Oh, get ready to fall in love with the dreamy, tangy, and utterly delightful Lemon Meringue Cheesecake Recipe that will brighten up any dessert table! This cheesecake brings together that perfect harmony of zesty lemon, creamy richness, and a cloud-like meringue topping that simply melts in your mouth. It’s not just a dessert; it’s a celebration of textures and flavors that makes every bite feel like a little sunshine moment. Whether you’re baking for a special occasion or just treating yourself, this recipe promises to wow your taste buds and your guests alike!
Ingredients You’ll Need
The magic of this Lemon Meringue Cheesecake Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role in building up the smooth texture, refreshing lemon flavor, and those perfect golden notes in the meringue topping.
- Vanilla wafer cookies (3 cups / 225 grams): These form a crisp, buttery crust that’s easy to make and adds a lovely vanilla background.
- Salted butter (â…“ cup / 75 grams), melted: Binds the cookie crumbs together and adds richness to the crust.
- Granulated sugar (¾ cup / 150 grams): Sweetens the cheesecake filling and enhances the lemon zest aroma.
- Lemon zest (1½ tablespoons / 3 grams): Packs a bright citrus punch that’ll awaken your senses right from the start.
- Cream cheese (24 ounces / 680 grams): The star of the cheesecake, lending that creamy, dreamy texture and tangy base.
- Honey vanilla Greek yogurt (1 cup / 227 grams): Adds a cool creaminess with a subtle honey sweetness to balance the tart lemon.
- Lemon juice (¼ cup / 57 grams): Fresh and zesty, it gives the cheesecake its signature lemon flavor.
- Lemon extract (1 teaspoon / 4 grams): Intensifies the lemon flavor to make your cheesecake extra vibrant.
- Large eggs (4): Create structure and richness for a smooth, dense cheesecake.
- Lemon curd (½ cup / 170 grams): Adds a luscious topping layer loaded with lemon goodness.
- Large egg whites (3): Whipped up for the airy, fluffy meringue topping.
- Lemon juice (1½ teaspoons / 7 grams): Brightens and stabilizes the meringue for that perfect glossy finish.
- Powdered sugar (1¼ cups / 140 grams): Sweetens and adds structure to the meringue, helping it hold its shape beautifully.
How to Make Lemon Meringue Cheesecake Recipe
Step 1: Prep Your Pan and Crust
Start by preheating your oven to 350°F and lining a 9-inch springform pan with parchment paper – this helps with easy cake removal later. Spray it lightly with nonstick spray to prevent sticking. Then, blitz your vanilla wafer cookies in a food processor until they resemble fine crumbs. Add the melted salted butter and pulse until the mixture feels like wet sand. Press this mixture firmly into the bottom of your pan and bake it for 10-12 minutes until it turns a gorgeous light brown. This creates a buttery, crunchy base that perfectly balances the creamy filling.
Step 2: Cool and Prepare Your Water Bath
Once your crust is baked, lower the oven to 300°F and let the crust cool completely while you prepare a water bath. Place a folded lint-free towel at the bottom of a roasting pan big enough to hold your springform. Boil 4 cups of water and have it ready for later. This water bath will keep your cheesecake moist and prevent cracks, helping it bake evenly to that perfect creamy consistency.
Step 3: Make the Lemon Cheesecake Filling
In a large mixing bowl, beat together the granulated sugar and lemon zest until fragrant. This helps release the essential oils in the zest to brighten up the entire cheesecake. Add your room temperature cream cheese and beat on medium until the mixture is light and fluffy—this can take around 5-7 minutes, but it’s so worth the effort for that smooth texture. Next, mix in the honey vanilla Greek yogurt, freshly squeezed lemon juice, and lemon extract, blending until silky smooth. Finally, add in the eggs one at a time on low speed, mixing just until combined so the batter remains airy and luscious.
Step 4: Bake Your Cheesecake in a Water Bath
Wrap your springform pan in aluminum foil to prevent any water from seeping in during baking. Pour your cheesecake filling over the cooled crust and gently spread it evenly. Tap the pan a few times on the counter to pop out any air bubbles—that’s the secret for a smooth surface. Place the pan on the folded towel inside your roasting pan, then carefully pour the hot water into the roasting pan around the springform, reaching halfway up the sides of your pan. Bake for 75-90 minutes until the center still has a tiny jiggle when you gently shake the pan; this signals a perfectly creamy cheesecake.
