Indulge in a symphony of flavors with our tantalizing Lemon Meringue Cheesecake recipe. This delectable dessert combines the zesty brightness of lemon with the creamy richness of cheesecake, all nestled atop a buttery graham cracker crust. Topped with a luscious layer of lemon curd and crowned with a fluffy meringue, this dessert is sure to steal the show at any gathering. Follow our simple steps to create a masterpiece that will have everyone coming back for seconds!

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 3 tablespoons granulated sugar
• 6 tablespoons unsalted butter, melted

For the Cheesecake:

• 3 (8-ounce) packages cream cheese, softened

• 1 1/2 cups granulated sugar
• 1/2 cup sour cream
• 1/3 cup lemon juice
• Zest of 1 lemon
• 1/4 cup all-purpose flour
• 3 large eggs

For the Topping:

• 1 cup lemon curd
• 3 large egg whites
• 3/4 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract

Directions:

1. Prepare for Baking: Preheat your oven to 350°F (175°C). Place a large sheet pan on the bottom rack and fill it halfway with water. Line a 9-inch springform pan with parchment paper to prevent sticking.
2. Create the Crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture evenly into the bottom of the prepared pan, forming a firm crust.
3. Prepare the Cheesecake Filling: Using a mixer, beat the softened cream cheese and granulated sugar until light and creamy. Add sour cream, lemon juice, lemon zest, and flour, blending until thoroughly combined.
4. Incorporate the Eggs: Whisk the eggs separately, then gently fold them into the cheesecake batter until fully incorporated. Avoid overmixing to maintain a smooth texture.
5. Bake the Cheesecake: Pour the cheesecake batter over the prepared crust and smooth the top with a spatula. Bake for 50-60 minutes, or until the edges are set and the center has a slight jiggle.
6. Cool and Chill: Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for 10-15 minutes. Remove from the oven and let it cool on a wire rack for an additional 5 minutes. Carefully run a knife around the edge of the cheesecake to loosen it from the pan. Allow it to cool completely, then refrigerate for 6-8 hours until thoroughly chilled.
7. Add the Lemon Curd Layer: Once chilled, spread a generous layer of lemon curd evenly over the top of the cheesecake. Return it to the refrigerator and chill for an additional hour to set.
8. Create the Meringue Topping: In a heatproof bowl set over simmering water, combine egg whites, granulated sugar, and cream of tartar. Whisk continuously for 5 minutes, or until the sugar is dissolved and the egg whites are warm to the touch. Remove from heat and beat the mixture for 8-10 minutes, or until stiff peaks form. Stir in vanilla extract.
9. Apply the Meringue: Spread the meringue over the top of the chilled cheesecake, creating decorative peaks with an offset spatula.
10. Toast the Meringue: Use a kitchen torch to lightly toast the meringue, adding a delightful caramelized flavor and a beautiful finish to the dessert.
11. Serve and Enjoy: Refrigerate the cheesecake until ready to serve. Slice into portions and savor each heavenly bite of this Lemon Meringue Cheesecake masterpiece!

Serving and Storage Tips:

1. Serving Suggestions: When serving the Lemon Meringue Cheesecake, consider garnishing each slice with a twist of lemon zest or a dollop of whipped cream for an extra touch of indulgence. Pair it with a hot cup of coffee or tea to complement the refreshing citrus flavors.
2. Slice with Care: To achieve clean and neat slices, dip a sharp knife in hot water before cutting each portion. Wipe the knife clean between slices for a professional presentation.
3. Refrigeration: After enjoying your cheesecake, store any leftovers in an airtight container in the refrigerator. It’s best to consume within 3-4 days to maintain optimal freshness and flavor.
4. Freezing Option: If you wish to freeze the cheesecake, do so before adding the meringue topping. Wrap the cheesecake tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before adding the meringue and serving.
5. Meringue Maintenance: If storing leftovers with the meringue topping, be aware that the texture may soften slightly over time. To maintain the crispness of the meringue, store the cheesecake in the refrigerator uncovered or lightly tented with foil.
6. Bringing to Room Temperature: For the best texture and flavor, allow the cheesecake to sit at room temperature for about 20-30 minutes before serving. This will slightly soften the filling and enhance its creaminess.

FAQs:

1. Can I use store-bought lemon curd for this recipe? Absolutely! While homemade lemon curd adds a fresh touch, store-bought versions work well too. Just ensure you use a high-quality lemon curd for the best flavor.
2. Can I substitute the graham cracker crust with a different type of crust? Yes, you can. Feel free to experiment with crust variations such as Oreo cookie crust, shortbread crust, or even a nut-based crust for added texture and flavor.
3. How do I prevent cracks from forming on the surface of the cheesecake? To minimize the risk of cracks, avoid overmixing the batter and refrain from opening the oven door frequently during baking. Additionally, allowing the cheesecake to cool gradually in the turned-off oven helps prevent sudden temperature changes that can lead to cracks.
4. Can I make this cheesecake ahead of time? Yes, you can. This cheesecake actually benefits from being made ahead of time as it needs to chill in the refrigerator for several hours. You can prepare it the day before serving and add the meringue topping just before serving for the best results.