Triple Lemon Meringue Cheesecake
This Triple Lemon Meringue Cheesecake combines rich cheesecake with bright, citrusy lemon curd and fluffy meringue, making it a delightful dessert for any special occasion.
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs with a hint of sweetness
- 1/4 cup unsalted butter, melted adding richness to the crust
- 2 tbsp sugar enhancing the sweetness of the crust
For the cheesecake filling
- 16 oz cream cheese, softened to achieve a creamy texture
- 1 cup granulated sugar for sweetness in the cheesecake filling
- 3 large eggs ensuring a velvety texture
- 1/4 cup fresh lemon juice imparting a bright twist
- 1/4 cup sour cream creating a creamy and slightly tangy layer
For the lemon curd
- 1/2 cup fresh lemon juice for lusciousness in the lemon curd
- 1/2 cup granulated sugar sweetening the curd
- 2 large eggs essential for thickening the curd
- 1/4 cup unsalted butter, cubed adding richness to the curd
For the meringue
- 3 large egg whites providing the base for the meringue
- 1/4 cup granulated sugar sweetening the airy topping
- 1/4 tsp cream of tartar ensuring the meringue reaches full volume
Instructions
Preparation
- Preheat your oven to 325°F (165°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the base of a springform pan to form a sturdy crust.
- Bake for 8 to 10 minutes, then remove and set aside to cool.
Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the fresh lemon juice, zest, and sour cream.
- Pour this mixture over your cooled crust and smooth out the top.
Bake the Cheesecake
- Place the cheesecake in the preheated oven and bake for 45 to 50 minutes, until the center is set but still has a slight wobble.
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour.
- After cooling, refrigerate for at least 4 hours, preferably overnight.
Prepare the Lemon Curd
- In a small saucepan, whisk together lemon juice, sugar, and eggs over medium heat, stirring continuously until thickened (about 8 to 10 minutes).
- Remove from heat and stir in cubed butter and lemon zest until smooth. Allow to cool to room temperature before spreading over the chilled cheesecake.
Make the Meringue
- In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
- Gradually add granulated sugar while continuing to beat until stiff peaks are achieved.
- Spread the meringue generously over the lemon curd, ensuring that the edges seal well to the crust.
Bake the Meringue
- Bake the cheesecake at 350°F (175°C) for 8 to 10 minutes until the meringue is golden brown.
- Allow the cheesecake to cool completely before slicing and serving.
Notes
Ensure your cream cheese is softened to room temperature to create a lump-free filling. Add a splash of vanilla extract to the cheesecake batter for more depth of flavor. To lighten things up, consider using reduced-fat cream cheese or Greek yogurt.