Introduction

Triple Lemon Meringue Cheesecake is a delightful dessert that combines creamy cheesecake, tangy lemon curd, and light, fluffy meringue. This recipe offers a perfect balance of sweet and tart flavors, making it a refreshing treat for any occasion.

The image shows a three-layered dessert on a round silver base, placed on a white marbled surface. The bottom layer is a crumbly light brown crust, rough in texture and slightly uneven on the edges. Above it is a thick, smooth layer of white cream cheese filling with a soft but firm texture. The top layer is a glossy, vibrant yellow lemon curd that looks slightly translucent. On top of the lemon layer are dollops of white toasted meringue, each shaped into a pointed peak with warm golden brown toasted spots giving a textured, crispy look. The meringue peaks are arranged close together, covering the entire surface of the cake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Graham Cracker Crumbs (Can substitute with crushed digestive biscuits or vanilla wafer cookies.)
1/2 cup Butter (Melted for easy mixing.)
1/4 cup Granulated Sugar (A touch of brown sugar can enhance flavor.)
16 oz Cream Cheese (Full-fat recommended for best results.)
1 cup Granulated Sugar (Crucial for achieving the right texture.)
1/2 cup Sour Cream (Plain yogurt can be used as a lighter alternative.)
1/2 cup Lemon Juice (Fresh lemons are ideal.)
2 tbsp Lemon Zest (Zesting before juicing makes it easier.)
3 large Eggs (Use room-temperature eggs for best results.)
1 tsp Vanilla Extract (Pure extract preferred for depth of taste.)
4 large Egg Whites (Fresh whites provide the best stability.)
1/4 tsp Cream of Tartar (Essential for stabilizing egg whites.)
1 cup Granulated Sugar (Add gradually for stiff peaks.)
4 large Egg Yolks (Use fresh, large yolks.)
1/2 cup Butter (Unsalted is recommended.)
1/2 cup Granulated Sugar (You can use a little less for tartness.)

Instructions

Step 1: Preheat your oven to 325°F (160°C).
Step 2: In a mixing bowl, combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Press the mixture firmly into the bottom of a springform pan.
Step 3: Bake the crust for 10 minutes or until lightly golden. Remove from oven and allow it to cool completely.
Step 4: In a large bowl, beat softened cream cheese and 1 cup granulated sugar until smooth. Gradually add the 3 eggs, mixing well after each addition.
Step 5: Fold in sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
Step 6: Pour the cheesecake filling over the cooled crust. Set the springform pan inside a larger baking dish and add hot water to the larger dish to create a water bath.
Step 7: Bake for 50-60 minutes or until the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
Step 8: To make the lemon curd, whisk 4 egg yolks, 1/2 cup granulated sugar, lemon juice, and zest in a saucepan over low heat for 8-10 minutes until thickened. Remove from heat, stir in 1/2 cup unsalted butter, and allow to cool slightly.
Step 9: In a separate bowl, beat 4 egg whites with cream of tartar until soft peaks form. Gradually add 1 cup granulated sugar until stiff peaks form, then gently fold in vanilla extract.
Step 10: Spread the lemon curd evenly over the cooled cheesecake, then spread the meringue on top, creating peaks with a spatula.
Step 11: Bake at 350°F (175°C) for 10-15 minutes or until the meringue is golden brown.
Step 12: Let the cheesecake cool to room temperature, then refrigerate for at least 1 hour before slicing and serving.

Tips & Variations

Use fresh lemons for zest and juice to get the brightest flavor in your cheesecake.
Swap sour cream with plain yogurt for a lighter texture without sacrificing creaminess.
For extra lemon flavor, add a teaspoon of lemon extract to the cheesecake batter.
To prevent cracks, bake your cheesecake in a water bath and avoid opening the oven door during baking.
Try topping with fresh berries for a colorful and tangy contrast.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To keep the meringue fluffy, avoid airtight containers that trap moisture. Reheat slices briefly in a low oven if you prefer it slightly warm, but it’s best enjoyed chilled.

How to Serve

A three-layer round dessert with a crumbly light brown base, a thick middle layer of smooth white cream, and a shiny yellow translucent layer on top. The top is decorated with large dollops of white meringue, each having a golden brown toasted finish on the tips, giving a fiery look. This cake sits on a silver board on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different crust for this cheesecake?

Yes, you can substitute graham cracker crumbs with crushed digestive biscuits, vanilla wafers, or even pretzel crumbs for a salty twist. Just ensure the crust is pressed firmly and baked before adding the filling.

What causes cheesecake to crack, and how can I prevent it?

Cheesecake cracks often result from overbaking or sudden temperature changes. Using a water bath, baking at a lower temperature, and allowing the cheesecake to cool gradually inside the oven help prevent cracks.