Description
This decadent Lemon Meringue Cheesecake combines a buttery graham cracker crust, a creamy lemon-infused cheesecake filling, a tangy homemade lemon curd, and a fluffy toasted meringue topping. Baked in a water bath to achieve a smooth, crack-free texture, this dessert is perfect for special occasions or an elegant treat to share with family and friends.
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 Curd
- 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
- 1 cup (207g) sugar
Meringue Topping
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- 4 large egg whites
- 1 cup (207g) sugar
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper at the bottom and grease the sides. In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture evenly into the bottom and up the sides of the springform pan. Bake for 10 minutes, then set aside to cool. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
- Make the Cheesecake Filling: Lower the oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar, and flour on low speed until smooth and fully combined, avoiding incorporating excessive air. Scrape down the bowl sides. Add sour cream, vanilla extract, and lemon zest, mixing gently on low speed. Incorporate eggs one at a time, mixing slowly after each addition and scraping the bowl to ensure an even mixture. Pour the batter into the prepared crust.
- Bake in Water Bath: Place the springform pan into a larger pan and fill the larger pan with warm water halfway up the sides of the springform pan, ensuring the water level stays below the foil on the cheesecake pan. Bake for 1 hour and 15 minutes until the center is set but still slightly jiggly. Turn off the oven and keep the door closed for 30 minutes to let the cheesecake gently continue cooking and cooling. Then crack the oven door open and let it cool for another 30 minutes to prevent cracking. Remove from oven and allow to sit at room temperature.
- Prepare Lemon Curd: Combine lemon juice, grated lemon zest, sugar, egg yolks, and salted butter in a double boiler or a metal bowl set over simmering water. Whisk constantly until the mixture thickens and reaches 170-180°F, thickening further as it cools. Pour the warm lemon curd evenly over the cheesecake before it fully cools. Refrigerate the cheesecake for 5-6 hours until completely set and firm.
- Make Meringue Topping: Combine egg whites, sugar, cream of tartar, and vanilla extract in a large bowl placed over a saucepan of simmering water (double boiler). Whisk constantly until the sugar dissolves and the egg whites are warm (about 160°F), roughly 4-6 minutes. Remove from heat and beat on low speed, gradually increasing to high, until stiff, glossy peaks form (5-7 minutes). Spread the meringue in a dome shape atop the chilled cheesecake.
- Toast Meringue: Use a kitchen torch to lightly toast the outside of the meringue to a golden brown. Refrigerate the completed cheesecake until ready to serve. The cheesecake is best enjoyed within 3-4 days.
Notes
- Using room temperature cream cheese, eggs, and sour cream helps create a smooth cheesecake batter.
- Be sure to wrap the springform pan tightly with foil to avoid water from the bath leaking into the crust and filling.
- The water bath gently cooks the cheesecake, preventing cracking and ensuring creamy texture.
- Slow cooling inside the oven is essential to further prevent cracks on the cheesecake surface.
- Using a kitchen torch for toasting the meringue gives a beautiful finish without melting the meringue.
- Store cheesecake refrigerated and consume within 3-4 days for best freshness.
