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Lemon Meringue Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 71 reviews
  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 22 hours 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Lemon Meringue Cheesecake combines a rich, creamy cheesecake base infused with fresh lemon juice and lemon extract, layered on a buttery graham cracker crust, topped with a luscious store-bought lemon curd and a fluffy, golden-browned meringue. Perfectly balanced tartness and sweetness make it an elegant dessert ideal for special occasions or whenever you want to brighten up your dessert table with a citrusy twist.

Ingredients

Scale

Crust

  • 2 cups graham cracker crumbs
  • 2 Tablespoons sugar
  • 1 stick (8 Tablespoons) butter, melted

Cheesecake Filling

  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sour cream
  • 2 cups sugar
  • 4 eggs, room temperature
  • 1/4 cup fresh squeezed lemon juice (about 3 lemons)
  • 1 Tablespoon GOODMAN’s lemon extract
  • 1 Tablespoon vanilla extract

Topping

  • 2 cups lemon curd (store-bought jar)
  • 4 egg whites
  • 1/3 cup sugar
  • 1/4 teaspoon cream of tartar

Instructions

  1. Prepare the crust: Place graham crackers in a blender and blend until fine crumbs form (about 2 sleeves of crackers). In a bowl, combine crumbs with sugar, stir well, then mix in melted butter until thoroughly blended. Line the bottom of a springform pan with parchment paper, press the crumb mixture evenly into the bottom, and set aside.
  2. Preheat oven: Set your oven to 350°F (175°C).
  3. Make cheesecake filling: In a stand mixer bowl, combine softened cream cheese, sour cream, sugar, and fresh lemon juice. Scrape down the sides and mix until smooth. Add eggs one at a time, mixing until fully incorporated. Stir in GOODMAN’s lemon extract and vanilla until the batter is creamy and well blended. Pour the filling over the prepared crust in the pan. Place a small dish of water on the bottom rack of the oven to help moisture during baking.
  4. Bake cheesecake: Place the springform pan on the center rack and bake for 1 hour. The center may still jiggle slightly. If the top is browning too fast, tent it with aluminum foil to prevent burning. After baking, turn off the oven and let the cheesecake stand inside for 20 minutes.
  5. Cool and refrigerate: Remove cheesecake from oven and cool completely on a wire rack. Once cool, spread lemon curd evenly over the top. Wrap the springform pan in foil and refrigerate overnight to set the cheesecake fully.
  6. Prepare meringue topping: A couple of hours before serving, whip egg whites with cream of tartar on medium-low speed until soft peaks form. Gradually add sugar in a steady stream while increasing the mixer to medium-high speed until stiff, glossy peaks form (about 45 seconds to 1 minute). Turn mixer to high for an additional minute until meringue is shiny and stands firmly.
  7. Apply meringue and create peaks: Remove cheesecake from fridge. Spoon the meringue onto the top generously, spreading to cover and sealing the edges to the pan. Using the back of a spoon, gently pull the meringue to form small peaks and curls for texture and appearance.
  8. Bake meringue topping: Preheat oven to 400°F (205°C). Place cheesecake on center rack and watch carefully, as the meringue browns quickly. Bake just a few minutes until the meringue is golden brown. Remove promptly to prevent burning.
  9. Cool and chill: Let the meringue cool for about 5 minutes on a wire rack, then return the cheesecake to the refrigerator to keep chilled until serving.
  10. Serve: Cut the cheesecake into 12 to 16 pieces (about 2-inch slices). Serve chilled, optionally garnished with sugared lemon slices for extra zestiness.
  11. Make ahead tip: For best results, make the cheesecake at least a day ahead to allow proper setting and flavor melding. If possible, chill for 24 hours before applying the meringue, as this improves texture. Avoid covering the meringue while chilling to maintain its peaks.
  12. Foil tent to prevent burning: To create a foil tent for baking, fold a large piece of aluminum foil in half and loosely place it over the cheesecake pan, ensuring it doesn’t touch the surface but shades the top during baking.
  13. About GOODMAN’s lemon extract: This high-quality lemon extract can be found in most grocery store baking aisles and adds excellent natural lemon flavor to baked goods like this cheesecake.

Notes

  • This cheesecake is best made at least a day in advance to ensure proper setting and flavor development.
  • Use room temperature eggs to help the batter mix smoothly and produce a silky cheesecake texture.
  • Keep a close eye on the meringue when browning in the oven, as it can burn very quickly.
  • Do not cover the cheesecake while chilling once the meringue is applied to preserve the fluffy peaks.
  • If the cheesecake top browns too quickly during the first bake, use a foil tent to protect it without affecting the baking time.
  • Store leftover cheesecake tightly covered and refrigerated; best consumed within 3-4 days for optimal freshness.

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