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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
Course Dessert, Snack
Cuisine American, Autumn
Servings 10 slices
Calories 420 kcal

Equipment

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

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

Instructions
 

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

Notes

Chill at least 4 hours before slicing for clean cuts and best texture.
Keyword baked lemon cheesecake, cheesecake with meringue topping, lemon cheesecake recipe, lemon meringue cheesecake, ultimate lemon dessert