Lemon Meringue Cheesecake

Lemon Meringue Cheesecake
cake

This Lemon Meringue Cheesecake is the dreamiest thing I’ve made in a long while. It’s one of those recipes that makes you do a little dance after eating the first bite…so so good!

On my quest to lose weight, I find myself craving the most indulgent desserts.

Isn’t that the way?

And believe me, I don’t deny myself a bite or 15.

Maybe that’s why the scale isn’t working for me? It’s a vicious cycle I’ve created and perpetuated.

But I will say that while cutting back a bit has helped my waistline, it it has also sparked a creativity that I had been lacking recently.

In other words, the less I eat dessert, the more I think about it.

Which has pushed me into creating some over the top stuff lately.

Good for you, not for me.

 

I mean, take a look at this Lemon Meringue Cheesecake. It’s heaven times infinity.

Lemon Meringue Cheesecake..a light lemon chessecake topped with creamy meringue!

Not only do you have a lightly lemon flavored cheesecake..you have a giant pile of the creamiest meringue topping ever to exist in history.

And it’s all on a graham cracker crust. Winning fo life.

 

First make your crust…

Graham Cracker Crust

Then make your filling. It’s easy, I swear it. This is coming from a true cheesecake reformant.

Also, if your family doesn’t like lemon stuff, use only a bit of the lemon zest…or if you love lemon you can up the zest. Totally up to you!

Making the lemon cheesecake

When it bakes it will look like this…

My Mother In Law bakes her cheesecake, turns the oven off and leaves the cheesecake in the warm, closed oven for a few hours after. I tried that technique here and it worked perfectly!

Lemon Cheesecake

I let mine cool completely and chill in the fridge overnight before making the meringue.

Another good thing about this recipe is that the cheesecake uses egg yolks, but I saved the whites to use on the topping. No waste!

Just whisk your white and some sugar together…

Making the Meringue

Then heat it over a double boiler until it reaches 140°.

Then pop it into your stand mixer bowl and using the whisk attachment, mix it on high for 10 minutes. The meringue will be super glossy and stiff.

Whipping the meringue

Just spread it all over your cheesecake…

Spreading the meringue

Make little peaks when you spread the meringue…

Fluffy Meringue ready to be torched!

And then using a kitchen torch or lighter lightly toast the meringue…

LIghtly torching the meringue

Like, how totally gorgeous?

Toasted Meringue on the Lemon Meringue Cheesecake

And you must try a slice.

A Perfect Slice of Lemon Meringue Cheesecake

Make this asap!

 

5.0 from 8 reviews
Lemon Meringue Cheesecake
 
serves 12
Ingredients
Crust
  • 2½ cups graham cracker crumbs
  • ⅓ cup sugar
  • 6 Tbsp butter, melted
Cheesecake
  • 4 (8 oz) packages cream cheese, room temperature
  • 1½ cups granulated sugar
  • 6 egg yolks (reserve whites for meringue)
  • 2 Tbsp flour
  • 1 cup sour cream
  • 2 Tbsp lemon zest (2 large lemons)
Meringue Topping
  • 6 egg whites
  • 1½ cups granulated sugar
Instructions
  1. Preheat oven to 300°
Crust
  1. Combine all ingredients for crust in a bowl evenly. Press mixture into a 9" springform pan and up the sides, about one inch.
  2. Bake for 10 minutes and allow to cool.
Filling
  1. In bowl fitted with paddle attachment beat cream cheese and sugar together until combined and smooth. Add in egg yolks and beat until mixture is just combined, scraping sides as necessary.
  2. Add in flour, sour cream and lemon zest and mix until smooth.
  3. Pour mixture over prepared crust. Bake for 75 minutes. Then turn off oven and leave cheesecake in the warm oven with the door closed for 4 hours.
  4. Finally, remove it from oven, run a knife along the edges to loosen from pan and chill for 6 hours, or overnight.
Meringue Topping
  1. Whisk 6 reserved egg whites with sugar. Place over a double boiler and stirring constantly heat mixture until it reaches 140° on candy thermometer. Pour mixture immediately into bowl of stand mixer, fitted with whisk attachment and beat for 10 minutes, until glossy and stiff peaks form.
  2. Spread the meringue over chilled cheesecake and with kitchen torch lightly brown the tops of the meringue.
Notes
if you would like to amp up the flavor of lemon in this recipe, you can add another tablespoon of lemon zest.