Step 5: Cool Down and Add Lemon Curd
Turn off the oven and let the cheesecake sit inside with the door cracked for 30 minutes. Then, remove it from the oven and cool for another 30-45 minutes until it’s no longer hot to the touch. Let it settle for about 30-45 more minutes at room temperature before spreading the luscious lemon curd on top. Leave a small border around the edge so the meringue will seal the curd in perfectly. Cover and refrigerate for at least four hours or overnight to let the flavors meld and the cheesecake set firm.
Step 6: Prepare and Bake the Meringue
When you’re ready to finish this showstopper, preheat the oven to 425°F. Beat the egg whites with lemon juice until soft peaks form, then gradually add the powdered sugar in two additions, beating on high speed until stiff peaks develop—a beautiful, glossy meringue that holds its shape. Spread or pipe the meringue generously over the lemon curd layer, making sure to seal the edges to prevent any lemon curd from leaking out during baking. Pop it into your hot oven for just 3-5 minutes until the meringue turns a gorgeous golden brown. Let it cool for at least 10 minutes before slicing and serving.
How to Serve Lemon Meringue Cheesecake Recipe
Garnishes
To elevate the visual and flavor profile, consider adding thin lemon slices or twists on top of the meringue just before serving. A light dusting of powdered sugar or finely chopped fresh mint leaves can also add a pop of color and freshness that complements the cheesecake’s brightness beautifully.
Side Dishes
Pairing this Lemon Meringue Cheesecake with a simple berry compote or fresh raspberries is a fantastic choice to add a juicy tartness that contrasts with the creamy sweetness. For a more indulgent experience, serve alongside lightly whipped cream or a dollop of vanilla bean ice cream.
Creative Ways to Present
For a fun twist, slice mini versions into petite parfait glasses layered with fresh lemon curd and crushed vanilla wafers. Another delightful idea is to serve it with a drizzle of homemade berry coulis and a sprinkle of toasted almond flakes for added crunch. Presentation truly enhances the enjoyment of this cake!
Make Ahead and Storage
Storing Leftovers
This Lemon Meringue Cheesecake Recipe stays fresh and delicious when stored tightly covered in the refrigerator for up to 4 days. Keeping it chilled preserves the creaminess and prevents the meringue from weeping or getting soggy.
Freezing
You can freeze the cheesecake before adding the meringue topping by wrapping it securely with plastic wrap and aluminum foil, freezing for up to 2 months. When ready to serve, thaw it in the refrigerator overnight and prepare the meringue fresh for the best texture and flavor.
Reheating
Since this cheesecake is best served chilled, reheating is not recommended. Instead, allow it to come to room temperature for about 15 minutes before slicing to enhance the creamy texture and flavor without losing that luscious coolness.
FAQs
Can I use regular yogurt instead of Greek yogurt?
While regular yogurt can be used, Greek yogurt’s thicker consistency adds creaminess and helps maintain the cheesecake’s dense texture. If substituting, opt for full-fat plain yogurt and strain it to remove excess liquid.
What if I don’t have lemon extract?
If you’re out of lemon extract, simply increase the lemon zest slightly. Fresh lemon juice and zest will keep your cheesecake bursting with natural citrus flavor.
How do I prevent cracks on the cheesecake surface?
Baking the cheesecake in a water bath is key as it regulates temperature and humidity, preventing the top from drying out and cracking. Also, avoid overbeating the eggs and resist opening the oven door during baking.
Can I make the lemon curd from scratch?
Absolutely! Homemade lemon curd can elevate this recipe even more with freshness and a personal touch, but store-bought curd works beautifully too and saves time.
What is the best way to slice the cheesecake cleanly?
Use a long, sharp knife dipped in hot water and wiped dry before slicing. Clean the knife between cuts to keep slices neat and prevent dragging the meringue topping.
Final Thoughts
If you’re searching for a show-stopping dessert that balances creamy richness with zesty brightness, this Lemon Meringue Cheesecake Recipe is your go-to. It’s a joy to make and even more delightful to share. Trust me, once you try it, this cake will become a beloved centerpiece at your gatherings and a new favorite recipe to return to again and again.
