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Lemon Meringue Cheesecake Recipe

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4.2 from 57 reviews

  • Author: Amina
  • Total Time: 8 hours 10 minutes (including chilling time)
  • Yield: 12 servings

Description

This Meringue Cheesecake is a luscious dessert featuring a buttery digestive cookie crust, a creamy lemon-infused cheesecake filling, topped with tangy homemade lemon curd and a light, toasted meringue. Baked in a water bath to ensure a perfectly smooth texture, and finished with a blowtorched meringue topping, this elegant treat is perfect for special occasions or indulgent gatherings.

Ingredients

Cookie Crust

  • 250 g digestive cookies
  • 1.5 tbsp granulated sugar
  • 90 g butter, melted

Cheesecake Filling

  • 600 g cream cheese, full fat, room temperature
  • 200 g granulated sugar
  • 80 g sour cream (18%), room temperature
  • 2 tbsp cornstarch
  • 70 g lemon juice
  • 1 tsp vanilla bean paste
  • 3 large eggs, room temperature

Lemon Curd

  • 80 g lemon juice
  • 100 g granulated sugar
  • 1 whole egg
  • 1 egg yolk (save the egg white for the meringue)
  • 50 g cold butter, cubed

Meringue

  • 90 g egg whites (approximately 3 egg whites)
  • 180 g granulated sugar
  • ½ tsp vanilla paste

Instructions

  1. Prepare Cookie Crust: Preheat your oven to 160ºC (320ºF) conventional. In a food processor, blend digestive cookies with 1.5 tbsp granulated sugar until it resembles fine sand. Add melted butter and blend to combine. Press this mixture firmly into the bottom and sides of a 22 cm (9 inch) springform pan lined with parchment paper. Bake for 10 minutes, then cool until the crust is cool to the touch.
  2. Prepare Cheesecake Filling: Keep oven temperature at 160ºC (325ºF) conventional. Using a stand mixer with a paddle attachment or a hand mixer, beat cream cheese on low speed for 1 minute. Gradually add 200 g sugar, scrape down the sides, and mix for another minute on low speed. In a small bowl, combine sour cream and cornstarch until smooth, then add to the cream cheese mixture along with lemon juice and vanilla bean paste. Mix on low speed until combined.
  3. Add Eggs: Incorporate eggs one at a time, mixing on low speed after each addition until fully combined. Scrape down sides and give a final mix. Pour the cheesecake batter into the prepared springform pan.
  4. Set Up Water Bath: Boil water in a kettle. Place the springform pan inside a 25 cm (10 inch) cake pan, then place this inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches two-thirds up the side of the cake pan. Alternatively, wrap the springform pan in triple-layer aluminum foil to prevent water leakage.
  5. Bake Cheesecake: Bake in the preheated oven for 1 hour and 10 minutes. After baking, gently shake the pan; the center should still wobble slightly. Turn the oven off, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour.
  6. Cool and Chill: Remove cheesecake from the water bath and aluminum foil, then place on a cooling rack for 1 hour at room temperature. Wrap with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to set fully.
  7. Make Lemon Curd: While the cheesecake bakes, in a small saucepan combine lemon juice, sugar, whole egg, and egg yolk. Whisk constantly over medium heat until mixture thickens. Remove from heat, strain through a sieve to remove cooked egg bits. Let cool for 2 minutes, then stir in cold cubed butter. Cover with cling film touching the surface and refrigerate until needed.
  8. Prepare Meringue: Combine egg whites and 180 g sugar in a mixing bowl. Place the bowl over a saucepan with simmering water, ensuring the water doesn’t touch the bowl. Whisk constantly until sugar dissolves and the mixture is warm to the touch. Transfer to a stand mixer and beat on high speed for 5-6 minutes until stiff peaks form and the mixture feels room temperature. Fold in vanilla paste.
  9. Assemble and Finish: Remove cheesecake from springform pan and transfer to a serving plate. Spread lemon curd evenly over the top. Spoon or pipe meringue on top of the lemon curd. Use a blowtorch to carefully brown the meringue. Refrigerate until serving. For best texture, consume the meringue cheesecake within 8 hours; the cheesecake alone can be stored up to 3 days in the fridge.

Notes

  • Use room temperature eggs and cream cheese for smooth mixing and a defect-free cheesecake texture.
  • Wrapping the springform pan with multiple layers of aluminum foil is crucial to prevent water from seeping into the cake during the water bath.
  • The water bath baking method ensures gentle heat distribution, preventing cracks on the cheesecake surface.
  • When making meringue, make sure sugar is fully dissolved to avoid gritty texture.
  • Blowtorching the meringue gives a beautiful toasted finish and enhances flavor—exercise caution when doing this.
  • The cheesecake tastes best after chilling overnight, allowing flavors to meld and texture to set.
  • If you don’t have a blowtorch, briefly broiling the meringue can serve as an alternative but watch closely to avoid burning.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western

Find it online: https://aminabakes.com/lemon-meringue-cheesecake-recipe/