• 90 grams (3.5 ounces) unsalted butter, 82.5%, room temperature
  • 80 grams (3 ounces) powdered sugar
  • 2 grams (0.5 teaspoon) salt
  • 165 grams (5.5 ounces) flour
  • 20 grams (1 ounce) cornstarch
  • Zest of 1 lemon

Cheesecake Base

  • 500 grams (1 pound) cream cheese, room temperature
  • 2 large eggs
  • 6 grams (1 teaspoon) lemon juice
  • Zest of 1 lemon
  • 100 grams (3.5 ounces) sugar
  • 120 grams (4 ounces) heavy cream (20% fat), room temperature

Lemon Curd

  • 30 grams (1 ounce) lemon juice
  • 3 grams (0.5 teaspoon) lemon zest
  • 30 grams (1 ounce) sugar
  • 25 grams (1 ounce) egg yolks
  • 20 grams (0.5 ounce) unsalted butter, 82.5%


  • 90 grams (3.5 ounces) egg whites
  • 180 grams (6.5 ounces) sugar
  • 50 grams (2 ounces) water
  • Pinch of citric acid


  • Stand Mixer:

    Essential for whipping egg whites to perfect peaks and for blending your cheesecake base smoothly. If you don't have one, a hand mixer will work just fine.

  • Springform Pan:

    This will make it much easier to release the cheesecake without damaging its edges. Make sure to line the bottom and sides with parchment paper for effortless removal.

  • Double Boiler:

    Perfect for gently cooking your lemon curd without scorching it. You can make your own by placing a heat-proof bowl over a pot of simmering water.

  • Thermometer:

    Precision matters! Use a thermometer to check the temperature of your syrup for the meringue and the curd mixture.

  • Piping Bag:

    Gives you control over spreading and detailing the meringue topping. If you don't have one, a ziplock bag with a corner snipped off can do the trick.


Step 1

Prepare the Crumble

Mix the room temperature butter with powdered sugar.
Sift the remaining ingredients and add to the butter mixture.
Knead the dough using a paddle attachment until combined.
Spread the crumbs on parchment paper and refrigerate for 1 hour.
Bake at 160-180°C (320-350°F) for 15 minutes.
Blend briefly to avoid extracting too much butter.
Add butter to make the crumb pliable like clay.

Step 2

Make the Cheesecake Base

Mix cream cheese, eggs, sugar, lemon juice, and zest until smooth and lump-free.
Fold in the heavy cream.
Preheat the oven to 100-110°C (210-230°F).
Bake for about 2 hours.
The center should wobble like a pudding, and the edges should be set.
Let the cheesecake cool completely, then refrigerate for 6-8 hours.

Step 3

Prepare the Lemon Curd

Mix lemon juice, zest, sugar, and egg yolks.
Cook the mixture over a double boiler, stirring continuously, until it reaches 82°C (180°F).
Remove from heat and stir in butter.
Cover with plastic wrap directly on the surface and refrigerate until cool.
Spread the curd over the stabilized cheesecake.

Step 4

Make the Meringue

Whip egg whites with citric acid to a soft foam for a few minutes.
Heat sugar and water over medium heat and cook syrup to 118°C (244°F).
Pour the hot syrup into the whipping egg whites in a thin stream while increasing the speed.
Whip for about 10 minutes until stiff peaks form.
Spread the meringue over the cheesecake.


💡 **Serving Suggestions and Ideas**

Imagine serving this cheesecake at your next family gathering, picnic, or elegant dinner party. The hint of lemon zest in both the base and topping gives it a fresh, zesty touch, which makes for an irresistible bite every time.

👨‍👩‍👧‍👦 **Family Celebrations:** Why not make it the centerpiece of your dessert table? Add a sprinkle of edible flowers or a few fresh berries on top for a burst of color.

🌳 **Picnic Perfect:** Pack the cheesecake in individual serving sizes using mason jars. This not only looks charming but is also extremely convenient.

✨ **Elegant Dinners:** Serve with a drizzle of raspberry coulis or a side of fresh fruit. The sweetness of the coulis pairs beautifully with the tangy lemon flavor.

🧁 **Just Because:** Sometimes you don’t need an occasion to indulge. Pair a slice with your afternoon tea or coffee and make any day feel special.


💚 **Gluten-Free Variation:**

Swap the regular flour in the crumble with a gluten-free blend. Make sure the one you choose is a 1:1 replacement to maintain the texture. Rice flour or almond flour could work well here too!

🌱 **Vegan Variation:**

Replace the butter with a plant-based alternative and use vegan cream cheese for the base. Instead of eggs, you can use flaxseed meal mixed with water (1 tablespoon flaxseed meal + 3 tablespoons water per egg). For the meringue, aquafaba (chickpea water) can be whipped to form peaks just like egg whites.


  • How do I know when my cheesecake is done?

    The center should still wobble like a pudding, while the edges should be set. This is a key indicator that your cheesecake is done but not overcooked.

  • What if I don't have a stand mixer?

    No worries! A hand mixer will work just as well. It might take a bit longer, especially for whipping meringue, but the results will still be fabulous.

  • How long should I refrigerate the cheesecake before serving?

    It's best to refrigerate your cheesecake for at least 6-8 hours (or overnight) to let it set properly and develop a rich, creamy texture.

  • Can I make the lemon curd ahead of time?

    Absolutely! Lemon curd can be made up to a week in advance and stored in the refrigerator. Just cover it with plastic wrap directly on the surface to prevent a skin from forming.

  • What's the best way to spread the meringue?

    Use a piping bag for more control and to create decorative patterns. If you don't have one, spread it evenly with a spatula and use the back of a spoon to create lovely peaks and swirls.

  • How do I store leftover cheesecake?

    Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 5 days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months.

Nutrition facts

Lemon Cheesecake Delight
Recipe Yield:8 servings
Calories:Approximately 400-450 calories per serving
Calories (Min - Max):400 - 450
Total Fat:28g
Saturated Fat:17g
Total Carbohydrate:35g
Total Sugars:25g