Lemon Meringue Cheesecake: A Refreshing Dessert Twist

Mastering lemon meringue cheesecake

The lemon meringue cheesecake is a remarkable dessert that marries the creamy decadence of classic cheesecake with the bright zestiness of lemon and the delicate sweetness of toasty meringue. This recipe offers a visually stunning, multi-textured experience perfect for any occasion.

Mastery of this dessert lies in balancing its components: a buttery graham cracker crust, a smooth, rich lemon-infused cheesecake filling, a vibrant homemade lemon curd, and a fluffy Swiss meringue topping. Baking the cheesecake in a water bath prevents cracks and dryness, producing an exceptionally silky texture.

This dessert is not just flavorful but also elegant, making it a great choice for home cooks seeking a show-stopping recipe. It encourages enjoying fresh, natural lemon flavors and rewarding kitchen techniques like making curd and meringue from scratch, yet it remains accessible with straightforward ingredients.

With patience and care, this lemon meringue cheesecake becomes a delightful centerpiece that invites compliments and second servings.

Benefits and Advantages of lemon meringue cheesecake

This recipe stands out due to its harmonious blend of tart and sweet, paired with creamy and fluffy textures. The use of fresh lemon juice in both the cheesecake and lemon curd brightens the rich dairy flavors, ensuring the dessert is refreshing rather than cloying.

Baking in a water bath maximizes smoothness and moisture retention, which distinguishes it from simpler baked cheesecakes that may crack or dry out. The lemon curd, prepared slowly to prevent lumps, adds a layer of silky, tangy flavor that complements the dense cheesecake base beautifully.

Swiss meringue tops the dessert with a light, airy contrast and a subtly caramelized exterior when toasted with a kitchen torch. This meringue is more stable and less prone to weeping than traditional whipped toppings, giving the cheesecake lengthier freshness and appealing presentation.

Moreover, the recipe allows for customization in crust and topping for dietary adjustments like gluten-free or lower sugar options, broadening its appeal.

For additional decadent ideas, try the rich and nutty flavors found in the Butter Pecan Fudge, which pairs well with lemon desserts.

Essential Ingredients for lemon meringue cheesecake

280g graham crackers (18-20 full sheets) – base for the crust, providing crunch and flavor
113g unsalted butter, melted (½ cup or 8 tbsp) – binds the crust ingredients
32 oz full-fat cream cheese (4 8oz blocks or 907g), softened – creamy foundation of the cheesecake
325g granulated sugar (slightly more than 1½ cups) – sweetens the cheesecake filling
½ tsp salt – balances flavors
1 tsp vanilla essence – enhances aroma and depth
4 large eggs, room temperature – provides structure and richness
120g heavy cream (½ cup) – adds creaminess and smooth texture
240g sour cream (1 cup) – contributes tang and moisture
1 tbsp cornstarch – stabilizes the filling, preventing cracks
60g lemon juice (4 tbsp, freshly squeezed) – infuses the cheesecake with bright citrus flavor
Lemon Curd Ingredients:
120g lemon juice (½ cup)
2 eggs plus 2 egg yolks – thickens and enriches curd
135g sugar (¾ cup) – sweetens and balances acidity
1 tbsp cornstarch – helps thicken the curd
Pinch of salt – enhances flavor
56g unsalted butter (4 tbsp) – adds richness and smooth finish
Optional: yellow food color – for appealing color
Swiss Meringue Ingredients:
4 large egg whites
175g granulated sugar (¾ cup + 2 tbsp) – sweetens and stabilizes meringue
½ tsp cream of tartar – stabilizes egg whites
⅛ tsp salt
2 tsp vanilla – flavoring for the meringue

Using high-quality cream cheese and fresh lemon juice ensures a luxurious texture and bright flavor. The homemade lemon curd and Swiss meringue add fresh, vibrant layers to this never-fail dessert recipe.

