If you’ve ever wished for a dessert that perfectly balances tangy brightness and creamy decadence, then this Lemon Meringue Cheesecake Recipe is your new best friend. Combining the luscious smoothness of classic cheesecake with the airy sweetness of a light meringue topping and a zesty lemon punch, this dessert will have everyone coming back for seconds. It’s an irresistible treat that feels both refreshing and indulgent, guaranteed to brighten your dessert table with every bite.
Ingredients You’ll Need
Each ingredient in this Lemon Meringue Cheesecake Recipe is thoughtfully chosen to create a harmonious blend of textures and flavors. From the crisp, buttery crust to the creamy, lemon-infused filling and the fluffy meringue topping, every component plays a vital role in making this dessert a triumph.
- 1 ½ cups graham cracker crumbs: Provides a crunchy, buttery base that contrasts beautifully with the creamy filling.
- ½ cup unsalted butter, melted: Binds the crust together and adds richness without overpowering.
- 2 cups cream cheese, softened: The heart of the cheesecake, delivering that smooth and velvety texture.
- 1 cup granulated sugar: Sweetens the creamy filling just right, balancing the lemon’s tartness.
- 3 large eggs: Add structure and richness to the cheesecake batter.
- 1 cup sour cream: Enhances creaminess and adds a subtle tang that complements the lemon.
- ½ cup fresh lemon juice: The star player that brings a fresh, zesty brightness.
- 1 tablespoon lemon zest: Concentrated lemon flavor with aromatic oils for an extra punch.
- 1 teaspoon vanilla extract: Rounds out the flavors with a warm, sweet note.
- 3 large egg whites: Whipped for that fluffy, cloud-like meringue topping.
- ¼ teaspoon cream of tartar: Stabilizes the egg whites to hold stiff peaks for the meringue.
- ½ cup powdered sugar: Sweetens and gives the meringue its glossy finish.
How to Make Lemon Meringue Cheesecake Recipe
Step 1: Prepare the Oven and Crust
Start by preheating your oven to 325°F (160°C) to make sure it’s perfectly warmed by the time your cheesecake batter is ready. Mixing graham cracker crumbs with melted butter and pressing it firmly into the bottom of your springform pan sets the stage for a buttery and crunchy crust that will hold up beautifully throughout baking.
Step 2: Mix the Cream Cheese and Sugar
Beat together the softened cream cheese and granulated sugar until smooth and creamy. This is crucial for a silky cheesecake filling that melts in your mouth without lumps or graininess.
Step 3: Add Eggs One at a Time
Incorporate the eggs slowly, one at a time, beating well after each addition. This method ensures a smooth mixture that won’t crack when baked and provides a luscious consistency.
Step 4: Combine Sour Cream and Lemon Mixture
Next, gently stir in the sour cream, fresh lemon juice, lemon zest, and vanilla extract. These ingredients intensify the citrus flavor while keeping the filling moist and tender.
Step 5: Bake the Cheesecake Base
Pour your vibrant lemon cheesecake batter over the prepared crust and bake for about 50 to 60 minutes. You’ll want to look for a set center that wiggles slightly when you tap the pan, indicating the perfect creamy texture.
Step 6: Make the Meringue Topping
After the cheesecake base has cooled slightly, beat egg whites and cream of tartar until soft peaks form. Slowly add powdered sugar while continuing to beat until stiff, glossy peaks appear. This meringue will add a cloud-like sweetness and a lovely contrast to the tartness of the cheesecake.
Step 7: Top and Brown the Meringue
Spread the meringue thickly over the cheesecake and use a spatula to create charming peaks. Pop it back into the oven for 10 to 15 minutes until the meringue turns a gorgeous golden brown, adding both texture and visual appeal.
Step 8: Chill and Set
Allow the Lemon Meringue Cheesecake Recipe to cool completely before removing it from the pan. Then chill it in the refrigerator for at least 4 hours—this step is what firms up the texture so every slice cuts cleanly and tastes perfectly refreshing.
How to Serve Lemon Meringue Cheesecake Recipe
Garnishes
Adding a few lemon slices or a sprinkle of finely chopped candied lemon peel on top makes a beautiful garnish that echoes the lemon theme. Fresh berries like raspberries or blueberries also pair wonderfully, adding bursts of color and freshness.
Side Dishes
This cheesecake shines on its own but if you want to complete your dessert spread, consider serving it alongside a dollop of whipped cream or a small scoop of vanilla bean ice cream. Light, fruity salads or even herbal teas make excellent partners too.
Creative Ways to Present
For a stunning presentation, serve individual mini cheesecakes in ramekins topped with piped meringue peaks. Alternatively, dribble a delicate raspberry coulis around each slice for an elegant splash of color that also enhances the flavor.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Lemon Meringue Cheesecake Recipe covered tightly in the refrigerator. It will stay fresh and creamy for up to four days. This way, you can enjoy the bright flavors without rushing to finish it all at once.
