Lemon Meringue Cheesecake Recipe

1. Prepare pan

Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch (23 cm) springform pan in a double layer of heavy-duty foil to prevent water seepage during the water bath. Grease the bottom of the pan lightly or line with parchment.

2. Make crust

Combine graham cracker crumbs, granulated sugar and salt in a bowl. Pour in melted butter and mix until evenly moistened and the mixture holds together when pressed.

3. Press crumbs firmly and evenly across the bottom (and optionally 1/2 inch up the sides) of the prepared springform pan. Refrigerate the crust while you prepare the filling, at least 15 minutes, so it firms up.

4. Prepare ingredients

Bring cream cheese to room temperature for easy mixing. Preheat oven remains 325°F (160°C). Place a shallow roasting pan or large baking dish in the oven rack position you'll use for a water bath.

5. Beat cream cheese

In a large bowl or stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium-low until very smooth and free of lumps, scraping the bowl as needed (about 2–3 minutes).

6. Add dry and flavorings

Add granulated sugar and cornstarch to the cream cheese and beat on low until incorporated. Add sour cream, lemon zest, lemon juice, vanilla and salt; mix on low until smooth. Do not overmix.

7. Incorporate eggs

With the mixer on low, add eggs one at a time, mixing just until each is incorporated. Keep mixing speed low to avoid incorporating excess air (air causes cracks). The final batter should be smooth and pourable.

8. Bake in water bath

Pour the batter onto the chilled crust in the springform pan and smooth the top. Place the springform pan into a large roasting pan. Pour very hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform (careful not to get water into the pan).

9. Baking time

Bake at 325°F (160°C) for 50–65 minutes, or until the edges are set and the center still has a slight wobble (it will finish setting as it cools). Avoid overbaking to keep the cheesecake creamy.

10. Cool gradually

Turn off the oven and crack the oven door. Let the cheesecake sit in the oven for 45 minutes to cool slowly (this reduces cracking). Remove from oven, lift the springform out of the water bath and cool to room temperature on a rack. Refrigerate at least 4 hours or overnight to fully set before adding the mousse layer.

11. Whisk curd base

In a heatproof bowl or small saucepan, whisk together egg yolks and granulated sugar until smooth. Add fresh lemon juice and lemon zest and mix to combine.

12. Cook curd

Cook the mixture over low-medium heat, stirring constantly (or use a double boiler) until it thickens enough to coat the back of a spoon and registers about 170–175°F (77–80°C). Remove from heat promptly to avoid scrambling the yolks.

13. Finish curd

Whisk in cold butter cubes one at a time until fully emulsified and smooth. Stir in a small pinch of salt. Strain the curd through a fine-mesh sieve into a clean bowl to remove any solids. Cover the surface with plastic wrap to prevent a skin and cool to room temperature, then refrigerate until cold (at least 30 minutes). You should have about 3/4 cup for the mousse (reserve any extra for serving).

14. Bloom gelatin

Sprinkle the powdered gelatin over the cold water in a small bowl and let sit 5 minutes to bloom.

15. Dissolve gelatin

Microwave the bloomed gelatin for 8–10 seconds or warm gently on the stove until it dissolves to a clear liquid (do not boil). Stir a tablespoon or two of warm lemon curd into the dissolved gelatin to temper, then stir that back into the remaining lemon curd until smooth and homogenous. Let the curd-gelatin mixture cool but not set.

16. Whip cream

In a chilled bowl, whip the cold heavy cream with powdered sugar and vanilla (if using) to soft-medium peaks.

17. Fold mousse

Fold about one-third of the whipped cream into the lemon curd-gelatin mixture to lighten it, then gently fold in the remaining whipped cream until no white streaks remain. Be gentle to keep the mousse airy but uniform.

18. Chill mousse briefly (10–15 minutes) so it thickens slightly and is easy to spread, but not fully set.

19. Prepare for Swiss meringue

Set a heatproof bowl over a saucepan of simmering water (double boiler) making sure the bowl does not touch the water. Combine egg whites, granulated sugar and cream of tartar in the bowl.

20. Heat whites and sugar

Whisk continuously until the sugar is dissolved and the mixture reaches about 160°F (71°C) or the sugar no longer feels grainy between your fingers (about 3–4 minutes).

21. Whip meringue

Transfer the warmed egg-white mixture to a stand mixer fitted with the whisk attachment (or use a hand mixer). Whip on medium-high until stiff, glossy peaks form and the bowl is cool to the touch (about 6–8 minutes). Add vanilla and salt toward the end and mix just to combine.

22. Keep the meringue at room temperature until ready to pipe or spread. If you prefer a very stable meringue for long display, prepare an Italian meringue instead (cook sugar to 238–240°F and pour into whisked whites).

23. Add mousse layer

Remove the chilled, set cheesecake from the refrigerator. Pour or gently spread the lemon mousse evenly over the top of the cheesecake, smoothing to an even layer. Return to the refrigerator and chill until the mousse is set, about 1–2 hours.

24. Top with meringue

When the mousse is fully set, spoon or pipe the Swiss meringue over the mousse in decorative peaks or an even layer. For a classic look, create high peaks using an offset spatula or piping bag.

25. Brown the meringue

Brown the meringue by using a kitchen blowtorch to toast the surface evenly until golden. Alternatively, place under a preheated broiler for 20–45 seconds watching very closely — remove once lightly browned. Let the cake cool briefly if you used the broiler.

26. Final chill and serve

Chill the assembled cheesecake for at least 15–30 minutes after browning to let the meringue settle. Garnish with additional lemon zest before slicing. To slice cleanly, run a hot, dry knife through a slice between cuts (wipe knife between slices). Serve chilled. Store covered in the refrigerator up to 3 days.