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Adjust Servings:
For the Crust
Butter – 8 tbsp Unsalted
Graham Crackers – 8 sheets
For the Cheesecake
Cream Cheese – 2 lb (900 g)
Lemon – 1
Sugar – 1 cup
Cornstarch – 1 tbsp
Kosher Salt – ¼ tsp
Sour Cream – ½ cup
Vanilla Extract – 2 tsp
Eggs – 3
For the Lemon Curd
Butter – 6 tbsp
Lemon – 4
Sugar – ½ cup
Egg Yolks – 3
Eggs – 1
For the Meringue
Egg Whites – 3
Cream of Tartar – ¼ tsp
Sugar – ½ cup

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Lemon Meringue Cheesecake

Lemon Meringue Cheesecake

  • 1h 30 min
  • Serves 8
  • Medium


  • For the Crust

  • For the Cheesecake

  • For the Lemon Curd

  • For the Meringue



If you can’t get enough of treats that are both sweet and tart, you will find this delectable dessert delightful. Creamy cheesecake, tart lemon curd, and toasted meringue come together to create nothing short of a culinary miracle. A standout centerpiece at any occasion, this lemon meringue cheesecake has got to be one of the tastiest and most decadent treats you have ever tried.

Rich, bright, and flavorful, this deeply satisfying dessert rocks a crunchy crust featuring buttery graham crackers. Can you imagine a greater life’s pleasure than a slice of creamy, rich cheesecake? Probably, but it is 100 % a contender. Grab your ingredients, and let’s get started!



Start by preheating the oven to 350 °F and letting cream cheese soften at room temperature. Meanwhile, prepare the crust.


Prepare the Crust

Spray the bottom and sides of a springform pan with cooking spray. Next, arrange two foil pieces on top of each other, forming a cross. Place the springform pan in the center and fold the foil up and around the sides.


Crush graham cracker sheets into crumbs. Melt butter and drizzle it over them; mix thoroughly to combine.


Transfer the mixture into the prepared pan and press it evenly into its bottom and against the sides.


Bake the crust until just barely brown around the edges, about 11 minutes. Let cool. Meanwhile, prepare the filling.


Prepare the Filling

Grate one tablespoon of zest from a lemon into the bowl of cream cheese. Juice the lemon and add about 3 tablespoons of the juice to the bowl. Add sugar, cornstarch, and kosher salt.


Beat with a mixer until smooth, about 2 minutes. Add sour cream and vanilla extract, and beat until creamy, about a minute more. Crack in eggs, one at a time, thoroughly mixing on low after each addition. Increase the speed and beat until smooth, 2 minutes more.


Pour the filling into the cooled crust. Place the pan in a baking dish large enough to fit it. Bring 8 cups of water to a boil. Slide the dish into the oven, then pour the boiling water into it, so it goes about halfway up the sides of the springform pan.


Bake until the top is just starting to brown, about 55 minutes. Turn off the oven, crack the door open, and let the cheesecake cool like that for an hour. When half of this time has passed, start making the lemon curd.


Prepare the Lemon Curd

Cut chilled butter into half-inch cubes. Grate one tablespoon of zest from lemons and juice them until you have one cup of juice. Combine in a small saucepan, add sugar, egg yolks, and a whole egg, and whisk until smooth.


Bring to a simmer and cook, continuously whisking, until the mixture thickens slightly and acquires a consistency similar to that of pancake batter, about 9 minutes. Remove from the heat and add the cubed butter; stir until homogenous.


Carefully remove the cheesecake from the baking dish and remove the foil. Strain the lemon curd directly onto the cheesecake while still warm.


Pop the cheesecake, uncovered, in the fridge for 4 hours or overnight.


Prepare the Meringue

When ready to serve, place egg whites in a bowl and let them come to room temperature. Add cream of tartar and beat on medium speed until foamy, about 2 minutes. Increase the speed and gradually add sugar. Beat until stiff peaks form, about 2 minutes more.


If browning with the broiler, arrange an oven rack 7 inches below the broiling element and set the oven to broil on high. Place the cheesecake on a baking sheet and slowly remove the ring, keeping the cheesecake on the pan's base. Spread the meringue on top of the lemon curd, forming peaks and swirls.


Broil until light brown, about 3 minutes. Transfer the cheesecake to a serving plate and serve immediately.

All the layers of this fabulous lemon meringue cheesecake combined create a flavor explosion worthy of any table, festive or otherwise. Be sure to try this recipe, and don't forget to share your feedback with us.


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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