Okay, so picture this: you’re standing there, dessert menu in hand, and your brain is legit doing battle. Do you go for the bright, tangy sunshine of a lemon meringue pie? Or maybe the rich, creamy comfort of a perfect cheesecake? It’s the ultimate dessert dilemma, right? Well, what if I told you you don’t have to choose? Seriously! My absolute favorite dessert mashup, the glorious Lemon Meringue Cheesecake, is here to save the day (and your taste buds!).

This isn’t just any cheesecake, folks. This is the best of both worlds – you get that dreamy, dense, velvety cheesecake base, infused with bright, zesty lemon, topped with that cloud-like, toasted meringue that just *screams* celebration. It’s a showstopper, pure and simple. I first stumbled upon this magical combo years ago at a little bakery during a summer trip, and I swear, one bite and I was hooked. I knew I HAD to figure out how to make it myself, and after a *lot* of testing (the sacrifices I make for you all!), I’ve finally nailed down a recipe that hits all the right notes. It’s based on a classic cheesecake technique I learned from a truly amazing pastry chef friend, with all the lemony goodness added in. Trust me, this one’s a keeper!

Why You’ll Love This Lemon Meringue Cheesecake

Okay, so why THIS particular cheesecake, you ask? Because it’s pure dessert genius, that’s why! It takes everything you adore about two classic desserts and smashes them together into something even better. Here’s the lowdown on why this Lemon Meringue Cheesecake is going to become your new obsession:

Creamy Dreaminess: First off, the cheesecake base is just divine. It’s rich, smooth, and has that perfect dense-but-not-heavy texture that makes a great cheesecake.
Sunshine in Every Bite: The lemon flavor is bright and zesty, cutting through the richness of the cheesecake beautifully. It’s tangy without being sour, just pure sunshine!
Cloud-Like Topping: And then there’s the meringue! Sweet, fluffy, and toasted to golden perfection. It adds this amazing textural contrast and a lovely sweetness.
Seriously Impressive: Let’s be honest, this cake looks like a million bucks. That swirly, toasted meringue topping? Total showstopper. Everyone will think you worked for hours (and you did, but it’s *so* worth it!).
Crowd-Pleaser Extraordinaire: Tangy, sweet, creamy… it hits all the notes! This cheesecake is guaranteed to disappear fast at any gathering.

See? It’s got everything! Get ready to fall head over heels.

Ingredients for the Perfect Lemon Meringue Cheesecake

Okay, let’s talk ingredients! Like any great recipe, starting with good stuff makes a HUGE difference here. You really want to use quality ingredients for this Lemon Meringue Cheesecake – it’s worth the little extra effort, trust me. Everything needs to be measured out properly, and paying attention to things like the temperature of your cream cheese and eggs is super important for that silky-smooth texture we’re after. So, grab your shopping list, and let’s get prepped!

Crust Ingredients

1 and 1/2 cups graham cracker crumbs (Just regular ol’ fine crumbs work perfectly!)
1/4 cup granulated sugar
1/3 cup melted unsalted butter (Let it cool down just a tiny bit after melting)

Cheesecake Filling Ingredients for Your Lemon Meringue Cheesecake

3 (8 ounce) packages full-fat cream cheese, softened (This is key! Make sure it’s *really* soft, like room temp.)
1 and 1/4 cups granulated sugar
1/4 cup all-purpose flour
4 large eggs (Room temperature is best here too!)
1/4 cup fresh lemon juice (Usually takes about 1-2 juicy lemons)
1 tablespoon lemon zest (From the same lemons you juiced!)
1/2 teaspoon vanilla extract

Meringue Ingredients for the Lemon Meringue Cheesecake

4 large egg whites (Again, room temp is your friend!)
1/2 teaspoon cream of tartar
1 cup granulated sugar

Essential Equipment for Making Lemon Meringue Cheesecake

Alright, before we dive into the deliciousness, let’s gather our gear! Having the right tools makes this process so much smoother. You don’t need a fancy professional kitchen, but a few key pieces of equipment will make all the difference in getting that perfect Lemon Meringue Cheesecake result.

9-inch springform pan: This is a must for cheesecake! It lets you release the sides easily so you get those beautiful, clean edges.
Electric mixer (stand or hand-held): You’ll need this for beating the cream cheese until it’s super smooth and for whipping up that gorgeous meringue.
Large mixing bowls: You’ll need a few – one for the crust, one for the filling, and a sparkling clean, dry one for the meringue (meringue is finicky!).
Rubber spatula: Great for scraping down the bowl and folding things gently.
Wire rack: Essential for cooling the cheesecake properly after it comes out of the oven.
Kitchen torch (optional but fun!): This is how you get that beautiful toasty color on the meringue. If you don’t have one, your oven broiler works too, but you have to watch it like a hawk!

Gather these up, and we’re ready to roll!

