Lemon Meringue Cheesecake

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5 from 1 vote

Lemon Meringue Cheesecake is a cross between a classic cheesecake and a piece of lemon meringue pie.

Prep Time30

Cook Time2 50

Rest and Chill Time9

Total Time12 20

Course: Dessert

Cuisine: American

Servings: slices

Calories: 690kcal

Author: Jennifer Fishkind

Ingredients

Crust

2½ cups crushed Nilla wafer cookies or generic version
5 tablespoons granulated sugar
½ cup salted sweet cream butter melted and cooled

Lemon Cheesecake Filling

1½ cups granulated sugar
3 tablespoons cornstarch
32 ounces (4 8-ounce) packages of cream cheese softened
⅔ cup sour cream room temperature
1 tablespoon fresh lemon zest
2 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
6 large eggs room temperature
¾ cup lemon curd

Meringue

4 large egg whites room temperature
¼ teaspoon cream of tartar
¼ cup granulated sugar

Instructions

Preheat the oven to 325°F. Wrap the outside of a 9 x 3 springform pan in 2 oversized pieces of heavy-duty aluminum foil. Be sure to wrap all the way up the sides of the pan. Generously spray the springform pan with nonstick cooking spray. (I also used a round parchment circle to line the bottom of the pan) Set it aside.
Add the Nilla wafer crumbs and sugar to a medium-sized mixing bowl. Stir to combine.
Pour the melted butter over the crumb mixture and stir to coat the crumb mixture completely.
Press the buttered crumb mixture into the bottom of the springform pan and about 1 inch up the sides of the pan. Set it aside.
Add the granulated sugar and cornstarch to a small mixing bowl. Whisk to combine.
Using a stand mixer or a large mixing bowl and a handheld mixer on medium-low speed, beat the cream cheese and sour cream just until smooth.
Add the lemon zest, lemon juice, and vanilla extract. Mix just until combined.
Add the granulated sugar mixture and continue to mix on medium-low speed for another 1-1½ minutes until well incorporated.
Lower the mixer speed to low. Add the eggs one at a time, mixing well after each egg. Mix just until no yellow streaks remain.
Pour the cheesecake batter on top of the crust. Gently tap the springform pan to help release any air bubbles.
Place the foil-wrapped springform pan in an oversized roasting pan. (I use a disposable turkey roasting pan.) Place the roasting pan on the middle rack of the oven.
Pour boiling water into the roasting until it comes up about 1 inch on the outside of the springform pan.
Bake for 1 hour and 30 minutes. Turn the oven off and crack the oven door open about 1-2 inches. Leave the cheesecake to sit in the oven for 1 hour.
Remove the cheesecake from the oven and the water bath. Remove the foil and allow the cheesecake to sit on a cooling rack for 1 hour. Do not remove the cheesecake from the springform pan.
Spoon the lemon curd on top of the cheesecake. Be sure to avoid the edges.
Preheat the oven to 350°F.
Using either a stand mixer fitted with the wire whip attachment, or a large mixing bowl and a handheld mixer on high, beat the egg whites and cream of tartar until soft peaks form. Gradually add in the granulated sugar. Continue beating on high until the meringue forms stiff peaks and has a shiny gloss.
Spread the meringue over the top of the lemon curd. Bake for 12-15 minutes or until the meringue is a light golden brown. Chill the cheesecake in the springform pan in the refrigerator for at least 8 hours.
Remove the cheesecake from the refrigerator. Slowly release the springform pan sides. Use a sturdy spatula to remove the cheesecake from the bottom of the springform pan. Place the cheesecake onto a serving plate or a disposable cake circle. Slice into 12 slices before serving.

Notes

Storage:

To Store: Store any leftovers covered in the refrigerator for up to 5 days.
To Freeze: You can freeze the cheesecake, without the lemon curd and meringue, for up to 3 months. Allow the cheesecake to thaw overnight in the refrigerator; then you can top it with the lemon curd and make the meringue as directed above.

Tips:

Try to keep the mixer speed at or below medium to low speed. Air is not your friend when making cheesecake.
It is helpful to use parchment paper circles at the bottom of the springform. This will help your graham cracker crust to release from the bottom of the pan when you are transferring the cheesecake to a serving plate.
It is very important to be patient while you are baking the cheesecake. The lower temperature and longer baking time will help keep the cheesecake from cracking.
Always make sure your cream cheese, sour cream, and eggs are at room temperature. This will make blending the cream cheese and sour cream much easier. The longer you have to blend the cream cheese and sour cream means more air in the cheesecake filling.
Always zest the lemon before juicing.
If you do not have access to fresh lemons, you can substitute bottled lemon juice for the fresh juice. Also, if you are substituting the bottled juice, increase the juice to 3 tablespoons and disregard the fresh lemon zest.

Nutrition