I make this lemon cheesecake when I want a dessert that feels bright, elegant, and deeply satisfying. It has a buttery biscuit crust, a creamy baked lemon cheesecake filling, a silky layer of lemon curd, and crisp little meringues on top that add a delicate crunch. I love how each layer brings a different texture and how the lemon flavor stays fresh and balanced from the first bite to the last.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

250 g dry biscuits (petit beurre or similar)

125 g unsalted butter, melted

For the cheesecake filling:

450 g cream cheese

250 g ricotta cheese

150 g granulated sugar

30 g all-purpose flour

zest of 1 lemon

juice of 2 lemons

3 eggs

2 egg yolks

160 g heavy cream

For the lemon curd:

60 g unsalted butter

100 g granulated sugar

juice of 3 lemons

zest of 1 lemon

3 eggs

For the crunchy meringues:

2 egg whites

1 pinch salt

60 g granulated sugar

Directions

I start by preheating the oven to 160°C (320°F) and lining a 22 cm springform pan with parchment paper.

I crush the dry biscuits into fine crumbs and mix them with the melted butter until everything is evenly combined. Then I press the mixture firmly into the bottom and slightly up the sides of the prepared pan. I chill the crust while I prepare the filling.

In a large bowl, I beat the cream cheese and ricotta until the mixture is smooth and creamy. Then I add the sugar, flour, lemon zest, and lemon juice, and I mix until well combined.

In a separate small bowl, I lightly beat the eggs and egg yolks with a fork. I add them to the cheesecake mixture along with the heavy cream, then I mix until the filling is smooth.

Then I pour the filling over the chilled crust and bake it for about 60 minutes. I look for a center that still has a slight wobble. Once baked, I turn off the oven and let the cheesecake cool slowly with the oven door slightly open. After that, I refrigerate it for at least 3 hours or overnight.

To make the lemon curd, I combine the butter, sugar, lemon juice, lemon zest, and eggs in a saucepan over low heat. I stir constantly until the curd thickens enough to coat the back of a spoon. Then I remove it from the heat and let it cool completely.

For the crunchy meringues, I whisk the egg whites with the salt until foamy. I gradually add the sugar and continue beating until glossy stiff peaks form. I pipe small domes onto a parchment-lined baking sheet and bake them at 100–110°C (210–230°F) for about 1 hour, until dry and crisp.

To finish the dessert, I spread the cooled lemon curd evenly over the chilled cheesecake. Right before serving, I decorate the top with the crunchy meringues.

Servings and timing

I get 10 servings from this recipe, which makes it a great dessert for a dinner party, family meal, or special occasion.

I usually plan for the following timing:

Prep time: 60 minutes

Cooking time: 130 minutes

Total time: 190 minutes

I also keep in mind that the cheesecake needs at least 3 hours of chilling time, though I personally like to chill it overnight for the best texture and flavor.

Variations

I sometimes change this recipe a little depending on the occasion or the ingredients I have on hand. For a slightly sweeter finish, I add a little whipped cream on top along with the meringues. When I want a deeper citrus flavor, I mix in a little lime zest with the lemon zest.

I can also make the crust with graham crackers or digestive biscuits if I do not have petit beurre biscuits. For a more intense and velvety topping, I spread on a thicker layer of lemon curd. If I want to make the presentation extra elegant, I finish the cheesecake with thin lemon slices or a light dusting of powdered sugar just before serving.

Storage/Reheating

I store the cheesecake covered in the refrigerator for up to 4 days. I prefer to keep the meringues separate if possible, then add them just before serving so they stay crisp.

If I need to store leftover slices that already have the meringues on top, I keep them chilled and know that the meringues may soften a bit over time. I do not usually reheat this cheesecake because it is best served cold or slightly cool from the refrigerator.

If I want a softer, creamier texture, I let a slice sit at room temperature for about 10 to 15 minutes before serving.

FAQs

Can I make this cheesecake in advance?

