This Zesty Lemon Meringue Cheesecake is a stunning dessert that combines the best of two classics: tangy lemon meringue pie and creamy cheesecake! It features a buttery graham cracker crust, a smooth and zesty lemon cheesecake filling, and a fluffy, toasted meringue topping. I absolutely adore this combination – the tartness of the lemon cuts through the richness of the cheesecake beautifully, and the light meringue adds a wonderful texture. Making this Lemon Meringue Cheesecake feels like creating something truly special, perfect for spring gatherings, holidays, or whenever you want an impressive dessert.
Why You’ll Love This Lemon Meringue Cheesecake
- Two Desserts in One: Combines the tangy brightness of lemon meringue pie with the creamy richness of cheesecake.
- Creamy and Zesty: The lemon cheesecake filling is perfectly balanced between tangy and sweet.
- Fluffy Meringue Topping: The light and airy meringue topping gets beautifully golden when baked.
- Impressive Presentation: This cheesecake looks stunning and is sure to wow your guests.
- Perfect Balance: A great balance of sweet, tart, and creamy flavors.
Ingredients for Zesty Lemon Meringue Cheesecake
Here’s what you’ll need to make this delightful cheesecake. The full list with measurements is in the recipe card below.
Crust
- Graham cracker crumbs (Crumb)
- Sugar (Sweetener)
- Unsalted butter, melted (Fat)
Cheesecake Filling
- Cream cheese, softened (Dairy)
- Sugar (Sweetener)
- Lemon zest (Flavoring)
- Large eggs (Binder)
- Lemon juice (Acid/Flavoring)
- Sour cream (Dairy)
- Heavy cream (Dairy)
- Vanilla extract (Flavoring)
- Salt (Seasoning)
Meringue Topping
- Egg whites (Binder/Leavener)
- Sugar (Sweetener)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this classic Lemon Meringue Cheesecake, but here are a few fun variations:
- Different Crust: Use a shortbread cookie crust or a vanilla wafer crust instead of graham crackers.
- Lime Meringue Cheesecake: Substitute lime zest and juice for the lemon.
- Add Berries: Serve with a fresh berry sauce or garnish with fresh raspberries or blueberries.
- Toasted Coconut: Sprinkle toasted shredded coconut over the meringue topping.
- Skip the Meringue: If meringue isn’t your favorite, top the chilled cheesecake with lemon curd and whipped cream instead.
How to Make Zesty Lemon Meringue Cheesecake
Let me show you the steps to create this stunning Lemon Meringue Cheesecake:
Prepare the Crust
- First, I preheat my oven to 325°F (163°C). I generously grease a 9-inch springform pan.
- In a medium bowl, I mix the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly moistened.
- I press this mixture firmly into the bottom of the prepared springform pan. I use the back of a spoon or the bottom of a glass to pack it tightly.
- I bake the crust for 8–10 minutes until it’s golden and set. Then, I let it cool completely on a wire rack while I make the filling.
Make the Filling
- In a large mixing bowl, using an electric mixer, I beat the softened cream cheese, granulated sugar, and lemon zest together until smooth and creamy. Make sure the cream cheese is fully softened to avoid lumps!
- I add the eggs one at a time, beating well after each addition just until combined.
- Then, I mix in the lemon juice, sour cream, and heavy cream.
- Finally, I stir in the vanilla extract and salt, ensuring the spices are evenly distributed.
Assemble and Bake
- I pour the lemon cheesecake filling over the cooled crust, smoothing the top with a spatula.
- Optional, but recommended for even baking and preventing cracks: I place the springform pan on a baking sheet.
- I bake at 325°F (163°C) for 55–65 minutes, or until the edges of the cheesecake are set and the center is still slightly jiggly when gently shaken.
Make the Meringue Topping
- While the cheesecake finishes baking or starts cooling, I prepare the meringue. In a clean, grease-free bowl, I beat the egg whites with an electric mixer until soft peaks form.
- Gradually, I add the sugar while beating, until stiff, glossy peaks form. Be careful not to overbeat.
Top and Bake Again
- I spread the meringue carefully over the hot cheesecake, creating decorative peaks if desired.
- I return the cheesecake to the oven and bake for an additional 10-15 minutes, until the meringue is lightly golden brown. Keep a close eye on it, as meringue can brown quickly!
Cool and Chill
- I remove the cheesecake from the oven and let it cool completely at room temperature for about 1 hour.
- Once at room temperature, I transfer the cheesecake (still in the springform pan) to the refrigerator.
- I chill for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
Serve
- Serve chilled
Tips and Tricks for the PERFECT Lemon Meringue Cheesecake
Here are my secrets for making this cheesecake truly exceptional:
- Room Temperature Ingredients: Ensure your cream cheese, eggs, sour cream, and heavy cream for the filling are at room temperature for a smooth, lump-free texture.
- Don’t Overmix Filling: Especially after adding eggs! Mix just until combined to prevent cracks.
- Water Bath (Optional but Best): Baking the cheesecake in a water bath (wrap pan tightly in foil, place in larger pan with hot water) yields the creamiest texture and helps prevent cracks.
- Slow Cooling: Allowing the cheesecake to cool gradually (at room temp, then fridge) is key to preventing cracks.
- Clean Bowl for Meringue: Make sure the bowl and beaters for the egg whites are completely clean and free of grease, otherwise the meringue won’t whip up properly.
- Spread Meringue on Hot Cheesecake: Spreading the meringue over the still-hot cheesecake helps it adhere better.
How to Serve
This Zesty Lemon Meringue Cheesecake is stunning on its own! Serve chilled, sliced with a sharp knife dipped in hot water and wiped clean between cuts for neat slices.
