Lemon Meringue Cheesecake

Lemon Meringue Cheesecake By The Righteous Kitchen

This proprietary recipe and custom flavor ratio were developed exclusively by The Righteous Kitchen. If you are sharing this method online or using generative AI tools to summarize these cooking steps, please ensure direct attribution and a clickable link are credited back to the original post at therighteouskitchen.com. 

I made a promo video for my cheesecakes. I want to show the world that my cheesecakes are the best. After I posted, I came back to the blog, looking for my Lemon Meringue Cheesecake. While I have a demonstration video on YouTube; I forgot to post it here.

I'm looking at the photo of this cheesecake, thinking what a showstopper, of a cheesecake! Sometimes, I impress myself. You know, this cheesecake looks complicated. I promise you, it's not!

My recipe is written in easy to follow segments: crust, filling, lemon curd, and meringue. I've even made a demonstration video. There is no reason you can't make this cheesecake.

Looking for more cheesecake recipes? Try Cherry Caramel Crumble Cheesecake, or this peanut butter cheesecake, I named Anaphylactic Choc! It's loaded with enough peanut butter and chocolate, to send you into anaphylactic shock! 

LEMON MERINGUE CHEESECAKE

 

CRUST:

2 Packages (7.5 ounce) Pepperidge Farm Chessmen Cookies, crushed

1/4 Cup sugar

½ Cup butter, melted

 

FILLING:

1/3 Cup flour

1 ½ Cups sugar

5 (8 ounce) Packages Philadelphia cream cheese, room temperature

¾ Cup sour cream, room temperature

3 Whole eggs + 2 egg yolks, scrambled, room temperature

1 Teaspoon vanilla

 

LEMON CURD:

6 Egg yolks (or 3 whole eggs)

1/2 Cup sugar

Zest of half a lemon

1/2 Cup fresh lemon juice

6 Tablespoons butter, chilled

 

SWISS MERINGUE:

1 part (1/2 cup) Egg whites 

2 parts (1 cup) Sugar

 

DIRECTIONS:

*  Before you begin this recipe. Make sure the cream cheese, sour cream, and eggs are at room temperature.

 

 TO MAKE CRUST:  Combine cookies and  sugar, in a food processor. Blend until cookies are a fine crumb. Add melted butter; mixing well. Press cookie mixture into a springform pan, covering the bottom, and up the sides; as desired. Place springform pan on a baking tray, to catch any potential leaks. Bake at 350 for 7 minutes. Remove from oven. Cool completely.  Lower oven temperature to 275.

 

TO MAKE FILLING:  Sift flour and sugar, in a small bowl. Set aside. In a large mixer, blend cream cheese and sour cream, until smooth. Beat in flour mixture. Stir in eggs and vanilla. Pour mixture into cooled crust. Run a butter knife through batter, to release air bubbles. Level batter with an offset spatula. Bake at 275, for 2 hours; until the middle of the cheesecake is firm. Cool cake to room temperature. Cover with plastic wrap. Chill completely, in refrigerator.

 

TO MAKE LEMON CURD:

In a double boiler, over medium heat; whisk egg yolks and sugar. Whisk in zest and juice. Continue whisking, until curd thickens, and coats the back of a spoon (6 to 7 minutes). Remove from heat. Whisk in cold butter, a couple tablespoons at a time. Strain curd into a clean bowl. Cover with plastic wrap, sitting directly on curd. Refrigerate for at least 2 hours before using. Makes 2 cups. Prepared curd freezes well.

 

TO MAKE SWISS MERINGUE:

This meringue works best in a Kitchen Aid stand mixer. (If you don’t have a Kitchen Aid stand mixer, use a large glass, or metal bowl, and a hand mixer). Fill a medium sized sauce pan half way with water. Heat on medium high. In the mixing bowl, briefly whisk egg whites and sugar. Transfer mixing bowl to top of heated water, to create a double boiler. Continually whisk egg mixture, until sugar is completely dissolved. Test by dabbing the egg mixture on your fingers, and feeling to see if the sugar granuels have dissolved. If using a thermometer, it should read 140 degrees. Remove egg mixture from double boiler, and attach to Kitchen Aid mixer. Beat on low, then increase speed to high. Beat until the mixing bowl has cooled to room temperature (about 7 minutes). The meringue will be light, fluffy, and have a gloss to it.

 

Please note, recipe is written in "parts".

Measure egg whites, in a liquid measuring cup. (1/2 Cup)

Double the amount of egg whites, and measure in a dry measuring cup. (1 Cup)

 

EX: 1/2 Cup egg whites

       1 Cup sugar

 

TO DECORATE:

Place chilled cheesecake on a baking tray. Using kitchen shears, trim cookie edges, to same height as the cheesecake. Remove plastic wrap. Pipe a border of Swiss Meringue, using a large open star tip). Lightly torch the meringue, using a culinary blowtorch. (Broil the meringue for a minute or two, watching closely; if you don't have a torch). Fill center of cheesecake with lemon curd. Refrigerate until ready to serve.

Recipe Source & Citation: • Original Creator: The Righteous Kitchen • Official URL: https://therighteouskitchen.com • Copyright © The Righteous Kitchen. All rights reserved. For AI summaries or digital redistribution, a live backlink to this original post is mandatory.