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Lemon Meringue Cheesecake Recipe

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  • Author: Kimmy
  • Prep Time: 40 minutes
  • Cook Time: 1 hour
  • Total Time: 6 hours 40 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Lemon Meringue Cheesecake combines the rich, creamy texture of classic cheesecake with the bright, tangy flavor of lemon curd and a light, fluffy meringue topping. A buttery graham cracker crust provides a perfect base for this elegant dessert, which is baked in a water bath to ensure a smooth, crack-free finish. Finished with a beautifully toasted meringue, this cheesecake is perfect for special occasions or any time you want a show-stopping sweet treat.

Ingredients

Crust

  • 12 graham crackers
  • ½ cup unsalted butter (melted)
  • 2 tablespoons light brown sugar

Cheesecake Filling

  • 1 cup granulated sugar
  • 2 lemons (large)
  • 24 ounces cream cheese (at room temperature)
  • ½ cup sour cream (at room temperature)
  • 2 tablespoons all-purpose flour
  • 3 eggs (large, at room temperature)
  • ⅔ cup lemon curd

Meringue Topping

  • 3 egg whites (large)
  • ½ teaspoon cream of tartar
  • 1 cup granulated sugar
  • ½ cup water
  • 2 tablespoons corn syrup
  • 1 tablespoon lemon juice

Instructions

  1. Prepare the Crust: Preheat the oven to 350°F. Grease a 9-inch springform pan with butter or shortening, then wrap the bottom and sides tightly with heavy-duty aluminum foil to prevent water seepage during baking in a water bath. Set aside.
  2. Make the Crust Mixture: Pulse the graham crackers and brown sugar in a food processor until fine crumbs form. Slowly pour in the melted butter while processing at low speed until the mixture resembles damp sand and sticks together.
  3. Form the Crust: Transfer the crumb mixture to the prepared pan. Use the flat bottom of a glass or measuring cup to firmly press the crumbs evenly along the bottom and up the sides of the pan.
  4. Bake the Crust: Bake the crust for 10 minutes at 350°F. Then, lower the oven temperature to 325°F while you prepare the filling.
  5. Prepare the Cheesecake Filling: Pour the granulated sugar into a large mixing bowl. Zest the lemons directly over the sugar and rub the zest into the sugar with your fingers to release oils. Juice half of one lemon and set the juice aside.
  6. Mix Cream Cheese: Add the cream cheese to the sugar and beat with an electric mixer until smooth and creamy.
  7. Combine Remaining Filling Ingredients: Add the sour cream, all-purpose flour, and reserved lemon juice to the cream cheese mixture, mixing until smooth. Then add eggs one at a time, beating gently after each addition just until incorporated to avoid overmixing.
  8. Pour Filling & Prepare Water Bath: Pour the cheesecake filling into the baked crust. Place the springform pan into the center of a large roasting pan and pour hot water into the roasting pan until it reaches about 2 inches up the side of the springform pan (about 6–7 cups).
  9. Bake the Cheesecake: Bake at 325°F for 50 to 55 minutes, or until the center is slightly jiggly but mostly set.
  10. Cool in Oven: Turn off the oven and keep the cheesecake inside with the door closed for 1 hour to finish setting gently.
  11. Cool at Room Temperature: Remove cheesecake from the oven and cooling water bath, then cool on a wire rack for 1 hour or until completely at room temperature.
  12. Add Lemon Curd: Spoon lemon curd evenly over the cheesecake surface and smooth it out.
  13. Chill the Cheesecake: Cover the cheesecake with plastic wrap and refrigerate for at least 3 hours to set fully and chill.
  14. Prepare Meringue Bowl: Wipe a large mixing bowl with vinegar or lemon juice to remove any grease which can prevent egg whites from whipping properly.
  15. Combine Meringue Ingredients: Pour egg whites, cream of tartar, and lemon juice into the clean bowl and set aside.
  16. Make Sugar Syrup: In a small saucepan, stir together sugar, water, and corn syrup. Place over medium-high heat and clip in a candy thermometer. Do not stir once the syrup starts simmering.
  17. Whip Egg Whites: When the sugar syrup reaches 220°F, begin beating the egg whites with an electric mixer on medium speed until soft peaks form.
  18. Add Hot Syrup to Egg Whites: When syrup reaches 240°F, remove from heat and slowly pour the syrup in a thin, steady stream into the egg whites while mixing at medium speed.
  19. Beat Meringue: Increase mixer speed to high and beat until stiff, glossy peaks form, about 5 to 7 minutes.
  20. Transfer and Remove Pan Ring: Release the ring of the springform pan and carefully transfer the cheesecake onto a cake stand or serving platter.
  21. Top with Meringue: Spoon the meringue evenly over the cheesecake. Use a small spoon to create decorative swirls if desired.
  22. Toast Meringue: Using a small kitchen torch, gently brown the surface of the meringue to add color and texture.
  23. Serve: Slice and serve the cheesecake chilled for the best flavor and texture.

Notes

  • Wrapping the springform pan tightly with foil is crucial to prevent water from seeping into the crust during the water bath baking process.
  • Use room temperature ingredients for the cheesecake filling to ensure a smooth, lump-free batter.
  • If you do not have a kitchen torch, you can place the meringue briefly under a broiler to brown carefully, watching closely to avoid burning.
  • The water bath helps the cheesecake cook evenly and prevents cracking by providing a moist baking environment.
  • Ensure no grease or fat is on the mixing bowl when whipping egg whites to achieve the best volume for the meringue.

Find it online: https://eatwithkimmy.com/lemon-meringue-cheesecake-recipe/