Lemon Meringue Cheesecake Recipe

This recipe describes how to make a “Lemon Meringue Cheesecake,” a decadent dessert that combines the creamy richness of cheesecake with the zesty brightness of lemon and the sweet, airy texture of toasted meringue. The image prominently features a round cheesecake with a golden-brown crust, a vibrant yellow lemon filling, and a towering, beautifully torched white meringue topping. A slice has been cut out, revealing the distinct layers of the crust, the smooth cheesecake, and the fluffy meringue. This dessert is a harmonious blend of textures and flavors, perfect for a special occasion or as an impressive end to any meal. The recipe explicitly mentions a crust made from crushed digestive biscuits or graham crackers.

Ingredients:

For the Crust:

• 1 ½ cups (about 180g) crushed digestive biscuits (or graham crackers)
• ⅓ cup (75g) melted butter

For the Lemon Cheesecake Filling:

• 3 (8-ounce/226g each) packages cream cheese, softened to room temperature
• 1 ½ cups (300g) granulated sugar
• ¼ cup (30g) all-purpose flour
• 1 tablespoon lemon zest (from 2-3 lemons)
• ½ cup (120ml) fresh lemon juice (from 2-3 lemons)
• 1 teaspoon vanilla extract
• 4 large eggs
• ½ cup (120ml) sour cream or full-fat Greek yogurt

For the Meringue Topping:

• 4 large egg whites (from the eggs used for the filling, or fresh)
• ¾ cup (150g) granulated sugar
• ½ teaspoon cream of tartar (helps stabilize egg whites)
• 1 teaspoon vanilla extract

Equipment:

• 9-inch springform pan
• Aluminum foil (heavy-duty, for water bath)
• Large roasting pan (for water bath)
• Food processor (for crushing biscuits/crackers) or a Ziploc bag and rolling pin
• Large mixing bowls (2-3)
• Electric mixer (stand mixer with paddle and whisk attachments, or hand-held mixer)
• Rubber spatula
• Whisk
• Fine-mesh sieve (for zest and sifting sugar if not powdered)
• Microplane grater (for lemon zest)
• Citrus juicer (for lemon juice)
• Spatula or offset spatula (for spreading meringue)
• Kitchen torch (optional, for browning meringue)
• Wire cooling rack
• Large knife (for slicing)
• Serving plate or platter

Instructions:

Part 1: Prepare the Crust

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Prepare Pan: Lightly grease a 9-inch springform pan. Wrap the outside bottom and sides of the springform pan tightly with heavy-duty aluminum foil. This prevents water from seeping into the pan during the water bath.
3. Crush Biscuits/Crackers: In a food processor, pulse the digestive biscuits or graham crackers until finely crushed. Alternatively, place them in a Ziploc bag and crush with a rolling pin.
4. Make Crust: In a medium bowl, combine the crushed biscuits/crackers and ⅓ cup of melted butter. Stir until the crumbs are evenly moistened.
5. Press Crust: Press the 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.
6. Pre-bake Crust: Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and let cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Part 2: Prepare the Lemon Cheesecake Filling

1. Beat Cream Cheese: In a large mixing bowl, using an electric mixer with the paddle attachment, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
2. Add Sugar and Flour: Gradually add the granulated sugar and all-purpose flour to the cream cheese mixture, beating on low speed until just combined, then increase to medium until smooth.
3. Add Lemon & Vanilla: Beat in the lemon zest, fresh lemon juice, and vanilla extract until well incorporated.
4. Add Eggs & Sour Cream: Add the eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix. Stir in the sour cream or Greek yogurt until just combined. The filling should be smooth and creamy.
5. Pour Filling: Pour the cheesecake filling over the pre-baked crust in the springform pan.