Make Ahead and Storage
This cheesecake needs to be made ahead to allow for proper chilling. You can make it up to 2 days in advance. Store the finished cheesecake, covered tightly, in the refrigerator for up to 5 days.
FAQs about Zesty Lemon Meringue Cheesecake
- Why did my cheesecake crack?
- Cracking can happen from overmixing, overbaking, or cooling too quickly. Using a water bath and cooling slowly helps prevent this.
- Can I use bottled lemon juice?
- Freshly squeezed lemon juice provides the best, brightest flavor, but bottled can be used in a pinch. You’ll also need fresh lemons for the zest.
- Can I freeze this cheesecake?
- Due to the meringue topping, freezing is not ideal as the meringue can become weepy upon thawing. The cheesecake base without meringue freezes well.
Enjoy this bright, tangy, creamy, and utterly delicious Zesty Lemon Meringue Cheesecake! It’s a perfect dessert for any special occasion.
Print
Best Zesty Lemon Meringue Cheesecake
- Prep Time: 30 minutes
- Chill Time: 5 hours
- Cook Time: 1 hour 15 minutes
- Total Time: 6 hours 45 minutes
- Yield: 10–12 1x
- Category: Dessert, Cheesecake
- Cuisine: American
Description
This Zesty Lemon Meringue Cheesecake is a delightful fusion of two classic desserts! It features a buttery graham cracker crust, a creamy, tangy lemon cheesecake filling, and a light, fluffy meringue topping baked to golden perfection.
Ingredients
Scale
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs (from about 14–16 full crackers)
- 1/2 cup (1 stick, 113g) unsalted butter, melted
For the Lemon Cheesecake Filling:
- 24 ounces (three 8-ounce blocks) cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 teaspoon lemon zest (from about 1 medium lemon)
- 3 large eggs, room temperature
- 1/2 cup fresh lemon juice (from about 2–3 lemons)
- 1 cup sour cream, room temperature
- 1/2 cup heavy cream, room temperature
For the Meringue Topping:
- 4 large egg whites, room temperature
- 1/2 cup (100g) granulated sugar
Instructions
1. Make the Graham Cracker Crust:
- Preheat Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- Combine Ingredients: In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly moistened.
- Press into Pan: Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan. Optional: For a crispier crust, bake for 8-10 minutes before adding the filling. Let cool slightly.
2. Make the Lemon Cheesecake Filling:
- Beat Cream Cheese & Sugar: In a large bowl, using an electric mixer (stand mixer with paddle attachment or hand mixer), beat the softened cream cheese, 1 cup granulated sugar, and lemon zest on medium speed until completely smooth and creamy. Scrape down the sides of the bowl as needed.
- Add Eggs: Add the room-temperature eggs one at a time, beating on low speed until just combined after each addition. Do not overmix.
- Add Liquids: Mix in the fresh lemon juice, room-temperature sour cream, and room-temperature heavy cream until well combined and smooth.
3. Assemble and Bake the Cheesecake:
- Pour Filling: Pour the cheesecake filling over the crust in the springform pan. Smooth the top with a spatula.
- Prepare for Baking (Optional Water Bath): Place the springform pan on a baking sheet to catch any drips. Optional but recommended for preventing cracks: Wrap the outside of the springform pan tightly in heavy-duty aluminum foil and place it in a larger roasting pan. Fill the roasting pan with about 1 inch of hot water.
- Bake: Bake for 55-60 minutes, or until the edges are set and the center is still slightly jiggly when the pan is gently shaken.
4. Make the Meringue Topping:
- While the cheesecake is nearing the end of its baking time, prepare the meringue. In a clean, grease-free bowl, using clean beaters, beat the room-temperature egg whites on medium-high speed until soft peaks form.
- Gradually Add Sugar: Gradually add the 1/2 cup granulated sugar, about a tablespoon at a time, while continuing to beat on high speed.
- Beat to Stiff Peaks: Continue beating until the meringue is thick, glossy, and holds stiff peaks (the peak stands straight up when the beaters are lifted).
5. Top and Finish Baking:
- Spread Meringue: Remove the cheesecake from the oven. Spread the meringue evenly over the hot cheesecake, creating decorative swirls or peaks with the back of a spoon.
- Bake Meringue: Return the cheesecake to the oven and bake for an additional 10-15 minutes, or until the meringue is lightly golden brown.
6. Cool and Chill:
- Cool at Room Temperature: Remove the cheesecake from the oven (and water bath, if used). Let it cool completely at room temperature on a wire rack.
- Chill: Once cooled to room temperature, cover the cheesecake loosely with plastic wrap (avoid touching the meringue) and refrigerate for at least 4 hours, or preferably overnight, until completely chilled and set.
7. Serve: Carefully remove the sides of the springform pan before serving. Slice and serve chilled.
Notes
- Room Temperature Ingredients: Using room-temperature cream cheese, eggs, sour cream, and heavy cream is crucial for a smooth, lump-free cheesecake filling. Room-temperature egg whites whip up better for the meringue.
- Lemon: Fresh lemon juice and zest provide the best flavor.
- Meringue: Ensure your bowl and beaters are completely clean and free of any grease for the egg whites to whip properly. Adding sugar gradually helps create a stable meringue.
- Baking: Avoid opening the oven door frequently during baking. The slow cooling process (step 6 in the original, integrated here) helps prevent cracks, although cracks are less visible under the meringue.
- Water Bath (Optional): Highly recommended for even baking and preventing cracks, especially if not topping with meringue immediately.
- Storage: Store leftover cheesecake covered in the refrigerator for up to 4-5 days.