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lemon meringue cheesecake

Lemon Meringue Cheesecake

Lemon Meringue Cheesecake - A sweet and tart lemon cheesecake base is topped with a luscious lemon curd and fluffy meringue for the perfect lemon cheesecake recipe.
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Prep Time 50 minutes
Cook Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • 9-inch springform pan
  • Large roasting pan
  • parchment paper
  • metal or glass bowl
  • fine mesh seive
  • high power mixer
  • kitchen torch (optional)

Ingredients
  

Crust

  • 2 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar

Cheesecake Filling

  • 3 8 oz packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract

Lemon Curd

  • 4 large egg yolks
  • 1 cup granulated sugar
  • 1/3 cup fresh lemon juice
  • 2 tbsp lemon zest
  • 1 tbsp corn starch
  • 1/4 cup unsalted butter, cubed

Meringue

  • 1/2 cup water
  • 2 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 4 egg whites
  • 1/4 tsp cream of tartar
  • 1 pinch salt
  • 1/2 tsp vanilla extract
  • 6 tbsp granulated sugar

Instructions
 

1. Prepare the Pan and Crust:

  • • Preheat the oven to 325°F (160°C).
  • • Line the bottom and sides of a 9-inch springform pan with parchment paper. Wrap the outside tightly with aluminum foil.
  • • Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of the pan and bake for 10 minutes. Cool.

2. Make the Cheesecake Filling:

  • • In a large bowl, beat cream cheese with the granulated sugar until smooth.
  • • Add eggs one at a time, then mix in vanilla extract and flour. Beat until creamy.
  • • Pour the filling over the cooled crust.

3. Bake in a Water Bath:

  • • Place the springform pan in a large roasting pan.
  • • Add hot water to the roasting pan to come halfway up the sides of the springform pan.
  • • Bake for 50-60 minutes, or until edges are set and the center is slightly jiggly.
  • • Turn off the oven, open the oven a crack, and let the cheesecake cool in the oven for 1 hour.

4. Chill the Cheesecake:

  • • Remove the cheesecake from the water bath and foil. Let it cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.

5. Make the Lemon Curd:

  • • Combine egg yolks, sugar, lemon juice, corn starch and zest in a saucepan over medium heat. Stir constantly until thickened, about 5-7 minutes.
  • • Remove from heat, stir in clubbed butter until melted, and strain through fine mesh sieve.
  • • Cool completely and spread over the chilled cheesecake.

6. Prepare the Meringue:

  • • In a small saucepan, mix water, 2 tablespoons sugar, and cornstarch. Cook over low heat, stirring constantly, until clear and thickened. Remove from heat and cool slightly.
  • • In a clean large glass or metal bowl, beat egg whites, cream of tartar, and salt until foamy. Add vanilla, then gradually beat in the 6 tablespoons sugar until soft peaks form.
  • • Slowly pour in the cooled cornstarch mixture, beating constantly, until stiff peaks form. Spread the meringue over the lemon curd, sealing it to the edges.

7. Brown the Meringue:

  • • Use a kitchen torch to lightly brown the meringue, or bake at 425°F for 6-8 minutes until golden.

8. Chill and Serve:

  • • Chill the cheesecake for at least 2 more hours after browning the meringue before slicing and serving.
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