Lemon Meringue Cheesecake

Introduction:

Lemon Meringue Cheesecake combines the best of both worlds: the creamy, rich texture of cheesecake with the light, fluffy sweetness of meringue. It’s a dessert that balances tart lemon curd with a smooth cheesecake filling, topped with a cloud of meringue. This elegant dessert is perfect for special occasions or a delightful treat to end any meal.

The History of Lemon Meringue Cheesecake:

The origins of lemon meringue cheesecake can be traced back to two classic desserts: the cheesecake and the lemon meringue pie. Cheesecakes have ancient roots, dating back to the Greeks and Romans, while lemon meringue pie is a more modern invention from the 19th century. The combination of lemon and meringue in pie form became popular in America, particularly in the Victorian era. Over time, creative bakers decided to merge the tangy, fluffy elements of a lemon meringue pie with the creamy texture of cheesecake, resulting in the beloved lemon meringue cheesecake we enjoy today.

Ingredients Breakdown:

• Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
• Cheesecake Filling:
  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
• Lemon Curd Topping:
  • 1/2 cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup granulated sugar
  • 3 large egg yolks
  • 4 tablespoons unsalted butter
• Meringue:
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar

Step-by-Step Recipe:

1. Prepare the Crust:
   • Preheat the oven to 325°F (163°C).
   • In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
   • Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
   • Bake for 10 minutes, then remove from the oven and set aside to cool.
2. Make the Cheesecake Filling:
   • In a large bowl, beat the cream cheese and sugar until smooth and creamy.
   • Add the sour cream, lemon juice, lemon zest, and vanilla extract, mixing until fully incorporated.
   • Add the eggs one at a time, mixing on low speed until just blended. Avoid overmixing.
   • Pour the filling over the cooled crust and smooth the top with a spatula.
   • Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly.
   • Turn off the oven, leave the door slightly ajar, and let the cheesecake cool in the oven for 1 hour.
   • Transfer to a refrigerator and chill for at least 4 hours or overnight.
3. Prepare the Lemon Curd:
   • In a small saucepan, whisk together lemon juice, lemon zest, sugar, and egg yolks.
   • Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
   • Remove from heat and stir in the butter until melted and smooth.
   • Allow the curd to cool slightly, then spread it over the chilled cheesecake.
4. Make the Meringue:
   • Preheat the oven to 350°F (177°C).
   • In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
   • Gradually add the sugar, one tablespoon at a time, beating on high until stiff, glossy peaks form.
   • Spread the meringue over the lemon curd, creating peaks and swirls with a spatula.
   • Bake for 10-15 minutes, or until the meringue is golden brown.
   • Cool the cheesecake on a wire rack, then refrigerate until ready to serve.

Tips for the Perfect Lemon Meringue Cheesecake:

• Room Temperature Ingredients: Ensure all dairy ingredients are at room temperature to achieve a smooth and creamy cheesecake batter.
• Avoid Overmixing: Mix the batter on low speed and just until the ingredients are combined to avoid incorporating too much air, which can cause cracks.
• Water Bath: To prevent the cheesecake from cracking, bake it in a water bath to maintain even temperature and moisture.
• Meringue Tips: Ensure the mixing bowl and whisk are clean and dry before whipping the egg whites to get the best volume for your meringue.

Variations and Customizations:

• Gluten-Free Crust: Substitute gluten-free graham crackers or almond flour for the crust.
• Flavor Enhancements: Add a layer of fresh berries or a swirl of raspberry sauce to the cheesecake filling for a fruity twist.
• Different Curds: Swap out lemon curd for lime or orange curd to experiment with different citrus flavors.
• Chocolate Drizzle: Drizzle melted white or dark chocolate over the meringue for added flavor and visual appeal.

Health Considerations and Nutritional Value:

• Caloric Content: A slice of lemon meringue cheesecake can be high in calories, so it’s best enjoyed in moderation.
• High in Fat: Due to the cream cheese, butter, and egg yolks, this dessert is high in fat, including saturated fat.
• Sugar Content: The recipe contains a significant amount of sugar, especially in the meringue and curd, which can affect blood sugar levels.
• Allergy Warnings: Contains dairy, eggs, and gluten (unless modified for allergies).

FAQ:

1. Can I make the cheesecake ahead of time?
   • Yes, you can prepare the cheesecake a day or two in advance. Store it in the refrigerator and add the meringue just before serving.
2. How do I store leftovers?
   • Store any leftover cheesecake in an airtight container in the refrigerator for up to 4 days.
3. Can I freeze lemon meringue cheesecake?
   • Yes, the cheesecake (without meringue) can be frozen for up to 2 months. Thaw in the refrigerator overnight and add fresh meringue before serving.
4. Why did my meringue weep?
   • Meringue can weep if overcooked or undercooked. Ensure to cook the meringue until it reaches a firm, golden state.
5. Can I use a different type of crust?
   • Absolutely! You can use a cookie crust like shortbread or a nut-based crust for added texture and flavor.

Lemon Meringue Cheesecake

Lemon Meringue Cheesecake is a rich, creamy dessert with a tart lemon curd and fluffy meringue topping, combining the flavors of classic cheesecake and lemon meringue pie. It offers a perfect balance of tangy and sweet, ideal for special occasions or a delightful treat.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 5 hours hrs 30 minutes mins

Servings 16

Ingredients

  

Crust:

• 2 cups shortbread cookie crumbs
• ¼ cup melted butter

Filling:

• 3  (8 ounce) packages cream cheese, softened
• 1 cup sour cream
• 1 cup white sugar
• 4 large eggs
• ¼  cup fresh lemon juice
• 1 medium lemon, zested
• 1 teaspoon vanilla extract

Meringue Topping:

• 4 large egg whites
• ¼ cup white sugar
• ¼ teaspoon cream of tartar (Optional)
• 1 ½ cups lemon curd

Instructions

 

• Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
• Make the crust: Mix cookie crumbs and melted butter together in a bowl until evenly combined.
• Press into the bottom of a 9-inch springform pan.
• Make the filling: Beat cream cheese, sour cream, and sugar together in a bowl with an electric mixer until smooth and creamy.
• Add eggs, one at a time, beating well after each addition. Mix in lemon juice, lemon zest, and vanilla until smooth, scraping the bottom and sides of the bowl as needed.
• Spread mixture over crust in the springform pan.
• Bake in the preheated oven until almost set in the center, about 1 hour.
• Let cool to room temperature, about 1 hour, then refrigerate until completely cooled, at least 3 to 4 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Make the meringue: Beat egg whites in a bowl with an electric mixer until soft peaks form.
• Beat in sugar and cream of tartar until mixture is glossy and stiff peaks form.
• Spread lemon curd over chilled cheesecake.
• Mound whipped egg whites over top and spread until curd is completely covered.
• Bake in the preheated oven until meringue is golden brown, about 10 minutes.
• Remove from the oven and chill, uncovered, in the refrigerator for at least 1 hour or up to 1 day before serving. Don’t cover the meringue or it may collapse.

Notes

Cook’s Note

You can make two of these in one shot. Freeze one without the meringue for later use.

I make my own lemon curd using the leftover egg yolks from the meringue.

 

Nutrition Facts

483 calories total fat 29g saturated fat 15g cholesterol 130mg sodium 305mg total carbohydrate 52g dietary fiber 0g total sugars 33g protein 8g vitamin c 2mg calcium 67mg iron 1mg potassium 138mg