Prep Time: ~30 minutes
Bake Time: ~50–60 minutes
Chill Time: ~4 hours (or overnight)
Total Time: ~5–6 hours
Yield: ~10–12 servings
Introduction
Lemon Meringue Cheesecake is a stunning dessert that brings together tangy lemon cheesecake, a buttery crust, and a billowy cloud of toasted meringue on top. It combines zesty citrus brightness with creamy richness and light, fluffy sweetness — making it a show-stopping treat for holidays, special occasions, or anytime you want an elegant dessert.
Why This Cheesecake Is So Loved
This cheesecake marries the smooth texture of classic cheesecake with bright lemon flavor and the sweet, airy finish of meringue. The citrus cuts through the richness, while the toasty meringue adds visual appeal and a delightful contrast in texture — creamy, airy, and perfectly balanced.
Ingredients You’ll Need
For the Crust
- Graham cracker crumbs or digestive crumbs
- Melted butter
- Sugar
For the Lemon Cheesecake Filling
- Cream cheese, softened
- Granulated sugar
- Eggs
- Sour cream or heavy cream
- Lemon zest and lemon juice
- Vanilla extract
For the Meringue Topping
- Egg whites
- Granulated sugar
- Cream of tartar (optional)
- Vanilla extract
- Optional: a pinch of salt
The Art of Lemon Meringue Cheesecake
The magic of this dessert is layering contrasting textures and flavors: a firm, buttery base; a smooth, citrus-bright cheesecake; and light, toasted meringue that crowns the cake. Slow baking ensures the cheesecake sets properly, and the meringue should be whipped to stiff peaks so it holds its shape when toasted.
Step-by-Step Instructions
1. Prepare the Crust
Preheat your oven to 350°F (175°C).
Mix crumbs with melted butter and sugar until evenly moistened.
Press firmly into the bottom of a springform pan.
Bake 8–10 minutes, then let cool while you make the filling.
2. Make the Lemon Cheesecake Filling
In a large bowl, beat:
- Softened cream cheese
- Granulated sugar
until smooth and creamy.
Add eggs one at a time, mixing after each.
Stir in sour cream or heavy cream, lemon zest, lemon juice, and vanilla until combined and smooth.
3. Assemble & Bake
Pour the cheesecake filling over the cooled crust.
Bake at 325°F (160°C) for 45–60 minutes, until the center is mostly set but slightly jiggly.
Turn off oven and let cheesecake cool inside with the door cracked for about 1 hour.
4. Chill
Refrigerate the cheesecake for at least 4 hours (or overnight) before adding meringue.
5. Make the Meringue
Whip egg whites (at room temperature) with cream of tartar until foamy.
Gradually add sugar while whipping to stiff, glossy peaks.
Add vanilla and a pinch of salt (if using).
6. Top & Torch/Bake
Spread or pipe meringue over the chilled cheesecake, sealing to the edges.
Toast the meringue with a kitchen torch until golden brown.
Alternatively, bake at 400°F (200°C) for 3–5 minutes until lightly browned (watch carefully).
Tips for Best Results
- Room-temperature ingredients create a smoother cheesecake.
- Avoid overmixing once eggs are added to prevent cracks.
- Use fresh lemons for bright, natural flavor.
- Cool cheesecake gradually to prevent cracking.
- If using the oven for meringue, stay close — it browns quickly.
Creative Variations
- Blueberry Swirl: add a blueberry compote swirl under the meringue.
- Lime Twist: substitute lime juice and zest for lemon.
- Coconut Crunch: sprinkle toasted coconut between cheesecake and meringue.
- Ginger Snap Crust: swap the crust for ginger snap crumbs for warmth.
- Berry Garnish: top with fresh strawberries or raspberries for extra color.
Storage & Freshness
Store covered in the refrigerator for up to 3 days.
Add meringue just before serving to keep its texture light.
Avoid freezing once meringue is applied — it can weep and become soggy.
Conclusion
Lemon Meringue Cheesecake is a dramatic, delightful dessert combining creamy cheesecake, bright citrus, and light, toasted meringue. Perfect for celebrations or anytime you crave a show-stopping sweet with beautiful flavor balance
