Lemon Curd Meringue Cheesecake
Make this delicious Lemon Curd Meringue Cheesecake with creamy filling and toasted meringue topping. Perfect dessert recipe with graham cracker crust.
Equipment
- mixing bowl
- oven
- 9-inch springform pan
- electric mixer
- whisk attachment
- measuring cups
- measuring spoons
- wire rack
- spatula
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 0.33 cup granulated sugar
- 6 tablespoons unsalted butter melted
Filling
- 24 ounces cream cheese at room temperature
- 1 cup granulated sugar
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup prepared lemon curd
Meringue
- 3 large egg whites at room temperature
- 0.25 teaspoon cream of tartar
- 0.5 cup granulated sugar
Instructions
- Preheat your oven to 325°F. In a medium bowl, mix the graham cracker crumbs and 1/3 cup sugar. Stir in the melted butter until the crumbs are evenly moistened and the mixture holds together when pressed. Firmly press this mixture into the bottom and about 1 inch up the sides of a 9-inch springform pan to form an even crust.
- In a large bowl, beat the softened cream cheese and 1 cup sugar with an electric mixer on medium speed until completely smooth and creamy, about 2-3 minutes. Beat in the eggs one at a time, just until each is incorporated, then mix in the vanilla extract. Be careful not to overmix after adding the eggs.
- Pour the cream cheese filling into the prepared crust and spread it into an even layer. Bake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle when the pan is gently shaken. Remove the cheesecake from the oven and let it cool on a wire rack for 10 minutes. Leave the oven on.
- Carefully spread the lemon curd in an even layer over the top of the warm cheesecake. In a very clean, grease-free bowl, use an electric mixer with a whisk attachment to beat the egg whites and cream of tartar on medium-high speed until soft peaks form. Gradually add the 1/2 cup sugar, a tablespoon at a time, and continue beating until stiff, glossy peaks form.
- Spoon the meringue over the lemon curd layer, spreading it to the edges and creating decorative peaks with the back of your spoon. Bake for 10-12 minutes, or just until the meringue is lightly golden brown.
- Let the cheesecake cool completely on a wire rack, then refrigerate for at least 4 hours or overnight before serving.
Notes
Ensure all ingredients are at room temperature for best results. Chill cheesecake thoroughly before serving.