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Triple Lemon Meringue Cheesecake

Triple Lemon Meringue Cheesecake: Zesty Bliss in Every Bite

Experience the bright flavor of Triple Lemon Meringue Cheesecake, a delightful dessert featuring a zesty lemon filling, creamy texture, and fluffy meringue topping.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 4 hours
Total Time 5 hours 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute with crushed digestive biscuits or vanilla wafer cookies if desired.
  • 1/2 cup Butter Melted.
  • 1/4 cup Granulated Sugar A hint of brown sugar can add a deeper flavor.
For the Filling
  • 16 ounces Cream Cheese Opt for full-fat for the best results.
  • 1/2 cup Sour Cream Plain yogurt can be used as a substitute.
  • 1/2 cup Lemon Juice Fresh lemon juice is best.
  • 1 tablespoon Lemon Zest Zest lemons before juicing for easier prep.
  • 3 large Eggs Room temperature.
  • 1 teaspoon Vanilla Extract Using pure extract will provide depth.
For the Meringue
  • 3 large Egg Whites Fresh eggs yield the best stability.
  • 1/4 teaspoon Cream of Tartar Helps stabilize whipped egg whites.
  • 1/2 cup Granulated Sugar Add slowly for the best result.
For the Lemon Curd
  • 4 large Egg Yolks Fresh, large yolks are essential for richness.
  • 1/4 cup Butter Unsalted works best.
  • 1/2 cup Granulated Sugar Cut back on sugar for a zingier taste.

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Whisk
  • Saucepan

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (160°C) while you prepare a 9-inch springform pan.
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until fully incorporated. Press this mixture firmly into the bottom of the springform pan.
  3. Bake for 10 minutes until lightly golden and aromatic, then allow it to cool completely.
  4. In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth and creamy. Gradually mix in the eggs.
  5. Fold in the sour cream, lemon juice, lemon zest, and vanilla extract.
  6. Carefully pour the cheesecake filling over the cooled crust and place the pan into a larger baking dish filled with hot water.
  7. Bake for 50-60 minutes, until the edges are set but the center still jiggles. Allow to cool in the oven for 1 hour.
  8. Prepare the lemon curd by whisking egg yolks, sugar, lemon juice, and zest over low heat until thickened.
  9. Stir in the butter until melted and allow to cool before layering on the cheesecake.
  10. Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar while beating until stiff peaks develop.
  11. Spread meringue evenly over the lemon curd and bake at 350°F (175°C) for 10-15 minutes until golden brown.
  12. Cool at room temperature for 1 hour and refrigerate for an additional hour before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 9gCholesterol: 125mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for a lump-free texture. Use a water bath to prevent cracks during baking.

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