Lemon Meringue Cheesecakern

Name: Lemon Meringue Cheesecake
Prep time: 30 min
Cook time: 170 min
Total time: 740 min
Ingredients: 2½ cups crushed Nilla wafer cookies, (or generic version); 5 tablespoons granulated sugar; ½ cup salted sweet cream butter, (melted and cooled); 1½ cups granulated sugar; 3 tablespoons cornstarch; 32 ounces cream cheese, (softened); ⅔ cup sour cream, (room temperature); 1 tablespoon fresh lemon zest; 2 tablespoons fresh lemon juice; 2 teaspoons pure vanilla extract; 6 large eggs, (room temperature); ¾ cup lemon curd; 4 large egg whites, (room temperature); ¼ teaspoon cream of tartar; ¼ cup granulated sugar

a close-up shot of Lemon Meringue Cheesecake with a slice taken out

Our lemon meringue cheesecake is a creamy, tart, and sweet dessert with a luscious texture that is sure to be the star of the show.

Jump to Recipe

Prep Time30

Cook Time2 50

Total Time12 20

Servings

Table of Contents

Lemon Meringue Cheesecake Ingredients
Substitutions And Additions
How To Make This Lemon Meringue Cheesecake Recipe
How To Serve
Storage
Frequently Asked Questions
More Recipes You’ll Love
JUMP TO RECIPE

This lovely lemon meringue cheesecake is an indulgent dessert made from creamy, tart lemon curd and fluffy sweet meringue. The smoothness of the lemon cheesecake counterbalances the light sweetness of the topping, creating a perfect treat that’s sure to please any palate.

a close-up shot of a slice of Lemon Meringue Cheesecake on a plate

Lemon Meringue Cheesecake Ingredients

Lemon Meringue Cheesecake raw ingredients that are labeled

This recipe for lemon meringue cheesecake has a unique and memorable taste.

The zesty tartness of the lemon cheesecake filling combines with the meringue, creating an unforgettable flavor that’s subtle but still very enjoyable.

You’ll need:

For The Vanilla Wafer Crust:

2½ cups of crushed Nilla wafer cookies (or generic version)
5 tablespoons of granulated sugar
½ cup of salted sweet cream butter, melted and cooled

For The Lemon Cheesecake Filling:

1½ cups of granulated sugar
3 tablespoons of cornstarch
4 (8-ounce) packages of cream cheese, softened
⅔ cup of sour cream, room temperature
1 tablespoon of fresh lemon zest
2 tablespoons of fresh lemon juice
2 teaspoons of pure vanilla extract
6 large eggs, room temperature
¾ cup of lemon curd

For The Meringue:

4 large egg whites, room temperature
¼ teaspoon of cream of tartar
¼ cup of granulated sugar

Substitutions And Additions

LEMON: If you do not have access to fresh lemons, you can substitute bottled lemon juice for the fresh juice in this lemon curd cheesecake recipe.

Also, if you are substituting the bottled juice, increase the juice to three tablespoons and disregard the fresh lemon zest.

CRUST: If you would prefer to make your crust for this rich cheesecake out of graham cracker crumbs, this would be just as delicious.

Either pulse whole graham crackers in the food processor or you can buy the crumbs at the grocery store.

How To Make This Lemon Meringue Cheesecake Recipe

While it takes a few steps to make a cheesecake from scratch, we think it is completely worth it once you sink your teeth into the rich and creamy finished product.

Our step-by-step instructions below will walk you through the process.

OUR RECIPE DEVELOPER SAYS

Always make sure your cream cheese, sour cream, and eggs are at room temperature. This will make blending the cream cheese and sour cream much easier. The longer you have to blend the cream cheese and sour cream means more air in the cheesecake filling.

STEP ONE: Preheat the oven to 325°F. Wrap the outside of a 9 x 3 springform pan in two oversized pieces of heavy-duty aluminum foil.

Be sure to wrap all the way up the sides of the pan. Generously spray the springform pan with nonstick cooking spray.

We also used a round parchment circle to line the bottom of the pan. Set it aside.

STEP TWO: Add the Nilla wafer crumbs and sugar to a medium bowl. Stir to combine.

STEP THREE: Pour the melted butter over the crumb mixture and stir to coat the crumb mixture completely.

STEP FOUR: Press the buttered crumb mixture into the bottom of the springform pan and about one inch up the sides of the pan. Set it aside.

buttered crumb mixture pressed into the pan

STEP FIVE: Add the granulated sugar and cornstarch to a small mixing bowl. Whisk to combine.

STEP SIX: Using a stand mixer or a large bowl and a hand mixer on medium-low speed, beat the cream cheese and sour cream just until smooth.

cream cheese and sour cream blended together

STEP SEVEN: Add the lemon zest, lemon juice, and vanilla extract. Mix just until combined.

