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Triple Lemon Meringue Cheesecake

Triple Lemon Meringue Cheesecake: A Sweet Citrus Escape

Triple Lemon Meringue Cheesecake is a zesty dessert with creamy layers and a crunchy crust, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 1 hour
Total Time 2 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 2 cups Graham Cracker Crumbs Alternatively, use crushed digestive biscuits or vanilla wafer cookies.
  • 1/2 cup Butter Melted.
  • 1/4 cup Granulated Sugar Brown sugar can be used for added flavor.
Filling
  • 16 oz Cream Cheese Full-fat recommended.
  • 1 cup Sour Cream Plain yogurt can be a lighter alternative.
  • 1/2 cup Lemon Juice Fresh lemons are ideal.
  • 2 tbsp Lemon Zest Zest before juicing.
  • 3 large Eggs Room-temperature.
  • 1 tsp Vanilla Extract Pure extract preferred.
Meringue Topping
  • 3 large Egg Whites Fresh for best results.
  • 1/4 tsp Cream of Tartar Helps stabilize egg whites.
Lemon Curd
  • 4 large Egg Yolks Fresh for silky curd.
  • 1/4 cup Butter Unsalted recommended.
  • 1/2 cup Granulated Sugar Use slightly less for tangier taste.
  • 1/4 cup Lemon Juice
  • 1 tbsp Lemon Zest

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • electric mixer
  • Medium saucepan
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan.
  2. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press into the bottom of the pan and bake for 10 minutes.
  3. Beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream, lemon juice, zest, and vanilla.
  4. Pour filling over cooled crust and bake in a water bath for 50-60 minutes until edges are set.
  5. Prepare the lemon curd by cooking egg yolks, sugar, lemon juice, and zest until thick, then mix in butter.
  6. Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.
  7. Spread lemon curd over cheesecake, then top with meringue and bake at 350°F (175°C) for 10-15 minutes.
  8. Cool at room temperature and refrigerate for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Ensure room temperature ingredients for smoother filling. Use a water bath to prevent cracks.

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