Gordon Ramsay Lemon Meringue Cheesecake Recipe

This creamy, tangy gordon ramsay lemon meringue cheesecake recipe is made with cream cheese, fresh lemons, and graham crackers, and ready in 6 hours. Watching the fluffy meringue peaks turn perfectly golden under a kitchen torch is incredibly satisfying. I love serving this impressive dessert when friends come over.

What I Learned Making This

The first time I baked this dessert, I ignored the room temperature rule for my ingredients. My cream cheese filling ended up lumpy, and no amount of mixing could save the texture.

I quickly realized that patience is mandatory for a smooth base. Taking the time to slowly incorporate the eggs prevented any unwanted cracks on the surface.

Gordon Ramsay Lemon Meringue Cheesecake Recipe Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• 1/3 cup melted butter
• 1/4 cup granulated sugar

For the Filling:

• 24 oz full-fat cream cheese, room temperature
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1/2 cup fresh lemon juice
• 2 tablespoons lemon zest
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

For the Meringue:

• 4 large egg whites, room temperature
• 1/2 cup superfine sugar
• 1/4 teaspoon cream of tartar

How To Make Gordon Ramsay Lemon Meringue Cheesecake Recipe

1. 1. Prepare The Crust: Preheat your oven to 325°F. Mix the graham cracker crumbs, melted butter, and sugar, then press the mixture firmly into a 9-inch springform pan.
2. 2. Bake The Crust: Bake the crust for 10 minutes until lightly golden. Remove it from the oven and let it cool completely.
3. 3. Mix The Filling: Beat the room-temperature cream cheese until completely smooth. Mix in the sugar, followed by the eggs one at a time, then fold in the lemon juice, zest, sour cream, and vanilla.
4. 4. Bake In A Water Bath: Wrap the bottom of the pan in foil, place in a roasting pan, and pour boiling water halfway up the sides. Bake for 55 to 60 minutes until the edges are set.
5. 5. Cool The Cheesecake: Turn off the oven, crack the door open, and let the cheesecake sit inside for an hour. Transfer it to the fridge to chill for at least four hours.
6. 6. Whip The Meringue: Beat the egg whites and cream of tartar to soft peaks. Slowly add the superfine sugar and continue whipping until you achieve stiff, glossy peaks.
7. 7. Toast The Topping: Spread or pipe the meringue over the chilled cheesecake. Use a kitchen torch to lightly brown the peaks before serving.

Recipe Tips

• Use room temperature dairy: Cold cream cheese will leave lumps in your batter that refuse to blend out.
• Do not skip the water bath: The gentle steam ensures even baking and prevents the top of your cake from cracking.
• Whip meringue right before serving: Meringue can weep if it sits in the fridge for too long, so add it at the last minute.
• Fresh lemons only: Bottled lemon juice lacks the bright, acidic punch needed to balance the rich dairy.

What To Serve With Lemon Meringue Cheesecake

Pair this rich dessert with a hot cup of black coffee or an espresso to cut through the sweetness. A side of fresh raspberries or a simple berry coulis also complements the sharp citrus notes beautifully.

How To Store

Keep leftover cheesecake in an airtight container in the fridge for up to three days. It is best to store the cheesecake without the meringue, as the egg whites will weep and become sticky overnight. Do not freeze this dessert.

FAQs

Can I use a store-bought crust?

Yes, you can use a pre-made graham cracker crust to save time. Just ensure your pan is deep enough to hold all the filling without spilling over.

Why did my cheesecake crack?

Cracks usually happen due to sudden temperature changes or overmixing the batter. Cooling the cake slowly in the oven with the door cracked helps prevent this issue.

Can I toast the meringue in the oven?

If you do not have a kitchen torch, you can broil the topped cheesecake for one to two minutes. Watch it closely so the meringue does not burn.

Do I really need cream of tartar?

Cream of tartar stabilizes the egg whites and helps them hold their shape. If you do not have any, a few drops of lemon juice will work as a substitute.

Nutrition

• Calories: 450 kcal
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 110mg
• Sodium: 280mg
• Total Carbohydrate: 42g
• Protein: 8g

Try More Recipes:

• Gordon Ramsay Banana Bread Recipe
• Gordon Ramsay Raspberry Souffle Recipe
• Gordon Ramsay Peach Cobbler Recipe

gordon ramsay lemon meringue cheesecake recipe

Recipe by Sophie Lane

Servings

12

servings

Prep time

30

minutes

Total time

6

minutes

Creamy, tangy, and totally impressive, this gordon ramsay lemon meringue cheesecake recipe features fresh lemons, a crisp graham cracker crust, and fluffy meringue. Ready in 6 hours, it is a highly rewarding baking project that stands out at any weekend dinner party.

Ingredients

• 2 cups graham cracker crumbs

• 1/3 cup melted butter

• 1/4 cup granulated sugar

• 24 oz full-fat cream cheese, room temperature

• 1 cup granulated sugar

• 4 large eggs, room temperature

• 1/2 cup fresh lemon juice

• 2 tablespoons lemon zest

• 1/2 cup sour cream

• 1 teaspoon vanilla extract

• 4 large egg whites, room temperature

• 1/2 cup superfine sugar

• 1/4 teaspoon cream of tartar

Directions

• 1. Prepare The Crust: Preheat your oven to 325°F. Mix the graham cracker crumbs, melted butter, and sugar, then press the mixture firmly into a 9-inch springform pan.
• 2. Bake The Crust: Bake the crust for 10 minutes until lightly golden. Remove it from the oven and let it cool completely.
• 3. Mix The Filling: Beat the room-temperature cream cheese until completely smooth. Mix in the sugar, followed by the eggs one at a time, then fold in the lemon juice, zest, sour cream, and vanilla.
• 4. Bake In A Water Bath: Wrap the bottom of the pan in foil, place in a roasting pan, and pour boiling water halfway up the sides. Bake for 55 to 60 minutes until the edges are set.
• 5. Cool The Cheesecake: Turn off the oven, crack the door open, and let the cheesecake sit inside for an hour. Transfer it to the fridge to chill for at least four hours.
• 6. Whip The Meringue: Beat the egg whites and cream of tartar to soft peaks. Slowly add the superfine sugar and continue whipping until you achieve stiff, glossy peaks.
• 7. Toast The Topping: Spread or pipe the meringue over the chilled cheesecake. Use a kitchen torch to lightly brown the peaks before serving.