Description
Elevate your dessert game with this Lemon Meringue Cheesecake! Combining the creamy richness of classic cheesecake, zesty lemon curd, and fluffy golden meringue, this dessert is a true showstopper. Perfect for any occasion, it’s the ultimate balance of sweet and tart.
Ingredients
For the Crust:
- 2 cups shortbread cookie crumbs
- ¼ cup melted butter
For the Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup sour cream
- 1 cup white sugar
- 4 large eggs
- ¼ cup fresh lemon juice
- Zest of 1 medium lemon
- 1 teaspoon vanilla extract
For the Meringue Topping:
- 4 large egg whites
- ¼ cup white sugar
- ¼ teaspoon cream of tartar (optional)
- 1 ½ cups lemon curd
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (165°C).
- In a mixing bowl, combine shortbread cookie crumbs and melted butter. Mix until evenly combined.
- Press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer. Set aside.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese, sour cream, and sugar with an electric mixer until smooth and creamy.
- Add eggs one at a time, beating well after each addition.
- Mix in fresh lemon juice, lemon zest, and vanilla extract. Scrape down the sides of the bowl to ensure even mixing.
- Bake the Cheesecake:
- Pour the filling over the prepared crust.
- Bake for about 1 hour, or until the center is almost set but still slightly jiggly.
- Let the cheesecake cool at room temperature for 1 hour, then refrigerate for 3–4 hours or until completely chilled.
- Prepare the Meringue:
- Preheat the oven to 375°F (190°C).
- In a clean bowl, beat egg whites until soft peaks form. Gradually add sugar and cream of tartar (if using), and beat until stiff, glossy peaks form.
- Assemble and Bake:
- Spread the lemon curd over the chilled cheesecake in an even layer.
- Mound the meringue on top, spreading it to cover the lemon curd completely. Use the back of a spoon to create decorative peaks.
- Bake in the preheated oven for about 10 minutes, or until the meringue is golden brown.
- Cool and Serve:
- Let the cheesecake cool for 1 hour at room temperature. Refrigerate for at least 1 more hour before serving. Avoid covering the meringue to prevent it from collapsing.
Notes
- Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for a smoother batter.
- Preventing Cracks: Avoid overmixing the batter, and bake in a water bath for extra insurance.
- Storing Leftovers: Store covered in the refrigerator for up to 3 days.
- Freezing Option: Freeze the cheesecake without the meringue topping. Add meringue after thawing for best results.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American