I absolutely can. In fact, I think this cheesecake tastes even better after chilling overnight, because the filling sets beautifully and the lemon flavor becomes more developed.

Can I skip the ricotta cheese?

I can, but the texture will change a little. Ricotta helps give the filling a lighter, slightly more delicate texture. If I replace it with more cream cheese, the cheesecake will be denser and richer.

How do I know when the cheesecake is done baking?

I look for edges that are set and a center that still wobbles slightly. I do not wait for the entire cheesecake to become firm in the oven, because it will continue to set as it cools and chills.

Why did my lemon curd not thicken?

I find that lemon curd needs gentle heat and constant stirring. If the heat is too low, it may take longer to thicken. If I stop stirring, the eggs can cook unevenly. I keep cooking until it coats the back of a spoon.

Can I make the meringues ahead of time?

I can make them ahead and store them in an airtight container once they are fully cooled. I keep them in a dry place and add them to the cheesecake just before serving for the best crunch.

Conclusion

I love serving this lemon cheesecake when I want a dessert that feels both fresh and luxurious. The creamy filling, bright lemon curd, and crisp meringues create a combination that feels balanced, beautiful, and full of texture. It is the kind of dessert I make when I want to impress guests, but it is also one I enjoy making just for myself because every step leads to something truly delicious.

📖 Recipe:

Lemon Cheesecake with Lemon Curd and Crunchy Meringues

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Author: Sophia
Total Time: 190 minutes
Yield: 10 servings
Diet: Vegetarian

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Description

A bright and elegant baked lemon cheesecake with a buttery biscuit crust, creamy citrus filling, silky lemon curd topping, and crisp meringue decorations for a delicate crunch.

Instructions

Preheat the oven to 160°C (320°F) and line a 22 cm springform pan with parchment paper.
Crush the dry biscuits into fine crumbs and mix with the melted butter until evenly combined. Press the mixture firmly into the bottom and slightly up the sides of the prepared pan. Chill while preparing the filling.
In a large bowl, beat the cream cheese and ricotta until smooth and creamy. Add the sugar, flour, lemon zest, and lemon juice and mix until fully combined.
Lightly beat the eggs and egg yolks in a small bowl, then add them to the cheesecake mixture along with the heavy cream. Mix until the filling is smooth.
Pour the filling over the chilled crust and bake for about 60 minutes, until the edges are set and the center still slightly wobbles.
Turn off the oven and let the cheesecake cool slowly with the oven door slightly open. Refrigerate for at least 3 hours or overnight.
To make the lemon curd, combine the butter, sugar, lemon juice, lemon zest, and eggs in a saucepan over low heat. Stir constantly until the mixture thickens enough to coat the back of a spoon. Remove from heat and cool completely.
For the meringues, whisk the egg whites with the salt until foamy. Gradually add the sugar and continue beating until glossy stiff peaks form.
Pipe small meringue domes onto a parchment-lined baking sheet and bake at 100–110°C (210–230°F) for about 1 hour, until dry and crisp.
Spread the cooled lemon curd evenly over the chilled cheesecake and decorate with the crunchy meringues just before serving.

Notes

Graham crackers or digestive biscuits can be used instead of petit beurre biscuits for the crust.

For deeper citrus flavor, add a little lime zest along with the lemon zest.

The cheesecake can be made a day in advance and chilled overnight for the best texture.

Store the cheesecake covered in the refrigerator for up to 4 days.

Keep meringues in an airtight container and add them just before serving to maintain their crunch.

Let slices sit at room temperature for 10–15 minutes before serving for a softer texture.

Prep Time: 60 minutes
Cook Time: 130 minutes
Category: Dessert
Method: Bake
Cuisine: European

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 28 g
Sodium: 320 mg
Fat: 26 g
Saturated Fat: 15 g
Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 38 g
Fiber: 1 g
Protein: 9 g
Cholesterol: 145 mg