Craving a decadent dessert? This classic lemon meringue cheesecake might seem intimidating with its multiple steps, but trust me, the result is absolutely worth it. Indulge in a smooth, rich, and creamy cheesecake, perfectly balanced with a tangy lemon filling and a cloud-like meringue topping. This recipe simplifies the process by skipping the water bath, making it easier for home bakers. Plus, it’s easily adaptable – simply swap lemon juice for vanilla extract to create a delicious plain cheesecake.
This recipe utilizes a stable Swiss Meringue. To make it, you gently heat egg whites and sugar in a double boiler. This method creates a sturdy meringue that holds its shape beautifully and can even be prepared in advance and refrigerated until you’re ready to assemble the cheesecake. Don’t let those egg yolks go to waste! They’re the star ingredient in the delicious lemon curd that complements the cheesecake perfectly. This easy-to-make lemon curd is so versatile, I always make a large batch and freeze it for future use.
To assemble, spread a layer of the homemade lemon curd over the cooled cheesecake. Then, generously top with the Swiss meringue. Don’t worry about making it perfectly smooth – we’ll torch the meringue to create a beautiful golden brown finish. Be sure to check out my step-by-step video beneath the recipe!
Tips & Tricks:
Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature before mixing to prevent curdling.
Gentle Mixing: Over-mixing can introduce air bubbles leading to cracks. Mix until just combined.
I hope you enjoy making this delicious lemon meringue cheesecake!
Lemon Meringue Cheesecake
This classic dessert boasts a smooth, creamy texture and a tangy lemon filling, all without the hassle of a water bath. Get the simple steps and expert tips for a perfect bake every time.
4egg whites(we will use the yolks for the lemon curd)
1tspvanilla extract
1/4tsp salt
For the lemon curd:
4egg yolks
135gsugar
1tbsplemon zest(1 lemon)
80mllemon juice(2 – 3 lemons)
1/4tspsalt
85gunsalted butterat room temperature
Instructions
Make the Crust:
In a blender, combine digestive cookies, sugar, brown sugar, and melted butter.
Blend all these ingredients until all crumbs are moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Make the Cheesecake:
In a large bowl using a hand-held or a stand mixer, beat the cream cheese until smooth and creamy.
Stir in sour cream, sugar, lemon juice, and salt beating until well combined.
Add the eggs , beating just until combined.
Scrape down the sides of the bowl with a spatula to ensure everything is mixed in.
Pour the cheesecake batter into the prepared springform pan.
Line the springform pan with foil to catch any spills. You can also place it on a baking tray.
Bake in a preheated oven at 160°C for 50-60 minutes, or until the edges are lightly golden brown and the center is set but still slightly jiggly.
Avoid overbaking, as it will make the cheesecake dry.
Remove the cheesecake from the oven and let it cool completely. Then refrigerate for at least 3-4 hours or overnight.
For the Meringue:
In the bowl of a stand mixer, combine the egg whites, sugar, vanilla extract, and salt.
Bring a saucepan with a few inches of water to a simmer. Set the mixer bowl over the simmering water, making sure the water does not touch the bottom of the bowl.
stir the mixture until the egg whites are very warm to the touch and the sugar has dissolved. If you're using a thermometer this mixture should reach 70°C.
In the bowl of a stand mixer fitted with a whisk attachment, beat the meringue on high speed until stiff peak.
For the lemon curd:
Fill the bottom pot of a double boiler with 1-2 inches of water. Bring to a simmer over medium heat.
In the top pot of the double boiler, whisk together egg yolks, sugar, lemon zest, lemon juice, and salt until smooth.
Place the top pot over the simmering water. Whisk constantly for 10 minutes, or until the mixture thickens to the consistency of hollandaise sauce.
Remove from heat and whisk in sliced butter until melted.
Pour curd into a jar, cover directly with plastic wrap to prevent a skin from forming, and refrigerate for up to 10 days.
To assemble:
When ready to serve, run a knife around the edges of the cheesecake to loosen it from the pan. Carefully remove the ring of the springform pan before serving.
Pour a generous layer of lemon curd on to the cheesecake and spread until the edges.
Pile the Swiss meringue onto the lemon curd, and spread evenly around the cheesecake. Don't attempt to smooth it too much.
Using a kitchen torch toast the top of the meringue to golden brown. If you don't have a kitchen torch, put the cheesecake under the broiler for 5 – 10 minutes turning it if needed until it's golden brown.
Video
Notes
Frequently Asked Questions:How to prevent cracks in lemon meringue cheesecake?
While this recipe doesn’t use a water bath, gradual cooling is key. After baking, leave the cheesecake to cool completely, around 1-2 hours before transferring to refrigerator and allowing to cool at least 3 – 4 hours or overnight.
Why is my meringue not holding its peaks?
Ensure your mixing bowl and beaters are completely clean and grease-free. Whip the egg whites until stiff peaks form before gradually adding sugar.
How long does lemon meringue cheesecake last in the refrigerator?
Properly stored, lemon meringue cheesecake can last for 3-4 days in the refrigerator.
Can I freeze lemon meringue cheesecake?
Yes, you can freeze lemon meringue cheesecake. Wrap the entire cheesecake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator.
What can I substitute for digestive biscuits
Crushed graham crackers, shortbread cookies, or even almond flour combined with melted butter can be used as substitutes.
How to get a perfectly browned meringue?
The easiest method is to use a kitchen torch to lightly brown the meringue. Alternatively, you can place the cheesecake under the broiler for a short time, watching closely to prevent over-browning.