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Lemon Meringue Cheesecake

A showstopping dessert featuring a creamy cheesecake base, a layer of zesty lemon curd, and toasted Swiss meringue topping.
Print Recipe
Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, French
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs
  • 0.5 cup unsalted butter melted
  • 0.25 cup sugar
Cheesecake Filling
  • 32 oz cream cheese full fat, softened
  • 1.25 cups sugar
  • 0.5 cup sour cream
  • 4 eggs large, room temperature
  • 1 tbsp vanilla extract
  • 2 tsp lemon zest
Lemon Curd & Meringue
  • 0.5 cup lemon juice freshly squeezed
  • 3 egg yolks
  • 6 tbsp butter cubed
  • 3 egg whites for meringue
  • 0.75 cup sugar for meringue

Equipment

  • 9-inch springform pan
  • Stand Mixer or Hand Mixer
  • Kitchen torch
  • Roasting pan for water bath

Method
 

  1. Preheat oven to 350°F (175°C). Mix crust ingredients and press into a 9-inch springform pan. Bake 10 mins.
  2. Reduce oven to 325°F (160°C). Beat cream cheese and sugar until smooth. Add sour cream, vanilla, and zest.
  3. Add eggs one at a time, mixing gently. Pour batter over crust.
  4. Place pan in a water bath and bake for 60-70 minutes until center is slightly jiggly. Cool in oven for 1 hour.
  5. Chill cheesecake for 6+ hours.
  6. Make lemon curd on stovetop by whisking juice, yolks, and sugar over heat until thickened. Stir in butter. Cool.
  7. Make meringue by heating whites and sugar over double boiler to 160°F, then whipping to stiff peaks.
  8. Top chilled cheesecake with curd and meringue. Torch meringue before serving.

Notes

Total time does not include chilling time (6 hours to overnight). Ensure all cold ingredients are at room temperature before starting the batter to avoid lumps.