Lemon Meringue Cheesecake
This lemon meringue cheesecake combines tangy citrus filling and pillowy toasted meringue on top of a rich, creamy cheesecake in a buttery graham cracker crust.
Equipment
- 9-inch springform pan - leak-proof bottom recommended
- Stand mixer - or electric hand mixer
- Kitchen torch - or broiler for toasting meringue
- Candy thermometer - or instant-read thermometer
- Offset spatula
- Heatproof mixing bowl - for double boiler
- Medium saucepan - for lemon curd
- Large roasting pan - or deep baking dish for water bath
- Fine-mesh sieve - or strainer
- Aluminum foil - heavy-duty for wrapping springform pan
- Measuring cups and spoons
- Lemon zester - or microplane
Ingredients
- 2 cups graham cracker crumbs - 200g, about 14 full crackers
- 3 tablespoons granulated sugar - 38g
- 6 tablespoons unsalted butter - 85g, melted
For the Lemon Cheesecake Filling
- 24 oz cream cheese - 680g, full-fat, softened to room temperature
- 1 cup granulated sugar - 200g
- 3 large eggs - separated (yolks for filling, whites for meringue)
- 1/2 cup full-fat sour cream - 120g, room temperature
- 2 tablespoons fresh lemon juice - 30ml
- 2 teaspoons lemon zest - from about 2 large lemons
- 1 teaspoon pure vanilla extract
For the Lemon Curd
- 4 large egg yolks
- 1/2 cup granulated sugar - 100g
- 1/3 cup fresh lemon juice - 80ml, about 2-3 lemons
- 1 teaspoon lemon zest
- 4 tablespoons unsalted butter - 57g, cut into small cubes
For the Swiss Meringue
- 3 large egg whites - reserved from the cheesecake filling
- 3/4 cup granulated sugar - 150g
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat oven to 325°F. Wrap springform pan in two layers of foil. Combine graham cracker crumbs and sugar, then stir in melted butter. Press mixture into bottom and 1 inch up sides of pan. Bake 8-10 minutes until set. Cool completely.
- Beat softened cream cheese on medium speed 2-3 minutes until smooth. Add sugar and beat 2 more minutes. Mix in sour cream, lemon juice, lemon zest, and vanilla until combined. Add egg yolks one at a time on low speed, mixing just until incorporated.
- Pour filling over cooled crust and smooth top. Place springform pan in roasting pan and add hot water until 1 inch up the sides. Bake at 325°F for 60-70 minutes until edges are set but center jiggles slightly. Turn off oven, crack door, and leave inside 1 hour.
- Remove cheesecake from water bath, peel off foil, and run a knife around the edge. Cool completely on a wire rack, then refrigerate uncovered at least 4 hours or overnight.
- Whisk together egg yolks, sugar, lemon juice, and lemon zest in a saucepan. Cook over medium-low heat, stirring constantly, 8-10 minutes until thickened. Remove from heat and stir in cold butter cubes one at a time until smooth. Strain through sieve and press plastic wrap on surface. Chill at least 2 hours.
- Spread chilled lemon curd in an even layer over the top of the chilled cheesecake. Return to refrigerator while preparing the meringue.
- In a heatproof bowl over simmering water, whisk egg whites, sugar, and cream of tartar until sugar dissolves and mixture reaches 160°F (71°C). Transfer to stand mixer and beat on medium-high 8-10 minutes until thick, glossy, and stiff peaks form. Add vanilla and beat 30 seconds.
- Pile meringue generously over lemon curd, making sure it touches the crust edges all the way around. Create swoops and peaks with a spatula. Toast with a kitchen torch until golden brown, or broil 2-4 minutes watching carefully. Refrigerate at least 1 hour before serving.
Notes
- Use only full-fat cream cheese and sour cream for the best texture. Reduced-fat versions contain more water and can cause cracking.
- All dairy must be at room temperature before mixing. Cold ingredients will create a lumpy filling.
- The water bath is essential for gentle, even baking. Do not skip it to prevent cracking.
- Chill the cheesecake completely before adding lemon curd, or the curd will melt and pool.
- For the meringue, ensure bowls are completely grease-free. Even a trace of fat will prevent stiff peaks.
- Press the meringue firmly against the crust edges to prevent weeping and pulling away.
- Use a sharp knife run under hot water and wiped clean between cuts for clean, professional slices.
- This cheesecake can be baked and refrigerated up to 3 days ahead. Add lemon curd and meringue the day of serving.
- Store covered loosely in the refrigerator for up to 3 days. Avoid pressing plastic wrap directly onto the meringue.
- Freezing is not recommended as the meringue will become watery and lose its texture.