Lemon Meringue Cheesecake: A Sweet Twist on a Classic Delight
Lemon Meringue Cheesecake is a delightful combination of creamy cheesecake, zesty lemon curd, and a cloud-like meringue topping.
Equipment
- Springform pan
- - Mixing bowl
- - Mixer
- - Saucepan
- - Roasting pan
Ingredients
For the Crust
- 1 can Cooking Spray Prevent sticking in the pan; consider using oil-based spray or butter for greasing.
- 12 crackers Graham Crackers Forms the crust structure; easily substitute with store-bought crushed graham crackers (2 ½ cups).
- ½ cup Unsalted Butter Binds the crust ingredients; replace with margarine if needed.
For the Cheesecake Filling
- 4 packages Cream Cheese Provides the creamy cheesecake texture; Neufchâtel cheese can be swapped for a lighter option.
- 1½ cups Granulated Sugar Sweetens the cheesecake and meringue layers; brown sugar could give a different flavor profile.
- ½ cup Full-fat Sour Cream Adds creaminess and depth of flavor; Greek yogurt can be a tangy substitute.
- 1 tbsp Cornstarch Stabilizes the cheesecake filling; regular flour can work but won't yield the same texture.
- 2 tbsp Finely Grated Lemon Zest Enhances the lemon flavor in both cheesecake and curd; fresh zest is preferred for an aromatic taste.
- 1 tsp Pure Vanilla Extract Boosts flavor complexity; consider using vanilla bean paste for an upscale option.
- ½ tsp Kosher Salt Balances the sweetness; sea salt can also be a suitable alternative.
- 3 large Eggs Essential for structure and richness; egg substitutes might work, but results may vary.
- 4 large Egg Yolks Essential for structure and richness; egg substitutes might work, but results may vary.
- 8 cups Boiling Water Creates steam in a water bath for baking to control texture.
For the Lemon Curd
- ½ cup Fresh Lemon Juice Provides tartness; substitute with store-bought lemon juice when fresh is unavailable.
- 4 tbsp Unsalted Butter Adds richness to the lemon curd; margarine or a dairy-free alternative can be used.
For the Meringue Topping
- 3 large Egg Whites Critical for achieving stiff peaks; vinegar could be a last resort substitute.
- ¼ tsp Cream of Tartar Stabilizes egg whites.
- ½ cup Granulated Sugar Sweetens the meringue layer; best for achieving volume and structure.
Instructions
Preparation Steps
- Prepare Crust: Begin by combining crushed graham crackers and melted butter in a mixing bowl. Press this mixture firmly into the bottom of a springform pan. Bake it at 350°F for about 10 minutes until it's lightly golden.
- Make Cheesecake Filling: In a large bowl, beat the cream cheese with granulated sugar, sour cream, and cornstarch until silky smooth. Add the eggs one at a time, mixing well, and then stir in the lemon zest and vanilla extract.
- Bake: Pour the cheesecake filling over the cooled crust in the pan. Place the springform pan into a larger roasting pan filled with boiling water, and bake at 325°F until the edges are set but the center is slightly jiggly—about 60-70 minutes.
- Cool: Once baked, remove from the oven and let the cheesecake cool at room temperature. Refrigerate it for at least 4 hours or overnight to solidify fully.
- Prepare Lemon Curd: In a saucepan over low heat, mix egg yolks, sugar, lemon juice, lemon zest, and butter. Stir constantly until the mixture thickens—this could take about 10 minutes. Once thick, remove from heat and cool completely before spreading on the cheesecake.
- Make Meringue: Using a mixer, whip the egg whites and cream of tartar until soft peaks form. Gradually add the remaining sugar and continue whipping until you achieve stiff peaks that hold their shape beautifully.
- Assemble and Toast: Carefully layer the lemon curd over the cooled cheesecake. Spread the meringue on top, creating peaks with a spatula. Toast the meringue with a kitchen torch or under the broiler until golden—about 1-2 minutes, watching closely.
Notes
Optional: Garnish with additional lemon zest or fresh berries for a pop of color and flavor. Make the meringue just before serving to ensure it holds its shape.