Lemon Meringue Cheesecake: The Ultimate Dessert Recipe

Lemon Meringue Cheesecake: just the name alone conjures images of creamy, tangy, and utterly irresistible dessert perfection, doesn’t it? Forget choosing between a classic lemon meringue pie and a decadent cheesecake; with this recipe, you get the best of both worlds in a single, show-stopping creation. Prepare to wow your friends and family with a dessert that’s as visually stunning as it is delicious!

While the exact origins of lemon meringue pie are debated, its popularity soared in the 19th century, becoming a staple in American and European households. Cheesecake, on the other hand, boasts a history stretching back to ancient Greece! This Lemon Meringue Cheesecake cleverly marries these two beloved desserts, creating a modern twist on timeless classics.

What makes this dessert so universally appealing? It’s the delightful contrast of textures and flavors. The creamy, rich cheesecake filling provides a smooth and satisfying base, while the tangy lemon curd adds a burst of citrusy brightness. And let’s not forget the fluffy, sweet meringue topping, toasted to golden perfection. The combination is simply divine! Plus, while it looks impressive, this recipe is surprisingly straightforward, making it perfect for both experienced bakers and those just starting their dessert journey. Get ready to experience the ultimate dessert mashup!

Ingredients:

• For the Crust:
• 1 ½ cups graham cracker crumbs (about 12 full sheets)
• 5 tablespoons unsalted butter, melted
• ¼ cup granulated sugar
• Pinch of salt
• For the Cheesecake Filling:
• 32 ounces cream cheese, softened to room temperature
• 1 ½ cups granulated sugar
• 4 large eggs
• ½ cup heavy cream
• ¼ cup lemon juice, freshly squeezed
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract
• For the Lemon Curd Topping:
• ½ cup granulated sugar
• ¼ cup lemon juice, freshly squeezed
• 2 large eggs
• 4 tablespoons unsalted butter, cut into pieces
• Pinch of salt
• For the Meringue Topping:
• 4 large egg whites, at room temperature
• ½ cup granulated sugar
• ¼ teaspoon cream of tartar
• ½ teaspoon vanilla extract

Preparing the Graham Cracker Crust:

1. Preheat your oven to 350°F (175°C). This is crucial for getting that perfect golden-brown crust.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt. Make sure everything is evenly distributed. I like to use a fork to really get in there and mix it all up.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. I find that using the bottom of a measuring cup helps to create an even and compact crust.
4. Bake the crust for 8-10 minutes, or until lightly golden brown. Keep a close eye on it, as it can burn easily. Once it’s done, remove it from the oven and let it cool completely. This is important so the filling doesn’t melt the crust.

Making the Cheesecake Filling:

1. Reduce the oven temperature to 325°F (160°C). This lower temperature helps prevent the cheesecake from cracking.
2. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. This usually takes about 2-3 minutes. Make sure there are no lumps!
3. Gradually add the granulated sugar and continue to beat until well combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
4. Add the eggs one at a time, beating well after each addition. Be careful not to overmix, as this can incorporate too much air into the batter, which can cause the cheesecake to puff up and then sink.
5. Stir in the heavy cream, lemon juice, lemon zest, and vanilla extract. Mix until just combined. The batter should be smooth and creamy.
6. Pour the cheesecake filling over the cooled graham cracker crust.
7. Bake for 60-75 minutes, or until the edges are set but the center still has a slight jiggle. The jiggle is key! It means the cheesecake is perfectly cooked.
8. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking by allowing the cheesecake to cool gradually.
9. Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the cheesecake to set completely and develop its flavor.

Preparing the Lemon Curd Topping:

1. In a medium saucepan, whisk together the granulated sugar, lemon juice, and eggs. Make sure everything is well combined before you start cooking.
2. Add the butter and salt.
3. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. This usually takes about 5-7 minutes. Be patient and keep stirring to prevent the eggs from scrambling.
4. Remove from heat and strain the lemon curd through a fine-mesh sieve into a bowl. This will remove any lumps and ensure a smooth and silky texture.
5. Let the lemon curd cool slightly before spreading it over the chilled cheesecake.

