If you’re craving a dessert that combines the best of both worlds—zesty lemon, fluffy meringue, and creamy cheesecake—this Lemon Meringue Cheesecake is the perfect solution. With its velvety smooth cheesecake base, a burst of lemon tanginess, and a light, airy meringue topping, it’s a treat that balances sweet and tart flavors in every bite. Whether you’re hosting a special occasion or simply looking for a show-stopping dessert, this cheesecake is sure to impress.
I tried this recipe using a store-bought graham cracker crust for convenience, and it worked perfectly, but feel free to make your own from scratch for a more personal touch. The homemade meringue adds a lovely texture that elevates the cheesecake, making it a perfect balance of flavors. This dessert has a beautiful visual appeal, with the golden-brown meringue topping contrasting beautifully against the creamy, lemon-infused cheesecake filling.
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Lemon Meringue Cheesecake: A Tangy, Creamy Delight
- Total Time: 5 hours 30 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A creamy and tangy lemon cheesecake topped with a light and fluffy meringue, combining the best of lemon meringue pie and cheesecake.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- For the meringue:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (163°C).
- For the crust: In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and set aside.
- For the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the sour cream, lemon juice, lemon zest, vanilla extract, and flour. Pour the filling into the prepared crust and smooth the top.
- Bake the cheesecake for 45-50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool for 1 hour at room temperature. Then, refrigerate for at least 4 hours, or overnight, to fully set.
- For the meringue: In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, continuing to beat until stiff peaks form. Add the vanilla extract and beat until combined.
- Once the cheesecake has set and is fully chilled, spread the meringue evenly over the top of the cheesecake, making sure to seal the edges.
- Using a kitchen torch or the oven, brown the meringue until golden, about 5-7 minutes. If using the oven, preheat to 350°F (177°C) and bake the meringue for about 5 minutes until golden.
- Let the cheesecake cool to room temperature, then refrigerate until ready to serve. Slice and enjoy!
Notes
- For a smooth cheesecake, make sure the cream cheese is softened before beating.
- If you don’t have a kitchen torch, you can use the oven to brown the meringue, but watch it closely to avoid burning.
- Allow the cheesecake to fully chill to ensure the filling sets properly before adding the meringue.
- For an extra burst of lemon flavor, you can add more lemon zest to the filling or meringue.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Graham cracker crust
The graham cracker crust forms the base of the cheesecake. It’s simple, crunchy, and lightly sweet, giving the perfect foundation for the creamy cheesecake and tangy lemon topping. You can buy a pre-made crust or easily make one using crushed graham crackers, sugar, and melted butter.
Cream cheese
Cream cheese is the key ingredient for the smooth, rich, and tangy cheesecake filling. Be sure to use full-fat cream cheese for the best results, as it gives the cheesecake its creamy texture and flavor.
Granulated sugar
Granulated sugar sweetens the cheesecake filling and balances the tanginess from the lemon juice. It also helps stabilize the meringue topping when whipped with egg whites.
Eggs
Eggs are crucial for binding the cheesecake filling. You’ll need both whole eggs and egg whites for the cheesecake filling and the meringue topping, respectively.
Lemon juice
Fresh lemon juice brings the zesty, tangy flavor that defines this dessert. You can use bottled lemon juice, but fresh lemons provide the best flavor.
Vanilla extract
A dash of vanilla extract rounds out the flavor of the cheesecake filling, giving it a subtle warmth that complements the lemon.
Cornstarch
Cornstarch is used to thicken the lemon filling, ensuring it has the right texture without being too runny. It helps stabilize the filling and gives it a smooth consistency.
Butter
Butter adds richness to the cheesecake filling, helping it achieve a creamy texture. It also adds a subtle richness to the graham cracker crust.
Egg whites
Egg whites are the main component of the meringue topping. Whipped to stiff peaks, they form the fluffy, golden crown for the cheesecake.
Cream of tartar
A small amount of cream of tartar is used to stabilize the egg whites, ensuring they whip into stiff peaks without collapsing during baking.
Powdered sugar
Powdered sugar is added to the meringue to sweeten it and give it a smooth, glossy texture. It also ensures the meringue holds its shape when baked.
Directions
Preheat the oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line it with parchment paper.
Prepare the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is evenly combined and slightly damp. Press the mixture into the bottom of the prepared pan to form an even crust. Bake for 8-10 minutes, then set aside to cool.
Make the cheesecake filling: In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar, lemon juice, vanilla extract, and egg yolks (one at a time), and mix until well combined. In a separate bowl, whisk together the cornstarch and melted butter, then add it to the cheesecake mixture. Pour the mixture into the cooled crust and smooth the top.
