no lumps. It should be creamy and velvety smooth. Add the eggs.
4. Pour the batter into the prepared springform pan and place in the water bath. 

5. Bake at 325°F for about 90 minutes. Follow the directions on the recipe card below for cooling. Using a small sharp knife, such as a paring knife, slide the knife around the outside of the cheesecake, between the wall of the cheesecake and pan, and refrigerate.
6. Make the meringue as directed in the recipe card below, or check this Italian Meringue recipe for more details.
7. Unbuckle the side of your springform pan and carefully lift the sides up and off the cheesecake. Scoop out the lemon curd and place in the center of your cheesecake. Using a spoon or offset spatula, spread the lemon curd around the whole cheesecake in an even layer.
8. Top with the meringue by plopping most of it in the center of your cheesecake. Use a clean offset spatula to push and spread the meringue all around the top of the cheesecake.
9. To brown the top of the meringue you can set your oven to broil and boil the top for about a minute or until the desired doneness.

Your questions answered: FAQs

My notes

• When making a cheesecake, it's very important to use room-temperature ingredients to ensure a smooth and creamy texture.
• If you don't plan to serve your cheesecake on the bottom of the springform pan, I recommend that you add parchment paper to the bottom of the pan so that the crust comes out easily. 
• To remove the cheesecake from the pan, allow it to set fully in the fridge. Then, flip the cheesecake upside down, remove the bottom, flip it back over, and place it on a serving tray or cake board. Top the cheesecake after you flip it.
• Lemon slices that are curled make a great garnish for the top of this cheesecake. You can also top it with dollops of whipped cream. 

Storage and reheating

Refrigerate -  Store the cheesecake in an airtight container for up to 5 days in the fridge. 

Freeze - You can freeze this cheesecake for up to 3 months, but be sure to wrap it tightly in plastic wrap and then foil before placing it in the freezer. 

It is recommended to freeze without the lemon curd and meringue topping. It can be frozen with the topping, however know that when thawing it may affect the texture of the meringue.

Thaw- Place in your refrigerator until soft and no longer frozen.

Make Ahead

Because this lemon meringue cheesecake recipe needs time to set up entirely, it's essential that you make it at least 8 hours in advance. I always like to make the cheesecake the night before. 

Perfect pairings: what to serve with

Cheesecake is a versatile dessert. It pairs well with many different meals. One of my favorite meals to enjoy with it is these Air-Fried Chicken Tenders and homemade fries, or if you feel lazy make these Air Fryer Frozen Fries, topped with Fries Seasoning. 

You'll also like

Cheesecake is a popular dessert for a good reason. There are so many different ways that you can make it, and it tastes incredible. Some of my favorite cheesecake recipes are Baklava Cheesecake and Cranberry Orange Cheesecake. For a fun mini version, try these Mini Raspberry Cheesecakes. 

The meringue topping for this cheesecake is unbelievable. Not only does it make the cheesecake look stunning, but it also tastes incredible. I highly encourage you to make this. You WILL be praised for days on end!

Lemon Meringue Cheesecake

This lemon cheesecake is exceptionally good. It boasts an irresistible combination of a buttery graham cracker base and a creamy cheesecake filling, beautifully swirled with tangy lemon curd. The dessert is crowned with a cloudy toasted meringue layer, creating a sweet, airy, and bright treat that is absolutely worth the time to make.

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Course: Dessert

Cuisine: American

Diet: Halal

Prep Time: 40 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Refrigerate fore:: 5 hours hours

Total Time: 7 hours hours 10 minutes minutes

Servings: 12 Servings

Author: Amira

Ingredients

For the crust:

• ▢ 2 cups graham cracker crumbs
• ▢ 1 stick butter unsalted, melted and slightly cool.
• ▢ 1 Tablespoon granulated white sugar
• ▢ 1 Tablespoon lemon zest about 1 medium lemon

For the cheesecake:

• ▢ 4 (8 oz) cream cheese blocks , full fat recommended, room temperature
• ▢ 1 ¼ cup granulated sugar
• ▢ 4 large eggs room temperature
• ▢ 1 ½ teaspoons vanilla extract
• ▢ ¼ cup lemon juice fresh lemon juice, about 2-3 medium lemons
• ▢ 1 ¼ cup sour cream full fat recommended
• ▢ 2 teaspoons cornstarch

For the Meringue:

• ▢ 1 cup sugar
• ▢ ½ water
• ▢ 3 large egg whites room temperature
• ▢ 1 ¼ teaspoon white vinegar
• ▢ 3 teaspoons lemon juice
• ▢ 1 ½ teaspoons vanilla extract
• ▢ 8 oz of your favorite lemon curd

Instructions

Make the crust:

• Preheat your oven to 350°F.
• If you haven’t already, melt the stick of butter and then combine it with the graham cracker crumbs, granulated sugar and lemon zest. The texture should be like crumbly sand, when you push it together it stays together slightly.
• Grab your 9” springform pan with a removable bottom. Insert bottom with the rim side down and lock the sides. I like to spray the pan with non-stick spray to ensure an easy release from the pan once baked.
• Dump the crust mixture into the bottom of the pan. Using either your hand or a measuring cup to firmly press down on the crust. I like to press the crust up along the walls a tiny bit to ensure a strong base.
• Bake in your preheated oven for 12 to 15 minutes or until the crust looks golden brown.
• Let it cool while making your cheesecake filling.

