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slice of lemon cake

Lemon Meringue Cheesecake Recipe Card

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 5 hours 29 minutes
Servings: 12 Slices
Calories: 420
Ingredients Method Notes

Ingredients
  

  • For the Crust
  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter melted
  • 2 tablespoons sugar
  • For the Cheesecake Filling
  • 24 oz cream cheese room temperature
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 cup sour cream or heavy cream
  • 1 teaspoon vanilla extract
  • For the Lemon Layer
  • ¾ cup fresh lemon juice
  • 2 tablespoons lemon zest
  • ¾ cup sugar
  • 3 tablespoons cornstarch
  • ½ cup water
  • For the Meringue
  • 4 large egg whites room temperature
  • ½ teaspoon cream of tartar
  • ¾ cup granulated sugar

Method
 

  1. Preheat oven to 325°F (165°C). Grease a springform pan.
  2. Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan and bake for 10 minutes. Let cool completely.
  3. Beat cream cheese until smooth and creamy. Add sugar and mix well.
  4. Add eggs one at a time, mixing gently after each addition.
  5. Mix in sour cream and vanilla until just combined.
  6. Pour filling over the cooled crust and smooth the top.
  7. Bake for 50–55 minutes, until edges are set and center slightly jiggles.
  8. Turn oven off, crack the door, and let cheesecake cool inside for 1 hour. Chill in fridge for at least 4 hours.

Notes

  • Always use room temperature ingredients for a smooth cheesecake.
  • Do not overbake; slight jiggle in the center is perfect.
  • Fresh lemon juice gives the best flavor avoid bottled juice.
  • Add meringue close to serving time for best texture.
  • Chill fully before slicing for clean layers.