Recipes Desserts Cakes Cheesecake Recipes Lemon Meringue Cheesecake 4.8 (217) 182 Reviews 130 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 Save Rate Print Share 130 130 130 130 130 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 Jump to Nutrition Facts Ingredients 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 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Dotdash Meredith Food Studios Make the crust: Mix cookie crumbs and melted butter together in a bowl until evenly combined. Dotdash Meredith Food Studios Press into the bottom of a 9-inch springform pan. Dotdash Meredith Food Studios Make the filling: Beat cream cheese, sour cream, and sugar together in a bowl with an electric mixer until smooth and creamy. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios Spread mixture over crust in the springform pan. Dotdash Meredith Food Studios Bake in the preheated oven until almost set in the center, about 1 hour. Dotdash Meredith Food Studios Let cool to room temperature, about 1 hour, then refrigerate until completely cooled, at least 3 to 4 hours. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios Beat in sugar and cream of tartar until mixture is glossy and stiff peaks form. Dotdash Meredith Food Studios Spread lemon curd over chilled cheesecake. Dotdash Meredith Food Studios Mound whipped egg whites over top and spread until curd is completely covered. Dotdash Meredith Food Studios Bake in the preheated oven until meringue is golden brown, about 10 minutes. Dotdash Meredith Food Studios 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. 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. I Made It Print Nutrition Facts (per serving) 483 Calories 29g Fat 52g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved