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Lemon Meringue Cheesecake

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A dreamy dessert with a buttery graham cracker crust, creamy lemon cheesecake, tangy lemon curd, and fluffy meringue topping.

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs

3 tablespoons granulated sugar

6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

24 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

1/4 cup sour cream

2 tablespoons all-purpose flour

2 teaspoons lemon zest

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

For the Lemon Curd:

1/2 cup fresh lemon juice

1 tablespoon lemon zest

3/4 cup granulated sugar

3 large egg yolks

4 tablespoons unsalted butter, cubed

For the Meringue:

4 large egg whites, room temperature

1/2 teaspoon cream of tartar

1/2 cup granulated sugar

1 teaspoon vanilla extract

Instructions

Prepare the crust: Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter. Press firmly into a 9-inch springform pan. Bake for 10 minutes, then set aside.

Make the cheesecake filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, flour, lemon zest, lemon juice, and vanilla. Pour filling over crust.

Bake the cheesecake: Place pan in a water bath (optional, for even baking). Bake 50–60 minutes, until edges are set but center is slightly jiggly. Cool completely, then refrigerate at least 4 hours or overnight.

Cook the lemon curd: In a saucepan, whisk lemon juice, zest, sugar, and yolks. Cook over medium heat, stirring constantly, until thickened (about 6–8 minutes). Stir in butter until smooth. Chill until ready to use.

Make the meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form. Mix in vanilla.

Assemble: Spread lemon curd over chilled cheesecake. Top with meringue, swirling into peaks.

Finish: Toast meringue lightly with a kitchen torch or under a broiler for 1–2 minutes. Serve chilled.

Notes

For best results, let the cheesecake chill overnight before adding lemon curd and meringue.

You can make the lemon curd up to 3 days in advance.

Use a water bath to prevent cracks in your cheesecake.

Find it online: https://allrecipesmade.com/lemon-meringue-cheesecake/