Why This Lemon Meringue Cheesecake is a Must-Try

• Rich yet refreshing: Cream cheese and lemon create the ultimate balance of indulgence and brightness.
• Visually stunning: The golden meringue peaks add a wow factor to any dessert table.
• Homemade quality: Crafted with real, fresh ingredients — no shortcuts, just pure flavor.

Ingredients and Their Purpose

For the Graham Cracker Crust:

• 2 cups Graham Cracker Crumbs: The classic foundation that provides a sweet, buttery crunch.
• 1/3 cup Granulated Sugar: Sweetens the crust and helps bind it together.
• 1/2 cup Unsalted Butter (melted): Moistens and binds the crumbs while adding rich flavor.

For the Cheesecake Filling:

• 24 oz Cream Cheese (room temperature): The creamy base that gives the cheesecake its signature texture.
• 1 cup Granulated Sugar: Balances the tartness and sweetens the filling.
• 3 Large Eggs (room temperature): Provide structure and a smooth consistency.
• 1/4 cup Fresh Lemon Juice: Adds bright citrus flavor and a touch of acidity.
• 2 teaspoons Lemon Zest: Intensifies the lemon essence without extra liquid.
• 1/2 cup Sour Cream (room temperature): Contributes to a silky texture and slight tang.

Step-by-Step Instructions

Make the Graham Cracker Crust:

1. Preheat oven to 350°F (175°C).
2. Prepare the pan: Grease a 9-inch springform pan and line the bottom with parchment paper.
3. Mix the crust ingredients: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until fully blended.
4. Press the mixture: Firmly press into the bottom and slightly up the sides of the pan to form an even layer.
5. Bake for 10 minutes, then set aside to cool while preparing the filling.

Make the Lemon Cheesecake Filling:

1. Beat cream cheese: In a large bowl, beat the cream cheese until smooth and creamy, about 2–3 minutes.
2. Add sugar: Gradually beat in granulated sugar until fully incorporated.
3. Incorporate eggs: Add eggs one at a time, mixing on low speed to avoid overbeating.
4. Add lemon juice, zest, and sour cream: Stir until well combined and smooth.
5. Pour the filling: Transfer the batter into the cooled crust and smooth the top.
6. Bake for 55–65 minutes or until the center is set but still slightly jiggly.
7. Cool completely: Let cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.

Optional: Add the Meringue Topping

(If you’d like to include a meringue topping, let me know — I can add that part too!)

Pro Tips for the Best Cheesecake

• Room temperature ingredients: Help ensure a smooth, lump-free batter.
• Do not overmix: Too much air can cause cracking.
• Use a water bath: For an extra-smooth top, place the springform pan in a water bath while baking.
• Cool gradually: Sudden temperature changes can cause splitting or cracks.

Serving Suggestions

• Top with whipped cream and candied lemon slices for an elegant touch.
• Serve with berry compote to complement the lemony tang with a sweet contrast.
• Pair with tea or champagne for a refreshing finish to any meal.

Conclusion

This Lemon Meringue Cheesecake is the ultimate citrus dessert experience. With its buttery crust, luxuriously smooth lemon cheesecake filling, and the option of adding a fluffy meringue crown, it’s sure to become a family favorite. Easy enough for beginners yet impressive enough for dinner parties — this recipe delivers irresistible flavor and unforgettable elegance in every bite. Don’t wait — bring this sunshine-infused treat to life in your own kitchen today!