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Triple Lemon Meringue Cheesecake

Triple Lemon Meringue Cheesecake: Tangy Bliss in Every Slice

This Triple Lemon Meringue Cheesecake is a delightful symphony of flavors, featuring layers of tangy lemon curd, velvety cheesecake, and billowy meringue.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 5 hours 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Digestive biscuits or shortbread can be substituted.
  • 1/4 cup Granulated Sugar Use less or a natural sweetener if preferred.
  • 1/2 cup Unsalted Butter Melted; coconut oil serves as a dairy-free alternative.
For the Cheesecake Filling
  • 16 oz Cream Cheese Softened; Neufchâtel cheese is a lighter option.
  • 1 cup Sour Cream Greek yogurt or buttermilk can also work.
  • 3 large Eggs Ensure they are large eggs.
  • 1 tbsp Vanilla Extract Opt for pure vanilla for best results.
  • 2 tbsp Lemon Zest Use fresh zest for the strongest flavor.
  • 1/2 cup Fresh Lemon Juice Bottled can be used in a pinch.
  • 1 cup Heavy Cream Coconut cream is a great dairy-free alternative.
  • 3 tbsp Cornstarch Arrowroot powder serves as a gluten-free option.
  • 1/4 tsp Salt Use in small quantities for the best effect.
For the Meringue Topping
  • 4 large Egg Whites Ensure they are free from any yolk.
  • 1/4 tsp Cream of Tartar Can be substituted with vinegar or lemon juice.
  • 1 cup Granulated Sugar Helps achieve stiff peaks.

Equipment

  • Mixing Bowl
  • Electric Mixer
  • 9-inch springform pan
  • Rubber spatula
  • Saucepan

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (163°C).
  2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and allow to cool.
  3. In a large bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar and mix until fully incorporated. Blend in sour cream until velvety.
  4. Incorporate the eggs one at a time into the cream cheese mixture. Stir in vanilla extract, lemon zest, and lemon juice.
  5. In a small bowl, mix heavy cream with cornstarch and salt until smooth. Slowly blend into the cream cheese filling.
  6. Pour the cheesecake batter over the cooled crust. Bake for 55-60 minutes until set with a slight jiggle in the center.
  7. Allow the cheesecake to cool at room temperature for about 1 hour, then refrigerate for at least 4 hours.
  8. Beat egg whites until soft peaks form, gradually adding sugar until stiff peaks form. Add cream of tartar while mixing.
  9. Warm fresh lemon juice, then slowly drizzle into meringue with mixer running on low.
  10. Spread meringue over the chilled cheesecake. Bake at 350°F (177°C) for 8-10 minutes until light golden brown.
  11. After baking, cool slightly and refrigerate again for 1 hour before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For optimal results, use room temperature eggs and ensure no yolk contamination for the meringue. Monitor meringue closely while baking for the perfect golden finish.

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