This Triple Lemon Meringue Cheesecake is a zesty treat that brings together creamy cheesecake, bright lemon flavor, and fluffy meringue on top. It’s a sunshine-filled dessert!
The mix of sweet and tart is just perfect. I always love how the meringue looks so fancy, even if it just took a bit of whisking! You’ll want seconds, trust me! 🍋
Key Ingredients & Substitutions
Graham Cracker Crumbs: These make a great base for the crust. If you don’t have them, you can substitute with vanilla wafers or crushed digestive biscuits for a different flavor.
Cream Cheese: Essential for the creamy texture, but you can use Neufchâtel cheese if you want a lighter version. Silken tofu blended until smooth is a vegan option too!
Lemon Juice: Fresh lemon juice gives the best flavor. Bottled juice can be used in a pinch, but fresh really makes a difference. Always zest your lemons before juicing them for the best flavor!
Sour Cream: It adds creaminess to the cheesecake. Greek yogurt makes a great alternative if you’re looking for something a bit healthier.
Egg Whites: These are key for the meringue. If you want to eliminate egg whites altogether, aquafaba (the liquid from canned chickpeas) can be whipped to create meringue-like consistency.
How Do I Get Perfectly Smooth Cheesecake?
To achieve a velvety cheesecake, remember a few key points. Start with room temperature cream cheese. Cold cream cheese is hard to blend smoothly.
- Beat the cream cheese and sugar really well to ensure everything is combined.
- Add eggs one at a time and mix them in thoroughly; overbeating can cause cracks.
- Using a water bath helps prevent the cheesecake from drying out and creates a creamy texture.
What’s the Best Way to Make Meringue?
Meringue can be tricky! Here are some steps to make it easier:
- Make sure your mixing bowl and beaters are clean and dry. Any grease can affect the egg whites.
- Start by beating the egg whites until soft peaks form before adding sugar gradually.
- Keep beating until you see stiff, glossy peaks. This means the sugar has dissolved properly.
And don’t rush the browning process! Use a kitchen torch carefully, or watch closely under the broiler to prevent burning.
How to Make Triple Lemon Meringue Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 7 tablespoons unsalted butter, melted
For The Cheesecake Filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream
- ¼ cup all-purpose flour
- Zest of 2 lemons
- ⅓ cup fresh lemon juice
For The Lemon Curd Layer:
- 3 large egg yolks
- ½ cup granulated sugar
- ¼ cup fresh lemon juice
- Zest of 1 lemon
- 4 tablespoons unsalted butter, cut into pieces
For The Meringue:
- 4 large egg whites
- ½ cup granulated sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
For Garnish:
- 2-3 thin lemon slices
How Much Time Will You Need?
This recipe requires about 30 minutes of prep time and approximately 1 hour of baking, plus chilling time of at least 4 hours, or ideally overnight. In total, plan for about 6 hours to make your delicious Triple Lemon Meringue Cheesecake from start to finish.
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for about 10 minutes, then take it out of the oven and set it aside to cool.
2. Make the Cheesecake Filling:
In a large bowl, use an electric mixer to beat the softened cream cheese and sugar together until the mixture is smooth and creamy. Add the eggs one by one, mixing well after each addition. Next, mix in the vanilla extract, sour cream, and flour until just combined. Finally, stir in the lemon zest and lemon juice until everything is well mixed. Pour this delicious cheesecake batter over your cooled crust.
3. Bake the Cheesecake:
To create a water bath, place your springform pan into a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake the cheesecake for about 55-65 minutes, or until the center is slightly jiggy but set. Once done, turn off the oven, crack the oven door open, and let the cheesecake sit in there for 1 hour. After that, remove it from the water bath and let it cool to room temperature before refrigerating it for at least 4 hours or overnight.
4. Prepare the Lemon Curd:
While your cheesecake is chilling, make the lemon curd. In a heatproof bowl, whisk together the egg yolks, granulated sugar, lemon juice, and lemon zest. Place the bowl over a pot of simmering water (double boiler), ensuring the bowl doesn’t touch the water. Keep whisking for about 8-10 minutes, or until the mixture thickens enough to coat the back of a spoon. Then, take it off the heat and stir in the butter until it’s melted and smooth. Let the lemon curd cool slightly before gently spreading it over the chilled cheesecake. Pop it back in the fridge to set while you make the meringue.
5. Make the Meringue:
In a clean and dry mixing bowl, beat the egg whites with cream of tartar using an electric mixer until soft peaks form. Gradually add the sugar, one tablespoon at a time, while continuously beating until stiff, glossy peaks form. At the end, beat in the vanilla extract for added flavor.
6. Top the Cheesecake:
Now, it’s time to cover your cheesecake! Spread or pipe the meringue over the lemon curd layer, creating peaks for decoration. Using a kitchen torch, carefully brown the meringue peaks until golden. If you don’t have a torch, you can briefly put the cheesecake under a broiler on low, watching it closely to avoid burning.
7. Garnish and Serve:
Finish your amazing cheesecake by decorating it with thin lemon slices on top. Chill the dessert until you’re ready to serve, which will keep its structure and flavors intact. Slice it up and enjoy this delightful triple lemon treat!
Can I Use Store-Bought Lemon Curd Instead?
Absolutely! Store-bought lemon curd can save you time. Just make sure to cool your cheesecake well before spreading it on top to maintain the texture.
What Should I Do If My Cheesecake Cracks?
No worries if your cheesecake develops cracks! It can still taste delicious. To prevent this, ensure all ingredients are at room temperature, avoid overmixing, and use a water bath during baking to maintain moisture.
Can I Substitute Egg Whites for Egg Whites from a Carton?
Yes! If you opt for carton egg whites, use about 1/4 to 1/3 cup for the 4 large egg whites needed in the meringue. Just ensure they’re suitable for whipping.
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the fridge for up to 3 days. To avoid the meringue getting soggy, it’s best to store it without the topping and add meringue fresh if possible.
