Name: Triple Lemon Meringue Cheesecake
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Cuisine: American
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)

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Experience the Delight of Triple Lemon Meringue Cheesecake

There’s nothing quite like the refreshing taste of citrus, and this Triple Lemon Meringue Cheesecake is the ultimate way to celebrate lemon in all its glory. Combining the creamy richness of cheesecake with the light, airy texture of meringue and the zesty flavor of fresh lemons, this dessert is sure to dazzle your taste buds and impress your guests.

Why Make This Recipe

This Triple Lemon Meringue Cheesecake is a delightful treat that captures the essence of summer in every bite. Whether you’re celebrating a special occasion or simply indulging on a weekend, this cheesecake is a great way to enjoy the tangy sweetness of lemons. The combination of flavors and textures—the smoothness of the cheesecake, the crispness of the graham cracker crust, and the fluffy meringue topping—creates an unforgettable dessert experience. Plus, who can resist its eye-catching presentation?

How to Make Triple Lemon Meringue Cheesecake

Creating this impressive dessert might seem daunting, but with a little patience and the right steps, you’ll be able to whip up a showstopper that will have everyone reaching for seconds. Follow along for a detailed guide on making this lemony delight!

Ingredients

To make this delicious Triple Lemon Meringue Cheesecake, you’ll need 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

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 and 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. Use the back of a spoon to evenly press down the crumbs, ensuring the crust is compact.
Bake the crust for 10 minutes, then remove 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, continuing 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, ensuring each egg is fully incorporated before adding the next.
Add the vanilla extract, lemon zest, and fresh lemon juice to the mixture and beat until fully combined.
In a small bowl, mix the heavy cream, cornstarch, and salt together until the cornstarch is dissolved.
Slowly pour this heavy cream mixture into the cream cheese mixture while beating on low speed. Continue mixing until the batter is smooth and silky.
Pour the cheesecake batter over the cooled graham cracker crust in the springform pan. Smooth the top of the cheesecake with a spatula to ensure 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.
After an hour, remove the cheesecake from the oven and let it cool completely at room temperature.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to firm up.
To prepare the meringue, place the egg whites, cream of tartar, and 1/4 teaspoon 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. Continue beating 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 the meringue is fully incorporated, spread it over the chilled cheesecake, covering the top completely. Create soft peaks and swirls in the meringue using a spatula.
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

Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature for a smooth batter. Cold ingredients can lead to a lumpy cheesecake.
Don’t Overbeat the Eggs: When adding eggs, mix just until incorporated. Overbeating can add too much air, potentially causing cracks in your cheesecake.
Meringue Tips: Make sure your mixing bowl is clean and free of grease when whipping the egg whites. Any oil residue can prevent the meringue from reaching its full volume.
Watch the Meringue: Keep an eye on the meringue while it’s baking. You want a perfectly golden color, but it can burn quickly if left unattended.
Chill Properly: Allow the cheesecake to cool completely at room temperature before refrigerating. Chilling helps set the cheesecake and makes it easier to slice.
Prevent Cracking: Avoid opening the oven door while baking to prevent a sudden temperature change, which can lead to cracks in the cheesecake.

Flavor Variations Triple Lemon Meringue Cheesecake

Berry Bliss: Add a layer of mixed berries before topping with meringue for a fruity twist that pairs beautifully with lemon.
Ginger Zest: Add a teaspoon of ground ginger to the crust or the cheesecake filling for a warm, spicy note that complements the lemon flavor.
Lavender Infusion: To introduce a floral note, steep culinary lavender in the heavy cream before mixing it into the batter.
Chocolate Drizzle: For chocolate lovers, drizzle some melted dark chocolate over your finished cheesecake for added richness.
Coconut Cream: Substitute some of the cream cheese for coconut cream for a tropical essence in every bite.

Serving Suggestions Triple Lemon Meringue Cheesecake

This cheesecake is a showstopper and can be served in various ways.

Garnish with Fresh Berries: Top each slice with fresh blueberries, raspberries, or strawberries for a pop of color.
Pair with Whipped Cream: Serve with a side of fresh whipped cream to enhance the creamy aspect of the cheesecake.
Add a Lemon Zest Sprig: For a sophisticated touch, add a sprig of mint or a slice of lemon zest on top of each slice before serving.

Storage and Freezing Instructions Triple Lemon Meringue Cheesecake

To keep your cheesecake fresh, follow these storage guidelines:

Refrigeration: Store leftover cheesecake in the refrigerator for up to five days. Cover it well with plastic wrap or keep it in an airtight container to prevent it from absorbing other smells.
Freezing: If you want to freeze your cheesecake, wrap it tightly in plastic wrap and then in aluminum foil. You can freeze it for up to three months. Thaw in the refrigerator overnight before serving.

Nutrition Facts (Per Serving)

| Nutrient | Value |
|—————-|—————-|
| Calories | 410 |
| Protein | 7g |
| Carbohydrates | 52g |
| Fat | 20g |
| Fiber | 1g |
| Sodium | 350mg |

FAQ About Triple Lemon Meringue Cheesecake

Can I make this cheesecake in advance?

Absolutely! In fact, it’s ideal to make the cheesecake a day ahead of time. Allow it to chill overnight for the best flavor and texture.

Can I substitute low-fat cream cheese?

Yes, you can use low-fat cream cheese, but it may alter the texture and flavor slightly. The cheesecake may not be as rich and creamy, but it should still taste delicious.

How can I tell when the cheesecake is done?

The center of the cheesecake should be set but still slightly jiggly when you take it out of the oven. It will continue to firm up as it cools in the oven and in the refrigerator.

What should I do if my meringue weeps?

Meringue can sometimes weep if it’s not perfectly whipped or if it’s exposed to moisture. Make sure the egg whites are beaten to stiff peaks and avoid exposing the meringue to humidity before serving.

Can I use bottled lemon juice instead of fresh lemon juice?

While fresh lemon juice is recommended for the best flavor, you can use bottled lemon juice in a pinch. Just be aware that the taste may not be quite as vibrant.

Final Thoughts

The Triple Lemon Meringue Cheesecake is a delightful blend of creamy, tangy, and sweet that makes it an excellent choice for any gathering. With its stunning appearance and unique flavors, it’s set to become a favorite among family and friends. So gather your ingredients, follow the steps, and revel in the joy of creating something truly special! Enjoy your baking adventure!

Triple Lemon Meringue Cheesecake