Lemon Meringue Cheesecake

4.8
(197)

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.

120
120
120
120
Prep Time:
20 mins
Cook Time:
1 hrs 10 mins
Additional Time:
4 hrs
Total Time:
5 hrs 30 mins
Servings:
16
Yield:
16 servings

Ingredients

  • 2 cups shortbread cookie crumbs

  • ¼ cup melted butter

  • 3 (8 ounce) packages cream cheese, softened

  • 1 cup sour cream

  • 1 cup white sugar

  • 4 eggs

  • ¼ cup fresh lemon juice

  • 1 teaspoon vanilla extract

  • 1 lemon, zested

  • 4 egg whites

  • ¼ cup white sugar

  • ¼ teaspoon cream of tartar (Optional)

  • 1 ½ cups lemon curd

Directions

  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.

    close up view of a Lemon Meringue Cheesecake with a slice missing on a platter
    Kim

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.

Nutrition Facts (per serving)

483 Calories
29g Fat
52g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 483
% Daily Value *
Total Fat 29g 37%
Saturated Fat 15g 77%
Cholesterol 130mg 43%
Sodium 305mg 13%
Total Carbohydrate 52g 19%
Dietary Fiber 0g 1%
Total Sugars 33g
Protein 8g
Vitamin C 2mg 11%
Calcium 67mg 5%
Iron 1mg 8%
Potassium 138mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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