Lemon Meringue Cheesecake

Rich Lemon Meringue Cheesecake topped with lemon curd, a light golden meringue and a buttery graham cracker crust.

Course Dessert

Cuisine American, Southern

Keyword lemon-meringue-cheesecake-recipe

Prep Time 30

Cook Time 1 30

Cooling Time 8

Total Time 10

Servings servings

Calories 531kcal

Ingredients

Graham Cracker Crust:
2 cups graham cracker crumbs
1/2 cup salted butter or unsalted butter melted
3 Tbsp granulated sugar
Cheesecake:
4 8 oz blocks cream cheese softened
1 1/2 cups granulated sugar
1 Tbsp vanilla extract
1 Tbsp fresh lemon zest
1/4 cup cornstarch
6 large whole eggs room temperature
1 cup sour cream room temperature
Lemon Curd:
1 1/2 cups lemon curd (store-bought)
Meringue:
4 large egg whites
1/2 cup granulated sugar (adjust sweetness to your taste)
1 tsp vanilla extract
1/2 tsp cream of tarter

Instructions

Preheat the oven to 325°F. Place an 8×8-inch pan on the bottom rack of the oven and fill halfway with boiling water.
Spray a 9-inch springform pan with nonstick cooking spray. Wrap the outside of the bottom of the pan with heavy duty aluminum foil, to prevent any leakage. Set aside.
Graham Cracker Crust: In a medium-size mixing bowl toss together graham crumbs with granulated sugar and melted butter until fully moistened. Press crumb mixture evenly onto the bottom and up the sides of the pan. Place the pan into the freezer to set while you make the filling.
Cheesecake Batter: In a large bowl of a stand mixer fitted with the paddle attachment, whip together cream cheese, granulated sugar and vanilla extract on low-medium speed for 2-3 minutes or until completely smooth. Add lemon zest and cornstarch, mix well. (Pro-Tip: Try not to beat too much air into the filling or the cheesecake could crack.)
Add the eggs one at a time, mixing well after each addition. Scrape sides and bottom of bowl as needed. Stir in sour cream by hand scraping sides of the bowl to fully incorporate with the cheesecake batter.
Pour cheesecake filling evenly into the crust. Place pan into the oven.
Bake on the middle rack of the oven for 1 hour 10 – 1 hour 20 minutes or until the center is still slightly loose when the pan is gently shaken. It won't be completely set.
Turn off the oven, open the oven door leaving slightly ajar. Allow the cheesecake to rest in the oven for 1 hour longer to gently finish baking.
Remove pan to a wire rack. Allow cheesecake to cool for 30 minutes then run a knife gently around the top edge. Let stand and cool completely to room temperature.
Spread top of the cheesecake with lemon curd, then leaving the ring in place, wrap and chill for at least 8 hours preferably 24 hours.
Meringue Topping: Preheat the oven to broil. Beat egg whites, vanilla and cream of tartar in a bowl with an electric mixer fitted with the whisk attachment on medium-high speed. Gradually add sugar, continuing to beat until stiff peaks form.
Mound whipped egg whites over top of lemon curd taking it all the way to the crust. Use an offset spatula to make fluffy swirls. Spread to the edge until the lemon curd is completely covered.
Transfer to the oven and broil for 3-4 minutes or until the meringue is lightly golden brown turning the pan for even browning. Don't walk away! (Alternately, use a kitchen torch to toast the meringue.)
Remove from the oven and chill for at least 1 hour, then slice and serve.
See how to make your own Homemade Lemon Curd using my recipe here.

Notes

Lemon Curd - I used my recipe for lemon curd, but I did cook it longer to allow it to thicken further.
Lemon Juice - There's no need to add lemon juice to the cheesecake batter, the tart lemon curd has plenty of bright citrus flavor. You could add lemon extract in addition to the vanilla to amp up the flavor or increase the amount of lemon zest.
Cream Cheese - Full fat cream cheese is so much better for cheesecake than the low fat option. It’s creamier and mixes so much better. I used Philadelphia Cream Cheese.
Crust - You could use crushed shortbread cookies, vanilla wafers or graham crackers for the crust. I'm partial to graham crackers. Just pulse in a food processor into fine crumbs and measure using the same amount.
Butter - You can use salted butter or unsalted butter for the crust.
Flavorings - Use real vanilla extract for the best flavor. No imitation here.
Tips and Tricks for a No-Crack Cheesecake - Begin with room temperature ingredients. Room temperature ingredients really help the cheesecake batter to mix smoothly with no lumps.
Water Bath - I've made this cheesecake with and without a water bath. A water bath, or Bain Marie, provides a gently moist cooking environment to prevent cracks. Since we're covering this cheesecake with a lemon curd topping, you could skip the water bath as any small cracks will be covered anyway. Because you are topping with lemon curd, the water bath could be skipped if needed.

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