How to Prepare Your Lemon Meringue Cheesecake

Okay, deep breaths! Making a cheesecake might sound intimidating, but we’re gonna break it down step-by-step. Follow along, and you’ll have a showstopping Lemon Meringue Cheesecake that’ll make everyone swoon. Patience is key, especially with the cooling part, but the results are SO worth it. Let’s get baking!

Preparing the Crust

First things first, the foundation! We need a sturdy, buttery crust for our cheesecake. Preheat your oven to a nice and cozy 350°F (175°C). Grab your 9-inch springform pan and give it a good grease – butter or baking spray works fine here. In a medium bowl, mix up those graham cracker crumbs with the sugar and that melted butter. It should look like wet sand. Now, press this mixture firmly into the bottom and about an inch up the sides of your greased pan. Use the bottom of a glass or a flat measuring cup to get it nice and compact. Pop this into the preheated oven for about 10 minutes. This helps set the crust so it doesn’t get soggy under the filling. Once it’s done, take it out and let it cool down a bit while you work on the good stuff.

Crafting the Creamy Lemon Meringue Cheesecake Filling

This is where the magic happens! Make sure your cream cheese is *really* soft – this is crucial for a smooth filling. In a large bowl, beat the cream cheese with your electric mixer until it’s super smooth and no lumps are hiding. Gradually beat in the 1 and 1/4 cups of sugar and the flour until everything is just combined. Don’t overmix! Now, add those eggs one at a time, beating just until each one is mixed in before adding the next. Again, don’t go crazy with the mixer here. Finally, stir in the fresh lemon juice, that lovely lemon zest, and the vanilla extract. Give it a final gentle mix to make sure everything is happy together. Pour this beautiful, smooth filling over your slightly cooled crust in the springform pan.

Baking and Cooling the Lemon Meringue Cheesecake

Time to bake! Carefully place the pan with the filling into your 350°F (175°C) oven. Bake for about 50 to 60 minutes. You’re looking for the center to be *almost* set – it might still be a little jiggly, but the edges should look firm. This next part is super important for preventing cracks! Once the baking time is up, turn OFF the oven. Seriously, just turn it off. Leave the cheesecake inside with the oven door propped open an inch or two (a wooden spoon works great for this!) for about an hour. This lets it cool down slowly and gently. After that hour, take the cheesecake out of the oven and let it cool COMPLETELY on a wire rack at room temperature. This can take a couple of hours. THEN, and only then, cover it loosely and pop it into the fridge for at least 4 hours, but overnight is *really* best. Chilling is key for cheesecake!}

Making the Perfect Meringue for Your Lemon Meringue Cheesecake

Okay, meringue time! This is where we add the fluffy cloud topping. You need a super clean, super dry bowl for this – any grease or water will mess it up! Add your room temperature egg whites and the cream of tartar. Beat on medium-high speed until soft peaks form (they’ll hold their shape but droop over). Now, gradually add the 1 cup of sugar, a tablespoon at a time, while continuing to beat. Keep beating until you have stiff, glossy peaks. The meringue should be thick and shiny and hold its shape perfectly when you lift the beaters. This usually takes several minutes.

Assembling and Finishing the Lemon Meringue Cheesecake

Almost there! Once your cheesecake is thoroughly chilled (like, *really* cold!), take it out of the fridge. Spoon or pipe the meringue over the top, making sure to spread it all the way to the edges of the crust. This seals everything in nicely. Now for the fun part – browning! You can use a kitchen torch to get beautiful toasted peaks – this is my favorite way! Just move the flame around until you get that gorgeous golden-brown color. If you don’t have a torch, you can pop the cheesecake under your oven broiler for just a couple of minutes. **WARNING:** Watch it like a hawk if you use the broiler! Meringue burns FAST. Seriously, do not walk away! Once your meringue is beautifully toasted, pop the whole cheesecake back in the fridge until you’re ready to slice and serve. The meringue is best enjoyed the day it’s made, but the cheesecake itself keeps well!

Tips for Lemon Meringue Cheesecake Success

Making a perfect Lemon Meringue Cheesecake is totally doable, but a few little tricks can make all the difference! Here are my go-to tips to make sure yours turns out amazing every single time:

Temperature Matters, Big Time: Seriously, make sure your cream cheese and eggs are at room temperature for the filling. This helps everything combine smoothly and prevents lumps. For the meringue, room temperature egg whites whip up so much better and give you higher, fluffier peaks.
Don’t Overmix the Filling: Once you add the eggs and wet ingredients to the cream cheese mixture, mix just until combined. Overmixing can incorporate too much air, which can cause cracks later.
Slow and Steady Cooling Wins: That step about turning off the oven and leaving the door ajar? DON’T SKIP IT! Sudden temperature changes are the main culprit for cheesecake cracks. Let it cool down gradually in the oven, then completely on a wire rack, *then* in the fridge. Patience is key!
Clean Bowl for Meringue: I know I said it before, but it’s worth repeating! Any trace of grease or even egg yolk in your meringue bowl will keep those egg whites from whipping up properly. Wash it well and dry it thoroughly before you start.
Chill, Chill, CHILL: Your cheesecake absolutely needs that long chill time in the fridge before you add the meringue. This firms it up so it can handle the meringue topping and slicing like a champ.

