Lemon Meringue Cheesecake
This Lemon Meringue Cheesecake combines a buttery digestive biscuit crust, a silky lemon-kissed cream cheese filling swirled with lemon curd, and a towering cloud of toasted meringue on top.It is an elegant, showstopping dessert that balances bright citrus tang with rich creaminess, perfect for celebrations or any occasion that calls for something truly special.
Equipment
- 9-inch springform pan
- Stand mixer or hand mixer
- Roasting tin (for water bath)
- Kitchen torch
- Food processor
- Large mixing bowl
Ingredients
For the Crust
- 250 g digestive biscuits crushed to fine cookie crumbs
- 100 g unsalted butter melted
For the Cheesecake Filling
- 900 g full-fat cream cheese softened to room temperature
- 200 g caster sugar
- 150 g sour cream room temperature
- 2 large lemons zested and juiced
- 1 tsp vanilla extract
- 3 large eggs room temperature
- 120 g lemon curd store-bought or homemade, for swirling
For the Meringue
- 4 large egg whites room temperature
- 200 g caster sugar
- 1/4 tsp cream of tartar
Instructions
- Preheat the oven to 325°F (160°C). Line the base of a 9-inch springform pan with parchment paper and lightly grease the sides.
- Crush the digestive biscuits into fine cookie crumbs using a food processor. Transfer to a bowl and stir in the melted butter until the mixture resembles wet sand. Press firmly and evenly into the base of the prepared pan. Refrigerate for 20 minutes.
- Beat the softened cream cheese and caster sugar together on medium speed for about 3 minutes until completely smooth and fluffy. Scrape down the sides of the bowl as needed.
- Add the sour cream, lemon zest, lemon juice, and vanilla extract to the cream cheese mixture and mix on low until fully combined. Add the eggs one at a time, beating gently after each addition. Do not over-mix once the eggs are incorporated.
- Pour the cheesecake filling over the chilled crust. Drop spoonfuls of lemon curd across the surface and use a toothpick to gently swirl it through the filling.
- Wrap the outside of the springform pan tightly in two layers of aluminum foil. Place it into a large roasting tin and fill the tin with about 1 inch of hot water to create a water bath. Bake for 55 to 65 minutes, until the edges are set and the center has a gentle wobble.
- Turn off the oven and crack the door open slightly. Allow the cheesecake to cool inside the oven for 1 hour. Then remove, let it come to room temperature, and refrigerate for at least 6 hours or overnight until fully set.
- When ready to serve, prepare the meringue. In a clean bowl, whisk the egg whites with the cream of tartar until soft peaks form. Gradually add the caster sugar one tablespoon at a time, whisking continuously until stiff, glossy peaks hold their shape.
- Spread or pipe the meringue generously over the surface of the chilled cheesecake, making sure to seal it to the edges. Use a kitchen torch to toast the meringue to a golden amber color. Alternatively, place under a broiler on high for 2 to 3 minutes, watching closely.
- Carefully remove the cheesecake from the springform pan, transfer to a serving plate, and slice with a sharp knife wiped clean between cuts. Serve immediately for the best texture and presentation.
Notes
For the cleanest slices, dip your knife in hot water and wipe it dry between each cut. Always use full-fat cream cheese for the richest, creamiest texture. The meringue is best torched fresh on the day of serving. Store the untopped cheesecake base covered in the fridge for up to 4 days, or freeze for up to 2 months. Do not freeze after the meringue has been added.