Recipes

Lemon Meringue Cheesecake

Published 24 November 2025

With its silky lemon filling and clouds of golden meringue, this dessert delivers indulgence with a fresh citrus lift. Serve with a chilled glass of our Cellar Selection Sauvignon Blanc for the perfect finish.

Ingredients

Base

250g plain sweet biscuits (i.e. digestive, shortbread)

140g butter, melted

Cheesecake Filling

500g cream cheese, softened

300g sour cream

3/4 cup caster sugar

1 tbsp finely grated lemon zest

2 tbsp lemon juice

3 eggs

Meringue Topping

3 egg whites

3/4 cup caster sugar

Method

  1. Prepare the base: Line a 22cm springform tin with baking paper. Crush the biscuits to fine crumbs, then mix with melted butter. Press firmly into the base and slightly up the sides of the tin. Refrigerate while you make the filling.
  2. Make the filling: Heat the oven to 160°C. Beat the cream cheese, sour cream, sugar, lemon zest and lemon juice until smooth. Add the eggs one at a time, mixing until just combined. Pour the mixture over the chilled base.
  3. Bake the cheesecake: Bake for 1 hour, or until the centre only has a slight wobble. Turn the oven off, leave the door slightly open, and let the cheesecake cool inside for about 2 hours. Once cooled, refrigerate for at least 4 hours or until firm.
  4. Whip the meringue: Using a clean bowl, whisk egg whites until soft peaks form. Gradually add sugar, beating until the mixture is glossy and holds firm peaks.
  5. Finish: Spoon or pipe the meringue over the cheesecake. Use a kitchen torch to lightly toast the top, or briefly grill under a hot oven grill until golden.
  6. Serve: Slice and enjoy

Pairs with

Cellar Selection Sauvignon Blanc

Capturing the essence of Marlborough, pungent herbal aromas lead into a juicy palate bursting with zesty grapefruit and rock-melon, with a round weighty finish.

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Where to buy