Oh my goodness, let me tell you about my absolute favorite dessert: lemon meringue cheesecake! It’s this wonderful combination of creamy cheesecake with that zing of lemon, perfectly balanced by a fluffy meringue topping. When I first tried this recipe, I was shocked at how the sweet-tangy flavor danced on my taste buds! I remember making it for a family gathering, and I couldn’t believe how quickly it disappeared. Everyone was raving about it, and I felt like a superstar in the kitchen! This lemon meringue cheesecake is not just a dessert; it’s a showstopper that adds a touch of elegance to any occasion. Trust me, once you try it, you’ll be hooked too!
Ingredients for Lemon Meringue Cheesecake
Gathering the right ingredients is key to making this lemon meringue cheesecake a showstopper! Here’s what you’ll need:
- 1 1/2 cups graham cracker crumbs – This will form the delightful crust that holds everything together. You can crush them yourself or buy pre-made crumbs for convenience!
- 1/2 cup sugar – This sugar is for the crust, adding a touch of sweetness to balance the flavors.
- 1/2 cup unsalted butter, melted – Melted butter helps bind the graham cracker crumbs together, giving your crust that perfect texture.
- 3 (8 ounce) packages cream cheese – Make sure these are at room temperature for the smoothest filling! Trust me, it makes a huge difference.
- 1 cup sugar – This is for the cheesecake filling, adding sweetness to that luscious cream cheese.
- 3 large eggs – These will help to set the cheesecake, giving it that rich, creamy texture.
- 1/2 cup lemon juice – Freshly squeezed is best for that perfect tangy flavor! You’ll love how it brightens everything up.
- 1 tablespoon lemon zest – This adds an extra punch of lemony goodness that makes your cheesecake sing!
- 1 teaspoon vanilla extract – Just a splash to enhance all those beautiful flavors.
- 3 egg whites – These are for the fluffy meringue that goes on top, creating that beautiful contrast in texture.
- 1/4 teaspoon cream of tartar – This helps stabilize the egg whites while whipping, ensuring your meringue is light and airy.
- 1/2 cup sugar – This sugar is gradually added to the egg whites to create a sweet, glossy meringue.
With these ingredients prepped and ready, you’re already on your way to creating a stunning lemon meringue cheesecake that will impress everyone!
How to Prepare Lemon Meringue Cheesecake
Now, let’s dive into the magic of preparing this lemon meringue cheesecake! You’re going to love how simple it is to create this stunning dessert.
Preheat and Prepare the Crust
First things first, preheat your oven to 325°F (165°C). While it’s warming up, grab a mixing bowl and combine your graham cracker crumbs, 1/2 cup of sugar, and melted butter. Oh, the smell of melted butter is heavenly! Mix everything together until it’s nice and crumbly. Now, take a springform pan and press that mixture firmly into the bottom. I like to use the back of a measuring cup to get it nice and even. This crust is going to be the perfect base for our creamy filling!
Make the Cheesecake Filling
In another large bowl, beat your three packages of cream cheese with 1 cup of sugar until it’s smooth and luscious—no lumps allowed! Then, add the eggs one at a time, mixing well after each addition. It’s so satisfying watching it come together! Next, stir in the lemon juice, lemon zest, and vanilla extract. This is where the magic happens—your filling is going to be so zesty and delicious! Pour this dreamy mixture over your crust and spread it out evenly.
Bake and Cool
Time to bake! Pop your cheesecake into the oven and let it bake for about 55-60 minutes, or until the center is set. It should have a slight jiggle but not be too wobbly. Once it’s done, remove it from the oven and let it cool completely at room temperature. This part is crucial: you want it to cool fully before adding the meringue on top. Patience is key here!
Prepare the Meringue
After your cheesecake has cooled, it’s time to whip up that fluffy meringue. In a clean bowl, whip the three egg whites and cream of tartar until soft peaks form—this is when you can flip the bowl upside down and not lose any of that beautiful meringue! Gradually add in 1/2 cup of sugar while continuing to beat until you achieve stiff peaks. You want it glossy and perfect, just like a fluffy cloud!
