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Triple Lemon Meringue Cheesecake Recipe

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★★★★★

4.6 from 62 reviews

This Triple Lemon Meringue Cheesecake combines a tangy graham cracker crust, a creamy lemon-infused cheesecake filling, a luscious lemon curd layer, and a fluffy toasted meringue topping. Perfectly balanced with three layers of lemon flavor, this dessert is ideal for lemon lovers seeking a refreshing and elegant treat.

Ingredients

Scale

Crust

  • 1 cup Graham Cracker Crumbs (Can substitute with crushed digestive biscuits or vanilla wafer cookies)
  • 1/2 cup Butter, melted
  • 1/4 cup Granulated Sugar

Cheesecake Filling

  • 16 oz Cream Cheese (Full-fat recommended)
  • 1 cup Granulated Sugar
  • 1/2 cup Sour Cream (or plain yogurt as alternative)
  • 1/2 cup Lemon Juice (freshly squeezed)
  • 2 tbsp Lemon Zest
  • 3 large Eggs (room temperature)
  • 1 tsp Vanilla Extract (pure)

Lemon Curd

  • 4 large Egg Yolks
  • 1/2 cup Granulated Sugar
  • 1/2 cup Lemon Juice
  • 2 tbsp Lemon Zest
  • 1/2 cup Butter (unsalted)

Meringue

  • 4 large Egg Whites
  • 1/4 tsp Cream of Tartar
  • 1 cup Granulated Sugar
  • 1 tsp Vanilla Extract

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking the crust and cheesecake filling.
  2. Prepare Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture evenly into the bottom of a springform pan to form the crust.
  3. Bake Crust: Bake the crust for 10 minutes or until lightly golden. Remove from oven and allow it to cool completely before adding the filling.
  4. Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese with sugar until smooth and creamy. Gradually add the eggs one at a time, mixing well after each addition. Gently fold in sour cream, lemon juice, lemon zest, and vanilla extract to incorporate all flavors evenly.
  5. Assemble and Bake Cheesecake: Pour the cheesecake filling over the cooled crust. Place the springform pan inside a larger baking dish and add hot water to create a water bath. Bake for 50-60 minutes, until the center is slightly jiggly but set. Then, let the cheesecake cool in the oven for 1 hour with the door slightly open.
  6. Make Lemon Curd: In a saucepan over low heat, whisk together egg yolks, sugar, lemon juice, and lemon zest continuously for 8-10 minutes until the mixture thickens. Remove from heat and stir in butter until smooth. Allow to cool slightly.
  7. Prepare Meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form. Fold in vanilla extract gently to preserve volume.
  8. Assemble Lemon Curd and Meringue: Spread the cooled lemon curd evenly over the baked and cooled cheesecake. Then, layer the meringue on top, creating decorative peaks with a spatula or spoon.
  9. Bake Meringue Topping: Increase oven temperature to 350°F (175°C) and bake the assembled cake with meringue topping for 10-15 minutes, or until the meringue turns a light golden brown.
  10. Cool and Chill: Allow the cheesecake to cool at room temperature, then refrigerate it for at least 1 hour before slicing to ensure proper set and flavor melding.

Notes

  • Use full-fat cream cheese for the creamiest texture and best flavor.
  • Room temperature eggs incorporate better into the batter for a smoother filling.
  • Creating a water bath during baking helps prevent cracks and promotes even cooking of the cheesecake.
  • Make sure the crust is completely cooled before adding the filling to avoid sogginess.
  • When beating egg whites, add sugar gradually to achieve stiff peaks and a glossy finish for perfect meringue.
  • To zest lemons easily, zest before juicing to ensure you don’t include bitter pith.
  • Let the lemon curd cool slightly before spreading to avoid melting the meringue.
  • Refrigerate cheesecake well before slicing to maintain structure and enhance flavors.

Keywords: lemon cheesecake, meringue cheesecake, lemon dessert, baked cheesecake, lemon curd, triple lemon, springform cheesecake

Find it online: https://todayfoodrecipe.com/triple-lemon-meringue-cheesecake-recipe/