{"id":"abed15c3-2408-487f-8d03-e52a1891b96a","url":"https://recipestripper.com/recipes/abed15c3-2408-487f-8d03-e52a1891b96a","source_url":"https://freshbeanbakery.com/lemon-meringue-cheesecake/","title":"Lemon Meringue Cheesecake","description":"Creamy cheesecake topped with fresh tangy lemon curd and sweet meringue.","servings":8,"servings_text":"8","prep_time":"PT60M","cook_time":"PT60M","total_time":"PT660M","image_url":"https://freshbeanbakery.com/wp-content/uploads/2023/06/IMG_5674.jpg","ingredients":[{"text":"42 g unsalted butter ((3 tbsp.))","item":"unsalted butter ((3 tbsp.))","quantity":42,"unit":"g"},{"text":"60 g light brown sugar ((¼ c. + 1 tbsp.))","item":"light brown sugar ((1/4 c. + 1 tbsp.))","quantity":60,"unit":"g"},{"text":"90 g all purpose flour ((¾ c.))","item":"all purpose flour ((3/4 c.))","quantity":90,"unit":"g"},{"text":"150 g granulated sugar ((¾ c.))","item":"granulated sugar ((3/4 c.))","quantity":150,"unit":"g"},{"text":"1 tbsp. cornstarch","item":"cornstarch","quantity":1,"unit":"tbsp"},{"text":"zest of 2 large lemons","item":"zest of 2 large lemons"},{"text":"452 g cream cheese (room temperature (two 8-oz bricks))","item":"cream cheese (room temperature (two 8-oz bricks))","quantity":452,"unit":"g"},{"text":"2 eggs (room temperature)","item":"eggs","quantity":2,"preparation":"room temperature"},{"text":"110 g heavy whipping cream (room temperature (½ c.) )","item":"heavy whipping cream (room temperature (1/2 c.) )","quantity":110,"unit":"g"},{"text":"40 g fresh lemon juice ((3 tbsp.))","item":"fresh lemon juice ((3 tbsp.))","quantity":40,"unit":"g"},{"text":"1 tbsp. vanilla bean paste","item":"vanilla bean paste","quantity":1,"unit":"tbsp"},{"text":"3 egg yolks","item":"egg yolks","quantity":3},{"text":"100 g granulated sugar ((½ c.))","item":"granulated sugar ((1/2 c.))","quantity":100,"unit":"g"},{"text":"60 g lemon juice ((¼ c.))","item":"lemon juice ((1/4 c.))","quantity":60,"unit":"g"},{"text":"zest of 1 large lemon","item":"zest of 1 large lemon"},{"text":"⅛ tsp. salt","item":"salt","quantity":0.125,"unit":"tsp"},{"text":"56 g unsalted butter (cubed (¼ c.))","item":"unsalted butter (cubed (1/4 c.))","quantity":56,"unit":"g"},{"text":"3 egg whites","item":"egg whites","quantity":3},{"text":"180 g granulated sugar ((¾ c. + 2 tbsp.))","item":"granulated sugar ((3/4 c. + 2 tbsp.))","quantity":180,"unit":"g"},{"text":"¼ tsp. salt","item":"salt","quantity":0.25,"unit":"tsp"},{"text":"1 tsp. vanilla","item":"vanilla","quantity":1,"unit":"tsp"}],"instructions":[{"number":1,"text":"Preheat the oven to 350°F / 175°C. Line the bottom and sides of a 7\" springform pan with parchment paper.","section":"Shortbread Crust"},{"number":2,"text":"In a small mixing bowl, melt the butter. Add in the brown sugar and flour and mix until you have little clumps of dough.","section":"Shortbread Crust"},{"number":3,"text":"Press the dough into the bottom of the springform pan, slightly pressing it ~1\" up the sides as well, and bake for 10 minutes. In the meantime, start making the cheesecake filling.","section":"Shortbread Crust"},{"number":4,"text":"Add the sugar and cornstarch to a medium sized mixing bowl, or to the bowl of a stand mixer fitted with the paddle attachment.","section":"Lemon Vanilla Cheesecake"},{"number":5,"text":"Zest the lemon into the sugar, then use your fingers to rub the zest into the sugar (this will get you more flavor!)","section":"Lemon Vanilla Cheesecake"},{"number":6,"text":"Add in the cream cheese and beat the mixture until the cream cheese is completely smooth and free of lumps.","section":"Lemon