Description
Creamy lemon meringue cheesecake blends tangy citrus with rich, velvety textures in a dessert that dances between classic and contemporary. Rich graham cracker crust and silky filling topped with pillowy torched meringue will make you crave each delectable slice.
Ingredients
Scale
Main Ingredients:
- 2 lbs cream cheese
- 1 cup graham cracker crumbs
- 4 large eggs
- 1/2 cup unsalted butter
- 2 lemons
Lemon Filling:
- 1/2 cup lemon juice
- 1/4 cup lemon zest
- 3/4 cup granulated sugar
- 2 tbsp cornstarch
- 1/4 cup water
Meringue Topping:
- 4 egg whites
- 1/2 cup powdered sugar
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F and prepare a 9-inch springform pan by coating the bottom and sides with melted butter, then press graham cracker crumbs evenly across the base.
- Beat cream cheese in a large mixing bowl until smooth and creamy, gradually incorporating eggs one at a time until fully integrated.
- Pour cheesecake batter into prepared crust, smoothing the surface with a spatula to ensure an even layer.
- Bake cheesecake for 50-60 minutes until center is slightly jiggly but set, then remove from oven and allow to cool completely at room temperature.
- For lemon filling, combine lemon juice, zest, granulated sugar, cornstarch, and water in a saucepan over medium heat, whisking constantly until mixture thickens and becomes glossy.
- Spread lemon filling evenly across cooled cheesecake surface, allowing it to set for 15 minutes.
- Prepare meringue by whipping egg whites with cream of tartar until soft peaks form, then gradually add powdered sugar and vanilla, continuing to whip until stiff, glossy peaks develop.
- Pipe or spread meringue across lemon filling, creating decorative peaks and swirls.
- Use a kitchen torch to lightly brown meringue peaks, or place under broiler for 2-3 minutes, watching carefully to prevent burning.
- Refrigerate cheesecake for minimum 4 hours before serving to allow flavors to meld and filling to set completely.
Notes
- Ensure cream cheese is at room temperature to achieve a smooth, lump-free batter without overbeating.
- Prevent cheesecake cracks by avoiding overmixing and baking in a water bath for gentle, even heat distribution.
- Create a gluten-free version by substituting graham cracker crumbs with crushed almond or gluten-free cookie alternatives.
- Boost lemon flavor by adding extra zest or incorporating a splash of lemon extract into the cheesecake base for more intense citrus notes.
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 580
- Sugar: 33 g
- Sodium: 250 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 175 mg