Lemon Meringue Cheesecake

A stunning dessert!!! This work of art is the fluffiest and lightest Lemon Meringue Cheesecake ever πŸ˜πŸ’•!!!


– Shortbread cookie crumbs: 2 cups
– Softened cream cheese: 3 packages
– Granulated white sugar: 1 cup
– Sour cream: 1 cup
– Lemon curd: 1 cup and half
– Fresh lemon juice: 1/4 cup
– Melted butter: 1/4 cup
– Egg: 4 + 4 egg whites
– Lemon: 1 (zested)
– Vanilla extract: 1 tsp


  1. To start with, set the temperature of your oven to 325℉.
  2. Then mix cookie crumbs with melted butter in a large mixing bowl, and press the mixture in the bottom of a greased springform pan.
  3. Pick another bowl and beat in cream cheese and sour cream until creamy and smooth. Next, add eggs one at a time, after each addition beat well.
  4. You’ll want to add vanilla extract, lemon zest, and lemon juice, mix well, then spread the mixture over cookie crust.
  5. Once done, bake for 1 hour, remove the pan and allow to cool completely.

P.S: make sure your oven is set to 375℉.

  1. Afterwards, beat egg whites in a medium bowl with an electric mixer, until soft. Now that is soft, you may add 2 tablespoons white sugar and beat again until stiff.
  2. And please spread lemon curd over the cheesecake, then add whipped egg. Alright now, you should return to the oven for 12 minutes, or until meringue is golden brown.
  3. Always remeber to chill the cheesecake in the refrigerator for at least 2 hours before serving.


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