Bake the cheesecake: Bake for 50-60 minutes, or until the center is just set and slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool for 1 hour before transferring it to the fridge to chill for at least 4 hours, or overnight.
Make the meringue topping: Once the cheesecake has cooled, make the meringue. In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the powdered sugar, one tablespoon at a time, and continue beating until stiff, glossy peaks form.
Top the cheesecake: Spread the meringue over the chilled cheesecake, making sure to cover the entire surface. Use a spatula to create soft peaks and swirls in the meringue.
Bake the meringue: Bake the cheesecake with the meringue topping at 350°F (175°C) for 8-10 minutes, or until the meringue is golden brown. Remove from the oven and let cool for about 30 minutes before serving.
Servings and Timing
This recipe makes about 10-12 servings. Preparation time is around 30 minutes, with an additional 60 minutes for baking and 4 hours of chilling time. The total time for making this cheesecake is approximately 5 hours, including the chilling time.
Equipment Needed
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Variations and Customizations
This Lemon Meringue Cheesecake recipe is highly customizable, allowing you to make it your own.
Add a Fruit Layer
For an extra burst of flavor, try adding a layer of fruit between the cheesecake and the meringue. Blueberries, strawberries, or even raspberries can pair beautifully with the tart lemon flavor and add color and texture to the dessert.
Use a Different Crust
If you’re not a fan of graham crackers, you can easily swap them out for another type of crust. Digestive biscuits or vanilla wafer cookies also make great options for the base of this cheesecake.
Make it Gluten-Free
To make this dessert gluten-free, simply use gluten-free graham crackers or other gluten-free cookies for the crust. You can also double-check your baking powder and other ingredients to ensure they’re free from gluten.
Vegan Lemon Meringue Cheesecake
For a vegan version of this cheesecake, replace the cream cheese with a vegan cream cheese alternative, the eggs with a flaxseed mixture or aquafaba (chickpea brine), and the butter with a plant-based butter substitute. For the meringue, use aquafaba for the egg whites to create a fluffy, vegan-friendly topping.
Nutrition and Dietary Info
Nutrient Amount per serving (1 slice)
Calories 350 kcal
Protein 3 g
Carbohydrates 44 g
Fat 19 g
Saturated Fat 7 g
Fiber 1 g
Sugar 28 g
Sodium 150 mg
Expert Tips & Customizations
Use Room Temperature Cream Cheese
For a smooth, lump-free cheesecake filling, always use cream cheese at room temperature. This will help the cheese blend more easily into the other ingredients.
Don’t Overbake
Be sure to keep an eye on the cheesecake while baking. It’s important that the center remains slightly jiggly when you remove it from the oven, as it will firm up as it cools in the fridge.
Make the Meringue Perfectly
When whipping the meringue, be sure that your mixing bowl is completely clean and free from any grease or oil, as this can prevent the egg whites from whipping properly.
FAQs
Can I make this cheesecake in advance?
Yes, this cheesecake can be made a day or two ahead. Just be sure to store it in the fridge until you’re ready to serve.
How can I store leftovers?
Leftover cheesecake should be stored in an airtight container in the fridge for up to 3-4 days.
Can I freeze this cheesecake?
Yes, you can freeze the cheesecake before adding the meringue topping. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. When ready to serve, defrost in the fridge and add the meringue before serving.
Can I use a store-bought crust?
Yes, using a store-bought graham cracker crust will save time. However, homemade crusts add a personal touch and a bit more flavor.
How do I prevent cracks in the cheesecake?
To avoid cracks, bake the cheesecake at a lower temperature and allow it to cool slowly. Avoid opening the oven door during the first 45 minutes of baking.
Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor, but bottled juice will work in a pinch.
How do I make the meringue topping stable?
Be sure to add the cream of tartar when whipping the meringue, as it helps stabilize the egg whites.
Can I use a different citrus for the cheesecake?
Yes, you can substitute lime juice or orange juice for a different citrus twist.
What can I substitute for cornstarch?
If you don’t have cornstarch, you can use arrowroot powder or potato starch as an alternative.
Can I make this cheesecake without the meringue?
Yes, if you prefer, you can skip the meringue and simply top the cheesecake with whipped cream or a fruit compote.
Conclusion
This Lemon Meringue Cheesecake is a delightful dessert that combines tangy lemon with creamy cheesecake and a fluffy meringue topping. Perfect for any occasion, it’s an impressive and delicious treat that will be loved by all. Whether you stick to the classic recipe or experiment with variations, this cheesecake is sure to become a family favorite!
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