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Creamy Lemon Meringue Cheesecake Recipe

Lemon Meringue Cheesecake Recipe

You make this creamy lemon meringue cheesecake recipe when you want something bright, elegant, and unforgettable. It combines silky baked cheesecake with tangy lemon curd and fluffy toasted meringue, perfect for holidays, dinner parties, or whenever you crave a bakery-style dessert at home.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chill Time 4 hours
Total Time 5 hours 45 minutes
Servings: 12 Slices
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups graham cracker crumbs (about 14 crackers)
  • ½ cup unsalted butter melted
  • 2 tablespoons granulated sugar
For the Lemon Cheesecake Filling
  • 24 oz (3 blocks) full-fat cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • ¾ cup sour cream
  • ¼ cup heavy cream
  • 2 tablespoons lemon zest (from about 2 lemons)
  • ⅓ cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
For the Lemon Curd Layer
  • ½ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • ½ cup granulated sugar
  • 3 egg yolks
  • 4 tablespoons unsalted butter cubed
For the Meringue Topping
  • 3 large egg whites room temperature
  • ½ cup granulated sugar
  • ¼ teaspoon cream of tartar
  • ½ teaspoon vanilla extract

Method
 

  1. Preheat the oven to 325°F. Prepare and bake the crust for 10 minutes and make it cool.
  2. Beat cream cheese and sugar until smooth. Add eggs, then remaining filling ingredients.
  3. Pour into the crust. Bake in a water bath for 60–70 minutes. Cool gradually and chill for 4 hours.
  4. Cook lemon curd until thick. Cool and spread over cheesecake. Chill for 30 minutes.
  5. Whip meringue to stiff peaks. Spread on top and torch until golden.

Notes

  • Always use room temperature dairy.
  • Don’t skip the water bath.
  • Chill completely before slicing.
  • Clean the knife between slices for perfect cuts.