Triple Lemon Meringue Cheesecake

Are you ready to embark on a delightful culinary journey that combines the tangy brightness of lemons with the creamy indulgence of cheesecake? The Triple Lemon Meringue Cheesecake is a perfect way to elevate your dessert game. This recipe features a harmonious blend of flavors, making it a showstopper at any gathering.

Why Make This Recipe

This Triple Lemon Meringue Cheesecake is not just a dessert; it’s an experience. Lemon lovers will adore the zesty flavor in every layer, from the buttery graham cracker crust to the creamy cheesecake filling and the fluffy meringue topping. Plus, it’s visually stunning—imagine serving up a beautiful cheesecake topped with golden, billowy meringue! Whether you’re celebrating a special occasion or simply satisfying your sweet tooth, this treat will impress your friends and family.

How to Make Triple Lemon Meringue Cheesecake

Now, let’s dive into the delicious process of creating this luscious lemon cheesecake!

Ingredients

To recreate this delightful Triple Lemon Meringue Cheesecake, gather the following ingredients:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1/4 cup sour cream
3 large eggs
1 teaspoon vanilla extract
2 tablespoons lemon zest
1/4 cup fresh lemon juice
1/4 cup heavy cream
1/2 teaspoon cornstarch
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1/4 cup granulated sugar (for meringue)
1/4 teaspoon vanilla extract (for meringue)
1/4 cup fresh lemon juice (for meringue)

Directions

Follow these simple steps to create your delicious Triple Lemon Meringue Cheesecake:

Preheat your oven to 325°F (163°C).
In a medium-sized bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter.
Stir until the mixture is well combined, ensuring the crumbs are evenly coated with butter.
Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to form the crust, using the back of a spoon to compact the crumbs evenly.
Bake the crust for 10 minutes, then remove it from the oven and set aside to cool.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
Gradually add 1 cup of granulated sugar and continue to beat until the mixture is fluffy and well combined.
Add the sour cream and mix until smooth.
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Add the vanilla extract, lemon zest, and fresh lemon juice to the mixture, then beat until fully combined.
In a small bowl, mix the heavy cream, cornstarch, and salt together until the cornstarch dissolves.
Slowly pour this heavy cream mixture into the cream cheese mixture while beating on low speed, continuing until the batter is smooth and silky.
Pour the cheesecake batter over the cooled graham cracker crust in the springform pan, smoothing the top with a spatula for an even surface.
Bake the cheesecake in the preheated oven for 55 to 60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
Once cooled, remove the cheesecake from the oven and let it cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours or overnight to allow it to firm up.

For the meringue:

To prepare the meringue, place the egg whites, cream of tartar, and vanilla extract in a clean mixing bowl.
Beat the egg whites on medium-high speed until soft peaks form.
Gradually add the remaining 1/4 cup of granulated sugar, a little at a time, while continuing to beat the meringue.
Beat until stiff, glossy peaks form, and the meringue holds its shape.
In a small saucepan, heat the fresh lemon juice over medium heat until warm (but not boiling).
Slowly drizzle the warm lemon juice into the meringue while beating constantly on medium speed.
Once fully incorporated, spread the meringue over the chilled cheesecake, covering the top completely. Use a spatula to create soft peaks and swirls in the meringue.
Bake the cheesecake with the meringue topping at 350°F (177°C) for 8 to 10 minutes, or until the meringue is golden brown.
Carefully remove the cheesecake from the oven and let it cool at room temperature for 15 minutes.
Once cooled slightly, carefully release the springform pan and remove the sides.
Place the cheesecake in the refrigerator for an additional hour before slicing and serving.

Pro Tips for Success Triple Lemon Meringue Cheesecake

Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature to achieve a smooth batter without lumps.
Don’t Overmix: When adding eggs, mix until just combined. Overmixing can incorporate too much air, leading to cracks in your cheesecake.
Cool Gradually: Letting the cheesecake cool slowly in the oven prevents it from cracking and helps to maintain its beautiful appearance.
Perfect Meringue: Make sure your mixing bowl is completely clean and free of grease when whipping egg whites for the meringue.
Adjust Sweetness: If you prefer a less sweet meringue, you can reduce the sugar a bit and still achieve excellent results.
Watch the Oven: Keep an eye on the meringue as it bakes to prevent it from burning. Remove it as soon as it turns golden brown.

Flavor Variations Triple Lemon Meringue Cheesecake

Berry Infusion: Add a layer of mixed berries on top of the cheesecake before adding the meringue for a fruity twist.
Ginger Snap Crust: Replace graham cracker crumbs with crushed ginger snap cookies for a spicy kick that pairs beautifully with lemon.
Coconut Cream: Fold in some shredded coconut into the cheesecake batter for a tropical touch.
Herbal Zest: Infuse your lemon juice with fresh herbs like basil or mint for an unexpected flavor combination.
Chocolate Drizzle: Once served, drizzle some melted dark chocolate on top of the meringue for a decadent chocolate-lemon pairing.

Serving Suggestions Triple Lemon Meringue Cheesecake

This cheesecake is perfect for any gathering. Serve it with some fresh whipped cream, a sprinkle of additional lemon zest, or alongside a lemon curd drizzle for an extra pop of flavor. Pair it with a cup of freshly brewed tea or coffee to balance the zesty sweetness of the dessert.

Storage and Freezing Instructions Triple Lemon Meringue Cheesecake

Store leftover cheesecake in an airtight container in the refrigerator for up to five days. If you would like to freeze it, wrap the cheesecake tightly in plastic wrap and then aluminum foil, ensuring it stays moisture-free. It can be frozen for up to three months. To thaw, move it to the refrigerator overnight before serving.

Nutrition Facts (Per Serving)

| Nutrient | Amount |
|—————–|————-|
| Calories | 350 |
| Protein | 5g |
| Carbohydrates | 25g |
| Fat | 25g |
| Fiber | 1g |
| Sodium | 200mg |

FAQ About Triple Lemon Meringue Cheesecake

Can I use store-bought lemon curd in this recipe?

Absolutely! If you’re short on time, feel free to substitute store-bought lemon curd instead of making your own from scratch. Just layer it onto the cheesecake after baking for added lemony goodness.

What can I do if my meringue doesn’t rise?

If your meringue doesn’t achieve stiff peaks, ensure that your mixing bowl and whisk are clean and free from any fat. Also, make sure to add the sugar gradually, as adding it too quickly can deflate the egg whites.

How do I create a gluten-free version?

To make a gluten-free version of the crust, you can substitute the graham cracker crumbs with crushed gluten-free cookies or almond flour mixed with melted butter.

Can I use other citrus fruits in place of lemons?

Certainly! Try using limes or oranges for a different citrus experience. Adjust the zest and juice amounts according to your taste preferences.

How long should I leave the cheesecake in the fridge before serving?

For best results, refrigerate the cheesecake for at least four hours, but overnight is ideal. This allows all the flavors to meld beautifully and helps the cheesecake set completely.

Final Thoughts

Creating a Triple Lemon Meringue Cheesecake may seem like a labor of love, but the end result is absolutely worth it. With its bright, zesty flavor and creamy texture, this cheesecake is sure to become a favorite in your household. Don’t hesitate to experiment with some of the variations to make it your own, and remember to share this delightful dessert with friends and family. Enjoy your baking adventure!