Lemon Meringue Cheesecake (Adapted from Michelle Berger’s Recipe)

Combining the zesty flavors of lemon meringue pie with the rich, creamy texture of cheesecake, this Lemon Meringue Cheesecake recipe is a crowd-pleaser. According to the recipe’s creator, Michelle Berger, “It’s great any time of the year and will surely impress your guests.” Particularly noteworthy is the fact that its flavor enhances over time, making it a perfect make-ahead dessert.

Recipe Overview:

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Additional Time: 4 hours
  • Total Time: 5 hours 30 minutes
  • Servings: 16
  • Yield: 1 9-inch cake


  • Crust: Shortbread cookie crumbs and melted butter.
  • Filling: Cream cheese, sour cream, sugar, eggs, fresh lemon juice, lemon zest, vanilla extract.
  • Meringue Topping: Egg whites, sugar, cream of tartar (optional), lemon curd.


  1. Prepare a 9-inch springform pan with the crust mixture.
  2. For the filling, blend cream cheese, sour cream, and sugar, then add eggs, lemon juice, zest, and vanilla. Spread over the crust.
  3. After baking and cooling, top with lemon curd.
  4. For the meringue, whip egg whites with sugar and cream of tartar until stiff. Cover the curd with meringue.
  5. Bake until the meringue is golden, then cool before serving.

Michelle Berger emphasizes, “like most cheesecakes,” the taste improves the next day, making it a perfect dessert for planning ahead.