Lemon Meringue Cheesecake

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.

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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. 

Lemon Meringue Cheesecake Ingredients

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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.

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.

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.

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.

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

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.

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

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.

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. 

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.

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.

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.

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. 

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Lemon Meringue Cheesecake

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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.

Prep Time 30 minutes minutes

Cook Time 2 hours hours 50 minutes minutes

Total Time 12 hours hours 20 minutes minutes

Servings 12

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Ingredients

  

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Crust

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

Lemon Cheesecake Filling

• 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

Meringue

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

Instructions

 

• Preheat the oven to 325°F. Wrap the outside of a 9 x 3 springform pan in 2 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. (I also used a round parchment circle to line the bottom of the pan) Set it aside.
• Add the Nilla wafer crumbs and sugar to a medium-sized mixing bowl. Stir to combine.
• Pour the melted butter over the crumb mixture and stir to coat the crumb mixture completely.
• Press the buttered crumb mixture into the bottom of the springform pan and about 1 inch up the sides of the pan. Set it aside.
• Add the granulated sugar and cornstarch to a small mixing bowl. Whisk to combine.
• Using a stand mixer or a large mixing bowl and a handheld mixer on medium-low speed, beat the cream cheese and sour cream just until smooth.
• Add the lemon zest, lemon juice, and vanilla extract. Mix just until combined.
• Add the granulated sugar mixture and continue to mix on medium-low speed for another 1 to 1½ minutes until well incorporated.
• 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.
• Pour the cheesecake batter on top of the crust. Gently tap the springform pan to help release any air bubbles.
• Place the foil-wrapped springform pan in an oversized roasting pan. (I use a disposable turkey roasting pan.) Place the roasting pan on the middle rack of the oven.
• Pour boiling water into the roasting until it comes up about 1 inch on the outside of the springform pan.
• Bake for 1 hour and 30 minutes. Turn the oven off and crack the oven door open about 1 to 2 inches. Leave the cheesecake to sit in the oven for 1 hour.
• Remove the cheesecake from the oven and the water bath. Remove the foil and allow the cheesecake to sit on a cooling rack for 1 hour. Do not remove the cheesecake from the springform pan.
• Spoon the lemon curd on top of the cheesecake. Be sure to avoid the edges.
• Preheat the oven to 350°F.
• 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.
• Spread the meringue over the top of the lemon curd. Bake for 12 to 15 minutes or until the meringue is a light golden brown. Chill the cheesecake in the springform pan in the refrigerator for at least 8 hours.
• 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.

Notes

• 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.
• Always zest the lemon before juicing.
• Try to keep the mixer speed at or below medium-low speed. Air is not your friend when making cheesecake.
• 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.

Nutrition

Calories: 694kcal | Carbohydrates: 67g | Protein: 11g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 197mg | Sodium: 491mg | Potassium: 205mg | Fiber: 0.4g | Sugar: 53g | Vitamin A: 1467IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 1mg

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