Bake the Meringue
Spread that gorgeous meringue evenly over the cooled cheesecake, making sure to seal the edges to prevent shrinking. Pop it back into the oven for an additional 10 minutes until the meringue is lightly browned. Just keep an eye on it so it doesn’t get too dark! Once it’s beautifully golden, take it out and let it cool again. This lemon meringue cheesecake is almost ready to shine!
Nutritional Information
Now, let’s talk numbers! Each slice of this lemon meringue cheesecake is an estimated calorie delight with about 350 calories. You’ll also find around 20g of fat, 5g of protein, and 32g of carbohydrates. It’s a sweet indulgence, so enjoy it in moderation! Keep in mind that these values can vary based on ingredients used, but that’s part of the fun in baking—making it your own!
Tips for Success
To make your lemon meringue cheesecake a true masterpiece, here are some pro tips! First, always use fresh lemons for that vibrant, zesty flavor—it’s a game changer! When mixing your cream cheese, ensure it’s at room temperature to avoid lumps and achieve that silky texture. Also, keep your mixing bowls and beaters clean and grease-free when whipping egg whites; this helps them reach their full volume. For serving, let the cheesecake chill for at least 4 hours to set perfectly. And don’t forget to slice with a hot knife for clean, beautiful pieces. Enjoy the process and the delicious results!
Why You’ll Love This Recipe
This lemon meringue cheesecake is a delightful treat that you’ll want to make again and again! Here’s why it’s so special:
- Deliciously creamy with a perfect balance of sweet and tangy flavors.
- Elegant presentation that will impress your guests at any gathering.
- Easy to prepare, even for beginner bakers—just follow the steps!
- Versatile—great for any occasion, from casual dinners to special celebrations.
- The fluffy meringue topping adds a stunning visual and texture contrast.
Trust me, this recipe will become a favorite in your dessert rotation!
FAQ Section
Got questions about this lemon meringue cheesecake? I’m here to help! Here are some common queries:
Can I use a different crust?
Absolutely! While the graham cracker crust is classic, feel free to experiment with crushed cookies like Digestives or even a nut-based crust for a gluten-free option.
How long can I store this cheesecake?
You can keep your lemon meringue cheesecake in the refrigerator for up to 5 days. Just make sure it’s well covered to maintain its freshness!
Can I make this cheesecake ahead of time?
Yes! It’s actually a great idea to prepare it a day in advance. Just let it chill in the fridge for at least 4 hours before serving.
Why did my meringue weep?
Weeping meringue usually happens if it’s not baked long enough or if it’s exposed to humidity. Be sure to bake it until lightly browned and store it in a cool, dry place.
Serving Suggestions
When it comes to serving your lemon meringue cheesecake, the options are endless! I love pairing it with a refreshing cup of herbal tea or a sparkling lemonade for a delightful contrast. If you’re in the mood for something a bit more indulgent, try serving it alongside a scoop of vanilla ice cream or a dollop of whipped cream—it adds a lovely creaminess! Fresh berries, like strawberries or blueberries, also make a beautiful and tasty garnish. Enjoy!
Print
Lemon Meringue Cheesecake: 7 Reasons to Indulge Today
- Total Time: 4 hours 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A creamy lemon meringue cheesecake with a sweet and tangy flavor.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
- 3 (8 ounce) packages cream cheese
- 1 cup sugar
- 3 large eggs
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
Instructions
- Preheat oven to 325°F (165°C).
- Mix graham cracker crumbs, 1/2 cup sugar, and melted butter.
- Press mixture into the bottom of a springform pan.
- Beat cream cheese and 1 cup sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Stir in lemon juice, lemon zest, and vanilla.
- Pour filling over crust.
- Bake for 55-60 minutes or until set.
- Let cool completely.
- Whip egg whites and cream of tartar until soft peaks form.
- Gradually add 1/2 cup sugar, beating until stiff peaks form.
- Spread meringue over cooled cheesecake.
- Bake for an additional 10 minutes until meringue is lightly browned.
- Cool and refrigerate for at least 4 hours before serving.
Notes
- Use fresh lemons for the best flavor.
- Store leftovers in the refrigerator.
- Serve chilled for best taste.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: lemon meringue cheesecake, cheesecake, dessert, lemon
