Zesty Lemon Meringue Cheesecake: A Creamy, Tangy Delight

Hello, dessert aficionados! I’m Meriem, your passionate chef and food blogger, and I’m thrilled to share a recipe that’s a show-stopping fusion of two classics: Zesty Lemon Meringue Cheesecake. This decadent treat combines a buttery graham cracker crust, a creamy lemon-infused cheesecake, and a fluffy, golden meringue topping. Ready in about 5 hours (including chilling), it’s perfect for special occasions, dinner parties, or satisfying your sweet tooth. Drawing from your love for citrusy desserts (like the Bright & Moist Lemon Zucchini Muffins) and creamy, indulgent treats (like the Gooey Brown Butter Hot Fudge Brownie Loaf), this cheesecake is vibrant, elegant, and sure to impress. Let’s get baking and torching!

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Why You’ll Love This Recipe

• Perfect Flavor Combo: Tangy lemon, creamy cheesecake, and sweet meringue in harmony.
• Showstopping Presentation: Golden meringue makes it a centerpiece dessert.
• Creamy and Light: Silky cheesecake balanced by fluffy meringue.
• Make-Ahead Friendly: Prep in advance for stress-free entertaining.
• Versatile: Ideal for holidays, parties, or a fancy weeknight treat.

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What you will need? 

Here’s everything you need to create this zesty cheesecake, with substitutions to suit your pantry and dietary preferences:

For the Crust

• 1½ cups graham cracker crumbs (150 g)
  Purpose: Provides a buttery, crunchy base.
  Substitution: Use digestive biscuits, crushed vanilla wafers, or gluten-free graham crackers for dietary needs.
• ⅓ cup butter, melted (75 g)
  Purpose: Binds the crumbs and adds richness.
  Substitution: Use vegan butter, coconut oil, or margarine for dairy-free, as you’ve used various fats in recipes like the Moist Sourdough Chocolate Zucchini Muffins.
• ¼ cup sugar (50 g)
  Purpose: Sweetens and helps the crust hold together.
  Substitution: Use brown sugar for a caramel note or a 1:1 sugar substitute like erythritol (check package for baking ratios), as seen in your Sourdough Oatmeal Breakfast Cups.

For the Cheesecake

• 16 oz cream cheese, softened (450 g)
  Purpose: Creates a rich, creamy filling.
  Substitution: Use Neufchâtel for lower fat, vegan cream cheese for dairy-free, or Greek yogurt + cream cheese (1:1) for a tangier flavor, as you’ve used creamy ingredients in recipes like the Easy Greek Chicken Meatballs.
• ¾ cup sugar (150 g)
  Purpose: Sweetens and smooths the filling.
  Substitution: Use coconut sugar, honey (reduce to ½ cup), or a 1:1 sugar substitute, as you’ve customized sweeteners in recipes like the Sourdough Oatmeal Breakfast Cups.
• 3 large eggs
  Purpose: Binds and adds structure for a smooth texture.
  Substitution: Use ¾ cup silken tofu or 3 flax eggs (3 tbsp ground flaxseed + 9 tbsp water, let sit 5 minutes) for vegan, aligning with your vegan swaps in recipes like the Sourdough Oatmeal Breakfast Cups.
• ½ cup lemon juice (120 ml)
  Purpose: Provides bright, tangy flavor.
  Substitution: Use lime juice, bottled lemon juice, or 1 tsp lemon extract + ¼ cup water for similar zing, as seen in your Lemon Zucchini Muffins.
• 1 tbsp lemon zest
  Purpose: Enhances citrus flavor with aromatic oils.
  Substitution: Use orange zest, ½ tsp lemon extract, or omit for a milder lemon taste, as you’ve used zest in citrus recipes.
• 1 tsp vanilla extract
  Purpose: Rounds out flavors and adds warmth.
  Substitution: Use ½ tsp almond extract or a vanilla bean (scraped) for a gourmet touch, similar to your preference for bold flavors in baked goods like the Moist Sourdough Chocolate Zucchini Muffins.

For the Meringue

• 4 egg whites
  Purpose: Creates a light, fluffy topping when whipped.
  Substitution: Use aquafaba (chickpea brine, ½ cup) for vegan meringue, whipped similarly, though it may be less stable, as you’ve explored egg alternatives.
• ½ cup sugar (100 g)
  Purpose: Sweetens and stabilizes the meringue.
  Substitution: Use superfine sugar for faster dissolving or a 1:1 sugar substitute (check for heat stability), as you’ve used sweeteners in desserts.
• ¼ tsp cream of tartar
  Purpose: Stabilizes egg whites for stiff peaks.
  Substitution: Use ½ tsp lemon juice or white vinegar for similar stabilization, a common baking tip you’ve likely appreciated.

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Equipment Needed

• 9-inch springform pan
• Mixing bowls (for crust, cheesecake, and meringue)
• Electric mixer or stand mixer (for cheesecake and meringue)
• Spatula and whisk
• Zester and juicer (for lemon)
• Measuring cups and spoons
• Kitchen torch (optional, for browning meringue)
• Optional: Parchment paper (for easier crust removal)

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Step-by-Step Guide

Follow these detailed steps to create a zesty lemon meringue cheesecake:

1️⃣ Make the Crust

• Preheat your oven to 325°F (165°C).
• In a medium bowl, mix 1½ cups graham cracker crumbs, ⅓ cup melted butter, and ¼ cup sugar until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan, using the back of a spoon or a glass to compact it.
• Bake for 10 minutes, then remove and let cool completely.
• Tip: Press the crust firmly to prevent crumbling, as you’ve preferred sturdy crusts in baked goods like the Gooey Brown Butter Hot Fudge Brownie Loaf. Line the pan with parchment for easier removal if desired.

