Lemon Meringue Cheesecake

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Lemon lovers, prepare to meet your new favorite dessert: Lemon Meringue Cheesecake. This luxurious, tangy treat marries the velvety smoothness of classic cheesecake with the bright, sunny zing of lemon curd, all crowned with a light, fluffy meringue topping. It’s a showstopper perfect for any gathering or a delightful indulgence on a quiet afternoon. Let’s dive into what makes this cheesecake so irresistible and how you can create it step by step in your own kitchen.

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The Appeal of Lemon Meringue Cheesecake

What sets Lemon Meringue Cheesecake apart is the interplay of flavors and textures. The buttery graham cracker crust provides a sturdy and slightly sweet foundation, complementing the rich, creamy cheesecake filling. The lemon curd adds a burst of citrusy brightness, cutting through the richness and adding complexity, while the meringue topping offers an airy, melt-in-your-mouth contrast. The combination results in a dessert that balances sweet, tangy, and creamy notes with perfection.

Ingredients Breakdown

To create this masterpiece, gather the following ingredients:

For the Crust:

• 2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz cream cheese, at room temperature
• 1 cup granulated sugar
• 1/4 cup fresh lemon juice
• 2 tsp lemon zest
• 1/2 cup sour cream, at room temperature
• 3 large eggs, at room temperature

For the Lemon Curd:

• 6 tbsp unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest

For the Meringue:

• 4 large egg whites, at room temperature
• 1/2 cup granulated sugar
• 1/4 tsp cream of tartar

Step-by-Step Instructions

1. Prepare the Crust

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a mixing bowl, combine the graham cracker crumbs, 1/3 cup granulated sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes and set aside to cool.

2. Make the Cheesecake Filling

In a large mixing bowl, beat the room-temperature cream cheese until it’s smooth and free of lumps. Gradually add the 1 cup of sugar, continuing to beat until fully incorporated. Mix in the 1/4 cup of fresh lemon juice and 2 teaspoons of lemon zest. Add the 1/2 cup sour cream and mix until combined. Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Pour the cheesecake filling over the cooled crust.

Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside with the oven door slightly ajar for 1 hour to prevent cracking. Remove and cool completely at room temperature before refrigerating for at least 4 hours.

3. Prepare the Lemon Curd

While the cheesecake chills, make the lemon curd. In a medium saucepan, whisk together the 6 tablespoons of butter, 3/4 cup of sugar, 3 large eggs, 1/2 cup of lemon juice, and 1 tablespoon of zest over medium heat. Stir constantly to prevent curdling. After 7-10 minutes, the mixture should thicken to a pudding-like consistency. Strain through a sieve to remove any lumps and let cool. Refrigerate until ready to use.

4. Whip Up the Meringue

Place the 4 large egg whites in a clean bowl and beat until frothy. Add the 1/4 teaspoon of cream of tartar and continue beating. Gradually add the 1/2 cup of sugar while beating until stiff peaks form. The meringue should hold its shape and appear glossy.

5. Assemble and Toast

Spread the chilled lemon curd evenly over the top of the cheesecake. Spoon or pipe the meringue on top, ensuring it reaches the edges to seal in the lemon curd. For a dramatic finish, use a kitchen torch to toast the meringue until golden brown, or place the cheesecake under a broiler for 1-2 minutes, watching closely to prevent burning.

Final Touches and Serving Tips

Allow the completed cheesecake to cool and set in the refrigerator for an additional 1-2 hours before serving. This ensures the flavors meld together beautifully.

To serve, use a sharp knife dipped in hot water and wiped clean between slices for a pristine presentation. This cheesecake pairs wonderfully with a hot cup of Earl Grey tea or a crisp glass of sparkling water with a lemon twist.

Ingredient Substitutions and Variations

• Graham Cracker Crust Alternatives: Try using crushed digestive biscuits, vanilla wafers, or shortbread cookies for a different base flavor.
• Dairy-Free Version: Substitute cream cheese and sour cream with plant-based alternatives.
• Flavor Twists: Add a splash of vanilla extract to the cheesecake batter or fold in poppy seeds for added texture.

Helpful Tips

• Avoid Overbeating: Overbeating the eggs can incorporate too much air, causing the cheesecake to crack.
• Keep an Eye on the Meringue: When toasting, meringue can brown quickly, so keep a close watch to avoid burning.

The Experience

With each bite, you’ll taste the buttery graham cracker crust, the silky cheesecake with its perfect hint of lemon, the zesty curd that adds a punch of flavor, and the meringue’s airy sweetness. It’s a harmonious blend that’s sophisticated yet comforting.