Prep pan for water bath:

• Once the crust is done baking, turn your preheated oven down to 325°F. Before making the cheesecake filling, it’s best to prepare your springform pan.
• Take three big sheets of tin foil and layer under your springform pan. Wrap up the sides to make a barrier to keep water from seeping into the bottom of your cheesecake pan when baking. Using your hand, press it up and crease as you go, making it tight around the sides of the pan.
• This lemon meringue cheesecake is best cooked in a low temperature oven in a water bath. The cheesecake pan should be placed in a roasting pan ready to go, but don’t add the water into the pan until we are ready to put it in the oven to avoid seepage.

Make the cheesecake:

• In your stand mixer (or hand mixer) put all four blocks of full fat cream cheese into a bowl and cream until the blocks are creamy and soft. I like to use the whip attachment, but some may find the paddle attachment useful as well.
• Add granulated sugar, vanilla and lemon juice. Whip until combined.
• Add in sour cream and cornstarch. Using a mixer, whisk until there are no lumps. It should be creamy and velvety smooth.
• When adding in the eggs, it is very important to use a rubber spatula or wooden spoon and carefully fold in one egg at a time, making sure each is mixed in and only mixing until combined. Do not overmix. Do not use the whisk attachment. You want to avoid adding air into the batter.
• Place prepared springform pan in the center of your roasting pan.
• Pour cheesecake batter into the center of the pan over the toasted graham cracker crust.
• Pour enough warm water into the roasting pan to cover up to one third of the springform cheesecake pan. It should be about 1 to 2 inches of water
• Note: Avoid cold water as you do not want to place room temperature ingredients into a cold water bath.
• Carefully place the roasting pan with water and cheesecake with foil in the center of your oven.
• Bake at 325°F for about 90 minutes. The cheesecake should be nearly set if jiggled lightly and the sides begin to lightly brown.
• Note: Try not to open up the oven door first at least the first hour.
• After 90 minutes of baking, turn the oven off but leave the cheesecake in the oven. This is done to allow the cheesecake to rest and cool without a dramatic change in temperature which can cause your cheesecake to fall in the middle. Note your cheesecake will continue cooking as well as the oven cools. This is exactly what we want it to do.
• After 30 minutes of rest with the oven off, remove the cheesecake from the oven. Let cool for about 20 minutes.
• Using a small sharp knife such as a paring knife, slide the knife around the outside of the cheesecake, between the wall of the cheesecake and pan.
• Note: You do not have to push all the way down to the crust, this is to make it easier to extract from the sides later. Pushing down to the crust can make it crumbly.
• Refrigerate at least 4 hours or overnight before removing the sides and adding a topping to it.

Meringue instructions:

• In a small saucepan, add in sugar and water. Mix to combine and then leave it.
• Once the sugar has melted, keep the pan on medium simmering. No need to mix at this point.
• While the simple syrup is simmering, in a stand mixer add in the 3 egg whites. Whisk on high.
• Back on the stove top, check the temperature of the sugar water. It needs to continue cooking until it reaches 235°F.
• The eggs need to whisk until they reach a soft peak. You will know this when it looks kind of foamy, if you scoop it with a spoon, it should start to flop over but not be a liquid.
• Once the sugar water syrup reaches 235°F degrees, shut off the mixer and slowly pour the syrup into the whipped egg white mixture.
• Right away add the remaining ingredients...vinegar, lemon juice and vanilla extract.
• Whip until stiff peaks.

Topping the cheesecake

• Once the lemon cheesecake has chilled properly. Remove it from the fridge and again run your sharp knife around the outside of the cheesecake to ensure it won’t stick to the pan.
• Unbuckle the side of your springform pan and carefully lift the sides up and off the cheesecake.
• Scoop out the lemon curd and place in the center of your cheesecake. Using a spoon or offset spatula, spread the lemon curd around the whole cheesecake in an even layer.
• Top with the meringue by plopping most of it in the center of your cheesecake. Use a clean offset spatula to push and spread the meringue all around the top of the cheesecake. If you would like those swirls and dips, take your offset spatula and twirl and pull up to create fun and elegant looking swirls.
• To brown the top of the meringue like a classic meringue pie, you can set your oven to broil and boil the top for about a minute or until desired doneness. It is important not to walk away from your oven at this point. You can also use a handheld kitchen torch made specifically for toasting the top of cookies and pies.

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