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Lemon Meringue Cheesecake

Lemon Meringue Cheesecake Recipe

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Prep Time 45 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Calories: 487
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • ¼ cup granulated sugar
  • 24 oz full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • ¼ cup sour cream
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 4 large egg yolks
  • ½ cup granulated sugar
  • ⅓ cup fresh lemon juice
  • 2 tsp cornstarch
  • 3 tbsp unsalted butter, cold and cubed
  • 4 large egg whites
  • ½ cup granulated sugar
  • ¼ tsp cream of tartar

Method
 

  1. Heat oven to 350°F, press the crust mixture into a greased 9-inch springform, and bake 10 minutes. Cool.
  2. Reduce heat to 325°F, beat the cream cheese and sugars, then mix in sour cream, lemon juice, zest, and vanilla. Add eggs one at a time on low speed. Pour over crust and bake 50-55 minutes. Cool in the oven with door cracked 1 hour, then chill at least 4 hours.
  3. Whisk yolks, sugar, cornstarch, and lemon juice in a saucepan, cook over medium-low until thick, 6-8 minutes. Off heat, stir in butter. Chill, press plastic wrap on surface.
  4. Beat egg whites and cream of tartar until foamy, then slowly add sugar and whip to stiff glossy peaks. Pile onto curd-topped cheesecake, spreading to edges.
  5. Torch the meringue until golden, slice with a hot knife, and serve.

Notes

The cheesecake needs at least 4 hours of chilling after baking, so plan to make the crust and filling the day before you want to serve it. The curd can be made a day ahead too, but add the meringue only shortly before serving for the fluffiest texture.