Best Lemon Meringue Cheesecake Recipes

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LEMON MERINGUE CHEESECAKE



Lemon Meringue Cheesecake image

Love lemon meringue pie and cheesecake? Well this is the best of both worlds. Great any time of year and sure to impress your guests.

Provided by Michelle Berger

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 5h30m

Yield 16

Number Of Ingredients 13

2 cups shortbread cookie crumbs
¼ cup melted butter
3 (8 ounce) packages cream cheese, softened
1 cup sour cream
1 cup white sugar
4 eggs
¼ cup fresh lemon juice
1 teaspoon vanilla extract
1 lemon, zested
4 egg whites
¼ cup white sugar
¼ teaspoon cream of tartar
1 ½ cups lemon curd

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix cookie crumbs and melted butter together in a bowl until evenly combined; press into the bottom of a 9-inch springform pan.
  • Beat cream cheese, sour cream, and 1 cup sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix lemon juice, vanilla extract, and lemon zest into cream cheese mixture, scraping bottom and sides of the bowl. Spread mixture over cookie crust in the springform pan.
  • Bake in the preheated oven until almost set in the center, about 1 hour. Cool to room temperature and refrigerate until completely cooled, at least 3 to 4 hours.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat egg whites in a bowl using an electric mixer until soft peaks form; add 1/4 cup sugar and cream of tartar and beat until stiff, but not dry, peaks form.
  • Spread lemon curd over cheesecake. Mound whipped egg whites over the curd, sealing around all the edges.
  • Bake in the preheated oven until meringue is golden brown, about 10 minutes. Chill uncovered in refrigerator, about 1 hour.

Nutrition Facts : Calories 482.9 calories, Carbohydrate 51.6 g, Cholesterol 130.3 mg, Fat 28.5 g, Fiber 0.4 g, Protein 7.5 g, SaturatedFat 15.3 g, Sodium 305.3 mg, Sugar 32.6 g

LEMON MERINGUE CHEESECAKE



Lemon meringue cheesecake image

Serve a slice of this sweet treat and find yourself in double dessert heaven - lemon meringue pie meets creamy citrus cheesecake

Provided by Sarah Cook

Categories     Afternoon tea, Buffet, Dessert, Treat

Time 2h20m

Yield Cuts into 14 slices

Number Of Ingredients 17

rapeseed oil , for greasing
300g pack ginger nuts , bashed to crumbs
100g butter , melted
3 x 280g tubs full-fat cream cheese
300g golden caster sugar
3 tbsp plain flour
2 tsp vanilla extract
zest 3 lemons , juice of 1
3 large eggs , plus 1 yolk (save the white)
300ml soured cream
2 x 312g jars lemon curd (we used Tiptree)
1 large egg , plus 3 large yolks (save the whites)
juice 1 lemon
3 tbsp plain flour
4 large eggs whites (from above)
300g caster sugar
1 tbsp liquid glucose

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease a 25cm loose-bottomed or springform round tin with a little oil, and line the base and sides with a double layer of baking parchment. Mix the biscuit crumbs and melted butter, then press into the bottom of the tin. Bake for 10 mins.
  • To make the filling, beat the cream cheese for 1-2 mins with an electric hand whisk in your largest mixing bowl until creamy. Add the sugar, flour, vanilla, lemon zest and juice with a pinch of salt. Finally, whisk in the eggs and soured cream until blended. Pour the filling into the tin and tap a few times sharply on the counter to get rid of any bubbles. Bake for 40 mins.
  • Whisk together the ingredients for the lemon layer. Gently spoon the mixture over the cheesecake and pop back in the oven for 40 mins more until firm at the edges but still a bit wobbly in the middle. Turn off the oven and leave the cheesecake in until it is cold, then chill for at least 2 hrs or overnight.
  • A few hours before you want to serve, make the meringue. Put the egg whites in a big mixing bowl and put the sugar in a small saucepan with 100ml water and the liquid glucose. Place over a low-medium heat until the sugar has melted, then increase the heat and boil with a sugar thermometer in the pan. When the thermometer reaches 100C, beat the whites with an electric whisk until stiff peaks form. Keep boiling the sugar syrup until it reaches soft-ball stage - 113C on the thermometer. Remove from the heat and, while beating the whites, pour in the syrup in a slow, steady stream - avoid hitting the whisk blades. Keep beating until the meringue is stiff. Use a large spoon to pile on top of the cheesecake, then use a blowtorch to caramelise the meringue, or bake at 200C/180C fan/gas 6 for 5 mins or so. Chill until ready to serve.