Making the Meringue Topping:

1. In a clean, heatproof bowl (such as stainless steel or glass), combine the egg whites, granulated sugar, and cream of tartar.
2. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water. This is called a double boiler.
3. Whisk constantly until the sugar is completely dissolved and the mixture is warm to the touch. This usually takes about 3-5 minutes. You can test the sugar by rubbing a small amount of the mixture between your fingers. If it feels gritty, continue whisking until it’s smooth.
4. Remove the bowl from the heat and beat the mixture with an electric mixer on high speed until stiff, glossy peaks form. This usually takes about 5-7 minutes. The meringue should be thick and hold its shape.
5. Stir in the vanilla extract.

Assembling the Lemon Meringue Cheesecake:

1. Remove the chilled cheesecake from the springform pan. Run a thin knife around the edge of the pan to loosen the cheesecake before releasing the sides.
2. Spread the cooled lemon curd evenly over the top of the cheesecake.
3. Immediately spread the meringue over the lemon curd, swirling it decoratively. You can use a piping bag with a star tip for a more elaborate design, or simply use a spoon to create peaks and swirls.
4. Use a kitchen torch to lightly brown the meringue. Be careful not to burn it! If you don’t have a kitchen torch, you can broil the cheesecake in the oven for a few seconds, but watch it very closely to prevent burning.
5. Refrigerate the cheesecake for at least 30 minutes to allow the meringue to set slightly.
6. Slice and serve. Enjoy your delicious Lemon Meringue Cheesecake!

Conclusion:

So, there you have it! This Lemon Meringue Cheesecake isn’t just a dessert; it’s an experience. The tangy lemon curd dances with the creamy cheesecake filling, all crowned with that perfectly toasted, cloud-like meringue. It’s a symphony of textures and flavors that will leave you and your guests utterly speechless. I truly believe this recipe is a must-try because it elevates the classic cheesecake to a whole new level of sophistication and deliciousness. It’s the perfect showstopper for any occasion, from a casual Sunday brunch to a fancy dinner party. But the best part? It’s surprisingly achievable! While it might look intimidating, I’ve broken down each step to ensure success, even for beginner bakers. And trust me, the effort is absolutely worth it. The look on people’s faces when they take that first bite is priceless. Now, let’s talk about serving suggestions and variations because, let’s be honest, who doesn’t love options? For a truly decadent experience, serve each slice with a dollop of freshly whipped cream and a few extra lemon zest curls. The creaminess of the whipped cream complements the tartness of the lemon beautifully. Alternatively, you could drizzle a raspberry sauce over the top for a burst of fruity sweetness that contrasts perfectly with the lemon. If you’re feeling adventurous, consider these variations: * Lime Meringue Cheesecake: Swap out the lemon juice and zest for lime for a slightly different, equally delicious citrusy twist. * Mini Lemon Meringue Cheesecakes: Bake the cheesecake in muffin tins for individual servings, perfect for parties or portion control (if that’s even possible with something this good!). * Lemon Meringue Cheesecake Bars: Press the graham cracker crust into a baking pan, pour the cheesecake filling over it, and bake as directed. Once cooled, top with meringue and broil until golden brown. Cut into bars for a more casual presentation. * Add a hint of Lavender: Infuse the cream cheese mixture with a teaspoon of culinary lavender for a floral and aromatic twist. Don’t be afraid to experiment and make this recipe your own! Baking is all about creativity and having fun in the kitchen. I’m so excited for you to try this Lemon Meringue Cheesecake recipe. I poured my heart and soul into perfecting it, and I know you’ll love it as much as I do. It’s a guaranteed crowd-pleaser, and it’s sure to become a new family favorite. So, what are you waiting for? Preheat your oven, gather your ingredients, and get ready to create some magic in the kitchen. I promise you won’t regret it. Once you’ve made this masterpiece, I’d absolutely love to hear about your experience! Share your photos and stories with me on social media using [Your Hashtag Here]. Let me know what variations you tried and how your guests reacted. I can’t wait to see your creations and celebrate your baking success! Happy baking!

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