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
Scale
Crust
- 2 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons butter, melted
Cheesecake
- 4 (8- ounce) packages cream cheese, room temperature
- 1 1/2 cups granulated sugar
- 6 egg yolks (reserve whites for meringue)
- 2 tablespoons all-purpose flour
- 1 cup sour cream
- 2 tablespoons lemon zest (2 large lemons)
Meringue Topping
- 6 egg whites
- 1 1/2 cups granulated sugar
Instructions
- Crust: Preheat oven to 300°F.
- Stir together all the ingredients for the crust in a bowl and combine. Press the mixture into a 9- inch springform pan and up the sides, about one inch.
- Bake for 10 minutes and allow to cool.
- Cheesecake Filling: In bowl of your stand mixer fitted with paddle attachment beat cream cheese and sugar together until combined and smooth. Add in egg yolks (cover and chill the reserved whites until ready to make the meringue topping) and beat until mixture is just combined, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, sour cream and lemon zest and mix until smooth.
- Pour the cheesecake mixture over the prepared crust.
- Bake for 75 minutes. Then turn off oven and leave cheesecake in the warm oven with the door closed for 4 hours.
- Remove the cheesecake from the oven and run a butter knife along the edges to loosen it from the pan. Spread the lemon curd on top of the cheesecake, leaving about an inch around the edges. Cover the cheesecake with plastic wrap and chill for 6 hours, or overnight.
- Meringue Topping: Whisk the 6 reserved egg whites with sugar. Place over a double boiler and stirring constantly heat the mixture until it reaches 140°F on a candy thermometer. Pour the mixture immediately into the clean bowl of your stand mixer, fitted with whisk attachment and beat for 10 minutes, until glossy and stiff peaks form.
- Spread the meringue over chilled cheesecake and lightly brown the tops of the meringue using a kitchen torch.
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.
Nutrition
- Serving Size:
- Calories: 404
- Sugar: 51.3 g
- Sodium: 174 mg
- Fat: 17.2 g
- Carbohydrates: 54.4 g
- Protein: 9.5 g
- Cholesterol: 221.3 mg
