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Triple Lemon Meringue Cheesecake

Triple Lemon Meringue Cheesecake for Sweet Citrus Lovers

Discover the delightful Triple Lemon Meringue Cheesecake, balancing sweet and tart flavors perfectly for dessert lovers.
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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: 8 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Consider using digestive biscuits for a different flavor twist.
  • 2 tablespoons Granulated Sugar Balances the tartness from the lemon.
  • 5 tablespoons Unsalted Butter Melted butter helps bind the crust ingredients.
For the Cheesecake Filling
  • 16 ounces Cream Cheese Softened, adds richness to the cheesecake.
  • 1 cup Sour Cream Can be substituted with Greek yogurt.
  • 3 large Eggs Ensure the cheesecake sets properly.
  • 1 teaspoon Vanilla Extract Elevates the flavor of the filling.
  • 2 tablespoons Lemon Zest Adds concentrated citrus notes.
  • 1/2 cup Fresh Lemon Juice Vital for tartness.
  • 1/2 cup Heavy Cream Infuses richness into the cheesecake.
  • 2 tablespoons Cornstarch Thickens the lemon curd.
  • 1/4 teaspoon Salt Balances flavors.
For the Meringue Topping
  • 4 large Egg Whites Room temperature for optimal results.
  • 1/4 teaspoon Cream of Tartar Stabilizes the meringue.
  • 1 cup Meringue Sugar Sweetens the meringue.
  • 1 teaspoon Vanilla for Meringue Enhances flavor.
  • 1 tablespoon Lemon Juice for Meringue Provides citrus hint.

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Electric Mixer

Method
 

Baking Instructions
  1. Preheat the oven to 325°F (163°C).
  2. Combine graham cracker crumbs, granulated sugar, and melted unsalted butter in a bowl.
  3. Press the crust mixture into a 9-inch springform pan.
  4. Bake the crust for 10 minutes and cool completely.
  5. Beat cream cheese until smooth, then add granulated sugar gradually.
  6. Mix in sour cream, then add eggs one at a time, beating well after each addition.
  7. Stir in vanilla extract, lemon zest, and fresh lemon juice.
  8. Whisk together heavy cream, cornstarch, and salt; fold into the cheese mixture.
  9. Pour the filling over the cooled crust and smooth the top.
  10. Bake for 55-60 minutes until slightly jiggly.
  11. Cool cheesecakes in the oven for 1 hour with the door slightly ajar.
  12. Refrigerate for at least 4 hours or overnight.
  13. Beat egg whites with cream of tartar until soft peaks form.
  14. Gradually add meringue sugar until stiff peaks form.
  15. Mix in warm lemon juice.
  16. Spread the meringue over cooled cheesecake and create peaks.
  17. Increase oven temperature to 350°F (177°C) and bake meringue for 8-10 minutes until golden brown.
  18. Cool at room temperature for 15 minutes, then refrigerate for 1 additional hour before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 35gProtein: 6gFat: 28gSaturated Fat: 16gCholesterol: 90mgSodium: 230mgPotassium: 100mgFiber: 1gSugar: 22gVitamin A: 800IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure eggs are at room temperature for best meringue texture. Cool cheesecake gradually to avoid cracks.

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