Lemon Meringue Cheesecake is a creamy, New York-style cheesecake made with the classic flavors of lemon meringue pie. The sweet lemon cheesecake fills a gingersnap crust and sits beneath a silky layer of zesty lemon curd. This lemony dessert is topped with a light, airy meringue and baked until golden. Lemon lovers will love this new take on an old classic dessert.
What Is A Lemon Meringue Cheesecake?
A lemon meringue cheesecake begins with a gingersnap crust filled with a lemon-flavored cheesecake batter. The cheesecake bakes in a water bath until creamy, firm and later topped with tart lemon curd. The final dessert is covered in a meringue made from sweetened egg whites, then baked to set the meringue and give it color.
Lemon meringue cheesecake is a fantastic winter or summer dessert. Along with my Lemon Meringue Cupcakes, it’s one of my go-to desserts for citrus season.
What Do I Need To Make A Gingersnap Cheesecake Crust?
Ginger and lemon are the perfect pair. This dessert starts with a gingersnap cookie crust which highlights the lemon flavor.
To make a gingersnap cheesecake crust, you need crisp gingersnap cookies and melted butter. You don’t need to add sugar to a gingersnap cookie crust since the cookies contain enough sugar to sweeten it. However, you can add 1/4 cup of sugar to the gingersnap crust recipe if you have a wicked sweet tooth.
Can I Replace The Gingersnaps With Another Cookie?
Use a food processor to pulse the gingersnap cookies 20 times. To make the gingersnap cheesecake crust, combine the cookie crumbs with the melted butter until it holds its shape when you squeeze a handful of the mixture in your fist. Add a tablespoon of melted butter if the mixture crumbles apart after opening your fist. You can dry out the mixture by adding more gingersnap crumbs if the mixture oozes butter, on the other hand.
You can replace the gingersnap cookies in this cheesecake crust recipe with graham crackers, biscoff cookies, lemon wafer cookies, or vanilla wafers.
Press the gingersnap crust into an 8 or 9-inch springform pan (cheesecake pan) using a measuring cup. Ensure you compact the crust in the cheesecake pan so it stays together during and after baking.
How Long Do I Bake A Cheesecake Crust?
It takes 10 minutes to bake a cheesecake crust before filling it. This 10 minute-baking time firms up the cheesecake crust to allow it to hold its shape later. It also adds more texture to the dessert by crisping up the cookies even more.
Remove the springform pan from the oven after the cheesecake crust is crisp. Allow the crust to cool to room temperature while you gather the ingredients for the cheesecake batter. Once the cheesecake pan is cool enough to handle, wrap the bottom and sides in a double layer of heavy-duty aluminum foil. Try to avoid puncturing any holes in the foil layers since this will protect the pan from taking on water later.
What Do I Need To Make A Lemon Cheesecake?
A lemon cheesecake consists of cream cheese, granulated sugar, ground ginger, kosher salt, large eggs, lemon juice and zest, heavy cream, and cornstarch.
It’s best to use an electric mixer when mixing cheesecake batter as it eliminates clumps.
Before you begin the lemon cheesecake batter, boil 4 cups of water in a pot. The boiling water will be used to make the water bath you’ll bake the cheesecake pan in.
How Do I Avoid Clumps In The Lemon Cheesecake Batter?
One of the main reasons cheesecake batter is lumpy is that the cream cheese used in the batter was not brought to room temperature before mixing it. Leave the cream cheese out for a few hours (I leave it out overnight) and allow it to come to room temperature before using it to make the cheesecake batter.
Use an electric hand mixer or a stand mixer to blend the cream cheese, sugar, lemon zest, ground ginger, and kosher salt together at low speed. Stop the mixer and scrape down the sides of the bowl and beaters. Continue mixing the cream cheese mixture for 3 minutes, this time at medium speed, until it is very smooth. After 1 1/2 minutes of mixing, you can stop the mixer to scrape down the bowl and beaters again.
Add the eggs and continue blending the batter at low speed for 2 minutes. Stop and scrape down the bowl and beaters halfway through this mixing time.
Next, add the lemon juice and heavy cream to the mixing bowl. Blend these in at low speed for 30 seconds. Afterward, add the cornstarch to the batter and mix at low speed just until combined. Try not to over-mix the lemon cheesecake batter after you add the cornstarch, or it will bake up gummy.
How Do I Prevent Cracks In Cheesecake?
