Description
Indulge in the vibrant flavors of our Triple Lemon Meringue Cheesecake, a dessert that seamlessly blends the tartness of lemons with the creamy richness of cheesecake. This stunning three-layer treat features a buttery graham cracker crust, a velvety lemon cheesecake filling, and a fluffy meringue topping that’s beautifully browned to perfection. Each bite delivers an unforgettable balance of sweetness and tanginess, making it an ideal centerpiece for birthdays, holidays, or any special occasion.
Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the Lemon Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- For the Lemon Curd:
- 1/2 cup fresh lemon juice
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup unsalted butter, cubed
- Zest of 1 lemon
- For the Meringue Topping:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
- Combine graham cracker crumbs, sugar, and melted butter; press into the bottom of the pan to form the crust.
- In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in sour cream, lemon juice, lemon zest, and vanilla extract until fully combined for the lemon cheesecake filling.
- Pour the cheesecake filling over the crust and bake for 45-50 minutes until the center is set but still slightly jiggly. Turn off the oven and let it cool inside with the door ajar for about 1 hour. Then refrigerate for at least 4 hours or overnight.
- Make the lemon curd by whisking together lemon juice, sugar, and eggs in a medium saucepan over medium heat until thickened (about 8-10 minutes). Remove from heat and stir in butter and lemon zest until smooth. Allow it to cool slightly before spreading over the chilled cheesecake.
- Prepare the meringue topping by beating egg whites with cream of tartar until soft peaks form. Gradually add sugar while continuing to beat until stiff peaks form and the mixture becomes glossy.
- Spread meringue over the lemon curd layer using a spatula to create peaks for decoration.
- Carefully brown the meringue using a kitchen torch until golden. Alternatively, place the cheesecake under the broiler for a minute or two, watching closely to prevent burning.
- Allow your Triple Lemon Meringue Cheesecake to cool to room temperature before slicing and serving.
Notes
- Use room temperature ingredients for easier blending and a smoother filling.
- Do not overmix the batter; mix just until combined to avoid cracks.
- Chill the cheesecake for at least four hours or overnight for best results.
- Brown the meringue carefully, especially if using a broiler.
- Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- Frozen cheesecake can be stored wrapped tightly for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 380
- Sugar: 33g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg