What is this? Let me tell you about it.lemon meringue cheesecake.It’s like sunshine on a plate, pure joy in every bite. I always think of it as the sophisticated cousin of lemon meringue pie, but way easier to make. Is it possible to make a dish even more delicious? What is the best cheesecake filling, lemon curd, and a cloud of toasted almonds? Is there a meringue that melts in your mouth? Is this thing dangerous? My husband and I ate half of the cake in one sitting! What is the best part about lemon? I don’t have to be a master baker to nail this one. Is it surprisingly straightforward, which is why it’s become a staple in my kitchen, especially when I’m cooking ice cream? I’m craving something fancy but don’t want to spend hours in the kitchen. What should I do?
What is lemon meringue cheesecake?
Okay, let’s break it down.lemon meringue cheesecake.is a creamy, tangy cheesecake base topped with lemon curd, and then served with whipped topping. topped with a fluffy, perfectly toasted meringue. Think of it as a delicious mashup of three classic desserts: strawberry, banana, and fig. the richness of cheesecake, the tartness and sweetness of lemon meringue pie. Is it a dessert trifecta? The cheesecake part is your classic creamy filling, usually made with cream cheese, sugar, eggs, and a little bit of cheese. a touch of vanilla. Where the magic happens is in the lemon curd – fresh lemon juice, zest, sugar, eggs, butter cooked. How do I make it thick and luscious? What is the meringue? Egg whites and sugar whipped to stiff peaks. Then toasted to golden brown perfection. Each layer perfectly complements the other, offering a symphony of flavors and textures in every layer.
Why you’ll love this recipe?
Let me tell you this, this is a true story.lemon meringue cheesecake withWhat are some of the best desserts? What I love most about this recipe is how it balances the richness of the cheesecake with the salty sweetness. Lemon curd is tangy and bright. Is this recipe overly sweet? Do not let the multiple layers intimidate you; each component is actually quite simple. This one is also pretty cost-effective. Cream cheese is usually on sale, and lemons are relatively inexpensive. What are some of the other ingredients in your pantry? What are some of the best cheesecake recipes? Can you make it for a fancy dinner party, casual brunch, or even just for the weeknight treat? I’ve served it at everything from holiday gatherings to summer barbecues, and it’s always a hit. Is it better than any store-bought cheesecake? You made it yourself. What are some of the best cheesecakes out there?
How do I make lemon meringue cheesecake?
Quick Overview
Making this Lemon meringue cheesecake (Is it easier than you think? First, you’ll whip up the cheesecake base and bake it until it’s just set. While it cools, you’ll make the lemon curd on the stovetop until it’s thick and glossy. Once the cheesecake is cool, you’ll spread that zesty curd on top. I’ll make a batch of meringue, spread it over the lemon curd, and toast it until it’s golden brown. You can serve it warm or cold. Golden brown and gorgeous. What’s the best part? The whole process is pretty straightforward and the results are absolutely divine.
Ingredients
For the Main Batter:
* 1 12 cups graham cracker crumbs (about 12 full Graham Crackers) – Make sure they are finely crushed. What is the best crust? * 5 tablespoons unsalted butter, melted – I always use European butter for a richer flavor. * 14 cup granulated sugar * 32 ounces cream cheese, softened – This is crucial! Soft cream cheese will give you a smooth, lump-free batter. * 1 12 cups granulated sugar * 4 large eggs * 2 teaspoons vanilla extract – Vanilla extract is a pure extract. * 14 cup heavy cream – Adds a touch of richness and helps with texture.
How do I make lemon curd filling?
* 34 cup granulated sugar * 12 cup fresh lemon juice (from about 4-5 lemons) – Freshly squeezed is good. * 14 cup unsalted butter, cut into pieces * 4 large egg yolks * 2 teaspoons lemon zest – Adds that last bit of flavor to your dish.
For the Meringue: A
* 4 large egg whites * 34 cup granulated sugar * 12 teaspoon cream of tartar – Helps stabilize the eggs.
What are the steps of
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan. I like to line the bottom with parchment paper, too, for easy removal. Make sure the oven is fully preheated before baking.
Step 2: Mix Dry Ingredients
In a medium bowl, combine the graham cracker crumbs, melted butter, and 14 cup of sugar. Set aside. Mix well until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan to create an even crust. I use the bottom of a measuring cup to really pack it down.
Step 3: Mix Wet Ingredients
In a large bowl, beat the cream cheese and 1 12 cups of sugar until smooth and creamy. Set aside. What is the best way to get rid of lumps? Add the eggs one at a time, beating well after each addition. Stir in heavy cream and vanilla extract until just combined. Do not overmix cheesecake, as this can cause it to crack.
