This “Classic Lemon Meringue Cheesecake” is a truly show-stopping dessert that perfectly marries the creamy tang of lemon cheesecake with the ethereal sweetness and delicate crispness of toasted meringue. As vividly presented in the accompanying image, this cheesecake features distinct, appealing layers: a sturdy, golden-brown crust, a smooth and pale yellow lemon-infused cheesecake filling, and a magnificent crown of fluffy, toasted meringue. A slice has been gracefully removed, inviting a closer look at its impeccable structure and tempting textures. This dessert offers a delightful interplay of flavors and sensations – the buttery, crumbly crust provides a grounding base, the cheesecake filling delivers a refreshing burst of citrus with a rich, velvety mouthfeel, and the meringue adds a light, airy counterpoint with a caramelized finish. It’s an ideal dessert for special occasions, holidays, or any time you want to impress with a dessert that’s both elegant and deeply satisfying. While it may seem elaborate, breaking down the process into manageable steps makes it approachable for home bakers. This comprehensive recipe will guide you through creating the perfect biscuit crust, a lusciously smooth lemon cheesecake filling, and a stable, beautifully browned meringue topping, ensuring your “Classic Lemon Meringue Cheesecake” is a resounding success.
Ingredients:
- For the Crust:
- 1 ½ cups (about 180g) crushed digestive biscuits (or graham crackers)
- ⅓ cup (80g) unsalted butter, melted
- 2 tablespoons granulated sugar (optional, for a sweeter crust)
- Pinch of salt
- For the Lemon Cheesecake Filling:
- 3 (8-ounce / 226g each) packages cream cheese, softened to room temperature
- 1 ½ cups (300g) granulated sugar
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature (for extra richness)
- ½ cup (120ml) sour cream or full-fat Greek yogurt, at room temperature
- ¼ cup (60ml) fresh lemon juice (from about 2 large lemons)
- 1 tablespoon lemon zest (from about 2 large lemons, finely grated)
- 1 teaspoon vanilla extract
- Pinch of salt
- For the Meringue Topping:
- 4 large egg whites, at room temperature (reserved from the cheesecake filling, ensure no yolk is present)
- ½ teaspoon cream of tartar (or 1 teaspoon lemon juice)
- ¾ cup (150g) granulated sugar
- Equipment:
- 9-inch springform pan
- Aluminum foil (heavy-duty, for water bath)
- Large roasting pan (for water bath)
- Food processor or Ziploc bag and rolling pin (for crushing biscuits)
- Large mixing bowls (at least two)
- Electric mixer (stand mixer with whisk and paddle attachments, or hand mixer)
- Rubber spatula
- Fine-mesh sieve (for zesting)
- Measuring cups and spoons
- Offset spatula or spoon (for spreading meringue)
- Kitchen torch (for toasting meringue, optional but recommended for best results as seen in image)
Instructions:
Part 1: Prepare the Crust
- Preheat Oven & Prepare Pan: Preheat your oven to 325∘F (160∘C). Wrap the outside of a 9-inch springform pan tightly with several layers of heavy-duty aluminum foil. This is crucial to prevent water from seeping into the pan during the water bath.
- Crush Biscuits/Crackers: In a food processor, pulse the digestive biscuits or graham crackers until finely crushed into crumbs. Alternatively, place them in a Ziploc bag and crush them with a rolling pin.
- Make Crust Mixture: Transfer the crushed crumbs to a medium bowl. Add the ⅓ cup melted butter, optional granulated sugar, and a pinch of salt. Mix thoroughly until the crumbs are evenly moistened and resemble wet sand.
- Press into Pan: Press the crust mixture firmly and evenly into the bottom of the prepared springform pan. You can use the bottom of a glass or your fingers to compact it well.
- Bake Crust: Bake the crust for 8-10 minutes, or until lightly golden and fragrant. This helps set the crust and prevents it from becoming soggy. Remove from the oven and let cool slightly while you prepare the filling. Keep the oven on.
Part 2: Prepare the Lemon Cheesecake Filling
- Soften Cream Cheese: Ensure your three packages of cream cheese are completely softened to room temperature. This is essential for a smooth, lump-free cheesecake.
- Beat Cream Cheese and Sugar: In a large mixing bowl with an electric mixer (using the paddle attachment if a stand mixer), beat the softened cream cheese on medium speed until it’s very smooth and creamy, about 2-3 minutes. Gradually add the granulated sugar, beating on medium speed until well combined and fluffy, scraping down the sides of the bowl as needed. This process can take another 3-4 minutes to ensure the sugar is fully incorporated.
- Add Eggs and Egg Yolk: Add the 3 large eggs and 1 egg yolk one at a time, beating on low speed after each addition just until incorporated. Do not overmix once the eggs are added, as overmixing can incorporate too much air, leading to cracks in the cheesecake.