Vanilla Cheesecake"},{"number":7,"text":"Add the two eggs into the bowl, and beat the mixture on low speed *just* until the eggs have been fully incorporated.","section":"Lemon Vanilla Cheesecake"},{"number":8,"text":"Add in the heavy cream, lemon juice, and vanilla bean paste. Again, beat the mixture on low speed just until cohesive.","section":"Lemon Vanilla Cheesecake"},{"number":9,"text":"Pour the cheesecake filling over the crust, then tap the pan on the counter a few times to help remove air from the batter.","section":"Lemon Vanilla Cheesecake"},{"number":10,"text":"Fill a 10\" cake pan, or any larger pan that can reasonably fit the 7\" springform pan inside of it, a third of the way with hot water. Wrap tinfoil around the sides and bottom of your springform pan to help avoid the possibility of water seeping into it.","section":"Lemon Vanilla Cheesecake"},{"number":11,"text":"Place the springform pan into the larger pan, then place the whole thing into the oven. Bake for 60-70 minutes, or until the cheesecake only slightly wobbles and reaches an internal temperature of at least 155°F / 68°C.** If the cheesecake starts to brown on top, gently place a piece of tinfoil over the top of the pan for the rest of the baking time.","section":"Lemon Vanilla Cheesecake"},{"number":12,"text":"Once the cheesecake is fully cooked, turn off the oven and leave the door slightly ajar with the cheesecake in it for 1 hr. Once the hour has passed, cover the cheesecake and place it in the fridge to set overnight (at least 8 hours.)","section":"Lemon Vanilla Cheesecake"},{"number":13,"text":"Add the egg yolks, sugar, lemon juice, lemon zest, and salt to a small saucepan.","section":"Lemon Curd"},{"number":14,"text":"Whisk the mixture vigorously over medium heat until it thickens, and reaches at least 170°F / 76°C. (This took me about 3-5 minutes)","section":"Lemon Curd"},{"number":15,"text":"Remove the curd from the heat and pass it through a fine mesh sieve to remove the zest and any accidental cooked egg.","section":"Lemon Curd"},{"number":16,"text":"Immediately whisk in the cubed butter until it melts and the mixture is completely smooth.","section":"Lemon Curd"},{"number":17,"text":"Transfer the lemon curd to an airtight container and store it in the fridge until you're ready to assemble the cheesecake.","section":"Lemon Curd"},{"number":18,"text":"Once your ready to serve the cheesecake, make the meringue. First, wipe down the bowl of your stand mixer with lemon juice - this will help get rid of any fats that may be present, which would interfere with your meringue.","section":"Swiss Meringue"},{"number":19,"text":"Add the egg whites and sugar to a medium sized saute pan set over medium heat. Constantly whisk the mixture until it reaches at least 170°F / 76°C.","section":"Swiss Meringue"},{"number":20,"text":"Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment (alternatively you can use a hand mixer, it will just take longer).","section":"Swiss Meringue"},{"number":21,"text":"Beat the mixture until soft peaks form, then add in the vanilla and salt. Continue to beat the mixture until stiff peaks form.","section":"Swiss Meringue"},{"number":22,"text":"Top the cheesecake with a thick layer of lemon curd, then dollop on the meringue and carefully spread it around.","section":"Swiss Meringue"},{"number":23,"text":"Use a kitchen torch to torch the meringue (optional), then slice, serve, and enjoy!","section":"Swiss Meringue"}],"date_published":"2026-10-29T23:58:04.873218+00:00","date_modified":"2026-10-29T23:58:04.873218+00:00"}