Lemon Meringue Cheesecake 🍋🍰

May be an image of dessert and text that says 'Lemon Meringue Cheesecake You Will Need: -11/2 cups graham cracker crumbs -3 tablespoons granulated sugar -6 tablespoons unsalted butter, melted -3(8-ounce) packages cream cheese, softened'

Lemon Meringue Cheesecake 🍋🍰

A bright, creamy dessert that brings together three classics in one show-stopping slice

Lemon Meringue Cheesecake is the ultimate dessert for citrus lovers. It layers a buttery biscuit crust, a rich and silky lemon cheesecake filling, and a cloud of lightly toasted meringue on top. The result is a perfect balance of tangy, sweet, creamy, and airy—elegant enough for special occasions, yet totally achievable at home.

Below is a step-by-step method to help you create this bakery-style dessert from scratch.

Ingredients Overview

For the Biscuit Base

Crushed digestive biscuits or graham crackers
Melted butter
A touch of sugar (optional, depending on biscuit sweetness)

For the Lemon Cheesecake Filling

Cream cheese (full-fat, softened)
Granulated sugar
Eggs
Fresh lemon juice
Lemon zest
Sour cream or heavy cream
Vanilla extract

For the Lemon Layer (Optional but Recommended)

Lemon juice
Sugar
Egg yolks
Cornstarch or flour
Butter

For the Meringue Topping

Egg whites
Fine sugar
Cream of tartar or a few drops of lemon juice

Step-by-Step Method

Step 1: Prepare the Biscuit Base

Start by crushing the biscuits into fine crumbs using a food processor or a rolling pin. Transfer the crumbs to a bowl and mix with melted butter until the texture resembles wet sand.

Press this mixture firmly into the bottom of a springform pan, making sure the layer is even and well-packed. This helps the base hold together once sliced. Chill the crust in the refrigerator for about 20–30 minutes to set.

Step 2: Make the Lemon Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth and lump-free. Add the sugar and mix until creamy and well combined.

Add the eggs one at a time, mixing gently after each addition. Avoid overmixing, as this can cause cracks during baking. Stir in the lemon zest, fresh lemon juice, vanilla extract, and sour cream (or cream). The mixture should be smooth, thick, and lightly fragrant with lemon.