Step 4: Combine
How do you pour the cream cheese mixture over the graham cracker crust in the springform pan? Smooth the top with a spatula.
Step 5: Prepare Filling
While cheesecake is baking, prepare lemon curd. In a medium saucepan, combine the sugar, lemon juice, butter, egg yolks, and lemon zest. Set aside. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. This usually takes about 5-7 minutes. Don’t stop stirring eggs, or they will scramble! Remove from heat and let cool slightly.
Step 6: Layer & Swirl
Once the cheesecake has cooled completely (this is important! ), serve immediately. ), gently spread the cooled lemon curd evenly over the top.
Step 7: Bake
Is the cheesecake set around the edges? Why is the center of the image still wobbly? What is the best way to make cheesecake? Turn off the oven and let it cool inside for about an hour. This helps prevent cracking. After an hour, remove the cheesecake from the oven and let it cool completely at room temperature.
Step 8: Cool & Glaze
Once the cheesecake is completely cool, cover it with plastic wrap and refrigerate for at least 4 days. How long does it take for a person to sleep How do you make cheesecake?
Step 9: Slice & Serve
Carefully remove the sides of the springform pan. To slice the cheesecake cleanly, dip a long, thin knife in hot water and wipe it clean between each slice. Serve chilled and enjoy!
What should I serve it with?
This Lemon meringue cheesecake.Is a showtopper on its own, but here are some ideas for taking it to the next level:For Breakfast:Pair a slice of bread with coffee or herbal tea. A sprinkle of fresh berries on top makes it feel extra special.For Brunch: Serve it alongside a fruit platter, mimosas, and other brunch favorites. A sprig of mint adds an elegant touch to the plating.
As Dessert:After a rich dinner, this cheesecake is the perfect light and refreshing ending. What is the best way to serve lemon ice cream with it?For Cozy Snacks:What’s a good comfort food? My family loves this cheesecake served with a simple berry sauce. The tartness of the berries really complements the sweetness of cheesecake and the tartiness of strawberries.
How do you make a lemon meringue cheesecake?
What are some of the best tips and tricks I’ve learned over the years to help you make the perfect life.Lemon Meringue Cheesecake::
Cream Cheese Prep: Make sure your cream cheese is fully softened before you start mixing. This will prevent lumps and give you a smooth, creamy batter. I usually leave it out at room temperature for at least an hour.
Mixing Advice: Be careful not to overmix the cheesecake batter. Overmixing can incorporate too much air, which can cause the cheesecake to crack during baking. Mix until just combined.
Meringue Magic: For a stable meringue, make sure your egg whites are at room temperature and your bowl and whisk are completely clean and dry. A tiny bit of fat can prevent the egg whites from whipping properly.
Ingredient Swaps: If you don’t have graham crackers, you can use digestive biscuits or even vanilla wafers for the crust. Just adjust the amount of butter accordingly.
Baking Tips: To prevent cracking, bake the cheesecake in a water bath. Wrap the springform pan tightly in foil and place it in a larger pan. Pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan. This creates a humid environment that helps the cheesecake bake evenly.
Lemon Zest: Always zest your lemons *before* juicing them. It’s much easier that way!
Glaze Variations: The lemon curd can be made ahead of time and stored in the refrigerator for up to 3 days. Just make sure to cover it tightly with plastic wrap to prevent a skin from forming.
Storing and Reheating Tips
Here’s how to store your lemon meringue cheesecake to keep it fresh and delicious:
Room Temperature: I wouldn’t recommend leaving it at room temperature for more than a couple of hours. The cream cheese and meringue can spoil quickly.
Refrigerator Storage: Store the cheesecake in the refrigerator, covered with plastic wrap, for up to 5 days. It actually tastes even better after a day or two, as the flavors have a chance to meld.
Freezer Instructions: You can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving. Don’t freeze the cheesecake until after you have baked it. This will change the flavor and texture if it is not baked first.
Meringue Timing Advice: It’s best to add the meringue right before serving, as it can soften and weep if stored for too long. If you’re making the cheesecake ahead of time, you can make the meringue separately and add it just before serving.
Frequently Asked Questions
Final Thoughts
This lemon meringue cheesecake is truly a special dessert. It’s the perfect balance of creamy, tangy, and sweet, and it’s sure to impress anyone who tries it. I hope you give this recipe a try and experience the joy of making (and eating!) this delightful treat. If you love this recipe, you might also enjoy my classic New York cheesecake or my chocolate cheesecake. Both are equally delicious and easy to make! Happy baking, friends! I can’t wait to hear how yours turns out. Leave a comment below and let me know what you think, and don’t forget to rate the recipe. If you make any fun variations, I’d love to hear about those too!
