LEMON MERINGUE CHEESECAKE

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🍋✨ LEMON MERINGUE CHEESECAKE

Serves: 10–12
Difficulty: Intermediate
Prep time: ~35 minutes
Bake time: 60–70 minutes
Chill time: Minimum 4 hours (overnight preferred)

🧈 INGREDIENTS

FOR THE CRUST

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

FOR THE CHEESECAKE FILLING

  • 700 g cream cheese, softened
  • 200 g granulated sugar
  • 3 large eggs, room temperature
  • 200 ml sour cream
  • 1 tbsp lemon zest
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla extract

FOR THE LEMON CURD TOPPING

  • 3 large egg yolks
  • 100 g sugar
  • 60 ml fresh lemon juice
  • 1 tbsp lemon zest
  • 60 g butter, cut into cubes

FOR THE MERINGUE

  • 3 egg whites (from the curd yolks)
  • 120 g sugar
  • ½ tsp cream of tartar (or ½ tbsp lemon juice as substitute)
  • ½ tsp vanilla extract (optional)

🍰 DIRECTIONS

1. Make the Crust

  1. Preheat oven to 325°F (160°C).
  2. Mix graham crumbs, sugar, and melted butter in a bowl until evenly moistened.
  3. Press firmly into the bottom of a 9-inch (23 cm) springform pan.
  4. Bake 10 minutes, then set aside to cool.

2. Prepare the Cheesecake Filling

  1. Beat the cream cheese on medium speed until smooth (about 2 minutes).
  2. Add sugar and beat until fluffy.
  3. Add eggs one at a time, mixing on low speed just until combined.
  4. Add sour cream, lemon zest, lemon juice, and vanilla.
  5. Mix until smooth but do not overbeat.

3. Bake the Cheesecake

  1. Pour filling onto the cooled crust.
  2. Tap the pan gently to release air bubbles.
  3. Place the pan into a larger roasting pan and pour in hot water halfway up the sides (water bath).
  4. Bake for 60–70 minutes, until edges are set and the center jiggles slightly.
  5. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  6. Remove from the oven, take out of the water bath, and cool completely.
  7. Chill at least 4 hours or overnight.

4. Make the Lemon Curd

  1. In a small saucepan, whisk yolks, sugar, lemon juice, and zest.
  2. Place on medium heat, whisking constantly until thickened (5–7 minutes).
  3. Remove from heat and whisk in butter until smooth.
  4. Let cool slightly, then spread over the chilled cheesecake.
  5. Return cheesecake to the fridge for at least 1 hour.

5. Make the Meringue

  1. Beat egg whites + cream of tartar until soft peaks form.
  2. Gradually add sugar (1 tbsp at a time).
  3. Beat until glossy, stiff peaks form.
  4. Add vanilla if using.

6. Assemble & Finish

  1. Spoon or pipe the meringue over the chilled lemon curd layer.
  2. Toast the meringue with a kitchen torch OR bake at 400°F (200°C) for 5–7 minutes until lightly golden.
  3. Chill 30 minutes before slicing for clean cuts.

💡 Tips for Success

  • All dairy ingredients should be room temperature to prevent lumps.
  • Don’t overbeat the batter—this reduces cracks.
  • Cheesecake MUST cool gradually to stay smooth and creamy.
  • Torch the meringue right before serving for best texture.

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