Go Back
A close-up macro shot of a single slice of lemon meringue cheesecake, showing off the creamy yellow filling and thick graham cracker crust. (Lemon Meringue Cheesecake)

The Ultimate Lemon Meringue Cheesecake: A Heavenly Fusion of Tang and Cream

This show-stopping Lemon Meringue Cheesecake recipe features a thick graham cracker crust, a velvety smooth lemon filling, and is topped with clouds of perfectly toasted Swiss meringue. Learn the secrets to a crack-free cheesecake.
Print Recipe Pin for Later
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Graham cracker crumbs (240g)
  • 1/4 cup Granulated sugar (50g)
  • 1/2 cup Unsalted butter, melted (113g)
  • 32 oz Cream cheese, at room temperature (904g)
  • 1 1/2 cups Granulated sugar (300g)
  • 4 Large eggs, at room temperature
  • 1/2 cup Fresh lemon juice (120ml)
  • 2 tbsp Lemon zest
  • 1/2 cup Heavy cream, at room temperature (120ml)
  • 1 tsp Vanilla extract (5ml)
  • 2 tbsp Cornstarch (16g)
  • 4 Large egg whites
  • 1 cup Granulated sugar (200g)
  • 1/2 tsp Cream of tartar
  • 1/2 tsp Vanilla extract (2.5ml)
  • 3 Large egg yolks
  • 1/2 cup Granulated sugar (100g)
  • 1/3 cup Fresh lemon juice (80ml)
  • 4 tbsp Unsalted butter (57g)

Equipment

  • 1 9-inch springform pan
  • 1 Stand Mixer
  • 1 Kitchen torch

Method
 

Building the Foundation: The Perfect Graham Cracker Crust
  1. Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil.
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom and up the sides of the pan.
  3. Bake for 10 minutes. Set aside to cool completely.
Whipping Up the Silkiest Lemon Cheesecake Filling & Baking
  1. Reduce oven to 325°F (163°C). In a stand mixer, beat room-temperature cream cheese until completely smooth. Gradually add sugar and beat until combined.
  2. Add eggs one at a time on low speed. Mix in lemon juice, zest, heavy cream, vanilla, and cornstarch until just combined.
  3. Pour filling over the crust. Place the pan in a large roasting pan and add boiling water to create a water bath.
  4. Bake for 65-75 minutes, until the edges are set and the center has a slight wobble. Turn off the oven, crack the door, and let cool in the oven for 1 hour. Refrigerate for at least 6 hours or overnight.
Conquering the Meringue and Final Assembly
  1. Prepare the Swiss meringue. Whisk egg whites, sugar, and cream of tartar in a heatproof bowl over simmering water until the sugar dissolves (160°F or 71°C).
  2. Transfer to a stand mixer and whisk on high speed until stiff, glossy peaks form. Mix in vanilla.
  3. Spread meringue over the chilled cheesecake. Toast with a kitchen torch or under the broiler until golden-brown peaks form.
  4. Top with a dollop of lemon curd, slice, and serve immediately.

Notes

Room Temperature is Non-Negotiable: Cold cream cheese and eggs will result in a lumpy batter.
Don't Overmix the Filling: Overmixing incorporates too much air, which can cause the cheesecake to crack.
Patience is a Virtue: The long, slow cooling process and overnight chill are critical for the texture and flavor to set perfectly.
A Clean Slice Every Time: For bakery-perfect slices, dip a long, sharp knife in hot water and wipe it clean between each cut.