Lemon Meringue Cheesecake: A Divine Dessert Recipe!
A bright, creamy, and utterly divine dessert that combines the flavors of lemon meringue pie and cheesecake.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 4 hours 25 minutes
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 200g graham crackers, finely crushed
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 150g sugar
- 3 large eggs
- 2 tbsp lemon zest
- 80ml fresh lemon juice
- 200ml sour cream
- 250g lemon curd
- 4 egg whites
- 150g granulated sugar (for meringue)
- 1 tsp lemon juice (for meringue)
- Lemon wedges, for garnish
Instructions
- Preheat oven to 160°C (325°F). Mix crushed graham crackers with melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool completely.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each. Stir in lemon zest, lemon juice, and sour cream. Pour the batter over the crust. Bake for 45–50 minutes, until set but slightly jiggly in the center. Cool, then chill for 4 hours or overnight.
- Spread a generous layer of lemon curd over the chilled cheesecake. Return to the fridge while you make the meringue.
- Beat egg whites and lemon juice until soft peaks form. Gradually add sugar, beating until glossy stiff peaks appear. Spread over the cheesecake and use a kitchen torch to toast until golden.
- Garnish with a slice of lemon and serve chilled.
Notes
- Use freshly squeezed lemon juice for bright flavor
- Torch the meringue just before serving for perfect presentation
- Store in the refrigerator and serve within 2 days for the best texture
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
Find it online: https://www.homeydishes.com/lemon-meringue-cheesecake-recipe/