Store covered in refrigerator for up to 3 days.

recipe adapted from Amazing Cakes Magazine.

 

If you like cheesecake, here are some more from my archives….

Chocolate Covered Strawberry Cheesecake is a super easy one and SO good!

Chocolate Covered  Strawberry CheesecakeOr this S’mores Cheesecake, omg so good!

S'mores Cheesecake | www.cookiesandcups.com #cheesecake #smores #hershey

Leave a Reply

55 Comments on "Lemon Meringue Cheesecake"

avatar

Sort by:   newest | oldest | most voted
Averie @ Averie Cooks
Guest
June 8, 2014 6:46 pm

Total diet food, love it 🙂 Seriously though, yes, the less you eat of it, the more you think up and dream up some over-the-top stuff. Happens to me when I’m marathon running training. I’ll be on like mile 14 and all I can think of is some total garbage food dessert that isn’t the kind of fuel that I need to be having. Like I should have a protein bar but that’s way too boring. This is gorgeous – pinned!

Chloe @ foodlikecake
Guest
June 8, 2014 7:40 pm

Your cheesecake’s always look amazing!

Tracy | Pale Yellow
Guest
June 8, 2014 7:47 pm

I’m in the middle of a healthy eating challenge and I’m dreaming of cookies and ice cream! Love the idea of lemon cheesecake with a beautiful meringue frosting!

How to Philosophize with Cake
Guest
June 8, 2014 9:23 pm

That looks delicious! I love lemon meringue pie, but everything tastes better in cheesecake form. 🙂

Stephanie @ Back For Seconds
Guest
June 8, 2014 10:49 pm

Oh my glory. This is one stunning cheesecake!!

Jeff @ Cheese-burger.net
Guest
June 8, 2014 11:52 pm

Every bite of this lemon meringue cheesecake is heavenly. I’m looking forward to more over the top desserts.

Medeja
Guest
June 9, 2014 4:55 am

Oh yummy! This cheesecake looks just fantastic!

Bri | Bites of Bri
Guest
June 9, 2014 6:37 am

Shelly, this looks amazing and I’m not even a fan of cheesecake! This cheesecake is something I’d love to try and it’s a real stunner. Gorgeous!

Cherise
Guest
Cherise
June 9, 2014 7:56 am

I’m so going to make this oh my goshness cheesecake. One question, I have no blowtorch can I add onto cake and grill the topping?

Cookbook Queen
Guest
June 9, 2014 9:50 am

Love this gorgeous cheesecake!! That is the best kind of meringue…once I discovered it I never turned back!!

Amanda
Guest
June 9, 2014 10:53 am

Just beautiful! Love the toasted top 🙂

Glory/ Glorious Treats
Guest
June 9, 2014 12:05 pm

Crazy gorgeous!!

Kelly
Guest
June 9, 2014 2:24 pm

The most gorgeous cheesecake I’ve seen! Love the meringue topping!!

Dad
Guest
Dad
June 9, 2014 2:50 pm

Shelly, for the record your Mother made the best Lemon Meringue pie in the world, were I took one to work, every week when we were in Baltimore. My afternoon shift were in love!!!

Jenny Flake
Guest
June 9, 2014 3:11 pm

Drop dead gorgeous cheesecake girl!! xo

Angelyn @ Everyday Desserts
Guest
June 9, 2014 3:21 pm

I don’t even attempt the whole healthy eating thing because desserts like this come along and I cannot resist. This looks so perfect. Love this!!

