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Lemon Meringue Cheesecake

Yasser
What happens when you combine the tangy brightness of lemon meringue pie with the creamy richness of cheesecake? You get a showstopping dessert: the Lemon Meringue Cheesecake. This recipe delivers a buttery graham cracker crust, a smooth and zesty lemon cheesecake filling, and a fluffy meringue topping that’s lightly toasted to perfection.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 6 minutes
Servings 12
Calories 380 kcal

Ingredients
  

For the Crust:

  • 1 1/2 cups graham cracker crumbs (from about 10-12 full graham cracker sheets)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Lemon Cheesecake Filling:

  • 2 8 ounce packages cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

For the Meringue Topping:

  • 4 large egg whites (make sure there’s no yolk in them)
  • 1/2 cup granulated sugar
  • 1/4 teaspoon cream of tartar (optional, helps stabilize meringue)
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil to prevent water seepage.
  • In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press evenly into the pan bottom. Bake for 8-10 minutes, then cool. Reduce oven temperature to 325°F (160°C).
  • Beat softened cream cheese and sugar until smooth. Add eggs one at a time, then mix in lemon juice, zest, and vanilla.
  • Pour filling over the crust. Place the springform pan in a roasting pan, then fill with hot water halfway up the sides.
  • Bake for 50-60 minutes until edges set and center slightly jiggles. Turn off oven, crack the door, and let it cool inside for 1 hour. Remove, cool completely, then refrigerate for at least 4 hours or overnight.
  • Beat egg whites until foamy. Add cream of tartar (if using), then gradually add sugar until stiff peaks form. Mix in vanilla.
  • Spread or pipe meringue over the chilled cheesecake. Use a kitchen torch or broiler (watch closely!) to brown.
  • Enjoy immediately or refrigerate until ready.

Notes

Graham cracker crust alternatives: Swap graham crackers with digestive biscuits or gluten-free cookies for dietary needs. Fresh lemon juice vs. bottled: Fresh lemon juice provides a brighter, more vibrant flavor. Cream cheese softening: Let cream cheese sit at room temperature for 30-60 minutes for a smooth filling.