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.
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…
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!
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!
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…
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.
Just spread it all over your cheesecake…
Make little peaks when you spread the meringue…
And then using a kitchen torch or lighter lightly toast the meringue…
Like, how totally gorgeous?
And you must try a slice.
Make this asap!
- 2 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 6 Tbsp butter, melted
- 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)
- 6 egg whites
- 1 1/2 cups granulated sugar
- Preheat oven to 300°
- Combine all ingredients for crust in a bowl evenly. Press mixture into a 9″ springform pan and up the sides, about one inch.
- Bake for 10 minutes and allow to cool.
- 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.
- Add in flour, sour cream and lemon zest and mix until smooth.
- 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.
- Finally, remove it from oven, run a knife along the edges to loosen from pan and chill for 6 hours, or overnight.
- 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.
- Spread the meringue over chilled cheesecake and with kitchen torch lightly brown the tops of the meringue.
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.
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If you like cheesecake, here are some more from my archives….
Chocolate Covered Strawberry Cheesecake is a super easy one and SO good!