Lemon Meringue Cheesecake:

Here’s a recipe for Lemon Meringue Cheesecake:


  • For the crust:
    • 1 1/2 cups graham cracker crumbs
    • 1/3 cup granulated sugar
    • 6 tablespoons unsalted butter, melted

  • For the filling:
    • 24 ounces cream cheese, at room temperature
    • 1 cup granulated sugar
    • 3 tablespoons all-purpose flour
    • 1/4 teaspoon salt
    • 4 large eggs, at room temperature
    • 1/2 cup sour cream
    • 1/4 cup fresh lemon juice
    • 1 tablespoon lemon zest
  • For the meringue:
    • 4 large egg whites, at room temperature
    • 1/4 teaspoon cream of tartar
    • 1/2 cup granulated sugar


  1. Preheat the oven to 350°F.
  2. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
  3. In a large bowl, beat the cream cheese and sugar together until smooth. Add the flour and salt, and beat until combined. Beat in the eggs, one at a time, until fully incorporated. Beat in the sour cream, lemon juice, and lemon zest until well combined.
  4. Pour the filling over the cooled crust, and smooth out the top with a spatula. Bake for 45-50 minutes, or until the cheesecake is set around the edges and just slightly jiggly in the center.
  5. While the cheesecake is baking, prepare the meringue. In a large bowl, beat the egg whites and cream of tartar together until soft peaks form. Gradually add the sugar, one tablespoon at a time, and continue to beat until stiff peaks form.

  1. When the cheesecake is done baking, remove it from the oven and let it cool for 10 minutes. Spoon the meringue over the top of the cheesecake, spreading it out to the edges and swirling it with a spoon or spatula.
  2. Return the cheesecake to the oven and bake for an additional 10-15 minutes, or until the meringue is lightly golden brown.
  3. Remove the cheesecake from the oven and let it cool to room temperature. Once it’s cooled, refrigerate it for at least 2 hours or overnight.
  4. To serve, run a sharp knife around the edge of the cheesecake to loosen it from the pan. Remove the sides of the springform pan and slice the cheesecake into pieces. Enjoy!

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