Lemon Meringue Cheesecake: Elevate Your Dessert Game Today
This Lemon Meringue Cheesecake is an enchanting dessert that transforms any gathering, with its creamy filling and zesty lemon flavor.
Equipment
- Springform pan
- Mixing bowl
- - Roasting pan
- Whisk
- Spatula
- kitchen torch
Ingredients
For the Crust
- 1 can Cooking Spray Prevents the cheesecake from sticking to the pan.
- 12 pieces Graham Crackers Form the base of the crust; can use pre-crushed graham crackers for convenience.
- 1/2 cup Unsalted Butter Adds richness and binds the crust together; salted butter can be used if preferred.
For the Cheesecake Filling
- 4 packages Cream Cheese Room Temperature; provides creamy texture.
- 1 cup Granulated Sugar Sweetens the cheesecake.
- 1/2 cup Full-Fat Sour Cream Enhances creaminess and tang.
- 1 Tbsp Cornstarch Stabilizes the cheesecake.
- 1 Tbsp Finely Grated Lemon Zest Intensifies lemon flavor.
- 1 tsp Pure Vanilla Extract Adds depth of flavor.
- 1/4 tsp Kosher Salt Enhances sweetness and balances flavors.
- 3 Large Eggs Provides structure and stability to the cheesecake.
For the Lemon Curd Layer
- 4 Large Egg Yolks Enriches the lemon curd layer.
- 1/2 cup Granulated Sugar Sweetens the lemon curd.
- 1 Tbsp Finely Grated Lemon Zest Boosts lemon flavor in the curd.
- 1/2 cup Fresh Lemon Juice Key acidity for flavor.
- 1/8 tsp Kosher Salt Balances the flavors in the curd.
- 4 Tbsp Unsalted Butter Essential for the curd's smoothness.
For the Meringue Topping
- 3 Large Egg Whites Required for the meringue stability.
- 1/4 tsp Cream of Tartar Helps stabilize the meringue.
- 1/8 tsp Kosher Salt Enhances the meringue’s flavor.
- 1/2 cup Granulated Sugar Sweetens the meringue.
For the Water Bath
- 8 cups Boiling Water Creates a water bath to bake the cheesecake properly.
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and lightly spray a springform pan with cooking spray. Crush the graham crackers into fine crumbs, mix with melted butter, and press into the pan.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add sour cream, cornstarch, lemon zest, vanilla, salt, and eggs one at a time, mixing well. Pour over crust.
- Place the springform pan into a larger roasting pan. Pour boiling water into the roasting pan until halfway up the sides of the springform pan.
- Bake for about 50-60 minutes until the center is slightly jiggly but set. Turn off the oven, crack the door, and let cool for an hour.
- In a saucepan, whisk together egg yolks, sugar, lemon zest, lemon juice, and salt. Cook over low heat, stirring until thickened, about 10 minutes. Stir in butter until smooth and spread over cheesecake.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form. Spread over lemon curd.
- Use a kitchen torch or broil to lightly toast the meringue until golden brown. Keep a close eye to prevent burning.
- Allow cheesecake to cool to room temperature before refrigerating for at least 4 hours or overnight.
Notes
Optional: Garnish with fresh berries or a sprinkle of additional lemon zest before serving.