Set the foil-wrapped cheesecake pan into a larger pan. A wide, shallow pan that’s at least 12 inches is perfect. You can use a cake pan, casserole dish, or skillet, as I’m using here. Slide the cheesecake pan to the side of the larger pan and carefully pour the boiling water into the larger pan. Be careful to avoid splashing water into the cheesecake batter.
The foolproof way to prevent cracks from forming in your cheesecakes is to bake them in a water bath. The water bath, or bain-marie, maintains a constant temperature while in the oven so the cheesecake batter doesn’t experience fluctuations. Fluctuations cause the batter to expand and contract, which is what causes cracks in the cheesecake.
How Long Do I Bake A Cheesecake?
Bake the lemon cheesecake for 1 hour and 15 minutes in a 350°F (180°C) oven.
I prefer a sturdier, denser cheesecake, as most New York-style cheesecakes are. If you like a creamier cheesecake, reduce the baking time to just 1 hour.
How Long Does The Lemon Cheesecake Need To Cool?
Turn off the oven and prop open the door 2 inches with a wooden spoon once the baking time has elapsed. Venting the oven allows the cheesecake to cool gradually, preventing cracks from forming on the surface.
After an hour of cooling in the oven, remove the cheesecake pan from the outer pan and remove the foil layers. Allow the cheesecake to cool to room temperature, then cover the top of the pan with plastic wrap.
This lengthy process of cooling the cheesecake ensures your cheesecakes will never develop a crack.
Refrigerate the covered cheesecake for at least 6 hours, but preferably overnight. This allows the structure of the cheesecake ample time to cool and set up properly.
What Do I Need To Make The Lemon Curd Topping?
To make the lemon curd and meringue toppings for the lemon meringue cheesecake, you need large eggs, whites and yolks separated, granulated sugar, lemon juice, lemon zest, cornstarch, unsalted butter, and cream of tartar.
You can also use this Meyer Lemon Curd or a store-bought, jarred lemon curd instead of this curd recipe.
Why Is My Lemon Curd Curdled?
Prepare a lemon curd topping for the cheesecake by bringing some of the granulated sugar and lemon juice to steaming over medium heat. Whisk the egg yolks, cornstarch, and water in a separate bowl until runny.
Reduce the stove’s temperature to medium-low. Scoop a cup of the hot lemon juice mixture out of the pot and temper the egg yolks with it by adding it slowly, whisking the entire time. Return the tempered egg yolks to the pot and whisk them in until combined.
Tempering the eggs like this will keep them from curdling as they cook. Adding the egg yolks directly to the hot liquid in the pot or not properly tempering the egg yolks causes curds to curdle.
How Do I Thicken The Lemon Curd?
Whisk the contents of the pot continuously until it begins to thicken. Egg yolks and cornstarch thicken the lemon curd topping for lemon meringue cheesecake. However, you need to whisk the mixture constantly to avoid clumps of egg or cornstarch from forming in the curd.
After 1 minute, the mixture should thicken to the point where it will have the consistency of pudding. Vigorously whisk in the unsalted butter and lemon zest to emulsify the butter into the curd. Mounting the lemon curd with butter gives the curd a silky texture.
Can I Make The Lemon Curd Topping Ahead?
Cool the lemon curd to room temperature for 1 hour. You can also cool your curd quickly by setting the pot in an ice bath and stirring it every 5 minutes until cold.
You can make lemon curd topping for cheesecakes 2 weeks ahead and store it in a covered container in the refrigerator. Stir the curd before spreading it on the cheesecake to smooth it out.
Use a sharp paring knife to separate the cooled lemon cheesecake from the sides of the springform pan. Carefully remove the collar and use the same knife to smooth any rough edges on the side of the lemon cheesecake.
Top the lemon cheesecake with the lemon curd topping, leaving a 1/2 border around the edges of the cheesecake. I use the entire batch because if I want a “lemon” dessert, I want all the lemon. You can add as much or as little lemon curd topping as you like.
Leave the cheesecake out to allow the curd to cool to room temperature while you prepare the meringue topping.
How Do I Make The Meringue Topping?
To make a meringue topping for the lemon meringue cheesecake, ensure your medium bowl and mixer’s whip attachment are clean and grease-free. Oils from your hands or improperly cleaned equipment will inhibit the egg whites from whipping properly and stiffening.
Whip the egg whites and cream of tartar together using the electric mixer at medium speed. After 1 minute of whipping, the egg whites will foam up. Gradually sprinkle in the remaining sugar while continuing to whip the egg whites.
Once all of the sugar is added to the whites in the bowl, stop the mixer and scrape down the bowl and beater. Whip the egg whites, this time at medium-high speed, for 5 1/2 to 6 minutes. When you remove the whip from its surface, the whites will hold a stiff peak.
