Description

This Lemon Meringue Cheesecake features a buttery graham cracker crust, creamy cheesecake filling, tart lemon curd topping, and a glossy toasted meringue layer. The combination of rich cream cheese with bright lemon flavors and fluffy meringue makes this an irresistible classic American dessert perfect for special occasions or any celebration.

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 (2–3 medium lemons)
4 large eggs, room temperature

Lemon Topping

8 tbsp (120ml) lemon juice (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

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Instructions

Preheat and prepare crust: Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Press mixture firmly onto the bottom and up the sides of the pan. Bake for 10 minutes, then allow to cool. Wrap the outside of the pan with aluminum foil to protect from water bath moisture.
Prepare cheesecake filling: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and fully combined, scraping down sides. Add sour cream, vanilla extract, and lemon zest, mixing well on low speed.
Add eggs: Add eggs one at a time, mixing slowly to incorporate each before adding the next. Scrape down the bowl as needed to ensure uniform consistency.
Bake cheesecake: Pour batter into crust. Place springform pan inside a larger pan and fill the outer pan with warm water halfway up the springform sides, avoiding water touching the top foil. Bake for 1 hour 15 minutes; the center should be set but slightly jiggly.
Cool cheesecake gradually: Turn off oven and keep door closed for 30 minutes. Then crack oven door open for another 30 minutes to cool slowly, which helps prevent cracking. Remove from oven and let sit at room temperature while preparing lemon curd.
Make lemon curd: In a double boiler or metal bowl over simmering water, whisk lemon juice, lemon zest, sugar, egg yolks, and butter constantly until thickened and reaches 170-180°F. Pour lemon curd immediately over cheesecake before it fully thickens.
Chill cheesecake: Refrigerate cheesecake until completely cooled and firm, about 5-6 hours.
Prepare meringue topping: In a large bowl over simmering water, whisk sugar, cream of tartar, vanilla, and egg whites until sugar dissolves and egg whites reach 160°F (about 4-6 minutes). Remove from heat and beat with an electric mixer from low to high speed until stiff, glossy peaks form (5-7 minutes).
Top and torch meringue: Spread meringue over chilled cheesecake in a slight dome shape. Use a kitchen torch to toast the meringue evenly to a golden brown.
Final chill and serve: Refrigerate until ready to serve. Best enjoyed within 3-4 days for optimal texture and flavor.

Notes

Using room temperature cream cheese and eggs helps achieve a smooth cheesecake batter.
Low mixing speed reduces air incorporation, preventing cracks.
Water bath baking ensures even cooking and prevents drying/cracking of cheesecake.
Aluminum foil protects the pan from water seepage during the water bath.
Slow cooling in the oven helps avoid sudden temperature changes that can crack cheesecake.
Use a kitchen torch to evenly toast meringue without melting it.
Allow lemon curd to cool slightly before topping for best texture but apply it before it fully thickens.