Cheesecake Factory Lemon Meringue Cheesecake Recipe: Zesty Citrus With Cloud-Like Topping

This recipe brings together tangy lemon curd, creamy cheesecake, and a light meringue topping for a showstopping dessert.

Every layer comes together perfectly, with a buttery graham cracker crust supporting the rich filling and fluffy meringue crown.

Ingredients for Cheesecake Factory Lemon Meringue Cheesecake

Buttery graham cracker crust, tangy lemon curd, and cloud-like meringue create this iconic layered dessert.

The cream cheese is critical here—Philadelphia brand is standard in professional kitchens for its consistent texture and fat content. Sour cream adds the signature tang; use full-fat Daisy or Breakstone’s. For the graham crackers, Honey Maid is reliable, but generic brands work equally well if finely crushed. Butter quality matters: Plugrá or European-style gives the crust better depth of flavor and richer color.

Lemon curd can be store-bought (look for Dickinson’s or Bonne Maman), but homemade offers superior brightness and texture. No cream of tartar for the meringue? Substitute 1 tsp lemon juice or white vinegar per egg white. The flour in the filling can be omitted if you prefer a denser texture, but it helps stabilize the structure during baking. Use cake flour for an even lighter result.

Assembled cheesecake keeps 4-5 days refrigerated in an airtight container. The meringue is best fresh but holds well for 2 days. Freeze the crust separately for up to 1 month if prepping ahead. Always bring cream cheese and eggs to room temperature before beginning for smoothest texture.

Step-by-Step Instructions for Lemon Meringue Cheesecake

Master this layered dessert with a buttery crust, tangy filling, and billowy meringue topping.

Step 1: Prepare and Press the Graham Cracker Crust

Preheat your oven to 325°F. In a bowl, combine the 1.5 cups Graham Cracker Crumbs, 0.25 cup Granulated Sugar, and 0.5 cup Unsalted Butter that has been melted. Mix until the crumbs are evenly moistened and resemble wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a glass to create an even layer. Press about ½ inch up the sides of the pan to form a slight edge. Bake for 10 minutes until the crust is lightly golden and set. Remove from the oven and let it cool completely while you prepare the filling.

Step 2: Mix and Bake the Cream Cheese Filling

In a large mixing bowl, beat the 4 packages Cream Cheese on medium speed until smooth and creamy, about 2 minutes. Gradually add the 1.25 cups Granulated Sugar, mixing until fully incorporated. Scrape down the sides of the bowl as needed to ensure even mixing.

Add the 1 cup Sour Cream, 4 whole Large Eggs (one at a time), 1 tsp Vanilla Extract, and 2 tbsp All-Purpose Flour. Mix on low speed just until the batter is smooth and no lumps remain. Pour the filling over the cooled crust and smooth the top with a spatula.

Bake at 325°F for 50-60 minutes until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.

Step 3: Add the Lemon Curd Layer

Once the cheesecake has cooled to room temperature, spread the 1.5 cups Lemon Curd evenly over the top, leaving a ½-inch border around the edge. Use an offset spatula to create a smooth, even layer. Refrigerate the cheesecake for at least 4 hours or overnight to allow the filling to set completely.

Step 4: Prepare and Toast the Meringue Topping

In a clean, grease-free bowl, combine the 6 whole Egg Whites, 0.75 cup Granulated Sugar, 0.5 tsp Cream of Tartar, and 0.25 tsp Salt. Using an electric mixer, beat on medium speed until soft peaks form. Gradually increase the speed to high and continue beating until stiff, glossy peaks form, about 5-7 minutes.

Spread the meringue over the chilled lemon curd layer, sealing the edges to the crust to prevent shrinking. Use the back of a spoon to create decorative peaks and swirls. Preheat the broiler and place the cheesecake under it for 1-2 minutes, watching closely, until the meringue is golden brown. Chill for another 30 minutes before serving.

Storing and Reheating This cheesecake factory lemon meringue cheesecake

Refrigerator Storage

Let your cheesecake cool completely before storing. I use an airtight container or wrap it tightly with plastic wrap. It keeps beautifully in the fridge for 4-5 days. The flavors actually deepen as the lemon curd melds with the cheesecake. ❄️

Freezing the Cheesecake

For longer storage, freeze the assembled cheesecake (without meringue) for up to 1 month. Wrap it in plastic wrap first, then aluminum foil to prevent freezer burn. Thaw overnight in the fridge before adding meringue.

Storing the Meringue

The meringue topping is best fresh but can be stored separately. Pipe it onto parchment paper, freeze for 1 hour, then transfer to a freezer bag for up to 2 weeks. Re-toast briefly under the broiler before serving.

Reheating Tips

This dessert is meant to be served chilled, but if you prefer it slightly warmed, place individual slices on a plate and microwave for 10-15 seconds. Avoid overheating, as it can cause the cheesecake to become grainy. 💡

Crust Storage

The graham cracker crust can be prepped ahead and stored at room temperature in an airtight container for up to 3 days. Alternatively, freeze the baked crust for 1 month—just let it thaw before adding the filling.

Frequently Asked Questions