What’s your recipe for a magical meal?lemon meringue cheesecake.Is this one of those desserts that just makes you close your eyes and sigh contentedly after the first bite? Think of the bright, tangy zing of lemon meringue pie, but amplified with the creamy, decadent vanilla ice cream. What is the richness of cheesecake Is it easier to make lemon meringue pie from scratch? What is the flavor payoff? My grandma used to make lemon meringue pie every Easter, and this is my modern, slightly easier, recipe. Is there an irresistible twist to this memory? What is the best thing to eat at a potluck? What are some of the best recipes to make? What is the perfect balance of sweet and tart, creamy and fluffy?
What is lemon meringue cheesecake?
Think of it as the best of both worlds colliding in a glorious dessert explosion! It’s essentially a classic cheesecake base, but we’re swapping out the usual vanilla or chocolate for a vibrant lemon flavor. But the real kicker? That iconic, billowy meringue topping. It’s toasted to golden perfection, providing a delightful contrast in texture and taste to the creamy, tangy cheesecake below. It’s not *just* a cheesecake; it’s a statement. A celebration. A little slice of sunshine on a plate. If you are a fan of lemon bars or lemon Pound Cake, this might become your new go-to dessert. This isn’t your average cheesecake. It’s so much better. It has quickly become a favorite in my house!
Why You’ll Love This Recipe
Where do I even begin? First and foremost, the flavor is out of this world. You get that intense, bright lemon flavor that wakes up your taste buds, followed by the smooth, creamy richness of the cheesecake. And then, there’s the meringue – sweet, slightly chewy, and perfectly toasted. It’s seriously addictive.
But beyond the incredible taste, this lemon meringue cheesecake. is surprisingly easy to make. Don’t let the fancy name intimidate you. We’re using simple ingredients and straightforward techniques. Honestly, this is much easier than making a traditional layered cake. It’s the kind of recipe that looks impressive but doesn’t require hours in the kitchen. It’s a lifesaver when you need a dessert that wows but are short on time.
And let’s talk about cost. This is definitely a dessert that delivers maximum flavor without breaking the bank. You probably already have most of the ingredients in your pantry!
Finally, the versatility! You can serve this at any occasion, from casual family gatherings to elegant dinner parties. It’s a crowd-pleaser, plain and simple. What I love most about this recipe is how customizable it is. You can adjust the amount of lemon to your liking, experiment with different extracts, or even add a layer of lemon curd for extra zing. This is where you can really show off your creativity! I’ve even made a mini version of this for a quick weeknight treat. Compared to the traditional cheesecake, this recipe feels less heavy. It’s the lemon that really brightens it up and lightens it up! Trust me, you will absolutely love this!
How to Make Lemon Meringue Cheesecake
Quick Overview
Making this lemon meringue cheesecake.How do I make a graham cracker crust? Then, we’ll create a creamy, tangy lemon cheesecake filling and pour it over the crust. After baking and cooling, it’s time for the meringue! I’ll whip up a batch of fluffy meringue and spread it over the cheesecake, then toast it to golden brown. What is the best part about this recipe? It is easy and anyone can make it. All you need is patience and love for desserts!
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs. 1 cup granulated
- 1/4 cup granulated sugar. 1 1/2 cups
- 6 tablespoons unsalted butter, melted.
What is the cheesecake filling?
- 3 (8-ounce) packages of cream cheese, softened.
- 1 1/2 cups granulated sugar. 1 cup sa
- 1/4 cup all purpose flour.
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract (optional, but recommended for extra lemon flavor)
- 3 large eggs
- 1/2 cup of sour cream. 1/4 cup
- 1/4 cup lemon juice, freshly squeezed.
- 2 tablespoons lemon zest. 1 tablespoon lemon juice.
For the Meringue Topping:
- 4 large egg whites. 4 small eggs.
- 1/2 teaspoon cream of tartar. 1/4 teaspoon salt.
- 1 cup granulated sugar. 1 teaspoon
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan. What makes cheesecake stick? Then, wrap the bottom of the pan tightly with aluminum foil to prevent water from seeping in during cooking. This is a water bath cheesecake, which helps to create an super creamy texture. Do not skip this step! What is the best way to save yourself from headaches later on? I always do a double layer of foil just to be extra safe!
Step 2: Make the Crust
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Set aside. Press the mixture firmly into the bottom of the prepared springform pan to create an even crust. I like to use the bottom of a measuring cup to really pack it down. Pre-bake the crust in the preheated oven for 8-10 minutes. This helps it set up and prevents it from becoming soggy.
Step 3: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the flour, vanilla extract, and lemon extract (if using) and beat until just combined. Be careful not to overmix! We want to avoid incorporating too much air into the batter. Add the eggs one at a time, beating well after each addition. Then, stir in the sour cream, lemon juice, and lemon zest until everything is evenly distributed.
Step 4: Assemble and Bake
Pour the cheesecake filling over the pre-baked crust. If there are air bubbles on the counter, gently tap the pan to release them. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the pan. What is a spring Bake for 65-75 minutes, or until cheesecake is set but the center still has a crust. I always peek through the oven door and that is a reliable way to know! How do you bake cheesecake? How do you prevent cracking?
