If you adore the bright, tangy zest of lemon combined with the creamy richness of cheesecake, then this Lemon Meringue Cheesecake Recipe is your next must-try dessert. Imagine a perfectly baked cheesecake with a buttery graham cracker crust, infused with fresh lemon juice for that lively zing, and crowned with a fluffy, golden meringue topping. It’s the kind of dessert that feels both indulgent and refreshing, making every bite a joyous celebration of flavors and textures that your family and friends will rave about.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step toward creating the magic of this Lemon Meringue Cheesecake Recipe. Each item plays a crucial role, delivering that perfect balance of creamy, tart, sweet, and crunchy.
- Graham cracker crumbs: The foundation of your crust providing buttery crunch and a toasty flavor.
- Melted butter: Binds the crumbs together for a solid, flavorful base.
- Cream cheese, softened: The silky main component that brings richness and smoothness to the cheesecake.
- Sugar: Sweetens both the cheesecake and the meringue, balancing the lemon’s tartness.
- Vanilla extract: Adds warm, aromatic depth to the cheesecake filling.
- Eggs: Provide structure and richness to the cheesecake batter.
- Sour cream: Contributes tanginess and moisture, keeping the cheesecake creamy.
- Lemon juice: The star ingredient that infuses bright citrus flavor throughout.
- Cornstarch: Helps thicken the lemon-flavored batter for the perfect set.
- Water: Used with cornstarch to create a smooth lemon mixture.
- Egg whites: Whipped to fluffy peaks to form the light, airy meringue topping.
- Cream of tartar: Stabilizes the egg whites, ensuring a glossy, stiff meringue.
- Salt: Enhances all flavors and balances sweetness.
How to Make Lemon Meringue Cheesecake Recipe
Step 1: Prepare the Crust
Begin by preheating your oven to 350°F (175°C). Combine the graham cracker crumbs with melted butter, then press this mixture firmly into the bottom of a 9-inch springform pan. This crust is your cheesecake’s crunchy and buttery base. Bake for 10 minutes until golden brown, then set it aside to cool completely. This step ensures a sturdy, flavorful crust that will hold up to the creamy filling.
Step 2: Make the Cheesecake Batter
Next, beat the softened cream cheese until beautifully smooth and creamy. Add the sugar and vanilla extract gradually, continuing to mix until blended. Then, incorporate the eggs one at a time, mixing well after each addition. Finally, stir in the sour cream for that extra tang and rich texture. Each ingredient here works together to create that signature cheesecake creaminess everyone loves.
Step 3: Create the Lemon Mixture
In a separate bowl, whisk together the lemon juice, cornstarch, and water until smooth. This mixture will add brightness and a lovely citrus tang to the cheesecake. Gently fold this lemon mixture into the cream cheese batter, ensuring an even distribution of flavor throughout. This step is key to achieving the delightful lemony note characteristic of this Lemon Meringue Cheesecake Recipe.
Step 4: Bake the Cheesecake
Pour the cheesecake batter over the cooled crust, spreading it evenly. Bake in your preheated oven for 45 to 50 minutes, or until the center is just set with a slight jiggle. Once baked, allow the cheesecake to cool completely in the pan. This slow chill is important to help the cheesecake set perfectly without cracking.
Step 5: Prepare the Meringue Topping
While the cheesecake cools, whip the egg whites with cream of tartar and salt until they form stiff peaks. Gradually add sugar, continuing to whip until the meringue is glossy and smooth. This luscious topping will add volume and sweetness, perfectly complementing the rich lemon cheesecake beneath.
Step 6: Bake the Meringue
Spread the prepared meringue evenly over the cooled cheesecake, swirling it with a spatula to create beautiful peaks and valleys. Return the pan to the oven and bake for 15 to 20 minutes, or until the meringue is a gorgeous golden brown. Allow the entire cheesecake to cool completely before serving, letting the meringue set into a delicate, cloud-like layer.
How to Serve Lemon Meringue Cheesecake Recipe
Garnishes
For an added touch of freshness and visual appeal, garnish your cheesecake with thin lemon slices, a sprinkle of finely grated lemon zest, or a few fresh mint leaves. These simple accents not only brighten the presentation but also enhance that citrus aroma and flavor.
Side Dishes
When serving this Lemon Meringue Cheesecake Recipe, consider pairing it with light accompaniments like fresh berries or a dollop of whipped cream. These sides balance the richness of the cheesecake and provide complementary textures and flavors for a well-rounded dessert experience.
