lemon meringue cheesecake

lemon meringue cheesecake

Preparation Time: 30 minutes Baking Time: 1 hour 15 minutes Chilling Time: 4 hours or overnight Total Time: 5 hours 45 minutes (including chilling time) Recipe Intensity: Intermediate


For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice

For the Meringue Topping:

  • 4 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract


  1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
  3. Press the crumb mixture firmly into the bottom of the prepared springform pan, forming an even crust. Use the bottom of a glass or measuring cup to press the crumbs down.
  4. In a large mixing bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth and creamy using an electric mixer.
  5. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and fresh lemon juice until fully combined and smooth.
  6. Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula.
  7. Place the springform pan in the preheated oven and bake the cheesecake for about 55-60 minutes, or until the edges are set but the center is slightly jiggly.
  8. While the cheesecake is baking, prepare the meringue topping. In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
  9. Gradually add the 1/2 cup granulated sugar, a little at a time, while continuing to beat the egg whites until stiff, glossy peaks form. Mix in the vanilla extract.
  10. Once the cheesecake is done baking, remove it from the oven and increase the oven temperature to 350°F (175°C).
  11. Spread the meringue topping evenly over the hot cheesecake, making sure to seal the edges to prevent shrinking.
  12. Return the cheesecake to the oven and bake for an additional 10-15 minutes, or until the meringue is lightly golden brown.
  13. Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about 30 minutes to allow it to cool gradually.
  14. After cooling in the oven, remove the cheesecake and let it cool completely on a wire rack. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set.
  15. Before serving, run a knife around the edges of the springform pan to loosen the cheesecake. Carefully remove the sides of the pan.
  16. Slice the Lemon Meringue Cheesecake and serve chilled. Enjoy the creamy cheesecake with a fluffy meringue topping and zesty lemon flavor!

Note: You can garnish the cheesecake with additional lemon zest, lemon slices, or whipped cream for decoration if desired. Store any leftover cheesecake covered in the refrigerator.

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