Lemon meringue cheesecake is a creamy lemon cheesecake baked over a buttery graham cracker crust. It’s topped with both tart lemon curd and toasted swiss meringue. It’s an excellent make ahead recipe!
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This recipe for lemon meringue cheesecake is a crowd pleasing dessert for spring. Each layer makes it extra special and delicious!
Both the cheesecake and zesty lemon curd can be made in advance. Whip up and toast the fluffy meringue just before serving!
I adapted this lemon curd cheesecake recipe from my blueberry lemon cheesecake. For more lemon dessert recipes, try my lemon curd tart recipe and blackberry lemon cake.
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Why You’ll Love This Recipe
- Lemon cheesecake: Everyone loves how creamy and lemony the lemon cheesecake filling is! It’s packed with citrusy flavor just like my almond lemon biscotti and lemon and chia seed muffins.
- Buttery graham cracker crust: The simple crust adds a crumbly bite and has a hint of cardamom.
- Luscious lemon curd: It is the perfect balance of rich and refreshing. You can make it up to 10 days in advance. My recipe for making lemon curd is super easy. You can use as a topping for everything from lemon curd whoopie pies to scones and cakes.
- Toasted meringue: The pile of fluffy toasted Swiss meringue makes this dessert extra impressive! If you’ve never made meringue or haven’t had luck making it, you’ll be pleasantly surprised how easy and delicious it is!
- Make ahead recipe: You can break up the steps. Make the cheesecake and/or curd days in advance. Whip up the meringue just before serving.
Ingredient Notes
Here are useful notes on some of the ingredients for this baked lemon cheesecake with lemon curd.
- Unsalted butter: We’re using unsalted butter for the crust and lemon curd.
- Cream cheese: Use full fat, room temperature cream cheese. Use the blocks, not tubs of cream cheese. Take cream cheese out of the refrigerator at least least two hours before using. Cream cheese makes the filling extra rich and creamy just like this pecan cheesecake pie and my carrot and cheesecake cake!
- Sour cream: Use full fat, room temperature sour cream for the filling. If you have leftover sour cream, be sure to try my cornmeal blueberry cake and chocolate and lemon cake!
- Sugar: Use granulated sugar and brown sugar. Make sure your brown sugar is fresh and free of lumps.
- Eggs: Use 3 large, room temperature eggs for the cheesecake, 3 whole large eggs for the curd and 4 egg whites for the meringue.
- Graham crackers: Crush the graham crackers in a food processor. Buy precrushed graham cracker crumbs for a quick shortcut.
- About 5 Lemons: We’re using lemon zest in both the cheesecake and curd. You’ll need lemon juice and lemon zest for the curd. Lemon fans will also love these lemon and lime bars and lemon and ricotta muffins!
- Cardamom (optional): Ground cardamom adds a hint of extra flavor to the crust.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Swap in raspberry lemon curd or make this blueberry curd recipe in place of lemon curd.
- Save time by using store bought lemon curd.
- Enjoy this cheesecake with or without meringue!
How to Make Lemon Meringue Cheesecake
Quick Video Recap
Step by Step Instructions
Step 1: (See photo 1 above). Combine the graham cracker crumbs, sugar, cardamom, and butter. Spread on the bottom and halfway up the sides of a 9 inch springform pan. Bake at 350 F for 10 minutes. Reduce oven temperature to 325 Fahrenheit.
Step 2: (See photo 2 above). Combine the sugars and lemon zest in a large bowl. Mix the zest into the sugars with your fingertips. Add the cream cheese and mix with an electric mixer for 2 minutes til smooth. Add the sour cream, vanilla extract then beat in the eggs one at a time.
Step 3: (See photo 3 above). Pour filling into the crust. Pour hot water in the roasting pan. Place a roasting pan on the bottom rack in the oven. Place the cheesecake on the middle rack. Bake for 60-65 minutes. Turn off the oven. Crack the oven door open slightly. Leave the cheesecake in the oven for 1 hour.
Step 4: (See photo 4 above). Allow cheesecake to cool completely in the pan on a rack uncovered at room temperature. Once cooled to room temperature, refrigerate uncovered at least 4 hours.
Step 5: (See photo 5 above). Make the homemade lemon curd or use store bought. Check out my recipe for lemon curd for step by step pictures.
Step 6: (See photo 6 above). Make the meringue. Combine the room temperature egg whites, sugar, salt and cream of tartar in the bowl of a stand mixer set over a medium sized saucepan with 1″ simmering water. Set heat to low. Whisk constantly for about 8-9 minutes, until an instant thermometer registers 175℉. Remove from heat. Add the vanilla then mix with the whisk attachment on high speed for about 5 minutes until mixture is balled up inside the whisk attachment. Remove the whisk attachment and flip it so that the bottom is pointing up. The meringue should be stiff and only the very top strand should flip over.
