Slice with a sharp knife dipped in hot water for clean cuts.
Store cheesecake in the refrigerator for up to 3 days.
Meringue is best the same day, but leftovers still taste amazing chilled.
Variations
Shortcut Lemon Layer: Use store-bought lemon curd if you’re short on time.
Lemon-Lime Twist: Swap half the lemon juice with lime juice for a citrus blend.
Mini Cheesecakes: Make in muffin tins with cupcake liners for individual servings.
FAQ
Can I make this cheesecake ahead of time?
Yes! Make the crust, cheesecake, and lemon curd a day ahead. Add the meringue before serving for the best texture.
Do I need a water bath for baking?
A water bath helps prevent cracks, but it’s optional. If you skip it, just don’t overbake.
Can I freeze this cheesecake?
You can freeze the cheesecake and lemon curd (without meringue) for up to 1 month. Thaw overnight in the fridge and top with fresh meringue before serving.
