Lemon Meringue Cheesecake Recipe Image

Lemon Meringue Cheesecake

BySusan
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This easy lemon meringue cheesecake recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!

Lemon Meringue Cheesecake Recipe Image

Lemon Meringue Cheesecake

This easy lemon meringue cheesecake recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • INGREDIENTS
  • Crust
  • ½ cups graham cracker crumbs
  • ⅓ cup sugar
  • Tbsp butter melted
  • Cheesecake
  • packages cream cheese, room temperature 8 oz
  • ½ cups granulated sugar
  • egg yolks reserve whites for meringue
  • Tbsp flour
  • cup sour cream
  • Tbsp lemon zest 2 large lemons
  • Meringue Topping
  • egg whites
  • ½ cups granulated sugar
  • INSTRUCTIONS
  • Preheat oven to 300°
  • Crust
  • Combine all ingredients for crust in a bowl evenly. Press mixture into a 9″ springform pan and up the sides about one inch.
  • Bake for 10 minutes and allow to cool.
  • Filling
  • In bowl fitted with paddle attachment beat cream cheese and sugar together until combined and smooth. Add in egg yolks and beat until mixture is just combined scraping sides as necessary.
  • Add in flour sour cream and lemon zest and mix until smooth.
  • Pour mixture over prepared crust. Bake for 75 minutes. Then turn off oven and leave cheesecake in the warm oven with the door closed for 4 hours.
  • Finally remove it from oven, run a knife along the edges to loosen from pan and chill for 6 hours, or overnight.
  • Meringue Topping
  • Whisk 6 reserved egg whites with sugar. Place over a double boiler and stirring constantly heat mixture until it reaches 140° on candy thermometer. Pour mixture immediately into bowl of stand mixer fitted with whisk attachment and beat for 10 minutes, until glossy and stiff peaks form.
  • Spread the meringue over chilled cheesecake and with kitchen torch lightly brown the tops of the meringue.
  • NOTES
  • if you would like to amp up the flavor of lemon in this recipe you can add another tablespoon of lemon zest.
  • Store covered in refrigerator for up to 3 days.
  • recipe adapted from Amazing Cakes Magazine.
  • Source : allrecipes.com

Method
 

  1. This is a good cheesecake, if somewhat time consuming to make. The cheesecake itself is probably the best part for me, and I might just make the cheesecake portion in the future and leave off the curd and meringue. (Just a tip–if you make homemade curd, don’t use a metal bowl! It will leave the curd with metallic taste—use a glass bowl. No plastic either!) I’m really fond of the fact that this cheesecake wasn’t baked with a water bath. It gives it a nicer, denser texture–which I really prefer. I baked the meringue for about 12 minutes, and it was browned, but the middle was still kind of soft. It could of probably baked a little longer, but I was afraid of the peaks burning. Overall, I would make it again with a few minor changes. It was a learning experience for me lol.

Tips for the Best Lemon Meringue Cheesecake

  • Pre-heat & Prep: Always gather all ingredients before cooking lemon meringue cheesecake.
  • Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
  • Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

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