Lemon Meringue Cheesecake

Rich Lemon Meringue Cheesecake topped with lemon curd, a light golden meringue and a buttery graham cracker crust.

📝 Ingredients

• Graham Cracker Crust:
• 2 cups graham cracker crumbs
• 1/2 cup salted butter or unsalted butter (melted)
• 3 Tbsp granulated sugar
• Cheesecake:
• 4 8 oz blocks cream cheese (softened)
• 1 1/2 cups granulated sugar
• 1 Tbsp vanilla extract
• 1 Tbsp fresh lemon zest
• 1/4 cup cornstarch
• 6 large whole eggs (room temperature)
• 1 cup sour cream (room temperature)
• Lemon Curd:
• 1 1/2 cups lemon curd (store-bought)
• Meringue:
• 4 large egg whites
• 1/2 cup granulated sugar ((adjust sweetness to your taste))
• 1 tsp vanilla extract
• 1/2 tsp cream of tarter

👨‍🍳 Instructions

1. 1Preheat the oven to 325°F. Place an 8×8-inch pan on the bottom rack of the oven and fill halfway with boiling water.
2. 2Spray a 9-inch springform pan with nonstick cooking spray. Wrap the outside of the bottom of the pan with heavy duty aluminum foil, to prevent any leakage. Set aside.
3. 3Graham Cracker Crust: In a medium-size mixing bowl toss together graham crumbs with granulated sugar and melted butter until fully moistened. Press crumb mixture evenly onto the bottom and up the sides of the pan. Place the pan into the freezer to set while you make the filling.
4. 4Cheesecake Batter: In a large bowl of a stand mixer fitted with the paddle attachment, whip together cream cheese, granulated sugar and vanilla extract on low-medium speed for 2-3 minutes or until completely smooth. Add lemon zest and cornstarch, mix well. (Pro-Tip: Try not to beat too much air into the filling or the cheesecake could crack.)
5. 5Add the eggs one at a time, mixing well after each addition. Scrape sides and bottom of bowl as needed. Stir in sour cream by hand scraping sides of the bowl to fully incorporate with the cheesecake batter.
6. 6Pour cheesecake filling evenly into the crust. Place pan into the oven.
7. 7Bake on the middle rack of the oven for 1 hour 10 – 1 hour 20 minutes or until the center is still slightly loose when the pan is gently shaken. It won't be completely set.
8. 8Turn off the oven, open the oven door leaving slightly ajar. Allow the cheesecake to rest in the oven for 1 hour longer to gently finish baking.
9. 9Remove pan to a wire rack. Allow cheesecake to cool for 30 minutes then run a knife gently around the top edge. Let stand and cool completely to room temperature.
10. 10Spread top of the cheesecake with lemon curd, then leaving the ring in place, wrap and chill for at least 8 hours preferably 24 hours.
11. 11Meringue Topping: Preheat the oven to broil. Beat egg whites, vanilla and cream of tartar in a bowl with an electric mixer fitted with the whisk attachment on medium-high speed. Gradually add sugar, continuing to beat until stiff peaks form.
12. 12Mound whipped egg whites over top of lemon curd taking it all the way to the crust. Use an offset spatula to make fluffy swirls. Spread to the edge until the lemon curd is completely covered.
13. 13Transfer to the oven and broil for 3-4 minutes or until the meringue is lightly golden brown turning the pan for even browning. Don't walk away! (Alternately, use a kitchen torch to toast the meringue.)
14. 14Remove from the oven and chill for at least 1 hour, then slice and serve.
15. 15See how to make your own Homemade Lemon Curd using my recipe here.