Lemon Meringue Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the zesty flavor of lemons and a fluffy meringue topping. This recipe is perfect for anyone who loves the bright, fresh taste of lemon and the smooth texture of cheesecake. It’s a crowd-pleaser for any occasion, from family gatherings to dinner parties.
Why Make This Recipe
Making Lemon Meringue Cheesecake is a great way to impress your friends and family. It looks beautiful and tastes amazing. The combination of sweet and tart flavors, along with the creamy and airy textures, make it a favorite for many. Plus, it’s a unique twist on two classic desserts, cheesecake and lemon meringue pie!
How to Make Lemon Meringue Cheesecake
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 large egg whites
- ½ teaspoon cream of tartar
- ½ cup granulated sugar (for meringue)
Directions:
Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, mix the graham cracker crumbs and melted butter until well combined. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
Make the filling: In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Then, add the lemon juice, lemon zest, vanilla extract, and salt. Mix until everything is well combined and smooth.
Bake the cheesecake: Pour the filling into the prepared crust. Bake for about 45-50 minutes or until the center is set but slightly wobbly. Turn off the oven and leave the cheesecake inside for an additional hour.
Prepare the meringue: In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar and continue to beat until stiff peaks form.
Top with meringue: Remove the cheesecake from the oven. Spread the meringue over the cheesecake, making swirls or peaks with a spatula. Bake again for about 10 minutes, or until the meringue is golden.
Cool: Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours or overnight before serving.
How to Serve Lemon Meringue Cheesecake
Serve Lemon Meringue Cheesecake chilled. You can slice it into pieces and garnish each slice with some fresh lemon zest or berries for extra color and flavor.
How to Store Lemon Meringue Cheesecake
Store leftover cheesecake in an airtight container in the refrigerator. It will keep well for up to 3 days. For best results, consume it sooner to enjoy the fresh flavors and the light meringue topping.
Tips to Make Lemon Meringue Cheesecake
- Make sure the cream cheese is softened before mixing for a smooth filling.
- Use fresh lemons for the best flavor.
- Be careful not to overmix the meringue; just beat until stiff peaks form.
- If you like a stronger lemon flavor, add a little extra lemon zest.
Variation
You can customize this cheesecake by adding a layer of raspberry or blueberry sauce on top before adding the meringue. This adds a beautiful color and a fruity flavor that pairs well with the lemon.
FAQs
Can I use store-bought crust instead of making my own?
Yes, you can use a store-bought graham cracker crust to save time.What if my meringue weeps?
Weeping meringue can happen if the egg whites are overbeaten or if the cheesecake isn’t completely cooled before topping. Make sure to follow the directions closely.Can I freeze Lemon Meringue Cheesecake?
It is not recommended to freeze the meringue. However, you can freeze the cheesecake itself without the meringue on top. Just wrap it tightly and store it in the freezer for up to 2 months. Thaw it in the refrigerator before serving.