Print
Lemon Meringue Cheesecake Recipe
- Prep Time: 60 minutes
- Cook Time: 90 minutes
- Total Time: 4 hours 30 minutes to overnight (including chilling time)
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Meringue Cheesecake combines a crisp vanilla wafer crust with a creamy, tangy lemon-infused cheesecake filling topped with a fluffy, golden meringue. Baked in a water bath for a silky texture, it boasts bright lemon flavors balanced by a sweet meringue topping, perfect for special occasions or a refreshing dessert.
Ingredients
Crust
- 3 cups vanilla wafer cookies (225 grams, about 60 cookies)
- â…“ cup salted butter (75 grams, melted, â…” stick)
Cheesecake Filling
- ¾ cup granulated sugar (150 grams)
- 1½ tablespoons lemon zest (3 grams, from about 2 lemons)
- 24 ounces cream cheese (680 grams, room temperature, 3 bricks)
- 1 cup honey vanilla Greek yogurt (227 grams, room temperature)
- ¼ cup lemon juice (57 grams, from about 2 lemons)
- 1 teaspoon lemon extract (4 grams)
- 4 large eggs (200 grams, room temperature)
Lemon Curd Topping
- ½ cup lemon curd (170 grams, store-bought or homemade)
Meringue Topping
- 3 large egg whites (105 grams, room temperature)
- 1½ teaspoons lemon juice (7 grams)
- 1¼ cups powdered sugar (140 grams)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and spray the bottom and sides with nonstick spray. Set aside.
- Make Crust: Use a food processor to crush the vanilla wafer cookies into fine crumbs, about 1 minute. Add the melted salted butter and pulse to combine until mixture resembles wet sand.
- Press and Bake Crust: Press the crust mixture firmly into the springform pan. Bake for 10-12 minutes or until it just begins to brown. Remove and allow to cool completely.
- Prepare Water Bath: Fold a lint-free towel and place it at the bottom of a large roasting or baking pan that can fit the springform pan comfortably. Boil 4 cups of water and leave it ready.
- Mix Sugar and Lemon Zest: In a large bowl, beat granulated sugar and lemon zest together until fragrant, about 1 minute.
- Beat Cream Cheese: Add cream cheese to the sugar mixture and beat on medium speed until light and fluffy, about 5-7 minutes.
- Add Yogurt and Lemon: Mix in the honey vanilla Greek yogurt, lemon juice, and lemon extract until fully combined, about 2-3 minutes.
- Incorporate Eggs: Beat in eggs one at a time on low speed, mixing just until combined without overbeating.
- Prepare Pan for Water Bath: Wrap the cooled springform pan in aluminum foil and a baking bag if available to prevent water leaks.
- Fill Pan and Remove Air Bubbles: Pour cheesecake filling into crust and spread evenly. Tap pan gently on counter to release air bubbles.
- Bake in Water Bath: Place springform pan on the towel in the roasting pan. Carefully pour hot water around the pan until water reaches halfway up the side of the springform. Bake at 300°F for 75-90 minutes, until center has a slight wiggle.
- Cool in Oven: Turn off oven and leave cheesecake inside for 30 minutes, then crack oven door open and cool another 30-45 minutes until safe to touch.
- Set and Add Lemon Curd: Let cheesecake set at room temperature for 30-45 minutes. Spread lemon curd evenly over the top, leaving space around edges for meringue. Wrap and refrigerate for at least 4 hours or overnight.
- Preheat Oven for Meringue: Preheat oven to 425°F before making meringue.
- Make Meringue: Beat egg whites and lemon juice until soft peaks form (3-4 minutes). Gradually add powdered sugar in two ½ cup increments, beating on high until stiff peaks form (5-10 minutes).
- Apply Meringue: Pipe or spread meringue over chilled cheesecake, sealing edges to prevent curd from dripping.
- Bake Meringue: Bake for 3-5 minutes or until meringue is golden brown.
- Cool and Serve: Allow cheesecake to cool for at least 10 minutes before slicing and serving.
Notes
- Room temperature ingredients help achieve a smoother cheesecake texture.
- Wrapping the pan properly prevents water from seeping into the cheesecake during the water bath bake.
- The water bath ensures the cheesecake cooks evenly and prevents cracking.
- Use a stand mixer for easier meringue preparation and better volume.
- Homemade lemon curd can be used to enhance freshness but store-bought is convenient.
- Allow the cheesecake to chill fully for best slicing and flavor development.