Step 7: (See photo 7 above). Pile the meringue on top of the curd. Genly swirl it with an offset spatula or the back of a spoon. You can also just leave it as a big pile of meringue or pipe it on top.
Step 8: (See photo 8 above). Toast the meringue with a blow torch. Slice and serve!
Expert Tips
Tip #1: Use full fat, block cream cheese. Do not use cream cheese spread that comes in a tub.
Tip #2: Take the ingredients for the filling out of the fridge for at least 2 hours or overnight. Room temperature ingredients make it possible to for ingredients to get fully incorporated and makes your cheesecake nice and creamy.
Tip #3: Allow time for both preparation and refrigeration. Both the cheesecake and curd need time to chill in the fridge.
Tip #4: Avoid overbeating. Beat the cheesecake mixture til the ingredients are just incorporated. Over beating creates air bubbles which can result in cracks in the baked cheesecake.
Tip #5: Toast the sides of the meringue in addition to the peaks.
Recipe FAQs
Lemon curd can be stored in an airtight container in the fridge for up to 2 weeks.
Use a 9 inch spring form pan. Spray the bottom lightly with non stick baking spray and place a round of parchment paper on top. This will prevent the cheesecake from sticking to the pan.
Swiss meringue is a method for making meringue. To make it, egg whites and sugar are heated over simmering water. The egg whites and sugar are whisked til the sugar dissolves and they reach around 175℉. Next, they are whipped til they’re thick and fluffy.
Store leftover lemon cheesecake without the meringue topping in an airtight container such as a cake carrier in the refrigerator for up to 5 days. Make and toast the meringue just before serving. Once you top the cake with meringue, you should be able to store leftovers in the fridge for 3-4 days.
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Lemon Meringue Cheesecake
Ingredients
Graham Cracker Crust
- ½ cup (113 g) unsalted butter melted
- 2 cups (168 g) graham cracker crumbs from about 16 full sheets of honey graham crackers
- ⅓ cup (66 g) granulated sugar
- ½ teaspoon ground cardamom optional
Lemon Cheesecake Batter
- 32 ounces (907 g) cream cheese brick style, full fat, room temperature
- ¼ cup (55 g) brown sugar light or dark, packed
- ¾ cup (150 g) granulated sugar
- 3 large eggs room temperature
- 1 cup (230 g) sour cream full fat, room temperature
- 2 teaspoons vanilla extract
- 2 lemons zested, using only the zest, not the juice
Lemon Curd
- 2 tablespoons lemon zest from about 2 medium to large lemons
- ⅔ cup (133 g) granulated sugar
- 3 large eggs
- 1 large egg yolk
- ⅛ teaspoon salt
- ½ cup (118 ml) lemon juice from about 3 medium or 2 large lemons
- ¼ cup (56 g) unsalted butter cold, cut into about 4 pieces
Meringue
- 4 large egg whites room temperature, see notes below
- ¾ cup (150 g) granulated sugar
- ¼ teaspoon cream of tartar optional
- ¼ teaspoon salt
- 1½ teaspoon vanilla extract
Instructions
Graham Cracker Crust
- Set one oven rack in the center position and place one rack at the lowest rack position for the roasting pan (to be used while baking the cheesecake). Preheat oven to 350 Fahrenheit.
- Lightly spray the sides and bottom of a 9 inch springform pan with baking non stick spray. Place a round of parchment paper on the bottom of the pan. Lightly spray the parchment paper. Optional, but recommended, press two strips of parchment paper against the sides all around the pan. They should peak up over top the pan just a little. This isn't pictured but it's recommended. It will keep the cheesecake from sticking to the sides.
- Melt the butter.
- Use store-bought graham cracker crumbs or finely crush your own graham cracker sheets. To crush the graham cracker crumbs, pulse the graham crackers in a food processor to finely ground crumbs. Bread up any remaining pieces of graham crackers. Pour the crumbs into a medium sized mixing bowl. Stir in the sugar and cardamom (if using). Pour in the melted butter and stir til well combined.
- Pour the graham cracker mixture into the prepared pan. Use your hands to spread it evenly on the bottom and halfway up the sides of the pan. Pat mixture down with medium pressure with your hands or using a small flat bottom measuring cup. Be sure to press crumbs into place until compact and not loose or crumbly but avoid pressing too hard.
- Bake for 10 minutes. Crust should be golden brown. Remove and place on a wire rack to cool while you prepare the filling. Reduce oven temperature to 325 Fahrenheit.
Cheesecake Batter
- Fill a kettle with water and heat the water to boil. You'll need enough water to add about an inch of water to your roasting pan, so you'll probably need a full kettle. Take out a 9 by 13 inch rectangular pan or a roasting pan. Set aside. This will be for the hot water bath.
