Lemon Meringue Cheesecake

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Tangy lemon curd and billowy meringue top a rich, lemony cheesecake for an unforgettable experience. No one will be able to resist a lemon meringue cheesecake like this.

A sweet and tangy lemon meringue cheesecake that everyone will adore

Why you'll love it

If you're looking for a delicious dessert that will impress your guests, you should consider making lemon meringue cheesecake. This dessert combines the tangy flavor of lemon with the rich and creamy texture of cheesecake, topped with a fluffy and sweet meringue topping. Lemon meringue cheesecake is not only visually stunning, but it also has a deliciously unique flavor that sets it apart from other desserts.

The lemon is bright and tangy and sweet. It is like your tastebuds dance when you take a bite. The cheesecake itself is both swirled and topped with fresh lemon curd. And the billowy meringue is like a soft cloud that melts in your mouth. Plus, who doesn't love a graham cracker crust? It's always the best part of a cheesecake. There is no way to resist.

Just like my birthday cheesecake and no-bake oreo cheesecake, it is so much fun to eat and to make!

There is no resisting a slice of this dreamy lemon meringue cheesecake

Ingredients

There are a few important ingredients that need to be reviewed before making this cheesecake. The full ingredient list is in the recipe card below along with the measurements.

Lemon - You should use fresh lemons for this recipe, especially when making the lemon curd. Standard lemons are perfect here, but you can also use Meyer or pink lemons. You should zest the lemons before you juice them. In order to get the best juice from the lemons, squeeze them while they're room temperature, and roll them against the counter for a few seconds before cutting and juicing.
Sugar - The recipe is primarily made using granulated sugar, however, if you wish to use my favorite graham cracker crust recipe, I highly recommend using brown sugar for the crust for added flavor.
Graham crackers - My favorite graham cracker to use is the cinnamon version, however, for this specific cheesecake, I recommend using honey or plain crackers.
Cream cheese - When making a cheesecake like this, you should always use block full-fat cream cheese. Any other type will not have the right amount of fat or water content to create the perfect texture.
Sour cream - Like the cream cheese, you should only use full fat sour cream. You can substitute half the sour cream with Greek yogurt.
Eggs - The best eggs are large room temperature eggs. When you are separating the egg whites for the meringue, I recommend separating them in a separate bowl just in case one of the egg whites doesn't separate fully from the yolk. One drop of yolk can prevent the meringue from forming.
Cream of tartar - You only need a small amount for the meringue, but it is very important to stabilize the egg whites as you beat them. If you do not have it for any reason, however, you can omit it.

Tools you'll need

If you do a bit of baking, you will probably already have all of the tools needed to make this super easy birthday cake cheesecake.

Mixer - You can use a stand or hand mixer. But if you don't have either, some elbow grease will get you where you need to be.
Food processor - This is optional to break up the golden Oreos. You can also use a blender, or even keep them in a bag and crush them with a rolling pin.
Springform pan - I recommend using an 8-inch or 9-inch pan.
Aluminum foil - This is to wrap around the outside of the springform pan. I do this because otherwise water can leak into the pan when you use a water bath.
Oven - To bake your cheesecake.

A tangy lemon meringue cheesecake with miles of billowy meringue.

How to make

This showstopping cheesecake requires a few important steps to make this incredible dessert, but it is definitely worth the time and effort!

Start with the lemon curd. Make the lemon curd and allow it to cool completely to room temperature before transferring to the refrigerator to cool fully.
Make the graham cracker crust. Mix together the ingredients for the crust and press it into the sides and bottom of the springform pan.
Mix the cheesecake batter. Beat together the ingredients for the cheesecake, then stir in some of the lemon curd.
Bake the cheesecake! Wrap the bottom of the springform pan and place it in a baking pan filled with an inch of water. Pour the cheesecake batter into the springform pan and bake until the edges are set, but the center is still slightly jiggly. Leave the cheesecake to cool to room temperature in the oven before removing.
Make the meringue. Whip the egg whites with the other ingredients until it is a fluffy meringue.
Assemble. Spread the remaining lemon curd on top of the cheesecake, then pipe on the meringue. Toast the meringue and serve.

Expert baking tips

Use room temperature ingredients - In order to get the smoothest birthday cheesecake and get everything blended to a perfectly velvety consistency, you need all your ingredients to be at room temperature.
Do not over bake - Over baking leaves you with a tough, rubbery cheesecake that is just a bummer to eat. Your cheesecake is done when the sides are set, but the middle is still jiggly like jello!
Don't skip the water bath. It allows for even, slow heat distribution which gives you a creamy, smooth final texture. The steam also helps prevent the top from drying out and cracking.
Don't keep checking in on the cheesecake - Opening the oven door will drop the temperature of the oven which can ruin the texture of the cheesecake as it cooks.
Be patient! - This is key for the best cheesecake. Allow the cheesecake to slowly cool down, and then wait until the cheesecake is fully chilled in the refrigerator before cutting. This will get you the most amazing consistency you can't resist.

Plan ahead! Make the lemon curd a day in advance to make the finally baking day smoother.

There is nothing quite as amazing as this lemon meringue cheesecake

Tips to prevent a cracked cheesecake top

Don't overbeat the batter - Beating the batter, especially once the eggs are added. This is because air bubbles will form and become trapped in the batter and create cracks while baking. I recommend beating the eggs in a bowl, and mixing them in slowly at the end just before you add the cake mix.

Don't skip the water bath - The water bath allows the cheesecake to slowly rise in temperature and stay at a nice constant temperature when baking is finished. It also creates a wonderfully steamy environment that nicely sets the top and helps to prevent cracks.
Don't throw open the oven door - Sudden temperature drops wrecks havoc on the cheesecake and will always make the cheesecake want to crack. If you want to check for doneness, open the oven door slowly and only just enough for you to give it a little jiggle. When you are done baking, Turn off the heat, and leave the oven door open just a crack for 2 hours before removing the birthday cheesecake from the oven. I use a wooden spoon to make sure the oven doesn't accidentally close.
Cracks aren't the end of the world! - Even if your cheesecake does have a crack, it will still be delicious! Plus, you will be covering it with the lemon curd and meringue.

Storage Notes

Once you've added the meringue, the cheesecake must be eaten within the next four hours, or else the meringue will start weeping. If you want to store the cheesecake for longer, only add the meringue once you are ready to serve. It is also recommended to not top with the lemon curd until ready to serve as well to prevent the crust from getting soggy. The cheesecake may be stored in the refrigerator in an airtight container for up to five days.

Recipe FAQs

Why do I need to add water to the baking pan?

Adding water allows for slow, even baking which gives us the perfect texture. The steam from the water adds enough humidity to give us a smooth top to our cheesecake without any cracks. Covering the bottom of the springform pan fully without any spaces will prevent the water from getting into the cheesecake pan.

Can I freeze my cheesecake?

For the best texture, you should never freeze this cheesecake and only store it in an airtight container in the refrigerator.

Can I make this cheesecake all in one day?

Technically, it is possible, but as the curd and cheesecake itself are best when cold, you should plan on long wait times. Patience works the best for the most delicious dessert.

Recipe Card