Lemon Meringue Cheesecake
This Lemon Meringue Cheesecake recipe has the perfect balance of tangy lemon and creamy cheesecake all crowned with a sweet meringue that's simply irresistible. This heavenly dessert features a sweet and creamy lemon cheesecake, refreshing lemon curd all topped with an easy meringue - an impressive dessert that's both refreshing and indulgent!
Servings 12
Ingredients
Crust
- 3 cups vanilla wafer cookies graham crackers can also be used, you'll need about 2 1/4 cups
- 6 tablespoons salted butter melted
Lemon Cheesecake
- ¾ cup granulated white sugar
- 2 tablespoons lemon zest
- 24 ounces cream cheese room temperature (use full fat)
- 1 cup sour cream or Greek yogurt
- ¼ cup lemon juice freshly squeezed
- 1 to 2 teaspoons lemon extract
- 4 large eggs room temperature
- ½ cup lemon curd homemade or store bought
Meringue Topping
- 3 large egg whites room temperature
- 1 ½ teaspoons lemon juice
- 1 ¼ cups powdered sugar
Instructions
Prepare the Crust
- Preheat the oven to 350°F and assemble a 9 inch springform pan. Lightly spray with nonstick cooking spray.
- Place the vanilla wafer cookies in a food processor and process until just fine crumbs remain.3 cups vanilla wafer cookies
- Add in the melted butter and pulse until combined. You are looking for the consistency of wet sand.6 tablespoons salted butter
- Transfer the crust mixture to the springform pan and press to form a crust making sure to evenly cover the bottom and just a bit up the sides. Use the bottom of a glass or measuring cup. Bake the crust for 10 to 12 minutes or until it just starts to brown. Remove and let cool completely.
Make Lemon Cheesecake
- Reduce the oven to 300°F. Prepare the water bath. Place a folded towel in the bottom of a large roasting pan or baking dish (make sure the springform pan fits in there comfortably with space on all sides).
- Heat 6 cups of water to boiling. Turn off the heat and let it sit while you prepare the cheesecake.
- In a large mixing bowl or the bowl of a stand mixer, add the sugar and lemon zest and beat until combined, about 1 minute. The sugar should be quite fragrant and smell like lemon.¾ cup granulated white sugar, 2 tablespoons lemon zest
- Add the cream cheese to the bowl and beat on medium speed and light and fluffy, about 5 to 6 minutes. Keep in mind that you want to beat the cream cheese but not add air into the mixture.24 ounces cream cheese
- Add the sour cream (or Greek yogurt), lemon juice and lemon extract and beat until fully combined, another 2 to 3 minutes.1 cup sour cream, ¼ cup lemon juice, 1 to 2 teaspoons lemon extract
- Add in the eggs, one a time, beating on low speed, just until combined. Do not overbeat.4 large eggs
- Wrap the springform pan in 2 layers of heavy duty aluminum foil to prevent water from getting in. I like to use the wide aluminum for extra protection.
- Transfer the cheesecake mixture into the cooled crust and use an offset spatula to create an even layer. Tap the pan - gently - several times on the counter to pop any air bubbles.
- Carefully place the springform pan on the folded towel in the roasting pan and place it in the oven.
- Once the pan is in the oven, carefully pour the hot water into the baking pan, away from the cheesecake, until it reaches about the middle of the springform pan, at least 1 to 2 inches. (This water bath ensures that the cheesecake bakes evenly and helps reduce the possibility of cracking.)
- Bake for 75 to 90 minutes or until the cheesecake has just a slight jiggle in the middle when the springform pan is moved. Start checking every three minutes after 75 minutes has passed.
- Turn off the oven (leave the door closed) and leave the cheesecake in the oven for 30 minutes. It will continue to cook while the oven cools.
- Crack the oven door and let the cheesecake cool for another 40 to 45 minutes in the oven. Make sure the pan has cooled enough that it can be comfortably handled before removing from the oven.
- Transfer the cheesecake to a cooling rack and let it set at room temperature for 30 to 45 minutes. Gently spread the lemon curd over the top of the cheesecake leaving ¼ to ½ inch of space around the edges free of curd.½ cup lemon curd
- Cover with plastic wrap and chill in the refrigerator overnight (or for a minimum of 4 hours).
Meringue Topping
- Preheat the oven to 425°F.
- Combine the egg whites and lemon juice together in a large mixing bowl or the bowl of a stand mixer and beat, using a hand mixer or stand mixer, until soft peaks form, about 3 to 4 minutes.3 large egg whites, 1 ½ teaspoons lemon juice
- Add the sugar, ½ cup at a time, beating on high, until all the sugar has been added.1 ¼ cups powdered sugar
- Continue beating until stiff peaks form. This can take another 5 to 8 minutes. The meringue should be stiff enough to hold its shape and stick to the side of the bowl without sliding.
- Pipe or spoon the meringue onto the cheesecake, being sure to bring the meringue all the way to the edge so that the curd won’t drip off when heating.
- Bake for 3 to 5 minutes or until the tips of the meringue are just turning golden brown. (You can also pop under the broiler for a few seconds, instead of baking, to brown the meringue.)
- Let cool for at least 10 minutes before cutting and serving. Enjoy!