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Lemon Meringue Cheesecake

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A luscious lemon-flavored cheesecake topped with fluffy, toasted meringue, combining creamy tanginess and airy sweetness for a stunning dessert.

  • Author: Ella
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 3 hours (including cooling and toasting)
  • Yield: 8–10 servings
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 24 oz cream cheese, softened
  • 1 cup sugar, divided
  • 4 large eggs, separated
  • 1/2 cup fresh lemon juice
  • 2 tbsp lemon zest
  • 1 pre-made or homemade graham cracker crust
  • 1/4 cup heavy cream or sour cream
  • 2 tbsp cornstarch or flour
  • 1 tsp vanilla extract
  • 1/4 tsp cream of tartar (optional)
  • Pinch of salt

Instructions

  1. Prepare graham cracker crust in a springform pan and chill.
  2. In a large bowl, beat cream cheese with 3/4 cup sugar until smooth.
  3. Add egg yolks one at a time, then mix in lemon juice, zest, vanilla extract, cornstarch, and heavy cream or sour cream until combined.
  4. Pour cheesecake filling over the crust.
  5. Bake at 325°F (160°C) for 45–50 minutes until the center is set but slightly jiggly.
  6. While baking, beat egg whites with cream of tartar and remaining 1/4 cup sugar until stiff peaks form.
  7. Allow cheesecake to cool slightly, then spread meringue evenly over the top.
  8. Use a kitchen torch or broiler to toast meringue until golden and fluffy.
  9. Chill cheesecake before serving.

Notes

  • Add a raspberry swirl to the cheesecake for a fruity variation.
  • Use lemon curd in the filling to intensify lemon flavor.
  • Whip a bit of heavy cream into the meringue for extra lightness.
  • Bake cheesecake in a water bath to prevent cracking.
  • Serve chilled and do not reheat.

Nutrition

Find it online: https://elladishes.com/lemon-meringue-cheesecake/