Lemon Meringue Cheesecake Recipe: Creamy, Tangy, and Irresistibly Delicious

Ingredients

For the Crust:

• 300g graham cracker crumbs
• 140g salted butter, melted
• 40g sugar

For the Cheesecake Filling:

• 680g cream cheese, softened
• 200g white sugar
• 30g all-purpose flour
• 230g sour cream
• 1 1/2 Tbsp vanilla extract
• 3 medium lemons, zested
• 4 large eggs

For the Lemon Topping:

• 8 Tbsp lemon juice
• 4 Tsp lemon zest
• 100g sugar
• 8 large egg yolks
• 60g salted butter

For the Meringue Topping:

• 200g white sugar
• 1/2 Tsp cream of tartar
• 1 Tsp vanilla extract
• 4 large egg whites

Preparation

Crust Preparation:

Step 1: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides. Step 2: Mix crust ingredients, press into the pan, and bake for 10 minutes. Cool. Step 3: Wrap the pan in foil to prevent water leakage.

Cheesecake Filling Preparation:

Step 1: Reduce oven to 300°F (148°C). Step 2: Blend cream cheese, sugar, and flour on low speed until smooth. Step 3: Add sour cream, vanilla, and lemon zest. Incorporate eggs one at a time. Step 4: Pour batter into crust, place in a water bath, and bake for 1 hour 15 minutes. Step 5: Turn off oven, crack door, and cool for 30 minutes. Refrigerate.

Lemon Curd Preparation:

Step 1: Whisk lemon curd ingredients in a double boiler until thickened (170-180°F). Step 2: Spread over cheesecake and refrigerate for 5-6 hours.

Meringue Topping Preparation:

Step 1: Whisk meringue ingredients over simmering water until sugar dissolves. Step 2: Beat until glossy peaks form. Step 3: Pipe onto cheesecake and torch lightly. Enjoy!