How Far Ahead Can I Assemble The Lemon Meringue Cheesecake?
Wait until 20 minutes before you plan to serve the lemon meringue cheesecake to finish assembling it. If you prepare the meringue topping too far ahead, it may begin to weep, especially in warmer weather.
Spread the meringue topping on the edges of the lemon cheesecake where there’s no lemon curd. This will anchor the meringue in place. Continue topping the rest of the surface of the cheesecake with the remaining meringue. Use an offset spatula to create swoops or a playful design in the meringue.
Can I Torch The Meringue Topping A Different Way?
Preheat your oven to 375°F (190°C). Brown the meringue topping in the oven for 9 to 10 minutes or until golden brown.
This bake time adds a contrasting color to the meringue topping and bakes it.
How Do I Serve The Lemon Meringue Cheesecake?
Once the meringue topping is nicely browned, allow the lemon meringue cheesecake to cool for 20 minutes, then slice and serve it. You can also return the cheesecake to the refrigerator and chill it until you’re ready to enjoy it.
To avoid destroying the meringue topping while cutting the lemon meringue cheesecake, lightly oil your knife blade with melted butter or vegetable oil before cutting into it. The lubrication will keep the knife blade from tearing the meringue too much.
How Do I Store Leftovers?
Store leftover lemon meringue cheesecake covered in the refrigerator for 3 days. Pressing a piece of parchment paper or wax paper against the cut portions of cheesecakes keeps them from drying out or becoming gummy. The meringue topping begins to weep after 2 days, but 3 days is the maximum time you should keep the cheesecake after assembling it.
You can freeze lemon meringue cheesecake before topping it with the lemon curd and meringue topping. Prepare and cool the cheesecake as instructed. Wrap the cheesecake pan in two layers of plastic wrap and aluminum foil and freeze it for 2 months. Thaw the frozen lemon meringue cheesecake in the refrigerator, then continue with the rest of the assembly.
This Lemon Meringue Cheesecake is a hit with lemon lovers, but even lemon “likers” will fall for it. The tart lemon curd adds to the bright lemony flavor of the creamy cheesecake. The crisp gingery crust and mellow meringue topping add even more flavor to this dessert. Let me know what you think of this citrusy cheesecake in the comments, and don’t forget to pin this recipe to your cheesecakes board.
Lemon Meringue Cheesecake
at Sense & EdibilityEquipment
- food processor
- electric hand mixer or stand mixer
- 8 or 9-inch springform pan (cheesecake pan)
Ingredients
For the Gingersnap Crust
- 46 (1 14-ounce package or 397 grams) gingersnap cookies
- 1/2 cup (1 stick or 113 grams) unsalted butter melted
For the Lemon Cheesecake
- 4 packages (904 grams) cream cheese at room temperature
- 1 cup (220 grams) granulated sugar
- 2 large lemons zested and juiced, separated
- 1 teaspoon (1 gram) ground ginger
- 1/4 teaspoon kosher salt optional
- 4 large eggs at room temperature
- 1/4 cup (60 milliliters) heavy cream
- 1/3 cup (40 grams) cornstarch
For the Lemon Curd and Meringue Toppings
- 3 medium lemons zested and juiced (2 tablespoons of zest and 1/2 cup or 120 milliliters of juice)
- 1 1/3 cup (300 grams) granulated sugar separated
- 3 large eggs whites and yolks separated
- 1/3 cup (40 grams) cornstarch
- 3 tablespoons cold water
- 2 tablespoons (28 grams) unsalted butter sliced
- 1/4 teaspoon (1 gram) cream of tartar
To Garnish
- lemon slices
- fresh mint leaves
Instructions
- Preheat an oven to 350°F (180°C).Set a pot, filled with 4 cups of water for a water bath, to boil over medium heat.
Prepare and Bake the Gingersnap Crust
- Use a food processor or a rolling pin to crush the gingersnap cookies to fine crumbs. Add the crumbs to a medium mixing bowl and combine the cookie crumbs with the melted butter until it holds its shape when you squeeze a handful of the mixture in your fist.
- Press the gingersnap crust into an 8 or 9-inch springform pan using a measuring cup, ensuring you compact the crust in the cheesecake pan firmly. Bake the gingersnap crust for 10 minutes.
