Classic lemon meringue cheesecake with buttery graham crust, silky lemon filling, and toasted meringue topping.

Scale

Graham Cracker Crust:

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

1/4 cup granulated sugar

Lemon Cheesecake Filling:

24 oz cream cheese, softened

3/4 cup granulated sugar

3 large eggs

3/4 cup sour cream

1/3 cup fresh lemon juice

2 tbsp lemon zest

1 tsp vanilla extract

2 tbsp all-purpose flour (optional)

Meringue Topping:

4 egg whites

1 cup granulated sugar

1/4 tsp cream of tartar

1/2 tsp vanilla extract

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1. Preheat oven to 325°F and prepare springform pan.

2. Mix crust ingredients, press into pan, bake 10 minutes.

3. Beat cream cheese and sugar until smooth.

4. Add eggs one at a time, then remaining filling ingredients.

5. Bake cheesecake 50–60 minutes. Cool and chill.

6. Whip egg whites with cream of tartar and sugar to stiff peaks.

7. Spread meringue over cheesecake and toast lightly.

Use room temperature ingredients.

Chill cheesecake fully before topping with meringue.

Torch or broil carefully.