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
Scale
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.
