Lemon meringue cheesecake

A Stunning Citrus Dessert with a Dreamy Twist

If you’re looking for a dessert that delivers creamy indulgence, citrus brightness, and a dramatic flair, this Lemon Meringue Cheesecake is exactly what you need. Combining the smooth richness of a classic cheesecake with the tangy punch of lemon curd and the airy sweetness of meringue, this show-stopping dessert is perfect for special occasions or when you want to treat yourself to something extraordinary.

 Preparation & Cooking Time

• Preparation time: 45 minutes

• Cooking time: 1 hour

• Cooling & Chilling time: 6–8 hours (or overnight)

• Total time: Approx. 8–10 hours

 Recipe Intensity

• Difficulty Level: Intermediate
  This recipe involves multiple components (crust, cheesecake, lemon curd, and meringue), each requiring a bit of attention and care. Ideal for home bakers with some experience or those looking to level up their baking game.

 Ingredients

For the Biscuit Crust:

• 200g (about 7 oz) digestive biscuits or graham crackers

• 100g (7 tbsp) unsalted butter, melted

• 2 tbsp granulated sugar (optional)

For the Cheesecake Filling:

• 600g (about 21 oz) cream cheese, softened

• 200g (1 cup) granulated sugar

• 3 large eggs

• 1 tsp vanilla extract

• Zest of 1 lemon

• 2 tbsp lemon juice

• 150ml (about 2/3 cup) sour cream or Greek yogurt

For the Lemon Curd:

• 3 large egg yolks

• 100g (1/2 cup) granulated sugar

• Zest of 1 lemon

• 60ml (1/4 cup) fresh lemon juice

• 50g (3.5 tbsp) unsalted butter, cubed

For the Meringue Topping:

• 3 large egg whites

• 150g (3/4 cup) granulated sugar

• 1/4 tsp cream of tartar (optional, for stability)

• 1/2 tsp vanilla extract

 Equipment Needed

• 9-inch (23 cm) springform pan

• Mixing bowls

• Electric mixer or stand mixer

• Whisk

• Saucepan

• Rubber spatula

• Offset spatula or spoon for spreading

• Kitchen torch (optional, for toasting meringue)

• Baking sheet (for water bath)

 Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 170°C (340°F).

2. In a food processor, blitz the biscuits or crackers until finely ground. Add sugar (if using) and melted butter, and pulse until the mixture resembles wet sand.

3. Press the mixture into the bottom of a springform pan, pressing slightly up the sides for structure.

4. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

1. Reduce the oven temperature to 150°C (300°F).

2. In a large mixing bowl, beat the cream cheese until smooth and creamy.

3. Add sugar and mix until incorporated.

4. Beat in eggs, one at a time, ensuring each is fully mixed before adding the next.

5. Mix in vanilla extract, lemon zest, lemon juice, and sour cream.

6. Pour the batter over the cooled crust.

Step 3: Bake the Cheesecake

1. Place the springform pan into a larger baking dish and add hot water to create a water bath (this helps prevent cracks).

2. Bake for 50–60 minutes, or until the edges are set and the center is slightly wobbly.

3. Turn off the oven and leave the door slightly open, letting the cheesecake cool slowly for an hour.

4. Remove from oven and refrigerate for at least 6 hours, preferably overnight.

Step 4: Prepare the Lemon Curd

1. In a saucepan, whisk together egg yolks, sugar, lemon juice, and zest.

2. Cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon (about 5–7 minutes).

3. Remove from heat and stir in butter until smooth.

4. Allow to cool slightly before spreading over the chilled cheesecake.

5. Chill again to set the curd.

Step 5: Make the Meringue

1. In a clean bowl, whip egg whites with cream of tartar until foamy.

2. Gradually add sugar while beating until stiff, glossy peaks form.

3. Beat in vanilla extract.

Step 6: Assemble and Finish

1. Spread or pipe the meringue over the lemon curd layer.

2. Use a kitchen torch to lightly toast the meringue until golden brown. If you don’t have a torch, briefly broil it in the oven for 1–2 minutes, watching carefully to avoid burning.

3. Let the cheesecake sit for 10–15 minutes before slicing.

 Tips for Success

• Room temperature ingredients: Ensure cream cheese and eggs are at room temperature for a smoother filling.

• Avoid cracks: Baking in a water bath and allowing the cheesecake to cool slowly reduces the risk of cracking.

• Meringue stability: Cream of tartar helps stabilize meringue, but if you don’t have it, a bit of lemon juice can also help.

• Storage: Store in the fridge for up to 4 days. It does not freeze well once the meringue is added.

 Nutritional Information (per slice, approx. based on 12 slices)

Note: Nutritional values are estimates and may vary depending on ingredients and brands used.