Meringue Topped Cheesecake

This cheesecake flips the usual process. The filling is essentially no-bake, with the acid from the lemon juice thickening the sweetened condensed milk and cream cheese into a firm, creamy set. The only time the oven turns on is for 10 minutes to brown the meringue on top.

The crust uses crushed vanilla cookies instead of graham crackers, with cinnamon mixed in. It’s sweeter and more fragrant than a standard cheesecake crust, and the cinnamon adds a warm spice note that plays well against the tangy lemon filling.

Separating the eggs is doing double duty here. The yolks go into the filling for richness, while the whites get whipped into a stiff meringue topping. That meringue puffs up golden and slightly crispy on the outside with a soft, marshmallow-like center.

Pro Tips

• Beat the egg whites in a completely clean, dry bowl. Any trace of fat or yolk prevents them from whipping to stiff peaks.
• Add the sugar to the meringue in two stages as the recipe describes. Half gets beaten in for structure, half gets folded in for sweetness and a softer texture.
• Spread the meringue all the way to the edges of the crust. Any gaps let steam escape and cause the meringue to shrink and pull away during baking.
• Cool the cheesecake completely at room temperature before refrigerating. Moving it to the fridge while warm causes condensation on the meringue, making it weep.

Variations

• Use crushed gingersnap cookies for the crust instead of vanilla for a spicier base.
• Add a layer of fresh berries between the filling and meringue before baking.
• Swap the lemon for lime juice and zest for a key lime cheesecake version.