Lemon Meringue Cheesecake: 5 Reasons to Love This Delight

octobre 15, 2025

By:

Julia marin

Oh, let me tell you about the magic of *lemon meringue cheesecake*! It’s like a sunny day on a plate, bursting with zesty lemon flavor that dances on your taste buds, all wrapped up in a creamy cheesecake base and topped with fluffy meringue. I remember the first time I made this dessert; I was trying to impress my friends at a dinner gathering. As soon as I pulled it out of the oven, the golden meringue stole the show! Trust me, when you take that first bite, the tanginess of the lemon combined with the sweetness of the meringue is simply divine. You’ll feel like a baking superstar, and honestly, it’s easier than you might think! Get ready to fall in love with this delightful treat!

Ingredients for Lemon Meringue Cheesecake

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups graham cracker crumbs – This creates a deliciously crunchy base.
½ cup butter, melted – It helps bind the crumbs together for that perfect crust.
1 cup sugar – Sweetness is key to balancing the tartness of the lemon.
4 packages (8 oz each) cream cheese, softened – This is the heart of your cheesecake, making it rich and creamy.
1 cup sour cream – Adds a lovely tanginess and creaminess to the filling.
2 teaspoons vanilla extract – Just a splash for that warm, inviting flavor.
4 large eggs – They help give the cheesecake its structure.
1 cup lemon juice – Freshly squeezed is best for that bright, zesty flavor.
1 tablespoon lemon zest – Packs an extra punch of lemony aroma and taste.
4 egg whites – These will be whipped into fluffy meringue.
¼ teaspoon cream of tartar – Helps stabilize the egg whites for the meringue.

How to Prepare Lemon Meringue Cheesecake

Now, let’s dive into making this gorgeous *lemon meringue cheesecake*! It might sound fancy, but I promise it’s quite straightforward. Just follow these steps, and you’ll have a show-stopping dessert that everyone will rave about!

Preparing the Crust

First things first, we need to whip up that graham cracker crust! In a mixing bowl, combine 1 ½ cups of graham cracker crumbs with ½ cup of melted butter. You want it to look like wet sand. Give it a good stir until everything is mixed well. Now, take your springform pan and press that crumb mixture into the bottom, making sure it’s nice and compact. I like to use the bottom of a measuring cup to really pack it down. This crust is the foundation of your cheesecake, so take your time here!

Making the Cheesecake Filling

Now for the fun part—the cheesecake filling! In a large bowl, beat together 4 packages of softened cream cheese and 1 cup of sugar until it’s super smooth and creamy. You don’t want any lumps here, so take your time! Then, add in 1 cup of sour cream and 2 teaspoons of vanilla extract. Mix until combined. Next, crack in 4 large eggs, one at a time, making sure each one is fully incorporated before adding the next. Finally, pour in 1 cup of fresh lemon juice and 1 tablespoon of lemon zest, and blend until everything is just combined. The smell will be heavenly, trust me!

Baking the Cheesecake

Time to bake! Preheat your oven to 325°F (163°C). Pour that luscious cheesecake filling over your prepared crust. Bake for about 50-60 minutes, or until the center is set but still has a slight jiggle. Once it’s done, turn off the oven and crack the door open, letting the cheesecake cool inside for about an hour. This helps prevent any cracks. After it cools, let it chill in the fridge for at least 4 hours, or overnight if you can wait!

Creating the Meringue Topping

While your cheesecake is chilling, let’s get that fluffy meringue ready! In a mixing bowl, whip 4 egg whites and ¼ teaspoon of cream of tartar until soft peaks form. This is where the magic happens! Gradually add in 1 cup of sugar while continuing to whip until you achieve stiff peaks. The meringue should be glossy and hold its shape beautifully. Carefully spread this meringue over the top of your cooled cheesecake, making sure to create some peaks and swirls for that classic look!

Final Baking of the Meringue

Now, pop the cheesecake back into the oven for another 10-15 minutes, just until the meringue is golden and lightly toasted. Keep an eye on it; you want that beautiful color without burning! Once it’s done, remove it from the oven and let it cool completely. And there you have it! A stunning lemon meringue cheesecake that’s as delicious as it is beautiful. Just try to resist diving in right away—let it chill for a bit longer in the fridge for the best flavor and texture!

Tips for Success with Lemon Meringue Cheesecake

Okay, let’s make sure your *lemon meringue cheesecake* turns out absolutely fabulous! Here are some of my go-to tips that I swear by:

Use fresh ingredients: Trust me, nothing beats the flavor of fresh lemons! Squeeze those lemons right before using them, and don’t skimp on the zest. It makes a world of difference in taste.
Room temperature ingredients: Make sure your cream cheese and eggs are at room temperature before you start. This helps everything blend together smoothly, giving you that luscious filling texture.
Don’t rush the cooling: Letting the cheesecake cool slowly in the oven will help prevent cracks. Patience is key here, my friend! A little extra cooling time never hurt anyone.
Perfect meringue: When whipping your egg whites, ensure your bowl is completely clean and dry. Any grease can prevent the whites from whipping up to their full potential. And remember, add sugar gradually for the best volume!
Monitor the baking: Keep an eye on that meringue while it’s baking! Ovens can be sneaky. You want it to be a lovely golden color, not burnt, so check on it a minute or two before the timer goes off.
Chill before serving: For the best flavor and texture, let your cheesecake chill for at least 4 hours, or even overnight. This will allow the flavors to meld beautifully and make slicing easier.