Casey
Guest
Casey
June 9, 2014 5:00 pm

If you don’t have a small torch, what else can you use to toast the top?

Deemarie
Guest
June 9, 2014 7:45 pm

The cheesecake looks delicious! Thanks for sharing.

Carol Cooke
Guest
Carol Cooke
June 10, 2014 5:59 pm

I LOVE THE REFRESHING TASTE OF ANYTHING LEMON..I MISSED THE RECIPE OF YOUR MOM’LEMON MER. PIE, IF YOU WOULDN’T MIND E=MAILING IT TO ME, I WOULD LOVE IT. THANK YOU !

Alice // Hip Foodie Mom
Guest
June 10, 2014 6:16 pm

Absolutely stunning and beautiful cheesecake!!! Cutting back certainly helped us . . with this! and I love your mother in law’s technique!! totally going to try this! LOVE!!

leslie @ definitely not martha
Guest
June 11, 2014 2:57 pm

This looks amazing! I love that you cooked the meringue – it makes a MUCH nicer texture and I bet the lemon cheesecake layer is just perfect with it. I think I’m going to make this for Father’s Day – thanks so much for sharing the recipe!

Lindsay Ann @ Lindasy Ann Bakes
Guest
June 12, 2014 1:31 pm

OMG the fluffy topping of meringue-goodness on top of that creamy cheesecake, are you kidding?! This looks amazing! I have to make these in a mini version and see how they turn out!!

Renee @ Awesome on $20
Guest
June 15, 2014 3:28 am

I’m trying to lose weight,too, and all I can think about is bacon, cheese and sugar. Oh, and how much I hate working out. This cheesecake is absolutely gorgeous.I better get myself to the park for a preparatory dance walk.

leslie @ definitely not martha
Guest
June 17, 2014 4:36 pm

I made this for dessert for our Fathers Day celebrations and I just wanted to thank you for the fantastic recipe! It was met with universal accolades and was a stunning finish to our feast. Great recipe – the taste was rich and delicious and I loved the meringue on top.

Amy Kathleen Kelsch
Guest
June 25, 2014 9:09 pm

This looks amazing. Happy to share with my followers! Thanks!

Lynna
Guest
June 28, 2014 12:10 am

Oh my freakin gosh. I can’t wait to see all those crazy things you’ll be coming up with then!!

Michele
Guest
Michele
July 18, 2014 12:42 pm

I just made this for my niece’s Baptism and it turned out perfect! I will never make a cheesecake again without using your mother-in-law’s baking technique. The cheesecake looks amazing and tastes even better!

Megan S
Guest
Megan S
July 20, 2014 2:32 pm

I made this for Father’s Day and it was a HUGE hit! I am totally doing this again for Dad’s Birthday only I am replacing the Meringue part for the blueberry mousse!

I’m drooling just thinking about it!! I had this desire to include rosemary in the mix, but that might be pushing things a little too far!

Laura Dembowski
Guest
August 21, 2014 3:00 pm

I am all about lemon meringue anything and everything! I would want to eat this entire cheesecake. Pinned!

Laura Beth
Guest
Laura Beth
November 27, 2014 6:04 pm

Dear Shelly-

I was so enticed to make this cheesecake, after finding a photo on Pinterest. I decided to make it for Thanksgiving dessert this year. It turned out perfectly! Thank you so much for making this year’s dinner a hit 🙂 My family really enjoyed it. I was very surprised that it came out so well on my first try. Keep doing what you are doing, I’ll be following.

-LB

Eric Ford
Guest
Eric Ford
November 30, 2014 7:26 pm

I just made this cheesecake for Thanksgiving… Incredible!!! My wife and mom loved it. They said it was better than the Cheesecake Factory’s Lemon Meringue Cheesecake. And I must agree. Thank you so much for this excellent recipe. My only alteration was adding a slightly tart lemon glaze (sugar, water, lemon juice and corn starch) between the cheesecake and the meringue topping. Thanks again. I look forward to trying another one of your recipes.

