Lemon Drop Meringue Cheesecake Recipe

      14 Servings


For the Crust:
  • 4 cups Graham Cracker Crumbs
  • 2 tablespoons Granulated Sugar
  • 6 tablespoons Unsalted Butter, Melted
For the Cheesecake Filling:
  • 32 ounces Cream Cheese, 4 blocks, room temperature
  • 1 cup Plain Greek Yogurt, Room temperature (full fat or 2% is fine)
  • 1 cup Granulated Sugar
  • 1/2 teaspoon Salt
  • 2 tablespoons Lemon Zest
  • 1/2 cup Lemon Juice
  • 1/4 cup Vodka
  • 4 large Eggs, Room temperature
For the Meringue:
  • 4 large Egg Whites, Room temperature
  • 1 cup Granulated Sugar
  • 1/4 cup Vodka
  • 1/4 teaspoon Cream Of Tartar
  • pinch of Salt


  1. Heat your oven to 350°F. and grease your springform pan.
  2. In a bowl combine the graham crackers, 2 tablespoons sugar and 6 tablespoons butter – the texture should feel like wet sand.
  3. Press the graham cracker crust into the grease pan, filling in the bottom and sides.
  4. Bake for 8-10 minutes or until the crust forms a nice golden color. Remove to cool slightly. Then wrap the bottom of the pan in aluminum foil to prevent leaking in the water bath.
  5. Reduce the oven temperature to 300°F. and set up a water bath in the oven.
  6. In the bowl of your stand mixer fitted with the paddle attachment cream the cream cheese, Greek yogurt, sugar, and salt. Add in the lemon juice and vodka and scrape down the sides. Mix in the eggs one at a time until completely combined.
  7. Pour the cheesecake batter into your prepared crust, give the pan a good tap on the counter and carefully place in the water bath to bake for one hour and 30 minutes.
  8. While the cheesecake is baking make sure to keep the oven door closed the entire time, this will ensure an evenly bake cheesecake and will prevent any cracks.
  9. After it has finished baking, turn off the heat, prop the oven open slightly with a wooden spoon and cool for 2 hours in the oven. After two hours you can remove the cheesecake to finish cooling in the refrigerator for at least 6 hours or recommended overnight.
  10. Once the cheesecake has completely cooled, proceed with the meringue topping.
  11. In a metal bowl set over a double boiler, whisk the egg whites, sugar, cream of tartar and salt at a vigorous pace until the temperature reaches 160°F. You want to consistently whisk the bottom of the bowl to make sure the egg whites don’t cook.
  12. While you whisk, the egg whites will become frothy and double in size.
  13. Transfer to a clean, dry mixing bowl for your stand mixer fitted with the whisk attachment.
  14. Whip on high until the egg whites have formed shiny, stiff peaks- about 8-10 minutes.
  15. Carefully scoop the meringue on top of your cheesecake and brown the top either with a kitchen torch or in your broiler for 30 seconds to 1 minute.
  16. The cheesecake is best serve the day the meringue is added and should be kept loosely covered in the refrigerator. 


Cooking Method:
Boozy Desserts
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Related Recipes:
Boozy Dessert Recipes, Cheesecake Recipes, Dessert Recipes, Baking Recipes, Baked Recipes, Lemon Recipes, Party Food Recipes
Recipe Yields:
14 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Susan Palmer
Recipe Yields: 14 servings
Prep Time: 20 minutes
Cook Time: 120 minutes
Total Time: 720 minutes

Nutrition Facts

Servings Per Recipe 14

Amount Per Serving
Calories from Fat 246
Calories 523

% Daily Value*
Total Fat 31g
  Saturated Fat 17g
Sodium 312mg
Total Carbohydrate 49g
  Dietary Fiber 1g
  Sugars 33g
Protein 10g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Susan Palmer

About Susan

Susan bakes up delicious treats as the Girl in the Little Red Kitchen at home in Brooklyn. She's joined Food Fanatic as a Cocktails and Boozy Desserts Fanatic, and we could not be more excited!