Lemon Meringue Cheesecake
User Reviews
5
Lemon Meringue Cheesecake
Description
The Lemon Meringue Cheesecake starts with a crust made from crushed vanilla wafer cookies mixed with melted salted butter, baked until lightly browned for a firm and flavorful base. The cheesecake filling combines cream cheese, Greek yogurt, sugar, lemon zest and juice, lemon extract, and eggs to create a smooth, thick lemon-infused custard. Lemon curd is spread on top before adding the meringue, which is made by whipping egg whites with lemon juice and powdered sugar until glossy peaks form. Baking the assembled cheesecake in a water bath at a low temperature ensures gentle cooking that helps prevent cracking and creates a creamy texture.
The final meringue layer seals the lemon curd base and bakes to a tender, lightly golden finish that contrasts the denser cheesecake below. This cake is best served chilled once fully cooled to allow the layers to set. It suits occasions where a refreshing citrus dessert with both creamy and airy elements is desired.
Room temperature ingredients help ensure smooth mixing without lumps. Keeping a space around the lemon curd when spreading allows the meringue to seal it in, preventing it from becoming too liquid and dripping during baking. Cooling the cheesecake slowly, including baking in a water bath and gradual cooling, helps prevent cracking. Planning sufficient time for baking and cooling will produce the best texture and appearance.
Ingredients
Crust
- 3 cups vanilla wafer cookies
- ⅓ cup butter melted, salted
Cheesecake
- ¾ cup sugar granulated white
- 1 ½ Tablespoons lemon ~2 lemons, zest
- 3 packages cream cheese 8 ounce each, room temperature
- 1 cup Greek yogurt honey vanilla flavor
- ¼ cup lemon juice
- 1 teaspoon lemon extract
- 4 egg large
- ½ cup lemon curd
Meringue
- 3 egg room temperature, large, whites
- 1 ½ teaspoons lemon juice
- 1 ¼ cups powdered sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit and assemble a 9 inch springform pan.
- Use a food processor to crush the vanilla wafer cookies to crumbs, about 1 minute.
- Add in the salted butter and pulse to combine. The mixture should have the consistency of wet sand.
- Press the crust into the springform pan and then bake for 10-12 minutes or until it just begins to brown.
- Reduce the oven temperature to 300 degrees Fahrenheit, remove the crust from the oven and allow the crust to cool completely.
- While the crust is cooling, prepare a water bath by placing a lint free towel, folded, in the bottom of a roasting or large baking pan. You want a pan large enough for the springform pan to fit comfortably with a little space on all sides.
- Heat 4 cups of water in a kettle or saucepan until boiling, turn off heat and allow it to set while you assemble the cheesecake.
- To make the cheesecake, beat together the sugar and lemon zest in a large mixing bowl with a hand or stand mixer until the sugar is fragrant, about 1 minute.
- Add in the cream cheese and beat on medium, just until light and fluffy, about 5-7 minutes, depending on the temperature of the cream cheese.
- Mix in the greek yogurt, lemon juice and lemon extract until completely combined, about 2-3 minutes.
- Beat in the eggs, 1 at a time, on low speed, just until combined. Do not overbeat.
- Wrap the cooled springform pan in aluminum foil and a baking bag, if possible.
- Pour the cheesecake mixture into the prepared crust and gently spread into an even layer. Tap the pan gently several times on the counter to pop any air bubbles.
- Put the cheesecake pan on the folded towel in the roasting or large baking pan and place it all in the oven.
- Carefully pour the hot water into the baking pan, outside the springform pan, until it reaches the middle of the springform pan, at least 1-2 inches. This creates a water bath so that the cheesecake cooks more evenly.
- Bake for 1 hour 15-30 minutes or until the cheesecake has just a slight wiggle in the middle when the springform pan is moved.
- Shut the oven door and turn it off, allowing the cheesecake to continue cooking as it cools for 30 minutes.
- Crack the oven and allow the cheesecake to cool for another 30-45 minutes or until you can comfortably touch the pan without being burnt, before removing it from the oven.
- Allow the cheesecake to set for 30-45 minutes at room temperature and then spread the lemon curd gently over the top, leaving a ¼ to ½ inch of space around the edge of the cake for the meringue to seal it in and then cover with plastic wrap and place in the refrigerator overnight.
- Once the cheesecake has refrigerated until set, at least 4 hours, prepare the meringue and preheat the oven to 425 degrees Fahrenheit.
- Prepare the meringue by beating the egg whites and lemon juice together in a large mixing bowl using a hand or stand mixer, until soft peaks form, about 3-4 minutes.
- Gradually add in the sugar, ½ cup at a time, beating on high until all the sugar has been added.
- Once all the sugar has been added, continue beating until stiff peaks form. This can take another 5-10 minutes. You want a meringue that is stiff enough to hold its shape and stick to the bowl without sliding.
- Pipe or spread the meringue onto the cheesecake, being sure to place it around the edge of the top so that the curd won’t drip off when heating.
- Bake for 3-5 minutes or until golden brown.
- Allow to cool for at least 10 minutes before cutting and serving.
Notes
- Allow all ingredients to reach room temperature before mixing to ensure a smooth batter.
- Use a water bath during baking to stabilize the cheesecake and reduce cracking.
- Leave a gap around the lemon curd when spreading to allow the meringue to seal it and prevent drips.
- Cool the cheesecake gradually and fully before serving to let layers set properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 814 kcal
% Daily Value*
| Calories | 814kcal | 41% |
| Carbohydrates | 85g | 28% |
| Protein | 14g | 28% |
| Fat | 48g | 74% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 190mg | 63% |
| Sodium | 594mg | 25% |
| Potassium | 209mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 64g | 128% |
| Vitamin A | 1513IU | 30% |
| Vitamin C | 5mg | 6% |
| Calcium | 128mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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