Here’s a decadent Lemon Meringue Cheesecake recipe — a perfect combination of creamy cheesecake, tangy lemon, and fluffy meringue topping:
🧾 Ingredients (8–10 servings)
For the crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits)
- ¼ cup sugar
- 6 tbsp unsalted butter, melted
For the lemon cheesecake filling:
- 16 oz (450 g) cream cheese, softened
- ½ cup sugar
- 2 large eggs
- ¼ cup sour cream or heavy cream
- 2 tbsp all-purpose flour
- 2 tbsp fresh lemon juice
- Zest of 1 lemon
For the meringue topping:
- 3 large egg whites
- 6 tbsp sugar
- ½ tsp vanilla extract
- Pinch of salt
🥧 Instructions
- Prepare the crust:
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter.
- Press mixture firmly into the bottom of a 9-inch springform pan.
- Bake 8–10 minutes; let cool.
- Make the cheesecake filling:
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing gently.
- Mix in sour cream, flour, lemon juice, and zest.
- Pour over cooled crust.
- Bake the cheesecake:
- Bake 35–40 minutes until the center is almost set.
- Turn off oven and let the cheesecake sit inside for 10 minutes.
- Remove and cool completely at room temperature, then chill in refrigerator 2–3 hours.
- Prepare the meringue topping:
- Beat egg whites with a pinch of salt until soft peaks form.
- Gradually add sugar and vanilla, beating until stiff, glossy peaks form.
- Top and brown:
- Spread meringue over chilled cheesecake.
- Use a kitchen torch to lightly brown the peaks, or broil in oven for 1–2 minutes, watching carefully.
- Serve:
- Chill briefly after browning. Slice and enjoy!
💡 Tips:
- For extra lemon punch, drizzle a little fresh lemon curd on the slices.
- Make sure the cheesecake is fully cooled before adding meringue to prevent it from melting.
- Use a springform pan for easy removal.
If you want, I can also give a quick, no-bake version of lemon meringue cheesecake that’s lighter and faster to make.
Do you want me to share that version?
