Lemon Meringue Cheesecake

This Lemon Meringue Cheesecake is the dreamiest thing I’ve made in a long time. It’s one of those recipes that make you do a little dance after eating the first bite! It’s the perfect mixture of tart, sweet and creamy – I can’t get enough!

Image of a Lemon Meringue Cheesecake on a Cake Stande

Lemon Meringue Cheesecake Recipe

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.

How to Make a Lemon Meringue Cheesecake

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!

 

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Lemon Meringue Cheesecake

  • Author: Shelly
  • Prep Time Prep Time: 20 minutes
  • Cook Time Cook Time: 1 hour 25 minutes
  • Total Time Total Time: 1 hour 45 minutes
  • Yield Yield: 12 slices 1x
  • Category Category: Dessert
  • Method Method: Oven
  • Cuisine Cuisine: American

Description:

This Lemon Meringue Cheesecake is the dreamiest thing I’ve made in a long time. It’s one of those recipes that make you do a little dance after eating the first bite! It’s the perfect mixture of tart, sweet and creamy – I can’t get enough!


Ingredients:

Crust

  • 2 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 6 Tbsp butter, melted

Cheesecake

  • 4 (8 oz) packages cream cheese, room temperature
  • 1 1/2 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
  • 1 1/2 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.

Keywords:: lemon cheesecake, lemon cheesecake recipe, lemon meringue cake, lemon meringue, lemon cake recipe, best lemon cake recipe, meringue cake

Want To Save This Recipe?

 

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

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Ray
June 28, 2020 8:15 am

Our son’s bride wanted cheesecake for the special day. She also liked the lemon meringue pie. Out of three I looked at this seemed best. There were a few deviations like half the sour cream and the other half a mix of half n half and coconut milk. Lemon juice went in to “amp” up the flavor. A chocolate cheesecake baked at the same time and because I saw a recommendation for baking in water bath, tried that. Unless you want the cake to be more the consistency of pudding and have it sweat water and butter from the crust… Read more »

Amy
November 23, 2018 9:15 am

Delicious!!! I found that I had excess crust and meringue but the recipe was easy to follow and the finished product was a family favorite at Thanksgiving. Will definitely be making again!

Kim
June 24, 2018 3:30 pm

Outstanding! I used the extra tablespoon of lemon zest and it is wonderful! And, I don’t usually like meringue, too spongey, but this meringue is fabulous, more like marshmallow cream or icing. All in all, this is a keeper and I’ll definitely be making it again!

Ayla
June 11, 2018 11:44 pm

OMG! This turned out PHENOMINAL! My mom requested this cake for her birthday, and I am so impressed with how amazing it turned out.

Thank you!

DNoble
February 4, 2018 8:52 pm

Made this yesterday for today. Mine actually looks almost identical to yours, except my crust was almost an inch thick and I had way more “meringue”. I may not have mixed the crumbs and butter well enough. The cheesecake itself was perfect, even though the top cracked in two spots. I used Chobani Plain Nonfat Greek Yogurt instead of sour cream, but you’d never know. The only thing I would change next time is the meringue. It’s not meringue; it’s marshmallow fluff. Big difference that changes the flavor of the whole thing. That’s why I didn’t rate it 5.

pm m
January 22, 2018 4:48 pm

So how would I convert this to cook in the Instant Pot- would 1/2 the recipe work in the 7″ springform?

Shirley
April 13, 2017 9:45 am

Love lemon. Love cheesecake. Love meringue. I am in serious trouble after seeing this recipe. Can’t put off buying a torch any longer. Thank you!

Han
November 21, 2016 11:00 am

meringue is how long does it go?

form stable is going on 1hour?

Maria
November 9, 2016 5:37 pm

Can I make it without the sour cream and the lemon?

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!!

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.

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?

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.

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 »

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 »

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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