PRO TIP:

Always zest the lemon before juicing.

lemon zest, lemon juice, and vanilla extract added

STEP EIGHT: Add the granulated sugar mixture and continue to mix on medium-low speed for another 1-1½ minutes until well incorporated.

STEP NINE: Lower the mixer speed to low. Add the eggs one at a time, mixing well after each egg. Mix just until no yellow streaks remain.

PRO TIP:

Try to keep the mixer speed at or below medium-low speed. Air is not your friend when making cheesecake.

STEP TEN: Pour the cheesecake batter on top of the crust. Gently tap the springform pan to help release any air bubbles.

cheesecake batter poured on top of the crust

STEP ELEVEN: Place the foil-wrapped springform pan in an oversized roasting pan. We use a disposable turkey roasting pan.

Place the roasting pan on the middle rack of the oven.

STEP TWELVE: Pour boiling water into the roasting until it comes up about one inch on the outside of the springform pan.

boiling water poured into the roasting until it comes up

STEP THIRTEEN: Bake for 1 hour and 30 minutes. Turn the oven off and crack the oven door open about 1-2 inches. Leave the cheesecake to sit in the oven for one hour.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cheesecake as the suggested baking time approaches.

cheesecake baked for 1 hour and 30 minutes

STEP FOURTEEN: Remove the cheesecake from the oven and the water bath.

Remove the foil and allow the cheesecake to sit on a cooling rack for one hour. Do not remove the cheesecake from the springform pan.

STEP FIFTEEN: Spoon the lemon curd on top of the cheesecake. Be sure to avoid the edges.

lemon curd spooned on top of the cheesecake

STEP SIXTEEN: Preheat the oven to 350°F.

STEP SEVENTEEN: Using either a stand mixer fitted with the wire whip attachment, or a large mixing bowl and a handheld mixer on high, beat the egg whites and cream of tartar until soft peaks form.

Gradually add in the granulated sugar. Continue beating on high until the meringue forms stiff peaks and has a shiny gloss.

STEP EIGHTEEN: Spread the meringue over the top of the lemon curd. Bake for 12-15 minutes or until the meringue is a light golden brown.

Chill the cheesecake in the springform pan in the refrigerator for at least eight hours.

meringue spread over the top of the lemon curd

STEP NINETEEN: Remove the cheesecake from the refrigerator. Slowly release the springform pan sides.

Use a sturdy spatula to remove the cheesecake from the bottom of the springform pan. Place the cheesecake onto a serving plate or a disposable cake circle.

Slice into 12 slices before serving.

cheesecake placed on a plate or disposable cake circle

How To Serve

Lemon meringue cheesecake is a delicious and impressive dessert, but it can be even better with the right accompaniments.

To bring out the sweet and tart flavors of the cheesecake, try serving it alongside a scoop of vanilla ice cream, some fresh berries, or a drizzle of hot fudge sauce.

For an extra indulgence, pair it with a dollop of freshly whipped cream. This will add a light and airy texture to the dessert.

If you love bright and tangy lemon desserts, our lemon brownies and lemon cupcakes are two more must-try treats.

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Storage

If you’d like to store leftovers of this cheesecake, here’s how:

IN THE FRIDGE: Store any leftovers of this creamy lemon cheesecake covered in the refrigerator for up to five days.

IN THE FREEZER: You can freeze this lemon meringue pie cheesecake, without the lemon curd and meringue, for up to three months.

Allow the cheesecake to thaw overnight in the refrigerator; then you can top it with the lemon curd and make the meringue as directed above.

No matter how you decide to serve your delicious lemon meringue cheesecake, enjoy it knowing that you have created a truly delicious and memorable treat. With its creamy texture, tart citrus flavor, and meringue topping, this luscious cheesecake is sure to be the star of any occasion.

Frequently Asked Questions

How do you prevent your cheesecake from cracking?

To prevent your cheesecake from cracking, don’t overmix your batter, as it will cause bubbles that will burst during baking, potentially causing cracks on top.

Also, don’t overbake your cheesecake, and once your cheesecake is finished baking, let it sit cooling in the oven for an hour. This also helps prevent cracking on the top.

How do I bake a cheesecake in a water bath?

Using a water bath will give you a moist, perfectly baked cheesecake. The water creates a moist cooking environment for the dairy and eggs to produce the creamy cheesecake texture.

Place the wrapped springform pan in a large roasting pan, fill the pan with 1 inch of water, and place it in the oven. You don’t want any higher than 1 inch, or you risk water getting into the cheesecake.

How do I prevent the cheesecake water bath from leaking?

To prevent the cheesecake water bath from leaking, either wrap the pan in two layers of aluminum foil or place the springform pan in an oven-safe turkey bag or slow cooker liner bag and roll down the top of the bag. Place the wrapped pan inside the roasting pan and fill it with water

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