Lime Meringue Cheesecake

Why You’ll Love This Recipe

I enjoy this recipe because it combines three incredible layers in one dessert. The crisp graham cracker crust provides the perfect foundation, the silky lime cheesecake delivers a smooth and tangy flavor, and the toasted meringue adds a light, marshmallow-like finish. I also appreciate that it can be prepared ahead of time, making entertaining much easier while still delivering a bakery-quality presentation.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust

• 1½ cups graham cracker crumbs
• ⅓ cup unsalted butter, melted
• 2 tbsp granulated sugar

Lime Cheesecake Filling

• 16 oz (450 g) cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup sour cream
• ⅓ cup fresh lime juice
• 1 tbsp lime zest
• 1 tsp vanilla extract

Meringue Topping

• 3 large egg whites
• ½ cup granulated sugar
• ¼ tsp cream of tartar
• ½ tsp vanilla extract

Directions

1. I preheat the oven to 325°F (163°C).
2. In a medium bowl, I combine the graham cracker crumbs, melted butter, and sugar until evenly moistened.
3. I firmly press the mixture into the bottom of a 9-inch springform pan to create an even crust.
4. I bake the crust for 8 to 10 minutes, then allow it to cool completely.
5. In a large mixing bowl, I beat the softened cream cheese until smooth and creamy.
6. I add the sugar and continue mixing until fully combined.
7. I beat in the eggs one at a time, mixing after each addition.
8. I add the sour cream, fresh lime juice, lime zest, and vanilla extract, then mix until the filling is smooth.
9. I pour the cheesecake filling over the cooled crust and spread it evenly.
10. I bake for 40 to 45 minutes, or until the center is slightly set but still has a gentle jiggle.
11. I turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
12. I remove the cheesecake from the oven and refrigerate it for at least 4 hours, though I prefer chilling it overnight.
13. To prepare the meringue, I place the egg whites and cream of tartar in a clean mixing bowl and beat until soft peaks form.
14. I gradually add the sugar while continuing to beat until stiff, glossy peaks develop.
15. I mix in the vanilla extract.
16. I spread or pipe the meringue over the chilled cheesecake and create decorative peaks with the back of a spoon.
17. Using a kitchen torch, I lightly toast the meringue until golden brown. Alternatively, I place it under the broiler for 1 to 2 minutes while watching carefully.
18. I garnish with fresh lime zest or lime slices if desired and serve chilled.

Servings and Timing

• Servings: 10
• Preparation Time: 25 minutes
• Cooking Time: 55 minutes
• Chill Time: 4 hours
• Total Time: 5 hours 20 minutes

Variations

• I sometimes use key lime juice for a more intense citrus flavor.
• I enjoy adding a thin layer of lime curd between the cheesecake and meringue.
• I occasionally swap the graham cracker crust for a vanilla wafer crust.
• I like incorporating toasted coconut into the crust for a tropical twist.
• I sometimes garnish with fresh berries for additional color and freshness.

storage/reheating

I store the cheesecake covered in the refrigerator for up to 4 days. For the best texture, I keep it chilled until ready to serve. I do not recommend freezing the meringue topping, as it can lose its texture after thawing. If I plan to freeze the cheesecake, I freeze it before adding the meringue and prepare the topping fresh when serving.

FAQs

Can I use bottled lime juice instead of fresh lime juice?

I can, but I find that fresh lime juice provides a brighter and more vibrant flavor that makes a noticeable difference in the finished cheesecake.

Why should I chill the cheesecake overnight?

I prefer chilling it overnight because it allows the cheesecake to fully set, making it easier to slice cleanly and improving the overall texture.

How do I prevent cracks in the cheesecake?

I avoid overmixing the batter and allow the cheesecake to cool gradually in the oven with the door slightly open to minimize cracking.

Can I make the cheesecake ahead of time?

Yes, I often prepare the cheesecake a day in advance and add the meringue topping just before serving.

What if I don’t have a kitchen torch?

I simply place the meringue-topped cheesecake under a broiler for 1 to 2 minutes, watching carefully to prevent burning.

Conclusion

I find this Lime Meringue Cheesecake to be the perfect balance of creamy, tangy, and airy textures. The buttery crust, smooth lime-infused cheesecake, and beautifully toasted meringue create an elegant dessert that looks as impressive as it tastes. Whether I serve it for a holiday gathering, dinner party, or special celebration, it always leaves a lasting impression and delivers a refreshing burst of citrus flavor in every bite.

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