With these tips in your back pocket, you’ll be well on your way to creating a lemon meringue cheesecake that will have everyone asking for seconds! Enjoy the process and have fun with it!

Nutritional Information for Lemon Meringue Cheesecake

Alright, let’s talk numbers! Here’s a rough estimate of the nutritional values for each slice of your delightful *lemon meringue cheesecake*. Keep in mind, these values can vary based on specific brands and ingredients you use, but this will give you a good ballpark:

Calories: 350
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Cholesterol: 95mg
Sodium: 210mg
Carbohydrates: 33g
Fiber: 1g
Sugar: 28g
Protein: 6g

So, there you have it! This cheesecake is definitely a treat, packed with flavor and richness. Enjoy every creamy, zesty bite, and remember to indulge in moderation! Your taste buds will thank you!

FAQ About Lemon Meringue Cheesecake

Got questions about your *lemon meringue cheesecake*? Don’t worry, I’ve got you covered! Here are some common queries I hear, along with my best answers:

Can I use bottled lemon juice instead of fresh?

While you can use bottled lemon juice in a pinch, I highly recommend using fresh lemons for the best flavor. The zest and the juice from fresh lemons bring a brightness that bottled juice just can’t match!

How do I prevent my cheesecake from cracking?

To keep your cheesecake nice and smooth, let it cool slowly in the oven by cracking the door open after baking. This gradual cooling helps prevent those pesky cracks. Also, make sure to mix your filling until it’s silky smooth!

Can I make this cheesecake ahead of time?

Absolutely! This *lemon meringue cheesecake* is great for making a day in advance. Just be sure to store it in the refrigerator once it’s fully cooled. The flavors will meld beautifully overnight, making it even more delicious!

What’s the best way to slice the cheesecake?

I like to use a hot knife for slicing! Just dip your knife in hot water, wipe it dry, and then slice through the cheesecake. This will give you a clean cut and prevent the meringue from getting all squished. Trust me, it makes all the difference!

Can I freeze leftover cheesecake?

Yes, you can! Just wrap individual slices tightly in plastic wrap and then place them in an airtight container. They’ll keep in the freezer for up to 2 months. When you’re ready to enjoy, let them thaw in the fridge overnight. Perfect for a sweet surprise later on!

Why is my meringue weeping?

Ah, weeping meringue can be a bummer! This usually happens if the meringue is overcooked or the sugar wasn’t fully dissolved. To avoid this, ensure you whip the egg whites to stiff peaks and spread the meringue on the cheesecake while it’s still warm. This helps it set without weeping!

I hope this helps you tackle any concerns about your *lemon meringue cheesecake*! Don’t hesitate to reach out if you have more questions—happy baking!

Why You’ll Love This Recipe

Delicious flavor combination: The tangy lemon perfectly balances the creamy cheesecake and sweet meringue, creating a symphony of flavors that’s hard to resist.
Quick preparation: With just a few simple steps, you can whip up this impressive dessert that looks and tastes like you spent hours in the kitchen!
Visually stunning: The golden, fluffy meringue on top adds a beautiful finish to the cheesecake, making it a showstopper for any gathering.
Perfect for any occasion: Whether it’s a holiday, birthday, or just a cozy night in, this lemon meringue cheesecake fits right in and impresses everyone.
Make-ahead friendly: You can prepare it a day in advance, allowing the flavors to meld together beautifully, so you can spend more time enjoying your company!
Kid-friendly: Kids love the sweet meringue topping, and the lemony flavor is always a hit with little ones and adults alike!
Customizable: Feel free to experiment with flavors! You can add a berry swirl or even switch up the citrus if you’re feeling adventurous.

Storage & Reheating Instructions

Now that you’ve created your stunning *lemon meringue cheesecake*, you might be wondering how to store those delicious leftovers. First off, make sure the cheesecake is completely cooled before you wrap it up. This helps maintain that lovely texture and prevents condensation from ruining the meringue. Here’s how I do it:

Refrigerating: Store your cheesecake in the refrigerator if you plan to enjoy it within a few days. Just cover it loosely with plastic wrap or foil to keep it fresh. It should stay good for up to 5 days, although I doubt it will last that long because it’s just too tempting!
Freezing: If you want to save some for later, you can freeze slices! Wrap each slice tightly in plastic wrap, making sure it’s well-sealed. Then, pop the wrapped slices into an airtight container or a freezer bag. This way, they’ll keep for about 2 months. Just remember, when you’re ready to indulge, let them thaw in the fridge overnight to preserve the texture.
Reheating: Honestly, I don’t recommend reheating this cheesecake because the meringue is best enjoyed fresh and fluffy! But if you must, just let it come to room temperature first. You can give it a quick warm-up in the oven at a low temperature for a few minutes, but be careful not to overdo it—no one wants a sad, melted meringue!

By following these simple guidelines, you’ll be able to enjoy your *lemon meringue cheesecake* for days to come without losing any of that delightful flavor and texture. Happy indulging!

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Sur moi

Bonjour, je m'appelle Julia, je suis le cœur de Vihaad Recettes et une passionnée de bonne cuisine. Mon amour pour la cuisine a commencé dans mon enfance, inspirée par les délicieux repas de ma grand-mère. Aujourd'hui, je partage des recettes savoureuses qui rassemblent les gens à travers le plaisir de manger ensemble.