- Incorporate Remaining Wet Ingredients: Gently fold in the sour cream (or Greek yogurt), fresh lemon juice, lemon zest, vanilla extract, and pinch of salt using a rubber spatula. Mix until just combined and smooth. Be careful not to whip too much air into the mixture. The filling should be pale yellow and creamy, as seen in the image.
Part 3: Bake the Cheesecake (Water Bath Method)
- Pour Filling: Pour the prepared lemon cheesecake filling over the pre-baked crust in the springform pan. Gently tap the pan on the counter a few times to release any trapped air bubbles.
- Prepare Water Bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it comes about halfway up the sides of the springform pan. The water bath helps to regulate the temperature and create a moist environment, which prevents the cheesecake from cracking and ensures a silky-smooth texture.
- Bake Cheesecake: Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 60-75 minutes, or until the edges are set, but the center (about a 2-3 inch circle) still jiggles slightly when the pan is gently shaken. It will continue to cook and set as it cools.
- Cooling Process:
- Once baked, turn off the oven and prop the oven door open slightly (about 2-3 inches). Let the cheesecake remain in the warm oven with the door ajar for 1 hour. This slow cooling helps prevent cracks.
- After 1 hour, carefully remove the roasting pan from the oven. Remove the springform pan from the water bath and place it on a wire cooling rack. Allow the cheesecake to cool completely at room temperature for at least 2-3 hours.
- Once completely cooled to room temperature, cover the cheesecake loosely with plastic wrap (without touching the surface if possible) and refrigerate for at least 6-8 hours, or preferably overnight. Chilling is essential for the cheesecake to fully set and achieve its firm, creamy texture.
Part 4: Prepare and Apply Meringue Topping
- Whip Egg Whites: Just before serving, ensure your 4 large egg whites are at room temperature (this helps them whip up better). In a very clean, dry mixing bowl (glass or metal is best; avoid plastic as it can retain grease), beat the egg whites with an electric mixer on medium speed until foamy.
- Add Cream of Tartar and Sugar: Add the ½ teaspoon cream of tartar (or lemon juice) and continue beating. Gradually add the ¾ cup granulated sugar, about a tablespoon at a time, while continuing to beat on high speed.
- Achieve Stiff, Glossy Peaks: Continue beating until the meringue forms stiff, glossy peaks. When you lift the whisk, the peaks should hold their shape firmly and not droop. The meringue should look thick and bright white, similar to what’s seen on the cheesecake in the image.
- Spread Meringue: Remove the cheesecake from the springform pan and transfer it to your serving plate. Using an offset spatula or the back of a spoon, spread the meringue evenly over the top of the chilled cheesecake, making sure to spread it all the way to the edges of the crust. Create decorative swirls and peaks with your spatula; the image shows lovely, slightly torched peaks.
Part 5: Toast Meringue and Serve
- Toast Meringue: Using a kitchen torch, carefully toast the meringue until it achieves beautiful golden-brown peaks, as seen in the image. Alternatively, you can place the cheesecake under a preheated broiler for 1-2 minutes, watching it very closely as it can burn quickly. Be extremely careful if using a broiler.
- Serve: Slice the “Classic Lemon Meringue Cheesecake” into wedges and serve immediately.
- Storage: Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. Meringue tends to “weep” or get sticky over time due to moisture, so it’s best enjoyed on the day it’s made.
Tips for Success:
- Room Temperature Ingredients: For the cheesecake filling, ensure all dairy and eggs are at room temperature. This allows them to emulsify properly, creating a smooth and lump-free batter.
- No Overmixing: With the cheesecake filling, mix until just combined, especially after adding eggs. Overmixing introduces too much air, which can cause the cheesecake to puff up in the oven and then crack as it cools.
- Water Bath is Key: Don’t skip the water bath! It provides gentle, even heat, preventing cracks and ensuring a creamy texture.
- Gradual Cooling: The slow cooling process (in the oven with the door ajar, then at room temperature, then in the fridge) is crucial for preventing cracks.
- Cleanliness for Meringue: Ensure your egg whites and all equipment (bowls, whisks) for the meringue are perfectly clean and free of any grease or egg yolk. Even a tiny spec of fat can prevent the egg whites from whipping up properly.
- Toasting Meringue: A kitchen torch gives you the most control for beautifully toasted peaks without baking the cheesecake further. If using a broiler, preheat it, place the cheesecake on the top rack, and watch it constantly – it can go from perfect to burnt in seconds.
Enjoy your exquisite “Classic Lemon Meringue Cheesecake!” You’ve provided two identical images, image_31d8ac.jpg and image_31d920.jpg,