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Perfect Lemon Cheesecake with Fluffy Meringue Topping

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A bright and creamy lemon cheesecake topped with a cloud-like meringue. This showstopper dessert is easier than it looks, with a silky filling and toasted meringue peaks that will impress everyone.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt (optional)
  • 24 ounces (680g) cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • Zest of 2 large lemons (about 2 tablespoons)
  • 3 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • ⅓ cup (80ml) fresh lemon juice (about 2 lemons)
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) heavy cream, room temperature
  • 2 tablespoons all-purpose flour
  • 4 large egg whites, room temperature
  • ¾ cup (150g) granulated sugar
  • ¼ teaspoon cream of tartar (or 1 teaspoon lemon juice)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and salt. Pour in melted butter and stir until mixture looks like wet sand. Press firmly into bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
  2. In a small bowl, combine 1 cup sugar and lemon zest. Rub zest into sugar with fingertips until fragrant and slightly yellow. Let sit while preparing cream cheese.
  3. In a large bowl, beat softened cream cheese with electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down sides. Add lemon sugar and beat for another 2 minutes until light and fluffy. Add eggs and egg yolks one at a time, beating on low after each addition until just combined.
  4. Add lemon juice, vanilla extract, and heavy cream. Mix on low until combined. Add flour and mix until just smooth. Pour batter over cooled crust and spread evenly.
  5. Place springform pan on a baking sheet. Bake at 325°F (160°C) for 50-60 minutes. Edges should be set and slightly puffed, center should jiggle slightly. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
  6. In a clean, dry bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add ¾ cup sugar, 1 tablespoon at a time, while beating on high speed. Continue beating until stiff, glossy peaks form and sugar is fully dissolved. Add 1 teaspoon vanilla and beat for 30 seconds.
  7. Once cheesecake has cooled for 1 hour, spread meringue over top. Use back of a spoon to create swirls and peaks. Return to oven and bake at 350°F (175°C) for 10-12 minutes, until meringue is golden brown and toasted.
  8. Let cheesecake cool completely on a wire rack, about 1 hour. Refrigerate for at least 4 hours, preferably overnight. Slice with a sharp knife dipped in hot water for clean cuts.

Notes

Room temperature ingredients are essential for a smooth batter. Do not overmix to avoid cracks. No water bath needed—gradual cooling prevents cracking. Make meringue right before using. For gluten-free, use gluten-free graham crackers or almond flour for crust and substitute all-purpose flour with almond flour. For vegan, use vegan cream cheese, flax eggs, and aquafaba for meringue.

Nutrition

Keywords: lemon cheesecake, meringue topping, lemon meringue cheesecake, easy cheesecake, no water bath cheesecake, springform pan cheesecake

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