How to Prepare the Perfect Lemon Meringue Cheesecake: Step-by-Step Guide

Follow this precise method to create a vibrant and creamy lemon meringue cheesecake that impresses every time:

Prepare the Oven and Ingredients: Preheat the oven to 350°F (conventional). Bring all cheesecake ingredients—cream cheese, eggs, heavy cream, sour cream, and lemon juice—to room temperature to ensure smooth blending.
Make the Crust: Crush 280g graham crackers finely and mix with 113g melted unsalted butter. Line a 9-inch springform pan with parchment paper. Press the crust mixture firmly into the bottom and slightly up the sides of the pan. Bake for 8-10 minutes, then set aside to cool.
Lower Oven Temperature: Decrease the oven temperature to 325°F. Wrap the bottom and sides of the springform pan with two large sheets of foil to prevent water leakage during the water bath baking.
Prepare the Cheesecake Filling: In a stand mixer, beat 32 oz softened full-fat cream cheese, 325g granulated sugar, 1 tsp vanilla essence, and ½ tsp salt on medium speed until smooth and creamy. Add 4 large eggs one at a time on low speed to avoid overmixing. Then mix in 120g heavy cream, 240g sour cream, 1 tbsp cornstarch, and 60g lemon juice until just combined.
Bake in a Water Bath: Pour the filling over the crust and tap the pan to remove air bubbles. Place the springform pan into a larger pan filled with hot water halfway up the sides of the springform pan. Bake for about 80 minutes, until the edges are set but the center still jiggles slightly.
Cool and Chill: Remove the cheesecake from the oven and cool at room temperature for 2 hours. Then refrigerate overnight for the filling to set fully.
Make the Lemon Curd: In a saucepan, combine 120g lemon juice, 2 eggs, 2 egg yolks, 135g sugar, 1 tbsp cornstarch, and a pinch of salt. Cook over low heat, stirring continuously until thickened. Remove from heat, stir in 56g unsalted butter, strain the curd, and chill until set.
Prepare Swiss Meringue: Whisk 4 egg whites, 175g sugar, ½ tsp cream of tartar, and ⅛ tsp salt over simmering water until sugar dissolves and temperature reaches 150°F. Beat the mixture on high speed until stiff, glossy peaks form, then mix in 2 tsp vanilla.
Assemble and Finish: Spread the chilled lemon curd evenly over the cheesecake. Top generously with Swiss meringue and toast the meringue with a kitchen torch for a golden, caramelized surface.

Baking in a water bath and gently folding ingredients ensures a smooth texture and prevents cracks in your cheesecake.

How to Store Lemon Meringue Cheesecake: Best Practices

Proper storage is key to maintaining the freshness and texture of your lemon meringue cheesecake:

Refrigerate: Store the cheesecake in an airtight container or wrap tightly with plastic wrap. It stays fresh for up to 5 days. For best meringue texture, add the meringue topping just before serving if storing for longer periods.
Freeze (without meringue): Wrap the cheesecake properly in plastic wrap and then aluminum foil to avoid freezer burn. Freeze for up to 1 month. Thaw overnight in the refrigerator and add fresh meringue before serving.
Avoid heat: Do not microwave or expose the cheesecake to heat, as it can melt the meringue and affect the texture.
Serving tip: Allow refrigerated cheesecake to come to room temperature for 15-30 minutes before serving for the best flavor and creamy texture.

Keep your cheesecake chilled and well-covered to preserve its creamy filling and airy meringue topping perfectly.

Nutritional Value of Lemon Meringue Cheesecake

Enjoying a slice of lemon meringue cheesecake means savoring a rich blend of nourishing ingredients. Below is an approximate nutritional profile per slice:

Nutrient	Amount per Slice	Notes
Calories	470-618 kcal	Varies with slice size
Total Fat	25-35 g	Derived mainly from cream cheese and butter
Protein	9-10 g	From cream cheese and eggs
Carbohydrates	50-69 g	Includes sugars from lemon curd and crust

This dessert offers a satisfying sweet experience balanced with the fresh tang of lemon, making it a delicious choice for celebrations or special treats.

