This delicious Lemon Meringue Cheesecake is a creamy, dreamy dessert that’s perfect for any occasion. With a buttery shortbread crust and tangy lemon filling, it’s topped with a fluffy meringue that adds the perfect sweet finish. Easy to make with simple ingredients, it’s a treat everyone will love!
Ingredients Needed:
For the Crust:
- 240g shortbread cookie crumbs
- 60g melted butter
For the Filling:
- 227g packages of cream cheese, softened
- 240g sour cream
- 200g white sugar
- 4 large eggs
- 60ml fresh lemon juice
- 1 medium lemon, zested
- 5ml vanilla extract
For the Meringue Topping:
- 4 large egg whites
- 50g white sugar
- 1.25g cream of tartar (optional)
- 360g lemon curd
How To Make Lemon Meringue Cheesecake Recipe?
- Prepare the Crust: Preheat oven to 165°C (325°F). Mix 240g cookie crumbs and 60g melted butter. Press into the bottom of a 23cm springform pan.
- Make the Filling: Beat 3 packages of cream cheese, 240g sour cream, and 200g sugar until smooth. Add 4 eggs, one at a time. Stir in 60ml lemon juice, zest of 1 lemon, and 1 tsp vanilla. Pour over the crust.
- Bake the Cheesecake: Bake for 1 hour, or until the center is almost set. Cool for 1 hour, then refrigerate for 3–4 hours.
- Make the Meringue: Preheat oven to 190°C (375°F). Beat 4 egg whites until soft peaks form. Add 50g sugar and ¼ tsp cream of tartar (optional) until stiff peaks form.
- Assemble and Bake: Spread 360g lemon curd over the cheesecake. Top with meringue and bake for 8–10 minutes until golden brown.
- Cool and Serve: Cool for 1 hour before serving. Don’t cover, or the meringue may collapse.
Recipe Tips:
- Cool and Chill the Cheesecake: After baking, let it cool, then refrigerate for at least 3-4 hours to set properly.
- Whip the Meringue Well: Beat the egg whites until stiff peaks form to get a fluffy meringue.
- Add Lemon Curd: Spread lemon curd on the cheesecake before the meringue for extra citrus flavor.
- Watch the Meringue: Bake until golden brown, but don’t leave it in too long to avoid burning. If it’s not browned enough, bake for a couple more minutes.
How To Store Leftovers?
- Refrigerate: Cool the cheesecake to room temperature, then refrigerate uncovered for up to 1 day to keep the meringue from collapsing.
- Freeze: Freezing isn’t recommended for this cheesecake. If you freeze it, wrap it well in plastic and foil, and freeze it for up to 1 month.
Nutrition Facts:
- Calories: 317 kcal
- Total Fat: 23.8 g
- Saturated Fat: 14.5 g
- Cholesterol: 108 mg
- Sodium: 261 mg
- Potassium: 75 mg
- Total Carbohydrate: 26.2 g
- Dietary Fiber: 0.5 g
- Sugars: 17.1 g
- Protein: 4.2 g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Lemon Cheesecake Recipe
- Gordon Ramsay Raspberry Souffle Recipe
- Gordon Ramsay Raspberry Souffle Recipe
Gordon Ramsay Lemon Meringue Cheesecake Recipe
Description
This delicious Lemon Meringue Cheesecake is a creamy, dreamy dessert that’s perfect for any occasion. With a buttery shortbread crust and tangy lemon filling, it’s topped with a fluffy meringue that adds the perfect sweet finish. Easy to make with simple ingredients, it’s a treat everyone will love!
Ingredients
For the Crust:
For the Filling:
For the Meringue Topping:
Instructions
- Prepare the Crust: Preheat oven to 165°C (325°F). Mix 240g cookie crumbs and 60g melted butter. Press into the bottom of a 23cm springform pan.
- Make the Filling: Beat 3 packages of cream cheese, 240g sour cream, and 200g sugar until smooth. Add 4 eggs, one at a time. Stir in 60ml lemon juice, zest of 1 lemon, and 1 tsp vanilla. Pour over the crust.
- Bake the Cheesecake: Bake for 1 hour, or until the center is almost set. Cool for 1 hour, then refrigerate for 3–4 hours.
- Make the Meringue: Preheat oven to 190°C (375°F). Beat 4 egg whites until soft peaks form. Add 50g sugar and ¼ tsp cream of tartar (optional) until stiff peaks form.
- Assemble and Bake: Spread 360g lemon curd over the cheesecake. Top with meringue and bake for 8–10 minutes until golden brown.
- Cool and Serve: Cool for 1 hour before serving. Don’t cover, or the meringue may collapse.
Notes
- Cool and Chill the Cheesecake: After baking, let it cool, then refrigerate for at least 3-4 hours to set properly.
- Whip the Meringue Well: Beat the egg whites until stiff peaks form to get a fluffy meringue.
- Add Lemon Curd: Spread lemon curd on the cheesecake before the meringue for extra citrus flavor.
- Watch the Meringue: Bake until golden brown, but don’t leave it in too long to avoid burning. If it’s not browned enough, bake for a couple more minutes.
Gordon Ramsay Lemon Meringue Cheesecake Recipe