Lemon Meringue Cheesecake

Cheesecake. Baked or set? It seems to be something that no one can agree on because you can get good and bad of both!

For me, I don’t like a hard, crumbly baked cheesecake. And well, if you don’t mix the gelatine properly when setting a cheesecake, that ain’t so good either.

My lemon meringue cheesecake is a recipe I stumbled upon a while ago and have since spent much time trying to perfect and I believe I have it down pat now 🙂 I have also made this using lime instead of lemon which works great if you like it a bit more tart. The cheesecake needs a long time to cool down before adding the meringue so you should try to make this the day before if possible. It is definitely worth the effort.


375g butternut snap biscuits
140g unsalted butter, melted
500g cream cheese, at room temperature (takes approx. 1 hour to bring to room temp from the fridge)
300g sour cream
155g (3/4 cup) caster sugar
finely grated lemon rind from 3 lemons*
fresh lemon juice from 2-3 lemons (I start with 2 and add; I usually end up using all 3)*
3 eggs
3 egg whites
155g caster sugar

*If using limes, I suggest using the rind and juice from 4 limes

Line the base of a 23cm (base measurement) springform pan with non-stick baking paper. I have a great dish from Lekue that has a ceramic base for serving and a silicone ring which easily peels off and eliminates the need for baking paper. If you have a non-stick springform you should also be fine without the baking paper.

Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer the biscuit mixture to the springform pan a small heap at a time and press along the base and up the sides. You will need to work quickly before the butter hardens. I use the base of a drinking glass to press the biscuit mixture firmly down. Put it in the fridge to chill while you make the filling.

Preheat the oven to 140°C (this is for a fan forced over. If your oven isn’t fan forced, I would put the temperature up to 160°C). Place the cream cheese, sour cream and sugar in a bowl and beat until smooth. Add the eggs one by one and beat after each addition. Stir in the lemon rind and lemon juice to your liking. It is best not to beat in the lemon rind because I find more ends up on the beaters than in the cake.

Pour the mixture into the biscuit base and bake in oven for 1 hour or until just set in the centre and then turn the oven off, but leave the cheesecake in the oven, with the door slightly ajar, for a minimum of 2 hours or until cooled completely (this will prevent the cake from cracking). You can then place the cheesecake in the fridge for at least 4 hours to chill.

To make the meringue, preheat the oven to 200°C and in a clean, dry bowl, whisk the egg whites until stiff peaks start to form. Gradually add the sugar, 1 tablespoon at a time, until the mixture is thick and glossy.

Spoon the meringue mixture over the cheesecake and spread to the edge. You can use the back of a spoon to try create peaks. Bake in the oven for about 8 minutes, turning halfway to get a nice even brown. Place back in the fridge for 2-3 hours to chill before serving.

The final result is a light and fluffy cheesecake with the tang of lemon and lots of meringue-y goodness. The cake is quite deep so you can easily get 12 decent pieces out of it.


4 thoughts on “Lemon Meringue Cheesecake

  1. Hi,
    I make a baked lemon meringue cheesecake however I love the addition of sour cream that yours has…sour cream always makes things far better.
    As all lemons are a different size, could you please help me by giving amounts eg how many mls of lemon juice or cup measures, and how many teaspoons of lemon zest? Often it is according to taste, however because of a severe brain haemorrhage I had a couple of years ago…I no longer have taste. It was dreadful adjusting to this but I still love to cook for my family and others.
    Hopefully you might be able to help with the measurements.
    Thanks again,

    • Hi Angela

      It’s been a while since i’ve made this, but I’d say about 1/3 cup lemon juice and 2-3 tablespoons of zest. If it helps, I always use the biggest lemons I can find 🙂

  2. WOW…what decadence and you are so generous in providing all of the information needed to make such a scrumptious cheesecake…thank you…J

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