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Lemon Meringue Pie
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Lemon Meringue Cheesecake

This Lemon Meringue Cheesecake is ultra-creamy, filled with pockets of lemon curd and topped with a billowy-soft swiss meringue.
Course Dessert
Cuisine American
Keyword Lemon Meringue Cheesecake
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cool Time 6 hours
Total Time 7 hours 30 minutes
Servings 10 servings
Calories 371kcal
Author Lauren Brennan

Ingredients

for the crust-

for the filling-

  • 32 oz cream cheese four 8 oz packages, completely at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon extract
  • 4 large eggs at room temperature
  • 1/4 cup lemon zest very loosely packed
  • 2/3 cup cold lemon curd

for the Swiss Meringue topping-

Instructions

  • Preheat oven to 350 degrees. In a small bowl, stir graham cracker crumbs with sugar and melted butter until combined and moist. Press into the bottom and up the sides of a 9-inch springform pan. Bake 10 minutes and set aside to cool.
  • Reduce oven temperature to 325 degrees.
  • In a large bowl, stir cream cheese and sugar together until smooth and combined. Stir in vanilla and lemon extracts. Add in one egg at a time and stir in completely before adding in the next egg. Scrape edges and stir in lemon zest. 
  • Add lemon curd into the cooked crust by dolloping it around the edges and into the center. (Using cold lemon curd with allow it to hold its shape while baking.
  • Pour prepared batter over top of the lemon curd and smooth the top. Bake 1 hour, then turn oven off completely, leaving cheesecake inside the oven to cool completely, about 6 hours.
  • Refrigerate cheesecake until completely chilled.
  • For the topping, using a hand mixer, whisk egg whites, granulated sugar and cream of tartar together in the top of a double boiler OR in a large, heat-safe bowl overtop of simmering water. Whisk 5-7 minutes or until topping is very thick, glossy and billowy. Fold in vanilla.
  • Spread over top of cheesecake and broil on low until topping has browned. OR use a kitchen torch to brown. Refrigerate until ready to serve. 

Nutrition

Calories: 371kcal | Carbohydrates: 58g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 92mg | Sodium: 241mg | Potassium: 83mg | Sugar: 52g | Vitamin A: 420IU | Vitamin C: 3.1mg | Calcium: 34mg | Iron: 0.8mg