Triple Lemon Meringue Cheesecake Recipe
This Triple Lemon Meringue Cheesecake is a delightful layered dessert featuring a graham cracker crust, a creamy lemon-infused cheesecake filling, a tangy homemade lemon curd, and a fluffy golden meringue topping. Baked to perfection and chilled for a refreshing finish, it’s a perfect treat for lemon lovers looking for a sophisticated and zesty dessert.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 6 hours 45 minutes (including chilling)
- Yield: 10-12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For The Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons sugar
For The Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ¼ cup sour cream
- Zest of 2 lemons
- ½ cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
For The Lemon Curd Layer:
- 3 large egg yolks
- ½ cup granulated sugar
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 4 tablespoons unsalted butter
For The Meringue Topping:
- 4 large egg whites
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- A pinch of cream of tartar
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). Combine graham cracker crumbs, melted butter, and sugar in a medium bowl. Mix well, then press firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes until slightly golden. Remove and cool.
- Make the Cheesecake Filling: In a large bowl, beat softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, beating well after each. Mix in sour cream, lemon zest, lemon juice, and vanilla until evenly blended. Pour filling over cooled crust, smoothing the surface.
- Bake the Cheesecake: Place the springform pan into a larger baking dish filled with water (water bath) to ensure even baking. Bake at 325°F (160°C) for 50-60 minutes until the center is set but still slightly jiggly. Turn off oven and let cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
- Prepare the Lemon Curd: In a medium saucepan over low heat, whisk egg yolks, sugar, lemon juice, and lemon zest continuously for 8-10 minutes until thickened. Remove from heat and stir in butter until melted. Cool slightly, then pour over chilled cheesecake. Refrigerate again until set.
- Make the Meringue Topping: In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, continuing to beat until stiff and glossy peaks form. Fold in vanilla extract gently.
- Assemble the Cheesecake: Preheat oven to 350°F (175°C). Spread meringue evenly over lemon curd layer, creating peaks and swirls with a spatula. Bake for 10-15 minutes until meringue is golden brown.
- Cool and Serve: Let cheesecake cool to room temperature, then chill for at least 1 hour. Slice and serve cold, optionally garnished with lemon slices or berries.
Notes
- Using a water bath prevents cracks in your cheesecake by promoting even baking.
- Ensure the cream cheese is fully softened for a smooth filling.
- Be careful not to overbake the cheesecake; it should be slightly jiggly in the center to avoid dryness.
- Whisk the lemon curd constantly on low heat to prevent curdling.
- Use a clean, dry bowl for beating egg whites to achieve proper meringue volume.
- Chill the cheesecake thoroughly for best texture and flavor.
Keywords: lemon cheesecake, meringue topping, lemon curd, baked cheesecake, dessert recipe, springform pan cheesecake
Find it online: https://islawhite.com/triple-lemon-meringue-cheesecake-recipe/
