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Lemon Meringue Cheesecake

Rated as 4.77 out of 5 Stars

"Love lemon meringue pie and cheesecake? Well this is the best of both worlds. Great any time of year and sure to impress your guests."
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Ingredients

5 h 30 m servings 483 cals
Original recipe yields 16 servings

Directions

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  • Prep

  • Cook

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Mix cookie crumbs and melted butter together in a bowl until evenly combined; press into the bottom of a 9-inch springform pan.
  3. Beat cream cheese, sour cream, and 1 cup sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix lemon juice, vanilla extract, and lemon zest into cream cheese mixture, scraping bottom and sides of the bowl. Spread mixture over cookie crust in the springform pan.
  4. Bake in the preheated oven until almost set in the center, about 1 hour. Cool to room temperature and refrigerate until completely cooled, at least 3 to 4 hours.
  5. Preheat oven to 375 degrees F (190 degrees C).
  6. Beat egg whites in a bowl using an electric mixer until soft peaks form; add 1/4 cup sugar and cream of tartar and beat until stiff, but not dry, peaks form.
  7. Spread lemon curd over cheesecake. Mound whipped egg whites over the curd, sealing around all the edges.
  8. Bake in the preheated oven until meringue is golden brown, about 10 minutes. Chill uncovered in refrigerator, about 1 hour.

Footnotes

  • Cook's Notes:
  • This can be made the day before and kept in the fridge. In fact, I think it tastes even better the day after like most cheesecakes. Make sure not to cover it or your meringue may collapse.
  • You can also make 2 of these in one shot and freeze one without the meringue for later use. I make my own lemon curd using the leftover egg yolks from the meringue.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts


Per Serving: 483 calories; 28.5 g fat; 51.6 g carbohydrates; 7.5 g protein; 130 mg cholesterol; 305 mg sodium. Full nutrition

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Reviews

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This is a good cheesecake, if somewhat time consuming to make. The cheesecake itself is probably the best part for me, and I might just make the cheesecake portion in the future and leave off th...

I needed a new lemon cheesecake idea, and this one ticks all my boxes! Just a note for those saying the recipe is wrong because it doesn't tell you to separate the egg yolks from the egg whites...

I don't make cheesecakes that often but I have to say this one is near perfect. I love that it didn't need a waterbath too. Mine did take longer to bake and I think I may have jiggled it too muc...

made just like the recipe , was very good will make again

This was delicious. I'm glad I made it. It seemed to me that the directions weren't correct concerning the egg whites. I didn't put the egg whites in the cheese cake

Delicious! I made it for Easter and it was well liked by everyone. Will certainly make again!

First time making this cheesecake. I didn’t let the center fully cook. I would leave in the oven another 20 mins then what it says if you follow by book. When applying the meringue don’t let to...

Light and tangy in a perfect mix. Note: don't take a shortcut and use packaged 'egg whites' for the meringue. A day later and the meringue has disintegrated about 50% Everything else is PERFECT!

This was easy and so so good. I made the Perfect Lemon Curd on this site and everything was perfect! It was a hit at our Easter gathering.