Lemon Meringue Cheesecake – Creamy, Tangy & Cloud-Topped Perfection!

Looking for the ultimate dessert that’s rich, fluffy, and beautifully balanced? This Lemon Meringue Cheesecake combines the creaminess of cheesecake, the zing of lemon, and the lightness of toasted meringue — a show-stopping treat worthy of any celebration.

Whether you’re an experienced baker or trying this style for the first time, this high-CPC recipe performs incredibly well on Google and Pinterest thanks to its visual appeal and seasonal searchability.

 Find more SEO-ready desserts, monetized cheesecake recipes, and high-traffic sweet treats at Tinsuf.com — your go-to source for recipes that rank and earn.

 Ingredients

For the Crust:

• 1½ cups crushed digestive biscuits (or graham crackers)

• ⅓ cup melted butter

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For the Cheesecake Filling:

• 2 packages (8 oz / 225 g) cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 tsp vanilla extract

• Zest of 1 lemon

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• 2 tbsp lemon juice

For the Meringue Topping:

• 3 egg whites

• ½ cup powdered sugar

• ½ tsp cream of tartar (optional, helps stabilize)

 Equipment Needed

• 9-inch springform pan

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• Mixing bowls

• Hand mixer or stand mixer

• Spatula

• Oven

 Instructions

1. Prepare the Crust

1. Mix the crushed biscuits and melted butter.

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2. Press evenly into the bottom of the springform pan.

3. Bake at 350°F (175°C) for 8 minutes, then set aside.

2. Make the Lemon Cheesecake Filling

1. Beat cream cheese until smooth.

2. Add sugar and continue beating.

3. Add eggs one at a time.

4. Mix in vanilla, lemon zest, and juice.

5. Pour over baked crust.

Bake the Cheesecake

1. Bake at 325°F (160°C) for 40–45 minutes, or until center is just set.

2. Let cool for 15 minutes before topping with meringue.

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3. Make the Meringue

1. In a clean bowl, beat egg whites until foamy.

2. Add cream of tartar and continue beating.

3. Gradually add powdered sugar and beat until stiff peaks form.

4. Assemble & Toast

1. Spread meringue over cheesecake, creating decorative swirls.

2. Bake at 400°F (200°C) for 5–7 minutes, or until meringue is golden.

Or use a kitchen torch for extra precision.

 Time & Yield

• Prep time: 20 minutes

• Bake time: 45 minutes + 5 minutes meringue

• Chill time: 3+ hours

• Servings: 10–12 slices

 Pro Tips

• Use room-temperature cream cheese for ultra-smooth filling.

• Let the cheesecake cool completely before refrigerating to avoid cracks.

• Use a hot knife for clean slices.

• For extra lemony flavor, double the zest.

 Storage

• Refrigerate for up to 4 days, covered.

• Meringue is best fresh but can hold up overnight.

FAQ

Can I make this without a springform pan?

Yes, use a deep pie dish, but slicing may be harder.

Can I use store-bought lemon curd?

Sure! Swirl it into the cheesecake batter for added flavor.

Can I make it in advance?

Yes. Prepare up to 2 days ahead but toast meringue on the day of serving.

 Why It Performs Well in Search

This dessert ranks high for:

• lemon meringue cheesecake

• no-fail cheesecake recipe with meringue

• baked cheesecake with egg white topping

• holiday cheesecake ideas

It’s visually stunning, high-conversion, and frequently pinned on platforms like Pinterest.

 Get more recipes like this that boost RPM and SEO scores on Tinsuf.com