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Lemon Meringue Cheesecake

This Lemon Meringue Cheesecake is a stunning fusion of rich, creamy cheesecake, tangy lemon curd, and airy Swiss meringue. The buttery graham cracker crust provides the perfect foundation for the velvety cheesecake, which is gently baked in a water bath to achieve a smooth, luscious texture. A layer of bright, citrusy lemon curd adds a refreshing contrast, while the toasted Swiss meringue crowns the dessert with a light, marshmallow-like finish. Inspired by classic lemon meringue pie, this cheesecake elevates the beloved flavors into an elegant, show-stopping dessert. Perfect for celebrations or indulgent gatherings, this recipe ensures a balance of textures and flavors that will delight any palate.

Dessert | Vegetarian | Cheesecake | Food Processor | Oven | Saucepan | Springform Pan | Stand Mixer | Butter | Cornstarch | Cream Cheese | Egg | Graham Cracker | Lemon | Sugar | Baking | Simmering | Straining | Whipping | Festive | Overnight
Time to complete

Prep

45min

Cook

1h 20min

Wait

12h

Total

14h 5min

Ingredients (Makes 12 servings)

Crust

  • 280 g (18-20 full sheets) graham crackers
  • 113 g (½ cup or 8 tbsp) unsalted butter, melted

Cheesecake Filling

  • 907 g (32 oz) full-fat cream cheese
  • 325 g (slightly more than 1½ cups) granulated sugar
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 4 large eggs
  • 120 g (½ cup) heavy cream
  • 240 g (1 cup) sour cream
  • 1 tbsp cornstarch
  • 60 g (4 tbsp) lemon juice

Lemon Curd

  • 120 g (½ cup) lemon juice
  • 2 large eggs
  • 2 large egg yolks
  • 135 g (⅔ cup) granulated sugar
  • 1 tbsp cornstarch
  • Pinch of salt
  • 56 g (4 tbsp) unsalted butter
  • Optional: yellow food coloring

Swiss Meringue

  • 4 large egg whites
  • 175 g (¾ cup + 2 tbsp) granulated sugar
  • ½ tsp cream of tartar
  • ⅛ tsp salt
  • 2 tsp vanilla extract
Nutrition Information (per 100g)
  • Calories: 320
  • Fat: 22
  • Protein: 5
  • Carbohydrates: 28
  • Fiber: 0.5
Directions

Preparing the Crust

  • 1. Preheat the oven to 175°C (350°F).
  • 2. Grind the graham crackers into fine crumbs using a food processor. Mix with melted butter until evenly combined.
  • 3. Line the bottom of a 23 cm (9-inch) springform pan with parchment paper. Press the crust mixture firmly into the base and slightly up the sides using a measuring cup.
  • 4. Bake for 8 minutes, then remove from the oven. Reduce oven temperature to 160°C (325°F). Wrap the outside of the pan with two large sheets of aluminum foil to prevent leaks.

Making the Cheesecake Filling

  • 5. Using a stand mixer with a paddle attachment, beat the cream cheese, sugar, vanilla, and salt on medium speed for 3-5 minutes until smooth. Scrape down the bowl frequently.
  • 6. Lightly whisk the eggs in a separate bowl. Gradually add them to the batter while mixing on low speed until just combined. Avoid overmixing.
  • 7. Add the heavy cream, sour cream, cornstarch, and lemon juice. Mix on low speed until incorporated, scraping the bowl as needed.

Baking the Cheesecake

  • 8. Pour the batter into the prepared crust. Tap the pan gently on the counter 20-30 times to remove air bubbles.
  • 9. Place a large tray in the oven and fill it with 2-5 cm (1-2 inches) of boiling water. Set the cheesecake pan inside the tray and bake for 80 minutes.
  • 10. The cheesecake is done when the edges are firm, the top is set, but the center remains slightly jiggly. Cool at room temperature for 2 hours, then refrigerate overnight (at least 12 hours).

Making the Lemon Curd

  • 11. In a nonstick saucepan, whisk together lemon juice, eggs, egg yolks, sugar, cornstarch, and salt.
  • 12. Cook over low heat, stirring constantly, until thickened and able to coat the back of a spoon.
  • 13. Remove from heat and stir in butter. Strain into a bowl, cover with plastic wrap, and refrigerate overnight.

Making the Swiss Meringue

  • 14. In a heatproof bowl, whisk egg whites, sugar, and cream of tartar over a double boiler until the mixture reaches 65°C (150°F) and sugar dissolves.
  • 15. Remove from heat and beat on medium-high speed until stiff, glossy peaks form. Add salt and vanilla.

Assembling the Cheesecake

  • 16. Spread the chilled lemon curd over the cheesecake and return to the fridge.
  • 17. Top with Swiss meringue and toast with a blowtorch until golden brown.

Serving

  • 18. Slice and serve chilled. Store leftovers in the refrigerator.
Cookix's Secrets

Cheesecake Texture

  • Ensure all ingredients are at room temperature for a smooth batter.

Flavor Twist

  • Add a touch of lavender or basil to the lemon curd for a unique herbal note.

Healthier Version

  • Use Greek yogurt instead of sour cream for a lighter texture.

Prevent Cracks

  • Bake in a water bath to maintain moisture and prevent cracking.