This Triple Lemon Meringue Cheesecake is a zesty delight! With bright lemon flavor in both the cheesecake and topping, it’s perfect for citrus lovers. The fluffy meringue adds a lovely touch!
Whenever I make this, I can’t help but smile—it’s like sunshine on a plate! Just a slice brightens my day. Serve it chilled, and watch it disappear in no time!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These give the crust its signature flavor. If you can’t find them, crushed digestive biscuits or vanilla wafers work great too. For a gluten-free option, use gluten-free graham crackers.
Cream Cheese: Cream cheese is essential for the filling’s creamy texture. Neufchâtel cheese can be a lighter substitute. If you’re dairy-free, try a vegan cream cheese alternative. Just make sure it’s softened!
Sour Cream: This adds richness and tang to your cheesecake filling. Greek yogurt is a suitable substitute and adds a nice texture. For a non-dairy option, go for coconut yogurt.
Fresh Lemon Juice and Zest: Fresh lemons offer the best flavor. Bottled lemon juice may lack the brightness of fresh. If you’re short on fresh lemons, lemon extract is a good option but use sparingly.
Egg Whites: These are crucial for the meringue’s texture. You can use egg whites from a carton as a convenient substitute. If you’re vegan, look for aquafaba, the liquid from chickpeas, for whipping into meringue.
How Do I Get the Perfect Meringue?
Making meringue can seem tricky, but with a few tips, you’ll achieve that fluffy topping everyone loves. Begin with clean, dry mixing bowls—any grease can prevent the egg whites from whipping properly. Start by beating the egg whites with cream of tartar until they form soft peaks, which means the peaks gently bend over.
- Gradually add sugar, one tablespoon at a time, while continuing to beat. This helps create a stable meringue.
- Look for stiff, glossy peaks to form—this means you’ve whipped enough.
- For toasting, use a broiler or kitchen torch. Keep a close eye to avoid burning!
How to Make Triple Lemon Meringue Cheesecake?
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 full crackers)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Lemon Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 2 tablespoons all-purpose flour
- Zest of 2 lemons
- 1/3 cup fresh lemon juice (about 2 lemons)
For the Lemon Curd Layer:
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup fresh lemon juice (about 3 lemons)
- 2 teaspoons lemon zest
- 6 tablespoons unsalted butter, cut into pieces
For the Meringue Topping:
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
For Garnish:
- Thin lemon slices or wedges
How Much Time Will You Need?
This recipe requires about 30 minutes of active preparation time, along with baking time of about 50-60 minutes. The cheesecake should chill for at least 4 hours or ideally overnight before serving, and the topping takes an additional 10-15 minutes. In total, expect around 5-6 hours from start to finish.
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter together until combined. Now, press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then take it out and set it aside to cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, add the softened cream cheese and beat it until smooth and creamy using a hand mixer or stand mixer. Gradually add the sugar while mixing until well combined. Add the eggs, one at a time, mixing briefly after each addition. Then, stir in the sour cream, heavy cream, and flour until everything is smooth. Gently fold in the lemon zest and lemon juice. Finally, pour this delicious filling over your cooled crust and smooth out the top.
3. Bake the Cheesecake:
Place the cheesecake on a baking sheet and in the preheated oven it goes! Bake it for about 50-60 minutes, or until the center is set but still slightly jiggly. Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for about 1 hour to avoid cracking. After that, move it to the refrigerator and chill it for at least 4 hours or overnight.
4. Prepare the Lemon Curd:
In a medium heatproof bowl, whisk together the sugar, eggs, lemon juice, and lemon zest. Place this bowl over a saucepan of simmering water (this is called a double boiler). Cook while stirring constantly for about 10 minutes, or until the mixture thickens enough to coat the back of a spoon. Once thickened, remove from heat and whisk in the butter pieces until smooth. Let the lemon curd cool slightly, then spread it evenly over the chilled cheesecake layer and return it to the refrigerator to set while you prepare the meringue.
5. Make the Meringue:
Grab a clean mixing bowl and begin to beat the egg whites and cream of tartar at medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form. Lastly, mix in the vanilla extract for flavor.
6. Top with Meringue:
Preheat your oven’s broiler or prepare your kitchen torch. Spoon the meringue on top of the lemon curd layer, swirling it to create peaks. Broil for 1-3 minutes, but keep a close watch to avoid burning. Alternatively, use the kitchen torch to toast the meringue evenly for that lovely golden color.
7. Garnish and Serve:
Once done, let the cake cool for 10-15 minutes before carefully removing it from the springform pan. Top it off with thin lemon slices for a beautiful garnish. Slice and serve it chilled or at room temperature. Enjoy your tangy, creamy, and beautifully toasted Triple Lemon Meringue Cheesecake!
Can I Use Pre-made Lemon Curd?
Absolutely! Using store-bought lemon curd can save time. Just spread it evenly over the cooled cheesecake layer as you would with homemade lemon curd.
How Do I Prevent the Cheesecake from Cracking?
To help prevent cracks, avoid over-baking your cheesecake. The center should be set but still slightly jiggly when you take it out. Cooling it in the oven with the door cracked open also helps prevent sudden temperature changes that cause cracking.
Can I Make This Cheesecake in Advance?
Yes! You can prepare the cheesecake, lemon curd, and meringue a day in advance. Just store them separately in the refrigerator and assemble right before serving for the best texture.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Meringue may not hold its texture as well if stored for a long time, so it’s best enjoyed fresh!