Follow these little pointers, and you’ll be well on your way to cheesecake perfection!

Serving and Enjoying Your Lemon Meringue Cheesecake

Alright, you’ve waited patiently, and now it’s time for the best part – eating this masterpiece! For the absolute best experience, serve your Lemon Meringue Cheesecake chilled, straight from the fridge. That cold, creamy cheesecake base contrasts beautifully with the soft, slightly toasted meringue. You really don’t need much else! It’s perfect on its own, but a little fresh lemon slice or a tiny sprinkle of extra zest on the plate adds a nice touch. Grab a fork and prepare for pure bliss!

Storing and Reheating Lemon Meringue Cheesecake

Okay, if you somehow manage to have leftovers (a rare feat with this one!), proper storage is key. The best way to keep your Lemon Meringue Cheesecake is covered loosely in the fridge. If the meringue is already on top, it’s really best enjoyed the day it’s made, as it can start to weep over time. If you’re planning ahead, you can make the cheesecake base and chill it, then add the meringue right before you plan to serve. This cheesecake is definitely best served cold, so no need to reheat anything!

Frequently Asked Questions About Lemon Meringue Cheesecake

Got questions about whipping up this Lemon Meringue Cheesecake dream? Don’t worry, I’ve got you covered! Here are some common things people ask:

Q: My cheesecake cracked! What happened?
A: Ah, the dreaded crack! Usually, this is caused by baking too quickly or cooling too fast. Make sure you follow the instructions about turning off the oven and letting it cool gradually inside. Also, don’t overmix the batter!

Q: Can I use bottled lemon juice?
A: I really, *really* recommend using fresh lemon juice and zest for this Lemon Meringue Cheesecake. Bottled juice just doesn’t have the same bright, vibrant flavor or the lovely oils from the zest that make this cake sing. It makes a big difference!

Q: How do I get my meringue to have those pretty peaks?
A: The key is a super clean, dry bowl and whisk! Also, make sure your egg whites are at room temperature. Add the sugar gradually while beating until you get those stiff, glossy peaks. Practice makes perfect, but following those steps should get you there!

Q: Can I make the graham cracker crust ahead of time?
A: Absolutely! You can bake the graham cracker crust a day in advance and let it cool completely in the pan. Just cover it loosely until you’re ready to pour in the creamy cheesecake filling.

Q: What if I don’t have a kitchen torch?
A: No problem! You can brown the meringue briefly under your oven broiler. Just be SURE to watch it constantly – it goes from perfect to burnt in seconds! Keep the oven door open and stand right there.

Estimated Nutritional Information

Okay, so you’re probably not making this Lemon Meringue Cheesecake for the health benefits, right? It’s a treat! But if you’re curious, here’s a rough idea of what’s in a serving. Just a heads-up though, this is just an estimate! The actual numbers can totally change depending on the exact brands you use, how big you slice it (no judgment here!), and all those little variables. Think of this as a ballpark figure, not a precise calculation from a lab or anything!

Lemon Meringue Cheesecake: 1 Delightful Dessert

Author: memorecipes.com
Total Time: 7 hours
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delightful fusion of classic lemon meringue pie and creamy cheesecake.

Ingredients

Scale

1 and 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup melted unsalted butter
3 (8 ounce) packages cream cheese, softened
1 and 1/4 cups granulated sugar
1/4 cup all-purpose flour
4 large eggs
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1/2 teaspoon vanilla extract
4 large egg whites
1/2 teaspoon cream of tartar
1 cup granulated sugar

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom and 1 inch up the sides of the prepared pan. Bake for 10 minutes. Remove from oven and let cool slightly.
In a large bowl, beat cream cheese until smooth. Gradually beat in 1 and 1/4 cups sugar and flour until combined. Beat in eggs one at a time, mixing well after each addition. Stir in lemon juice, lemon zest, and vanilla extract.
Pour filling over the cooled crust.
Bake for 50-60 minutes, or until the center is almost set. Turn off oven and leave cheesecake in oven with the door ajar for 1 hour. Remove from oven and let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight.
To make the meringue, in a clean, dry bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add 1 cup sugar, beating until stiff, glossy peaks form.
Spread meringue over the chilled cheesecake, covering the top completely and sealing to the crust edges.
Brown the meringue using a kitchen torch or by placing the cheesecake under the broiler for a few minutes (watch carefully to prevent burning).
Refrigerate until ready to serve.

Notes

Ensure cream cheese is fully softened for a smooth filling.
Do not open the oven door while the cheesecake is baking to prevent cracking.
Chill the cheesecake thoroughly before adding the meringue.

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 550
Sugar: 55g
Sodium: 250mg
Fat: 35g
Saturated Fat: 20g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 8g
Cholesterol: 150mg

Keywords: Lemon Meringue, Cheesecake, Dessert, Baking, Cream Cheese