2️⃣ Prepare the Cheesecake Filling

• In a large bowl, beat 16 oz softened cream cheese and ¾ cup sugar with an electric mixer on medium speed until smooth and creamy (about 2–3 minutes).
• Add 3 large eggs one at a time, beating well after each addition. Mix in ½ cup lemon juice, 1 tbsp lemon zest, and 1 tsp vanilla extract until fully combined.
• Tip: Ensure cream cheese is at room temperature to avoid lumps, a technique you’ve liked in creamy recipes. Scrape the bowl to incorporate all ingredients evenly.

3️⃣ Bake the Cheesecake

• Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
• Bake for 40–45 minutes, or until the center is set but slightly jiggly (it will firm up as it cools).
• Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking. Then cool completely at room temperature and refrigerate for at least 4 hours or overnight.
• Tip: Place a pan of water in the oven to add moisture and prevent cracks, a method you’ve likely appreciated for cheesecakes. Check doneness by gently shaking the pan.

4️⃣ Make the Meringue

• In a clean, dry bowl, beat 4 egg whites and ¼ tsp cream of tartar with an electric mixer on medium speed until soft peaks form (about 2 minutes).
• Gradually add ½ cup sugar, 1 tbsp at a time, beating on high speed until stiff, glossy peaks form (about 3–4 minutes).
• Tip: Ensure no yolk or grease is in the bowl for best meringue results, a precision you’ve liked in baking. Test for stiff peaks by lifting the beaters; the peaks should stand upright.

5️⃣ Assemble and Serve

• Spread or pipe the meringue over the chilled cheesecake, creating swirls or peaks for a decorative effect.
• Use a kitchen torch to lightly brown the meringue until golden, or place under a broiler for 1–2 minutes, watching closely to avoid burning.
• Slice and serve chilled, using a hot knife for clean cuts.
• Tip: Chill the cheesecake until just before serving to keep the meringue firm, and dip the knife in hot water for neat slices, a presentation style you’ve enjoyed in desserts like the Gooey Brown Butter Hot Fudge Brownie Loaf.

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Topping Suggestions

• Lemon Zest Curls: Bright and aromatic for extra citrus flair.
• Fresh Berries: Raspberries or blueberries for color and tartness.
• Whipped Cream: A dollop for added creaminess.
• Mint Leaves: A fresh, green accent.
• Candied Lemon Slices: Sweet and decorative.
• Powdered Sugar Dusting: A light, elegant finish.

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How to Store & Reheat

• Storage:
  • Store the cheesecake (without meringue) in an airtight container or wrapped tightly in plastic wrap in the refrigerator for up to 5 days. Add meringue just before serving, as it can weep over time.
  • If storing with meringue, cover loosely and refrigerate for up to 2 days.
  • Tip: Place a paper towel under the cover to absorb moisture and keep the meringue from getting soggy, a practice you’ve liked in desserts like the Gooey Brown Butter Hot Fudge Brownie Loaf.
• Freezing:
  • Freeze the cheesecake (without meringue) in a freezer-safe container or wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge before adding meringue.
  • Meringue does not freeze well, so prepare fresh before serving.
  • Tip: Slice before freezing for easy portioning, a method you’ve appreciated in recipes like the Sourdough Oatmeal Breakfast Cups.
• Reheating:
  • This cheesecake is served chilled and does not require reheating. If the meringue softens, re-torch lightly or broil for 30 seconds to refresh.
  • Tip: Serve straight from the fridge for the best texture, and refresh with extra lemon zest or berries.

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What to Serve with Zesty Lemon Meringue Cheesecake

• Fresh Berries: Strawberries or raspberries for a tart contrast.
• Lemon Sorbet: A light, citrusy side for extra zing.
• Coffee: A bold espresso to balance the sweetness.
• Chamomile Tea: A calming, floral drink for a cozy vibe.

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Ingredient Substitutions Recap

For quick reference, aligning with your request for substitution details:

• Graham Crackers → Digestive Biscuits: Similar texture, slightly different flavor.
• Cream Cheese → Neufchâtel: Lower fat, similar creaminess.
• Eggs → Flax Eggs: Vegan, binding alternative.
• Lemon Juice → Lime Juice: Comparable tang, different citrus note.
• Egg Whites → Aquafaba: Vegan, less stable meringue.

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FAQs

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This Zesty Lemon Meringue Cheesecake is a stunning dessert that marries creamy cheesecake, tangy lemon, and fluffy meringue for a perfect balance of flavors and textures. Ideal for special occasions or a fancy treat, it’s make-ahead friendly and visually spectacular. Inspired by your love for citrusy and creamy desserts (like the Lemon Zucchini Muffins and Gooey Brown Butter Hot Fudge Brownie Loaf), this recipe is elegant yet approachable. Try it with your favorite toppings, pair with a coffee, and share your experience in the comments below. Happy baking, and enjoy every zesty, creamy bite