Freezing
If you want to make this ahead for a special occasion, freeze the cheesecake (without the meringue topping, as it doesn’t freeze well) wrapped snugly in plastic wrap and aluminum foil. Thaw it overnight in the fridge before adding fresh meringue and baking the final step.
Reheating
Since this is best served chilled, reheating is not necessary for this cheesecake. If you do want to warm it slightly, bring it to room temperature for 20 to 30 minutes before serving to soften the texture gently without melting the meringue.
FAQs
Can I use bottled lemon juice instead of fresh lemon juice?
While bottled lemon juice can work in a pinch, fresh lemon juice is highly recommended for the Lemon Meringue Cheesecake Recipe because it provides a brighter, fresher citrus flavor that really elevates the dish.
What is the purpose of cream of tartar in the meringue?
Cream of tartar stabilizes the egg whites, helping them to hold their shape and volume. It ensures your meringue becomes glossy and stiff, perfect for that beautiful topping.
Can I make this recipe gluten-free?
Absolutely! Simply swap the graham cracker crumbs for gluten-free alternatives or crushed gluten-free cookies to keep the crust flavorful and crumbly.
Why should the cheesecake be slightly jiggly when done baking?
A slight jiggle in the center indicates that the cheesecake is perfectly baked and will be creamy rather than dry or rubbery once cooled. It firms up nicely while chilling in the fridge.
How long does the meringue topping keep its texture?
The meringue is best eaten fresh the day it’s baked, as it can weep or lose some of its lightness over time. Storing the cheesecake in the fridge slows this down but aim to serve it within a day for best texture.
Final Thoughts
This Lemon Meringue Cheesecake Recipe is such a joyful dessert to make and share, bringing sunshine to any occasion. The balance of tart lemon, creamy cheesecake, and sweet fluffy meringue creates a memorable flavor combination that will quickly become a favorite in your recipe collection. Do yourself a favor and give it a try—you’ll wonder why you didn’t make it sooner!
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Lemon Meringue Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Meringue Cheesecake is a luscious dessert combining a creamy lemon-infused cheesecake base atop a buttery graham cracker crust, topped with a fluffy, golden meringue. Perfect for lemon lovers, it offers a tangy yet sweet flavor profile with a delightful texture contrast between the smooth filling and airy meringue.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Cheesecake Filling
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Meringue Topping
- 3 large egg whites
- ¼ teaspoon cream of tartar
- ½ cup powdered sugar
Instructions
- Preheat the oven: Set your oven to 325°F (160°C) to prepare for baking the cheesecake.
- Prepare the crust: Combine graham cracker crumbs with melted butter in a bowl, then press this mixture firmly into the bottom of a springform pan to form an even crust layer.
- Mix cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese with granulated sugar until the mixture is smooth and creamy, ensuring no lumps remain.
- Add eggs: Incorporate the eggs one at a time into the cream cheese mixture, blending well after each addition to maintain a smooth texture.
- Combine remaining filling ingredients: Stir in sour cream, fresh lemon juice, lemon zest, and vanilla extract until all ingredients are fully combined, creating a flavorful cheesecake batter.
- Assemble the cheesecake: Pour the prepared cheesecake batter over the graham cracker crust in the springform pan, spreading evenly.
- Bake the cheesecake: Place the pan in the oven and bake for 50-60 minutes, or until the center is set but retains a slight jiggle to ensure creaminess.
- Cool briefly: Remove the cheesecake from the oven and let it cool for about 10 minutes to prepare for the meringue topping.
- Prepare the meringue: In a clean bowl, beat egg whites and cream of tartar until soft peaks form, which provides the base for the fluffy topping.
- Add powdered sugar: Gradually add the powdered sugar to the egg whites while continuing to beat until stiff, glossy peaks form, indicating the meringue is ready.
- Top the cheesecake: Spread the meringue evenly over the cheesecake surface, using a spatula to create decorative peaks or swirls for visual appeal.
- Bake the meringue: Return the cheesecake to the oven and bake for an additional 10-15 minutes or until the meringue turns a light golden brown.
- Cool completely: Allow the cheesecake to cool thoroughly before removing it from the springform pan to maintain its shape and texture.
- Chill before serving: Refrigerate the cheesecake for at least 4 hours to ensure it is fully set and flavors are melded before slicing and serving.
Notes
- Use room temperature cream cheese for a smooth batter without lumps.
- Be careful not to overbake the cheesecake; the center should still jiggle slightly when removed.
- Make sure the bowl and beaters are clean and dry before making the meringue to achieve stiff peaks.
- You can toast the meringue under a broiler briefly if you want a deeper golden color, watching carefully to avoid burning.
- Best served chilled to enhance the lemon flavor and texture contrast.
- Store leftovers covered in the refrigerator for up to 3 days.
