Lemon Meringue Cheesecake

4.8
(221)
186 Reviews
133 Photos

This lemon meringue cheesecake is the best of both worlds if you love lemon meringue pie and cheesecake! It's great any time of the year and will surely impress your guests. I think it tastes even better the day after it's made, like most cheesecakes.

Submitted by Michelle Berger
Updated on April 9, 2024
133
A plated slice of lemon meringue cheese cake, with second slice and the whole lemon meringue cheesecake in the background
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133
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Prep Time:
20 mins
Cook Time:
1 hr 10 mins
Additional Time:
4 hrs
Total Time:
5 hrs 30 mins
Servings:
16
Yield:
1 9-inch cake
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Ingredients

Original recipe (1X) yields 16 servings

Crust:

  • 2 cups shortbread cookie crumbs

  • ¼ cup melted butter

Filling:

  • 3 (8 ounce) packages cream cheese, softened

  • 1 cup sour cream

  • 1 cup white sugar

  • 4 large eggs

  • ¼ cup fresh lemon juice

  • 1 medium lemon, zested

  • 1 teaspoon vanilla extract

Meringue Topping:

  • 4 large egg whites

  • ¼ cup white sugar

  • ¼ teaspoon cream of tartar (Optional)

  • 1 ½ cups lemon curd

Directions

  1. Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).

    Ingredients to make lemon meringue cheesecake

    Dotdash Meredith Food Studios

  2. Make the crust: Mix cookie crumbs and melted butter together in a bowl until evenly combined.

    A bowl of cookie crumbs being stirred together with melted butter by a spatula

    Dotdash Meredith Food Studios

  3. Press into the bottom of a 9-inch springform pan.

    A springform pan with a pressed layer of cookie crumbs

    Dotdash Meredith Food Studios

  4. Make the filling: Beat cream cheese, sour cream, and sugar together in a bowl with an electric mixer until smooth and creamy.

    A stand mixer with sugar, sour cream, and cream cheese in the mixing bowl

    Dotdash Meredith Food Studios

  5. Add eggs, one at a time, beating well after each addition. Mix in lemon juice, lemon zest, and vanilla until smooth, scraping the bottom and sides of the bowl as needed.

    A stand mixer with smooth lemon cheesecake batter in the mixing bowl

    Dotdash Meredith Food Studios

  6. Spread mixture over crust in the springform pan.

    A springform pan filled with lemon cheesecake batter over a cookie crumb crust

    Dotdash Meredith Food Studios

  7. Bake in the preheated oven until almost set in the center, about 1 hour.

    A baked lemon cheese cake in a springform pan on a cooling rack

    Dotdash Meredith Food Studios

  8. Let cool to room temperature, about 1 hour, then refrigerate until completely cooled, at least 3 to 4 hours.

    A baked and cooled lemon cheese cake in a springform pan on a cooling rack

    Dotdash Meredith Food Studios

  9. Preheat the oven to 375 degrees F (190 degrees C). Make the meringue: Beat egg whites in a bowl with an electric mixer until soft peaks form.

    A stand mixer with a whisk attachment with foamy egg whites in the mixing bowl

    Dotdash Meredith Food Studios

  10. Beat in sugar and cream of tartar until mixture is glossy and stiff peaks form.

    A stand mixer with glossy meringue in the mixing bowl

    Dotdash Meredith Food Studios

  11. Spread lemon curd over chilled cheesecake.

    An offset spatula spreading lemon curb over a lemon cheesecake in a springform pan

    Dotdash Meredith Food Studios

  12. Mound whipped egg whites over top and spread until curd is completely covered.

    A lemon curd cheesecake topped with meringue

    Dotdash Meredith Food Studios

  13. Bake in the preheated oven until meringue is golden brown, about 10 minutes.

    A lemon meringue cheesecake with toasted meringue, in a springform pan on a wire cooling rack

    Dotdash Meredith Food Studios

  14. Remove from the oven and chill, uncovered, in the refrigerator for at least 1 hour or up to 1 day before serving. Don't cover the meringue or it may collapse.

    A plated slice of lemon meringue cheese cake, with second slice and the whole lemon meringue cheesecake in the background

    Dotdash Meredith Food Studios

Cook’s Note

You can make two of these in one shot. Freeze one without the meringue for later use.

I make my own lemon curd using the leftover egg yolks from the meringue.

506 home cooks made it!

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 15%
Vitamin C 2mg 2%
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.