Bonnie
Guest
January 11, 2015 11:27 pm

My husband & I made this cheesecake for our 17th wedding anniversary yesterday. It was not only one of the prettiest desserts I’ve ever made, it was one of the best! The only “mishap” was when I totally didn’t read to leave it in the oven for 4 hours and I started it at 7:30…PM! My wonderful husband stayed up till almost 2am to make sure it turned out perfect!! Wonderful dessert. Wonderful husband. Thank you.

trackback

[…] Stetted Mini Lemon Cheesecakes – My Baking Addiction Lemon Blueberry Granola – Stetted Lemon Meringue Cheesecake – Cookies & […]

Theresa @DearCreatives
Guest
February 10, 2015 12:08 pm

Shelly, This is stunning & I bet delicious. I made a cheesecake over the holidays that was yummy but, adding the meringue divine.

Tetrisa
Guest
Tetrisa
March 10, 2015 1:24 pm

Aaaaaaaa Shelly, this cheesecake looks amazing! I’ll def make it for my bday next month!!! <3
Do you think it'd be possible to leave out the 2 tablespoons of flour in the cheesecake filling or does flour absolutely need to be there?))) Thank you for this awesome recipe! Tetrisa.

Rabia
Guest
Rabia
March 17, 2015 2:35 pm

What size tin did you use for this cake?

Monique
Guest
Monique
April 3, 2015 9:03 am

I made this today and topped it with fresh raspberries and figs. Was my first baked cheesecake attempt and it was devoured by all. Thankyou for the beautiful recipe

tara
Guest
tara
April 10, 2015 1:03 pm
made this for easter and it was a hit ! i cant have gluten so i used GF graham crackers and they were good. i made a bit more than the crust called for cuz i like a thick crust. i subbed corn starch for the flour and added extra lemon zest and lemon extract. i also added a tad bit of salt. The meringue made a TON. way more than the picture mine was piled so high and i didnt even use it all ! i followed the directions exactly and used a thermometer and beat in my mixer… Read more »
Mariah
Guest
Mariah
April 12, 2015 9:33 pm
I made this cheesecake and brought it to my family’s Easter celebration, it looked beautiful, tasted great, and was a huge hit! It was devoured in a matter of minutes and a week later it is still the talk of the town. This cheesecake is a super fun dessert for spring, even though it is not quite Spring yet here in Fairbanks, Alaska! I would recommend it to anyone looking for something a little different that is still super easy to make and sure to be a crowd pleaser! Also, FYI we don’t have a double boiler so for the… Read more »
MJH
Guest
MJH
August 11, 2015 5:03 pm

I used 3 tablespoons of zest, could have even used 4 tablespoons. The cheesecake turned out really well, however, mine didn’t have the concave top like yours where the meringue sits. The meringue itself was good– more of a marshmallow flavor than a traditional meringue. I used a MAPP soldering torch to brown the meringue and it worked well. Lots of compliments on appearance and flavor overall.

trackback

[…] most favorite dessert. I’ve made a few in the past that I have really loved like this one and this one… but overall I don’t love making them, which is probably for the best because I would weigh […]

shell
Guest
shell
March 3, 2016 12:06 pm

are the measurements right for the crust? 2.5 cups graham to only 6 tablespoon butter? is thet correct?

Marie
Guest
Marie
May 20, 2016 4:48 pm

I have made this fabulous cheesecake twice and it is the most delicious food I have ever put in my mouth! I make a homemade lemon curd and swirl it in the batter. I also brown my meringue under the broiler, since I don’t have the mini-flame-thrower apparatus.

Jolene Robinson
Guest
June 8, 2016 12:26 pm

I’m thinking that you could make a lemon type brownie for the first layer, then add the cheesecake then another layer of lemon white chocolate cheesecake, then the rest of the cheesecake then bake it, then add the meringue.yummy!!

wpDiscuz