Perfect Tangy Lemon Meringue Cheesecake

This dessert is so smooth, tangy, and utterly irresistible that it could charm even the pickiest eater at your table. Lemon Meringue Cheesecake is not just a treat but a culinary experience. With its buttery cookie base, creamy citrusy center, and fluffy, caramelized meringue topping, this cheesecake promises to turn any gathering into a celebration.

It is a perfect dessert, for birthdays, dinner parties, or just because you feel like impressing someone.

What is Lemon Meringue Cheesecake?

Lemon meringue cheesecake is a heavenly hybrid that combines the rich, velvety texture of classic cheesecake with the zesty brightness of lemon meringue pie. The creamy filling is balanced by a buttery cookie crust and crowned with a cloud of sweet, golden meringue.

While the cheesecake has roots tracing back to ancient Greece, the addition of lemon and meringue is a modern recipe that celebrates the perfect harmony of tart and sweet.

Pro Tips for the Best Lemon Meringue Cheesecake

• Ensure your cream cheese, eggs, and sour cream are at room temperature for a smoother batter. No lumps allowed here!
• When blending the cheesecake batter, avoid overmixing to prevent cracks during baking.
• Whip egg whites to stiff peaks. They should hold their shape when you lift the mixer.
• When baking the meringue, watch it closely. A light golden hue is what you’re after.
• With the right equipment, you can zest like a Pro. Use a grater for finely grated lemon zest to avoid any bitter pith.

What’s the Best Way to Prevent Cracks in the Cheesecake?

To prevent cracks avoid overmixing the batter, and let the cheesecake cool gradually. Cooling in the oven with the door slightly ajar can also help prevent sudden temperature changes.

Can I Substitute the Sour Cream?

If you don’t have sour cream on hand, Greek yogurt or heavy cream are great substitutes. However, keep in mind that sour cream contributes a subtle tanginess that complements the lemon flavor perfectly.

Can I Use a Different Crust?

While a cookie crust is classic, you can switch it up with graham crackers, digestive biscuits, or even crushed shortbread cookies for a buttery twist.

How Do I Know the Cheesecake is Done?

The cheesecake is done when the edges are set but the center still has a slight jiggle. Don’t worry, it will firm up as it cools. Avoid overbaking, as this can dry out the cheesecake.

How Do I Keep My Cheesecake Base From Going Soggy?

To keep your cheesecake from going soggy, cool it completely before refrigerating to avoid condensation. If using a water bath, wrap the pan securely to prevent leaks. Store it tightly covered, and add toppings like lemon curd or whipped egg whites only right before serving.

Can I Freeze Lemon Meringue Cheesecake?

Yes, you can freeze the cheesecake base without the meringue topping. Wrap it tightly in plastic wrap and foil, then freeze. When ready to serve, thaw it in the refrigerator, add fresh meringue, and bake as directed.

Is Lemon Curd Necessary?

Yes, lemon curd is essential for that bold, citrusy punch. It adds a layer of tangy sweetness that ties the whole dessert together. You can use store-bought or homemade for equally delicious results.

Can I Add Other Flavors?

Experiment with lime or orange juice and zest for a citrus variation. For a spicy twist, add a pinch of ground ginger or cardamom to the crust or filling.

More Lemon Meringue Deliciousness

Classic Lemon Meringue Pie

Mini Lemon Meringue Pies

Creamy Lemon Pie

Lemon Tart

Baked Lemon Cheesecake

Mini Lemon Tarts

How to Store Lemon Meringue Cheesecake

Cover the cheesecake tightly with plastic wrap or transfer slices to an airtight container. Store in the fridge for up to 4-5 days to keep it fresh.

How to Make Lemon Meringue Cheesecake

Step 1: Blitz the cookies in a food processor until finely crumbled. Then, add melted butter and pulse until combined.

Step 2: Pour the grinded cookies into a cake mold (22cm mold size) and press the mixture firmly into the pan.

Step 3: In a large bowl, mix cream cheese, sour cream, and sugar with an electric mixer until smooth. Add eggs one at a time, mixing well after each addition. Finally, stir in your vanilla extract, lemon juice, and lemon zest.

Step 4: Pour the filling over the cookie crust in the cake mold. Bake in a preheated oven at 180°C (360°F) for 60 minutes.

Step 5: Let your cake cool at room temperature after baking before transferring to the fridge to chill for at least 4 hours.

Step 6: Beat egg whites and sugar in a clean bowl until stiff peaks form. The mixture should be glossy and hold its shape when you lift the mixer.

Step 7: After the time has elapsed, spread a generous layer of lemon curd over the chilled cheesecake.

Step 8: Top your cheesecake with the whipped egg, creating decorative peaks.

Step 9: Bake in the oven at 180°C (360°F) for 10 minutes or until the meringue is golden brown.

Step 10: Finally, let the cheesecake cool slightly, then carefully unmold it. Slice, serve, and bask in the compliments.