- Remove the springform pan from the oven after the cheesecake crust is crisp. Allow the crust to cool to room temperature. Once the cheesecake pan is cool enough to handle, wrap the bottom and sides in a double layer of heavy-duty aluminum foil. Try to avoid puncturing any holes in the foil layers since this will protect the pan from taking on water later.
Mix the Lemon Cheesecake Batter
- Add the cream cheese, sugar, lemon zest, ground ginger, and kosher salt to a large mixing bowl or the bowl of a stand mixer.Blend the ingredients together at low speed. Stop the mixer and scrape down the sides of the bowl and beaters.
- Continue mixing the cream cheese mixture for 3 minutes, this time at medium speed, until it is very smooth. After 1 1/2 minutes of mixing, stop the mixer to scrape down the bowl and beaters again.
- Add the eggs and continue blending the batter at low speed for 2 minutes. Stop and scrape down the bowl and beaters halfway through this mixing time. Next, add the lemon juice and heavy cream to the mixing bowl. Blend these in at low speed for 30 seconds.
- Afterward, add the cornstarch to the batter and mix at low speed just until combined or 30 to 45 seconds.
Bake, Then Gradually Cool the Lemon Cheesecake
- Set the foil-wrapped cheesecake pan into a larger pan. Slide the cheesecake pan to the side of the larger pan and carefully pour the boiling water into the larger pan. Avoid splashing water into the cheesecake batter. Bake the lemon cheesecake for 1 hour and 15 minutes.
- Turn off the oven and prop open the door 2 inches with a wooden spoon once the baking time has elapsed. After an hour of cooling in the oven, remove the cheesecake pan from the outer pan and remove the foil layers. Allow the cheesecake to cool to room temperature, then cover the top of the pan with plastic wrap. Refrigerate the covered cheesecake for at least 6 hours, but preferably overnight.
Cook the Lemon Curd Topping
- Bring the lemon juice and 1 cup (220 grams) of the granulated sugar to steaming over medium heat. Stir to encourage the sugar to dissolve.In a separate bowl, whisk the egg yolks, cornstarch, and water until runny.
- Reduce the stove's temperature to medium-low. Scoop 1 cup of the hot lemon juice mixture out of the pot and add it slowly to the egg-cornstarch mixture, whisking the entire time. Return the tempered egg yolks to the pot and whisk them in until combined.
- Whisk the contents of the pot continuously until it begins to thicken to avoid clumps of egg or cornstarch from forming in the curd. After 1 to 2 minutes, the mixture should thicken to the point where it will have the consistency of pudding.
- Vigorously whisk in the unsalted butter and lemon zest to emulsify the butter into the curd.Cool the lemon curd to room temperature for 1 hour.
Begin Assembling the Lemon Meringue Cheesecake
- Use a sharp paring knife to separate the cooled lemon cheesecake from the sides of the springform pan. Carefully remove the collar and use the same knife to smooth any rough edges on the side of the lemon cheesecake.
- Top the lemon cheesecake with the lemon curd topping, leaving a 1/2 border around the edges of the cheesecake. Leave the cheesecake out to allow the curd to cool to room temperature while you prepare the meringue topping.
Prepare the Meringue Topping
- Ensure the medium mixing bowl and mixer's whip attachment are clean and grease-free before adding the egg whites and cream of tartar to it.
- Mix the egg whites and cream of tartar using the electric mixer set at medium speed. After 1 minute of whipping, the egg whites will foam up. Gradually sprinkle in the remaining 1/3 cup (80 grams) of sugar while continuing to whip the egg whites.
- Once all of the sugar is added to the whites in the bowl, stop the mixer and scrape down the bowl and beater. Whip the egg whites, this time at medium-high speed, for 5 1/2 to 6 minutes or until they hold a stiff peak when the whip is pulled up from its surface.
Finish Assembling the Lemon Meringue Cheesecake
- Preheat your oven to 375°F (190°C).
- Spread the meringue topping on the edges of the lemon cheesecake where there's no lemon curd to anchor the meringue in place. Continue topping the rest of the surface of the cheesecake with the remaining meringue. Use an offset spatula to create swoops or a playful design in the meringue.
- Brown the meringue topping in the oven for 9 to 10 minutes or until golden brown.
- Once the meringue topping is nicely browned, allow the lemon meringue cheesecake to cool for 20 minutes, then slice and serve it. You can also return the cheesecake to the refrigerator and chill it until you're ready to enjoy it.
Notes
Swaps and Substitutions:
- You don't need to add sugar to a gingersnap cookie crust since the cookies contain enough sugar to sweeten it. However, you can add 1/4 cup (55 grams) of sugar to the gingersnap crust recipe if you have a wicked sweet tooth.
