Cloud-Kissed Lemon Meringue Cheesecake

Elle Cresswell

Cloud-Kissed Lemon Meringue Cheesecake

Creamy, vibrant, and effortlessly showstopping, this lemon meringue cheesecake layers a crisp buttery biscuit base with a silky lemon-infused cheesecake filling, finished with clouds of toasted meringue. Made with fresh lemons, rich cream cheese, and just the right touch of indulgence, it’s ready in around 6 hours—including chilling time—and more than worthy of centre stage at a weekend dinner party, special gathering, or any occasion that calls for a little theatre at the table.

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Prep Time 30

Cook Time 1

Total Time 1 30

Servings: 12 servings

Course: Dessert

Cuisine: British

Calories: 450

Ingredients Method Notes

Ingredients

200 g finely crushed digestive biscuits or graham cracker crumbs
75 g unsalted butter melted
50 g granulated sugar
680 g full-fat cream cheese softened to room temperature
200 g granulated sugar
4 large eggs room temperature
120 ml freshly squeezed lemon juice
12 g finely grated lemon zest
120 g sour cream
5 ml pure vanilla extract
4 large egg whites room temperature
100 g superfine sugar caster sugar
1 g cream of tartar

Method

Prepare the Base

Preheat your oven to 160°C (140°C fan). In a mixing bowl, combine the biscuit crumbs, melted butter, and sugar until evenly coated and resembling damp sand. Press the mixture firmly into the base of a **23cm springform tin**, creating an even, compact layer.

Bake the Crust

Bake for 10 minutes, or until lightly golden and fragrant. Remove from the oven and leave to cool completely while you prepare the filling.

Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese until completely smooth, light, and silky. Add the sugar and mix until fully incorporated. Add the eggs **one at a time**, mixing gently after each addition. Fold through the fresh lemon juice, lemon zest, sour cream, and vanilla until beautifully smooth and glossy.

Bake in a Water Bath

Wrap the outside of the springform tin securely with foil. Place it inside a deep roasting tray and carefully pour in freshly boiled water until it reaches halfway up the sides of the tin. Pour in the filling and bake for 55–60 minutes, until the edges are set and the centre still has the slightest gentle wobble.

Cool Slowly

Turn off the oven, crack the door slightly open, and leave the cheesecake inside for 1 hour to cool gradually. Transfer to the refrigerator and chill for at least 4 hours, though overnight will give the best texture.

Whip the Meringue

In a clean bowl, whisk the egg whites with the cream of tartar until soft peaks begin to form. Gradually add the caster sugar, whisking continuously until the meringue becomes thick, glossy, and holds firm, elegant peaks.

Torch and Serve

Spoon or pipe the meringue generously over the chilled cheesecake, creating soft swirls and dramatic peaks. Using a kitchen torch, gently caramelise the surface until touched with beautiful shades of gold.
Slice, serve, and enjoy the moment it hits the table—this is a dessert that knows how to make an entrance.

Notes

Keep leftover cheesecake in an airtight container in the fridge for up to three days. It is best to store the cheesecake without the meringue, as the egg whites will weep and become sticky overnight. Do not freeze this dessert.