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Lemon Meringue Cheesecake Bakery Style

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 68 reviews
  • Author: Elina
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours
  • Yield: 12–14 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Lemon Meringue Cheesecake features a buttery graham cracker crust, a creamy, smooth cheesecake filling, topped with a tangy lemon curd and finished with a glossy toasted meringue. Combining rich, tart, and sweet flavors, this decadent dessert offers a delightful twist on classic cheesecake that’s perfect for special occasions or as a show-stopping treat.

Ingredients

Scale

Crust

  • 2 1/4 cups (302g) graham cracker crumbs
  • 10 tbsp (140g) salted butter, melted
  • 3 tbsp (39g) sugar

Cheesecake Filling

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all purpose flour
  • 1 cup (230g) sour cream, room temperature
  • 1 1/2 tbsp vanilla extract
  • 1 tbsp grated lemon zest (from 2–3 medium lemons)
  • 4 large eggs, room temperature

Lemon Topping

  • 8 tbsp (120ml) lemon juice (from 3–4 medium lemons)
  • 4 tsp grated lemon zest
  • 1/2 cup (104g) sugar
  • 8 large egg yolks
  • 1/4 cup (56g) salted butter

Meringue Topping

  • 1 cup (207g) sugar
  • 1/2 tsp cream of tartar
  • 1 tsp vanilla extract
  • 4 large egg whites

Instructions

  1. Preheat and Prepare Crust: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides to prevent sticking.
  2. Make Crust: In a small bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined. Press mixture firmly into the bottom and up the sides of the prepared springform pan to form an even crust layer.
  3. Bake Crust: Bake crust in the oven for 10 minutes, then remove and set aside to cool. Wrap the outside of the pan with aluminum foil to prevent water from the water bath from seeping in.
  4. Reduce Oven Temperature: Lower oven temperature to 300°F (148°C) to prepare for baking cheesecake filling.
  5. Prepare Cheesecake Batter: In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and fully combined, avoiding excess air incorporation that may cause cracks.
  6. Add Remaining Filling Ingredients: Mix in sour cream, vanilla extract, and lemon zest on low speed until evenly blended.
  7. Add Eggs: Beat in eggs one at a time on low speed, ensuring each is fully incorporated before adding the next. Scrape down sides as needed for uniform batter.
  8. Fill Crust with Batter: Pour cheesecake batter evenly into the prepared crust in the springform pan.
  9. Prepare Water Bath: Place the springform pan inside a larger pan, then add warm water to fill the larger pan halfway up the sides of the springform pan. Make sure water does not reach above the foil on the springform pan.
  10. Bake Cheesecake: Bake at 300°F (148°C) for 1 hour and 15 minutes. The center should be just set but still slightly jiggly when done.
  11. Initial Cooling: Turn off oven and close door, leaving cheesecake inside for 30 minutes to slowly continue cooking and cooling.
  12. Further Cooling: Crack oven door open slightly and allow cheesecake to cool for an additional 30 minutes to prevent cracks from forming.
  13. Room Temperature Rest: Remove cheesecake from oven and let cool at room temperature while preparing the lemon curd topping.
  14. Make Lemon Curd: In a double boiler or metal bowl over simmering water, whisk together lemon juice, lemon zest, sugar, egg yolks, and butter. Heat while whisking continuously until mixture thickens and reaches 170-180°F (77-82°C).
  15. Apply Lemon Curd: Immediately pour lemon curd over the cooled cheesecake surface before it thickens too much to spread evenly.
  16. Chill Cheesecake: Refrigerate the cheesecake until fully set and firm, approximately 5 to 6 hours, or overnight for best results.
  17. Prepare Meringue: Combine sugar, cream of tartar, vanilla extract, and egg whites in a mixer bowl placed over a pot of simmering water. Whisk constantly until sugar dissolves and mixture reaches 160°F (71°C).
  18. Whip Meringue: Remove bowl from heat and beat the egg whites on low speed increasing to high, until stiff, glossy peaks form, about 5 to 7 minutes.
  19. Top Cheesecake with Meringue: Spread meringue over the lemon curd in a slight dome shape.
  20. Toast Meringue: Use a kitchen torch to toast the meringue evenly until golden brown.
  21. Final Chill: Refrigerate cheesecake until ready to serve. Consume within 3 to 4 days for optimal freshness and flavor.

Notes

  • Use room temperature ingredients to ensure a smooth batter and even baking.
  • Wrap pan with foil carefully to prevent water from seeping into crust during baking.
  • The water bath is essential to create a moist baking environment and prevent cracking.
  • Slow cooling in the oven helps prevent top cracks in the cheesecake.
  • Use a kitchen torch to achieve a perfect toasted meringue finish or broil briefly, watching carefully to avoid burning.
  • Cheesecake is best served chilled but can be brought to room temperature briefly before serving for enhanced flavor.
  • Store leftovers covered in the refrigerator for up to 4 days.

Find it online: https://recipes.mbeams.com/lemon-meringue-cheesecake-bakery-style/