FAQs: Frequently Asked Questions About Lemon Meringue Cheesecake

How do I know when my lemon meringue cheesecake is done baking?

Check the cheesecake around 75 minutes by gently shaking the pan. The edges should be firm, and the center should jiggle slightly. Avoid opening the oven door too often to keep the temperature stable. Chilling overnight is essential for the cheesecake to set properly.

What causes a soggy cheesecake crust and how can I prevent it?

A soggy crust is often due to water leaking into the crust during the water bath. To prevent this, wrap the springform pan tightly with aluminum foil to seal it and press the crust firmly into the pan before baking to create a solid base.

Can I make a lemon meringue cheesecake ahead of time?

Yes, you can prepare it 1 to 2 days ahead. Store the cheesecake and lemon curd separately in the refrigerator, and add the meringue topping just before serving to maintain its texture and appearance.

How should I store lemon meringue cheesecake for maximum freshness?

Store the cheesecake in an airtight container in the refrigerator, which will keep it fresh for up to five days. For the best meringue texture, do not add the meringue topping until just before serving.

Heavenly Lemon and Meringue Cheesecake Delight: A Refreshing Twist on a Classic Dessert

Total Time: 12+ hours
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

🍋 Experience a refreshing twist on classic cheesecake with this heavenly lemon and meringue delight, perfect for brightening any dessert table!
🍰 This dessert is rich yet light, combining creamy cheesecake with zesty lemon curd and fluffy meringue, ideal for any celebration.

Instructions

1. Preheat the oven to 350°F (conventional, no fan). Bring all cheesecake ingredients to room temperature.
2. Crush the graham crackers into fine crumbs and blend them with melted butter. Line a 9-inch springform pan with parchment paper, firmly pressing the crust mixture into the bottom and slightly up the sides. Bake for 8-10 minutes, then cool completely.
3. Lower the oven temperature to 325°F.
4. Wrap the springform pan in two large sheets of aluminum foil to prevent water leaks during the water bath.
5. In a stand mixer, beat cream cheese, sugar, vanilla essence, and salt on medium speed until smooth. Add the eggs one at a time on low speed, mixing well. Then mix in heavy cream, sour cream, cornstarch, and lemon juice until combined.
6. Pour the cheesecake batter over the cooled crust and tap the pan gently to remove air bubbles. Place the pan in a water bath and bake for about 80 minutes, until the edges are firm but the center is slightly jiggly.
7. Remove from oven and cool to room temperature for 2 hours before refrigerating overnight.
8. For the lemon curd, combine lemon juice, eggs, sugar, cornstarch, and salt in a saucepan. Cook over low heat, stirring constantly until the mixture thickens. Stir in butter until melted, strain through a sieve to remove lumps, and chill.
9. For the Swiss meringue, whisk egg whites, sugar, and cream of tartar over simmering water until the mixture reaches 150°F. Then beat the mixture until stiff peaks form.
10. Spread chilled lemon curd evenly over the cheesecake. Top with the Swiss meringue and lightly toast using a kitchen torch for a golden finish.

Notes

🍋 Use only high-quality, full-fat ingredients for the best texture and flavor in your cheesecake.
👩‍🍳 Avoid overmixing the cheesecake batter to prevent it from becoming spongy.
🌊 Baking in a water bath is key to keeping the cheesecake smooth and crack-free.

Prep Time: 60-75 minutes
Chilling Time: 9-12 hours
Cook Time: 80 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 470-618
Sugar: n/a
Sodium: n/a
Fat: 25-35g
Saturated Fat: n/a
Unsaturated Fat: n/a
Trans Fat: n/a
Carbohydrates: 50-69g
Fiber: n/a
Protein: 9-10g
Cholesterol: n/a