- Replace the gingersnap cookies in this cheesecake crust recipe with graham crackers, biscoff cookies, lemon wafer cookies, or vanilla wafers.
- If you like a creamier cheesecake, reduce the baking time to just 1 hour.
- You can use this Meyer Lemon Curd or a store-bought, jarred lemon curd instead of this curd recipe.
- You can add as much or as little lemon curd topping as you like.
- Instead of baking the meringue topping, you can brown it with a butane kitchen torch.
Make-Ahead Instructions:
- Mix and bake the gingersnap crust 1 week ahead. Store it, in the pan wrapped in plastic or foil, in the freezer. You don't need to thaw the crust before filling it.
- You can make lemon curd topping for cheesecakes 2 weeks ahead and store it in a covered container in the refrigerator. Stir the curd before spreading it on the cheesecake to smooth it out.
Tips and Techniques:
- Add a tablespoon of melted butter if the mixture crumbles apart after opening your fist. You can dry out the mixture by adding more gingersnap crumbs if the mixture oozes butter, on the other hand.
- Try not to over-mix the lemon cheesecake batter after you add the cornstarch, or it will bake up gummy.
- The lengthy process of cooling the cheesecake ensures your cheesecakes will never develop a crack.
- You can also cool the lemon curd quickly by setting the pot in an ice bath and stirring it every 5 minutes until cold.
- Oils from your hands or improperly cleaned equipment will inhibit the egg whites from whipping properly and stiffening.
- Wait until 20 minutes before you plan to serve the lemon meringue cheesecake to finish assembling it.
- If you prepare the meringue topping too far ahead, it may begin to weep, especially in warmer weather.
- Lightly oil your knife blade with melted butter or vegetable oil before cutting into it to avoid destroying the meringue topping.
Storage Instructions:
- Store leftover lemon meringue cheesecake covered in the refrigerator for 3 days.
- Pressing a piece of parchment paper or wax paper against the cut portions of cheesecakes keeps them from drying out or becoming gummy.
- The meringue topping begins to weep after 2 days, but 3 days is the maximum time you should keep the cheesecake after assembling it.
Freezing Instructions:
- You can freeze lemon meringue cheesecake before topping it with the lemon curd and meringue topping:
- Prepare and cool the cheesecake as instructed.
- Wrap the cheesecake pan in two layers of plastic wrap and aluminum foil and freeze it for 2 months.
- Thaw the frozen lemon meringue cheesecake in the refrigerator, then continue with the rest of the assembly.
Nutrition
OMG!! I made this cheesecake and it was the best I’ve ever tasted. I made a graham cracker crust instead of ginger snaps. It came out amazing and my family loved it. So creamy and the lemon curd makes your mouth water. A great dessert and I will definitely make this again and again. Thank you Marta for sharing this recipe!
I love that you love it as much as I do! And graham crackers in place of the ginger snaps is always a good idea. They go so well with this lemon meringue cheesecake.
I made this lemon meringue cheesecake because it was the first time I have seen this combo of cheesecake and (lemon) meringue. What a brilliant idea! I think I just have to make it. I appreciate that you have some sensible tips and tricks at the end, and that you take the time to explain that you can leave the kosher salt out of the Cheesecake, or add sugar to the cookie crumbs “if you have a wicked sweet tooth”. By the way, that is also brilliant, using ginger snap crumbs (or Biscoff cookies!) instead of the standby graham crackers. Little touches like this make the coolest difference in old favorite recipes.
Glad you liked it, Susanne!
I just had to reach out and tell you how much I adored your Lemon Meringue Cheesecake. The combination of tangy lemon and creamy cheesecake was pure perfection. The meringue topping added a delightful touch of sweetness. Your recipe was a total hit at my dinner party, and everyone wanted seconds. Thank you for sharing this gem! You’ve definitely made me the dessert hero among my friends.
I love it when a delicious plan comes together, LOL!
This cheesecake was absolutely delicious! The lemon flavor was zesty and refreshing and the meringue was light and fluffy. I followed the recipe exactly and it turned out perfect. My family loved it and asked for seconds. This is definitely a show-stopping dessert!
Aw, I love that so much! Thanks for commenting!
Everyone loves this cheesecake! I’m not even a lemon meringue pie fan but could not get enough of this format–stashed a slice for myself using your storage instructions. The use of gingersnaps in the crust was perfect and I already have plans to make it again in a couple of weeks for a birthday party. Thank you!
I’m so glad you all enjoyed it!