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Lemon Meringue Cheesecake

A refreshing twist on a classic dessert that combines creamy cheesecake with zesty lemon flavor and fluffy meringue topping.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs (or crushed digestive biscuits for a twist)
  • 2 tablespoons granulated sugar
  • 1/3 cup unsalted butter, melted (I love using Kerrygold for its rich flavor)
For the Cheesecake Filling
  • 24 ounces cream cheese, room temperature 3 packages (8 ounces each)
  • 1 cup sour cream, room temperature (Greek yogurt can also be used for lower fat)
  • 1 cup granulated sugar
  • 4 large eggs, room temperature
  • 1/4 cup lemon juice, freshly squeezed
  • 1 tablespoon lemon zest always zest before juicing!
  • 1 teaspoon vanilla extract
  • 1/2 cup lemon curd, homemade or store-bought (I recommend St. Dalfour for a great store option)
For the Meringue Topping
  • 4 large egg whites, room temperature save the yolks for the cheesecake!
  • 1/4 cup granulated sugar
  • 1/4 teaspoon cream of tartar helps stabilize the meringue

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line the bottom of a 9-inch springform pan with parchment paper.
  3. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press this mixture firmly into the bottom of the prepared springform pan.
  4. In a large bowl, beat together the cream cheese, sour cream, and sugar until smooth and creamy. Add eggs one at a time, incorporating fully before adding the next. Mix in lemon juice, lemon zest, and vanilla extract.
  5. Pour the filling into the crust and bake for 60-70 minutes until edges are set but the middle may jiggle.
  6. Let cheesecake cool at room temperature for about 30 minutes, then refrigerate for at least 3 hours (or ideally overnight).
  7. Spread lemon curd evenly over the top once chilled.
  8. Beat egg whites in a clean, dry bowl until soft peaks form. Gradually add sugar and cream of tartar, continue to beat until stiff peaks form.
  9. Spread meringue over cheesecake and create texture with swirls. Bake for an additional 10 minutes until lightly golden.
  10. Let cheesecake cool in the pan for about 30 minutes, then refrigerate for another 1-2 hours before serving.

Notes

Watch meringue closely during the final stages of baking. Use an offset spatula to create texture in the meringue.