Step 5: Chill
After cooling in the oven, remove the cheesecake from the water bath and let it cool completely on a rack. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the cheesecake to fully set and develop its flavor.
Step 6: Make the Meringue
In a clean, dry metal or glass bowl, combine the egg whites and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form. Gradually add the sugar, beating continuously until stiff, glossy peaks form. The meringue should be thick and hold its shape.
Step 7: Top with Meringue & Toast
Remove the cheesecake from the refrigerator. Spread the meringue evenly over the top of the cheesecake, making sure to seal it to the edges. How do you create swirls with a spoon or spatula? How do you toast meringue with a kitchen torch until golden brown and slightly caramelized? If you have a chicken breast, you can broil it in the oven for 1-2 minutes, but watch it carefully to prevent it from sticking.
Step 8: Serve
Let the toasted meringue cool before serving. What are the best cheesecakes to serve cold?Lemon meringue cheesecake that is sure to impress.
What should I serve it with?
This Lemon meringue cheesecake.What are some of the best ideas for taking an idea to the next level?
For Breakfast:A strong cup of coffee or iced tea. What is the tartness of lemon that pairs perfectly with the bitter taste of coffee?
For Brunch: A mimosa or a bellini. The bubbles and citrus flavors complement the cheesecake beautifully. I like to add a few fresh berries for an elegant touch.
As Dessert: A scoop of vanilla ice cream or a dollop of whipped cream. This adds an extra layer of richness and sweetness. A drizzle of raspberry sauce would also be delicious!
For Cozy Snacks: A mug of hot chocolate or a cup of herbal tea. This is the perfect comforting treat for a cold evening.
My family loves to have this cheesecake with a side of fresh berries. It’s a light and refreshing combination that balances the richness of the cheesecake perfectly. I also like to garnish it with a few lemon slices or twists for an extra pop of color. One year, I made mini versions of these for Christmas! Everyone was so surprised and loved it!
Top Tips for Perfecting Your Lemon Meringue Cheesecake
Okay, let’s talk about some secrets to making this lemon meringue cheesecake truly exceptional:
Cream Cheese: Make sure your cream cheese is fully softened before you start mixing. This will prevent lumps and ensure a smooth, creamy filling. I usually leave it out at room temperature for at least an hour.
Mixing Advice: Be careful not to overmix the cheesecake filling. Overmixing can incorporate too much air, which can cause the cheesecake to crack during baking. Mix until just combined.
Lemon Zest: Don’t skip the lemon zest! It adds a ton of flavor and aroma to the cheesecake. Use a microplane to zest the lemon for the finest texture.
Water Bath: The water bath is essential for preventing cracks and creating a creamy texture. Make sure the water level reaches halfway up the sides of the springform pan. If you are nervous about leakage, wrap the springform pan in multiple layers of foil!
Meringue: Make sure your bowl and beaters are clean and dry before making the meringue. Any traces of grease or egg yolk can prevent the egg whites from whipping properly. Beat the egg whites until stiff, glossy peaks form. This means the meringue should hold its shape when you lift the beaters.
Toasting: Be careful when toasting the meringue, whether you’re using a kitchen torch or the broiler. It can burn quickly! Keep a close eye on it and move it around to ensure even toasting. One time I had to make the meringue all over again because I burned it. So, don’t be like me!
One time I tried using almond milk instead of sour cream, and it actually made the cheesecake even creamier! It was a happy accident. Also, if you don’t have lemon extract, you can substitute it with more lemon zest or a few drops of lemon oil. Just be careful not to overdo it with the lemon oil, as it can be quite potent. I’ve found that a little goes a long way!
Storing and Reheating Tips
Here’s how to keep your lemon meringue cheesecake fresh and delicious:
Refrigerator Storage: Store the cheesecake in the refrigerator, covered tightly with plastic wrap, for up to 3-4 days. The longer it sits, the more the meringue will weep, so it’s best to enjoy it as soon as possible.
Freezer Instructions: You can freeze the cheesecake for up to 2-3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving.
Meringue Timing Advice: If you’re planning to store the cheesecake for more than a day, it’s best to add the meringue topping just before serving. This will prevent it from becoming soggy.
I usually store the cheesecake in a cake carrier to keep it fresh and protected. Also, if you’re freezing the cheesecake, make sure to slice it into individual portions before freezing. This makes it easier to thaw only what you need.
Frequently Asked Questions
Final Thoughts
So, there you have it! My beloved recipe for lemon meringue cheesecake. It’s a dessert that is sure to impress your family and friends. The combination of the tangy lemon, creamy cheesecake, and sweet meringue is simply irresistible. Whether you’re celebrating a special occasion or just craving something sweet, this cheesecake is the perfect choice. It brings back all the best feelings for me – family, sunshine, and pure joy.
If you enjoyed this recipe, be sure to check out my other cheesecake recipes, like my classic New York cheesecake or my chocolate swirl cheesecake. And don’t forget to leave a comment below and let me know how your lemon meringue cheesecake turns out! I can’t wait to hear from you. Happy baking!
