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Ultimate Lemon Meringue Cheesecake

A rich baked lemon cheesecake layered with tangy lemon curd and topped with fluffy toasted meringue.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs
  • 0.5 cup unsalted butter melted
  • 0.25 cup granulated sugar
Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 eggs large
  • 1 cup sour cream
  • 0.33 cup lemon juice fresh
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Springform pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Press crust into a greased springform pan and bake 10 minutes.
  2. Beat cream cheese until smooth. Add sugar, eggs, sour cream, lemon juice, zest, and vanilla.
  3. Pour filling over crust and bake in water bath at 325°F for 55–60 minutes.
  4. Cool cheesecake completely, then spread lemon curd over top.
  5. Beat egg whites with sugar and cream of tartar until stiff peaks form.
  6. Top cheesecake with meringue and torch or broil until golden.

Notes

Chill at least 4 hours before slicing for clean cuts and best texture.