- Next, combine the sugars and lemon zest in the bowl of an electric mixer fitted with a paddle attachment or in a large bowl using a hand held mixer. Use your fingertips or an electric mixer to rub the zest into the sugar til combined. Add the room temperature cream cheese and beat with the mixer on medium speed for 2 minutes until the mixture is creamy and smooth.
- Add the sour cream and vanilla extract. Beat til just fully combined. Beat in the eggs one at a time. Beat only to combine. Stop mixing as soon as the last egg has been mixed into the batter. DO NOT OVERMIX.
- Pour the cheesecake batter on top of the crust. Smooth the top of the cheesecake with an offset spatula or regular spatula.
- Pour about an inch or a little more than an inch of hot water in the roasting pan or 9 by 13 inch rectangular pan. Place the roasting pan on the bottom/lower rack in the oven. Close oven door for a couple minutes to allow oven to return to 325 degrees. Next, set the cheesecake on the middle rack and quickly close the oven door to keep the steam from the hot water in the oven.
- Bake for 60 to 65 minutes until the center is almost set. The center of the cheesecake should jiggle slightly when, with an oven mitt on, you gently shake the pan but the sides should be set. Turn off the oven. Crack the oven door open slightly and let the cheesecake sit in the oven for 1 hour.
- After 1 hour, take the cheesecake out of the oven. Set the pan on a rack and allow cheesecake to cool uncovered til it's room temperature. Next, use an offset spatula or a small flexible rubber spatula and run it around the edges of the cheesecake. Press the spatula against the pan as you do this. This will make sure the cheesecake isn't sticking to the pan. Refrigerate the cheesecake uncovered for a minimum of 5 hours or overnight. While the cheesecake chills, make the lemon curd. Keep cheesecake in the fridge until you're ready to serve it.
Lemon Curd
- Cut the butter into four pieces. Place the butter in a medium heat proof glass mixing bowl. Place a large fine sesh sieve over the bowl. Set aside.
- Add the sugar and lemon zest to a medium pot. Use your fingertips to rub the zest into the sugar.
- Pour the lemon juice, pinch of salt and eggs into the sugar and whisk to combine. Try to break up the egg whites while you whisk. Set pot over low heat.
- Stir constantly with a silicone whisk while the curd cooks and until the curd thickens. Cook for about 10 minutes or until the curd registers 160 to 170 F on an instant read thermometer. You can also check for doneness using the spoon method. Dip a wooden spoon into the curd and run your finger across the back of the spoon to make a line. If the line stays clear, the curd is ready.
- Remove pot from heat. Pour the curd through the sieve into the butter. Use a spatula to help press the curd throught the sieve. Set sieve aside then stir curd til the butter has melted completely. Pour the curd into an airtight container. Allow to cool til room temperature before covering the container. Set in the fridge to chill til you're ready to use it.
Meringue
- Make the meringue just before serving. Make sure to allow time for the egg whites to come to room temperature. See notes section below for tips. When ready to make meringue, set the cheesecake on cake stand. Spread a layer of about ¾ cup of lemon curd over the cheesecake. Take out your kitchen blow torch and set it aside. Take out a large metal mixing bowl, a metal whisk and your whisk attachment. (I use my stand mixer and the metal bowl from the stand mixer to make meringue but you can also use a handheld mixer and a metal bowl). Wash the bowl, whisk attachment and a whisk (even if they are clean). Next, wipe them with vinegar or lemon juice and rinse with hot water. Dry with a clean kitchen towel. This will wash away any traces of grease or fat that may be in the bowl. Even a small amount of fat or yolk residue can prevent egg whites from forming stiff peaks.
- Combine the room temperature egg whites, sugar, salt and cream of tartar in the bowl of a stand mixer. Set the bowl over a saucepan with 1" simmering water. Make sure the bottom of the mixing bowl is not touching the water. Set heat to low. Whisk constantly for about 8-9 minutes, until an instant thermometer registers 175℉ (be sure the thermometer isn't touching the bottom of your bowl). Remove from heat. Whisk in the vanilla extract then mix with the whisk attachment on high speed in stand mixer for about 5 minutes until mixture is thick and balled up inside the whisk attachment. Remove the whisk attachment and flip it so that the bottom is pointing up. The meringue should be stiff and only the very top strand should flip over.
- Plop the meringue on top of the cheesecake. Leave it as is or gently spread with an offset spatula or swirl it with the back of a spoon. Torch the meringue with a kitchen blow torch just before serving. (Make sure to torch the sides of the meringue in addition to the peaks).
- Use a long, sharp knife to cut the cheesecake. Wipe the knife clean and run it under hot water in between slicing for extra neat slices.
Video
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Sylvia T
WOW! Amazing recipe … Made it this past long weekend. absolutely delicious. Thank you 🙂
Natalie Ward
Thank you so much for making this cheesecake, Sylvia and for coming back to leave a review! I’m so happy you enjoyed it!