If you’re looking for a showstopping, mouthwatering dessert to impress dinner guests, look no further than this lemon meringue cheesecake recipe. The layers of graham cracker crust, creamy cheesecake, bright yellow lemon curd, and a big swoop of toasted meringue will get everyone in a frenzy even before their first bite. This dessert is just as beautiful as it is insanely delicious.
Though it may look intimidating, it takes just a handful of easy steps and a little bit of patience to pull this off. It’s always wise to read through a recipe before you begin, giving you a lay of the land. This way you’ll know all the equipment you need and what steps are ahead so you can get organized.
Often, cheesecake is baked in a water bath. This creates a nice steamy environment in the oven, but can lead to a soggy crust if water seeps into the pan. My method of placing a roasting pan full of boiling water on the rack below your cheesecake creates the necessary steam while maintaining a crunchy crust. The steam ensures that your cheesecake stays moist and doesn’t form large cracks. Your cheesecake may form a divot in the middle, but not to worry, this creates the perfect resting place for the layer of lemon curd.
To make this cheesecake ahead, follow the instructions just up until the part when you make the meringue. (Meringue doesn’t store very well.) Instead, make the meringue and top your cheesecake no more than 1 hour before you plan to serve.
Got leftovers? Store them loosely covered in the refrigerator for up to 2 days. The meringue will eventually weep some liquid, which isn’t so pleasing to the eye, but doesn’t much affect the wonderful flavor of this cheesecake.
Note: If you’d like to skip the step of crushing graham crackers in a food processor, you can buy already crushed graham crackers. They are sold in the baking aisle of some grocery stores. For this recipe, you will need 2 1/2 cups for the crust.