Description
This lemon-forward cheesecake delivers bold citrus in every layer. A crisp, buttery crust supports a smooth lemon cheesecake filling, topped with tangy lemon curd and finished with a light, cloud-like meringue. It’s refreshing, rich, and guaranteed to impress lemon fans.
Ingredients
Scale
Crust Base
- 1½ cups finely crushed graham crackers
- ½ cup melted unsalted butter
- 2 tablespoons white sugar
Lemon Cheesecake Filling
- 24 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- ¼ cup sour cream
- Finely grated zest from 2 lemons
- ½ cup fresh lemon juice
- 1 teaspoon vanilla extract
- Lemon Curd Topping
- 3 egg yolks
- ½ cup granulated sugar
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 4 tablespoons unsalted butter
Fluffy Meringue Layer
- 4 large egg whites
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- Pinch of cream of tartar
Instructions
- Make the Crust: Heat your oven to 325°F (160°C). Combine the graham cracker crumbs, melted butter, and sugar in a bowl until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, until lightly toasted. Remove and cool completely.
- Prepare the Cheesecake Layer: In a large bowl, beat the cream cheese until smooth and lump-free. Add sugar and mix until creamy. Beat in the eggs one at a time, mixing gently after each addition. Blend in sour cream, lemon zest, lemon juice, and vanilla until just combined. Pour the filling over the cooled crust and smooth the top.
- Bake the Cheesecake: Place the springform pan inside a larger roasting pan and carefully add hot water to create a water bath. Bake for 50–60 minutes, until the edges are set and the center still has a slight wobble. Turn off the oven and leave the door closed for 1 hour. Transfer to the refrigerator and chill for at least 4 hours.
- Cook the Lemon Curd: In a saucepan over low heat, whisk together egg yolks, sugar, lemon juice, and zest. Stir constantly for 8–10 minutes until thickened. Remove from heat and stir in the butter until smooth. Cool slightly, then spread evenly over the chilled cheesecake. Refrigerate again until set.
- Whip the Meringue: Using a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form. Slowly add sugar while mixing, then continue beating until stiff, glossy peaks appear. Gently mix in vanilla.
- Finish and Brown: Increase oven temperature to 350°F (175°C). Spoon the meringue over the lemon curd, creating decorative peaks with a spatula. Bake for 10–15 minutes until the top turns lightly golden.
- Chill and Serve: Allow the cheesecake to cool at room temperature, then refrigerate for at least 1 hour before slicing. Serve chilled, optionally garnished with lemon slices or fresh berries.
- Prep Time: 30 minutes
- Cook Time: 1 hour