Creative Ways to Present
To impress your guests, try serving individual portions in clear glass jars to showcase the layers of crust, cheesecake, and meringue. Alternatively, top each slice with a drizzle of homemade berry coulis or a sprinkle of toasted coconut for extra flair and flavor dimension.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Meringue Cheesecake Recipe keeps beautifully in the refrigerator for up to 4 days. Cover it tightly with plastic wrap or store in an airtight container to maintain its moisture and prevent the meringue from drying out.
Freezing
This cheesecake can be frozen if you want to prepare it in advance. Wrap it securely in plastic wrap and then in aluminum foil before placing in the freezer. For best results, freeze for up to 2 months. Thaw overnight in the fridge before serving to preserve the texture and flavors.
Reheating
Since this is a chilled dessert, reheating is generally not recommended. Instead, serve it cold or at room temperature to enjoy the full creamy texture and crisp meringue topping as intended. If desired, slide it out of the fridge about 30 minutes before serving for a softer bite.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best for the bright, natural citrus flavor needed in this Lemon Meringue Cheesecake Recipe, but bottled lemon juice can be used if fresh isn’t available. Just be sure it’s 100% lemon juice without added preservatives for best results.
How do I prevent the cheesecake from cracking?
To avoid cracks, bake the cheesecake slowly and allow it to cool gradually. Avoid opening the oven door during baking and make sure all ingredients are at room temperature before mixing. Using sour cream also helps keep the cheesecake moist and less likely to crack.
What’s the best way to achieve stiff meringue peaks?
Make sure your mixing bowl and beaters are completely clean and dry. Add cream of tartar to stabilize the egg whites, and beat the whites on medium speed until soft peaks form before gradually adding sugar and whipping to stiff, glossy peaks.
Can I use a different type of crust?
Absolutely! While graham cracker crust is classic and flavorful, you can try crushed digestive biscuits or even a nut-based crust. Just ensure the crust is well-pressed and baked so it holds the cheesecake filling properly.
How long does this Lemon Meringue Cheesecake Recipe take to make?
The entire process, including baking and cooling, takes about 1 hour and 30 minutes, plus additional chilling time to set completely. It’s worth every minute for the delicious results you get!
Final Thoughts
There’s nothing quite like the combination of tangy lemon, creamy cheesecake, and pillowy meringue to brighten up your dessert table. The Lemon Meringue Cheesecake Recipe is a true crowd-pleaser that feels both familiar and wonderfully special. I can’t wait for you to try it and watch everyone fall in love with every luscious bite.
Print
Lemon Meringue Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This luscious Lemon Meringue Cheesecake Magic combines a creamy lemon-infused cheesecake with a delicate, golden meringue topping, all nestled on a buttery graham cracker crust. Perfect for special occasions or anytime you crave a bright and indulgent dessert.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup sour cream
- 1/2 cup lemon juice
- 1/4 cup cornstarch
- 1/4 cup water
Meringue Topping
- 4 egg whites
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and cheesecake layers.
- Prepare Crust: Mix the graham cracker crumbs with the melted butter until combined, then press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Bake Crust: Place the crust in the oven and bake for 10 minutes until it turns golden brown. Remove and allow it to cool completely before adding the filling.
- Make Cheesecake Batter: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and vanilla extract, mixing well. Incorporate the eggs one at a time, mixing thoroughly after each addition. Stir in the sour cream to complete the base.
- Add Lemon Mixture: In a separate bowl, whisk together lemon juice, cornstarch, and water until smooth. Fold this lemon mixture into the cheesecake batter thoroughly to combine the flavors and thicken the filling.
- Bake Cheesecake: Pour the batter over the cooled crust and bake in the oven for 45 to 50 minutes, or until the filling is set but still slightly jiggly in the center. Once done, remove from oven and let cool completely.
- Prepare Meringue: In a clean, dry mixing bowl, beat the egg whites along with cream of tartar and salt on medium speed until soft peaks form. Gradually add the sugar while continuing to beat until stiff, glossy peaks develop.
- Top and Bake Meringue: Spread the meringue evenly over the cooled cheesecake. Return to the oven and bake for 15 to 20 minutes or until the meringue is golden brown and slightly crisp on the outside.
- Cool and Serve: Allow the cheesecake to cool completely to room temperature before removing the springform pan. Refrigerate if desired before slicing and serving this elegant lemon meringue cheesecake.
Notes
- Ensure cream cheese is fully softened for a smooth cheesecake batter without lumps.
- Do not open the oven door during baking to prevent the cheesecake from cracking.
- For best meringue results, make sure no traces of yolk or grease are in the egg white bowl.
- Let the cheesecake cool completely before adding the meringue to avoid melting the topping.
- Store leftovers covered in the refrigerator for up to 3 days.
