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Lemon Meringue Cheesecake

Lemon Meringue Cheesecake
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A bakery-worthy hybrid dessert featuring a crunchy spiced gingersnap base, silky-smooth lemon cheesecake layer, homemade lemon curd, and golden toasted meringue.

Ingredients

Scale

Gingersnap Crust

  • 397g (14 oz / ~46 cookies) gingersnap cookies, finely crushed
  • 113g (1/2 cup / 1 stick) unsalted butter, melted

Lemon Cheesecake Filling

  • 904g (4 packages / 32 oz) brick cream cheese, room temperature
  • 220g (1 cup) granulated sugar
  • 2 large lemons, zested and juiced
  • 1g (1 tsp) ground ginger
  • 1/4 tsp kosher salt
  • 4 large eggs, room temperature
  • 60ml (1/4 cup) heavy cream
  • 40g (1/3 cup) cornstarch

Lemon Curd & Meringue Layers

  • 3 medium lemons, zested (2 tbsp) and juiced (120ml / 1/2 cup)
  • 300g (1 1/3 cups) granulated sugar, divided (1 cup for curd, 1/3 cup for meringue)
  • 3 large eggs, whites and yolks separated
  • 40g (1/3 cup) cornstarch
  • 45ml (3 tbsp) cold water
  • 28g (2 tbsp) unsalted butter, sliced
  • 1g (1/4 tsp) cream of tartar

Garnish

  • Fresh lemon slices and fresh mint sprigs

Instructions

  1. Prep: Heat oven to 350°F (180°C). Bring 4 cups of water to a boil for the water bath.
  2. Make Crust: Combine crushed gingersnaps and melted butter. Press firmly into an 8 or 9-inch springform pan. Bake 10 minutes at 350°F, cool completely, then double-wrap pan exterior with heavy-duty foil.
  3. Make Batter: Beat softened cream cheese, 1 cup sugar, lemon zest, ground ginger, and salt on low, then medium for 3 minutes until smooth. Mix in eggs on low for 2 minutes. Stir in lemon juice and heavy cream for 30 seconds, then blend in cornstarch until just incorporated.
  4. Bake in Water Bath: Set foil-wrapped pan in a roasting pan. Add boiling water halfway up the sides. Bake at 350°F for 1 hour 15 minutes.
  5. Slow Cool: Turn oven off; prop door open 2 inches with a wooden spoon and rest cake inside for 1 hour. Remove, cool to room temperature, cover, and chill in the fridge for 6+ hours (or overnight).
  6. Cook Curd: Heat 1/2 cup lemon juice and 1 cup sugar in a pan until steaming. Whisk egg yolks, cornstarch, and water in a bowl. Temper hot juice into yolks, return all to pan, and whisk over medium-low for 1–2 minutes until thick. Remove from heat; whisk in 2 tbsp butter and 2 tbsp zest. Cool 1 hour.
  7. Assemble Base: Unmold cheesecake. Spread cooled curd on top, leaving a 1/2-inch border along the rim.
  8. Whip Meringue: Whip egg whites and cream of tartar on medium for 1 minute until foamy. Slowly add 1/3 cup sugar, increase speed to medium-high, and whip 5–6 minutes to stiff peaks.
  9. Toast & Serve: Preheat oven to 375°F (190°C). Spread meringue over cake, anchoring the edges first, and swirl into peaks. Bake 9–10 minutes until golden brown. Cool 20 minutes before slicing.

Notes

  • Anchoring Tip: Spreading meringue directly onto the bare 1/2-inch cheesecake edge anchors the foam and keeps it from slipping off during slicing.
  • Clean Slices: Wipe a hot, dry chef’s knife clean between every slice for crisp edges.
  • Make Ahead: The cheesecake base can be baked and chilled up to 2 days in advance. Top with curd and meringue on the day of serving.

Find it online: https://cakeshungry.com/lemon-meringue-cheesecake/