Nutrition Facts : Calories 767 calories, Fat 38 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 73 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.9 milligram of sodium

LEMON MERINGUE CHEESECAKE



Lemon Meringue Cheesecake image

Let two classic desserts become one in this Lemon Meringue Cheesecake. Prepare for applause when you present this impressive Lemon Meringue Cheesecake.

Provided by My Food and Family

Categories     Recipes

Time 6h45m

Yield 16 servings

Number Of Ingredients 8

1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
1-3/4 cups sugar, divided
3 lemons
4 eggs, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 tsp. cream of tartar

Steps:

  • Heat oven to 325ºF.
  • Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan. Grate zest from 1 lemon, then squeeze 1/2 cup juice from all lemons. Separate 3 eggs.
  • Beat cream cheese and 1 cup of the remaining sugar in large bowl with mixer until blended. Add sour cream and lemon juice; mix well. Add 1 whole egg and 3 yolks, 1 at a time, mixing on low speed after each just until blended. Stir in zest. Pour over crust.
  • Bake 1 hour 10 min. or until center is set; remove from oven. Increase oven temperature to 400ºF.
  • Beat egg whites and cream of tartar in small bowl with mixer on high speed until foamy. Gradually add remaining sugar, beating until stiff peaks form; spoon onto cheesecake. Spread to completely cover top. Bake 8 to 10 min. or until golden brown. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Nutrition Facts : Calories 400, Fat 27 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 125 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0.556 g, Sugar 0 g, Protein 6 g

LEMON MERINGUE CHEESECAKE



Lemon Meringue Cheesecake image

This is just the best combination of my two most favorite deserts. I am not sure where this recipe originated from but it is one my flatmate would make when he had to make a dessert and it was always a winner. Time of prep does not include the final chilling of the Cheesecake

Provided by dutchkiwi - paula

Categories     Cheesecake

Time 35m

Yield 10 serving(s)

Number Of Ingredients 8

2 cups graham cracker crumbs or 2 cups tea biscuit crumbs
1/4 melted butter
8 ounces cream cheese
1 (8 ounce) can condensed milk
2 eggs (seperated)
1 lemon, rind of, grated
1/2 cup lemon juice
1/2 cup caster sugar (fine grain sugar)

Steps:

  • Combined biscuits and butter.
  • Press into a 20cm (9 inch pie dish) pan, bringing it up the sides.
  • Place in fridge to chill while making the filling.
  • Beat cream cheese till smooth.
  • Add condensed milk, lemon rind and lemon juice, then add egg yolks one at a time mixing well.
  • Pour into crust (note: this is a runny mixture).
  • Whip egg whites till stiff, then gradually add castor sugar.
  • Place spoonfuls of the egg white mixture all over the lemon mixture and smooth over to cover lemon mixture.
  • Add your own design of pecks.
  • Bake for 10 mins in hot oven of 350.
  • Chill well before serving.

Nutrition Facts : Calories 281.9, Fat 12.6, SaturatedFat 6.3, Cholesterol 70.4, Sodium 198.2, Carbohydrate 37.9, Fiber 0.5, Sugar 29.4, Protein 5.7

LEMON MERINGUE CHEESECAKE



Lemon Meringue cheesecake image

A light Lemon flavored cheese cake, Quick and easy and delicious!!!!

Provided by Gail Herbest

Categories     Other Desserts

Time 50m

Number Of Ingredients 8

12 oz cream cheese softened
4 oz sour cream
3/4 c granulated sugar
2 medium eggs
2 Tbsp fresh lemon juice
zest of one lemon
1 9 inch prepared graham cracker crust
I WOULD RECOMMEND NOT BRINGING THE GRAHAM CRACKER CRUST ALL THE WAY TO THE TOP EDGE OF THE PIE PLATE AS IT TENDS TO OVER BROWN.

Steps:

  • 1. In a large mixing bowl, beat cream cheese, sour cream, sugar and eggs, until well blended
  • 2. Add lemon juice and zest and beat until mixture is smooth
  • 3. Pour into a prepared graham cracker crust and bake in preheated 350 degree oven for 40-45 minutes
  • 4. Let cool, and chill for at least 4 hours before serving, top with whipped cream.

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