Part 3: Bake the Cheesecake (Water Bath Method)

1. Prepare Water Bath: Place the foil-wrapped springform pan inside a larger roasting pan.
2. Add Hot Water: Carefully pour hot water into the roasting pan, coming about halfway up the sides of the springform pan. This water bath creates a moist baking environment, which helps the cheesecake bake evenly, prevents cracks, and ensures a creamy texture.
3. Bake: 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 still jiggles slightly when gently shaken. Overbaking can lead to cracks.
4. Cool in Oven: Turn off the oven, crack open the oven door slightly, and let the cheesecake cool in the oven for 1 hour. This slow cooling also helps prevent cracks.
5. Cool Completely: Remove the cheesecake from the water bath and the roasting pan. Remove the foil. Let it cool completely on a wire rack at room temperature.
6. Chill: Once cooled to room temperature, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight, to allow it to set completely. This is crucial for a firm, sliceable cheesecake.

Part 4: Prepare and Apply Meringue Topping

1. Whip Egg Whites: Just before serving or when you’re ready to torch the meringue, in a very clean, dry large mixing bowl (preferably metal or glass), with an electric mixer fitted with a whisk attachment, beat the egg whites on medium speed until foamy.
2. Add Cream of Tartar: Add the cream of tartar and continue beating.
3. Gradually Add Sugar: Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form. The meringue should be thick and hold its shape. Beat in the vanilla extract.
4. Spread Meringue: Remove the chilled cheesecake from the springform pan. Transfer it to your serving plate. Spread the meringue over the top of the cheesecake, making decorative swirls and peaks with a spatula or the back of a spoon. Ensure the meringue touches the crust all around to prevent shrinking.
5. Torch Meringue: Using a kitchen torch, carefully toast the meringue until the peaks are beautifully golden brown. Alternatively, you can place the cheesecake under a preheated broiler for 1-2 minutes, watching it very closely to prevent burning, as meringue can brown very quickly.
6. Serve: Slice and serve the Lemon Meringue Cheesecake.

Tips for Success:

• Room Temperature Ingredients: For the cheesecake filling, ensure cream cheese and eggs are at room temperature. This helps create a smooth, lump-free batter that bakes evenly.
• Don’t Overmix Cheesecake: Overmixing the cheesecake batter can incorporate too much air, leading to cracks during baking. Mix just until ingredients are combined.
• Perfect Meringue: Ensure your mixing bowl and beaters are absolutely clean and grease-free when whipping egg whites. Even a tiny bit of fat can prevent the egg whites from whipping properly. Use large, fresh eggs for the best meringue.
• Preventing Cracks: The water bath and slow cooling are key to preventing cracks in your cheesecake. Avoid opening the oven door frequently during baking.
• Chilling is Crucial: The cheesecake must be thoroughly chilled to set properly before slicing. Patience here will be rewarded with a clean, firm slice.
• Lemon Zest & Juice: Use fresh lemons for the best flavor. Zest them before juicing.
• Crust Alternatives: While digestive biscuits and graham crackers are traditional, you could also use shortbread cookies or vanilla wafers for the crust.
• Make Ahead: The cheesecake (without the meringue) can be made 1-2 days in advance and stored in the refrigerator. Add the meringue and torch it just before serving for the best results.
• Storage: Store leftover Lemon Meringue Cheesecake in an airtight container in the refrigerator for up to 3-4 days. The meringue might weep slightly over time, so it’s best enjoyed on the day it’s torched.
• Other Lemon Desserts: This recipe uses lemon primarily as a flavor for the cheesecake. Other lemon-based desserts include Lemon Curd or Lemon Bars.
• Cheesecake vs. Other Cakes/Pies: This Lemon Meringue Cheesecake combines elements of both cheesecake and pie, with a crust and a creamy filling, topped with meringue, making it distinct from traditional layer cakes like Strawberry Cake, Chocolate Cake, Carrot Cake, or various Pound Cakes. It’s also different from Sponge Cakes which are typically lighter. It’s more similar in structure to a cream pie like Maple Cream Pie or a chocolate pie but with a distinct cheesecake base. It’s not a quick bread like Jamaican Banana Bread, nor a frozen dessert like Homemade Creamy Ice Cream, nor a savory dish like Mac and Cheese or Shepherd’s Pie.