Lemon Meringue Cheesecake

Name: Lemon Meringue Cheesecake
Prep time: 30 min
Cook time: 70 min
Total time: 340 min
Yield: 12 slices
Cuisine: French
Ingredients: 1 1/2 cup graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup unsalted butter (melted); 900 g cream cheese (room temperature); 1 cup granulated sugar; 4 large eggs (room temperature); 1/2 cup sour cream; 1/4 cup lemon juice (freshly squeezed); 1 tbsp lemon zest (finely grated); 1 tsp vanilla extract; 4 large egg whites (room temperature); 1/2 cup granulated sugar; 1/4 tsp cream of tartar

340 min 12 slices Medium

All Recipes

Lemon Meringue Cheesecake

This Lemon Meringue Cheesecake combines creamy lemon-flavoured cheesecake with a fluffy meringue topping for a refreshing dessert.

Prep

30 min

Cook

70 min

Total

340 min

Servings

Difficulty

Medium

Lemon Meringue Cheesecake is a delightful twist on the classic cheesecake, offering a burst of citrus freshness that's beautifully complemented by a sweet meringue topping. This dessert is perfect for any occasion, combining the creaminess of a traditional cheesecake with the zesty flavour of lemons. The dessert begins with a crisp biscuit base, followed by a creamy lemon-infused cheesecake layer. It's topped with a light and airy meringue, which is gently browned to perfection. This treat not only looks impressive but also delivers a delicious blend of textures and flavours in every bite.

Ingredients

Servings

Biscuit Base

Lemon Cheesecake Filling

Meringue Topping

Instructions

Prepare the Biscuit Base

Preheat your oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Bake for 10 minutes, then let it cool.

Pro tip: Use the bottom of a measuring cup to press the crust evenly.

Make the Cheesecake Filling

In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in sour cream, lemon juice, lemon zest, and vanilla extract until just combined.

Pro tip: Avoid overmixing to prevent the cheesecake from cracking.

Bake the Cheesecake

Pour the cheesecake filling over the cooled crust. Bake for 55-60 minutes, or until the centre is set but still slightly jiggly. Turn off the oven and leave the door slightly open, allowing the cheesecake to cool gradually for 1 hour.

Pro tip: Place a water bath in the oven to prevent cracks.

Chill the Cheesecake

Remove the cheesecake from the oven and cool to room temperature. Refrigerate for at least 4 hours or overnight to set completely.

Pro tip: Chilling overnight gives the best flavour and texture.

Prepare the Meringue Topping

In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form and the mixture is glossy.

Pro tip: Ensure the bowl and beaters are free of any grease for the best meringue.

Finish with Meringue

Spread the meringue over the chilled cheesecake. Use a kitchen torch to lightly brown the meringue, or place under a broiler for 1-2 minutes, watching carefully to prevent burning.

Pro tip: Keep the torch moving to evenly brown the meringue.

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Tips & Tricks

<ul><li>Ensure your cream cheese is at room temperature for a smoother mixture.</li><li>Use fresh lemons for the best flavour in both the cheesecake and the meringue.</li><li>Allow the cheesecake to cool completely before adding the meringue.</li><li>Use a kitchen torch to lightly brown the meringue for a professional finish.</li></ul>

Serving Suggestions

Serve this Lemon Meringue Cheesecake chilled, with a side of fresh berries or a drizzle of lemon sauce for added zest. It pairs wonderfully with a cup of tea or a glass of dessert wine. To make ahead, the cheesecake can be prepared a day in advance and stored in the refrigerator. Add the meringue just before serving for the best texture. Leftovers can be stored covered in the refrigerator for up to three days.