Triple Lemon Meringue Cheesecake

Short Description

Triple Lemon Meringue Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the tangy brightness of lemon and the lightness of meringue. Featuring a graham cracker crust, a luscious lemon-infused cheesecake layer, a tart lemon curd, and a fluffy meringue topping, this dessert offers a harmonious blend of textures and flavors that will impress any lemon lover.

Why You’ll Love This Recipe

• Layered Lemon Flavor: Incorporates lemon juice, zest, and curd for a multifaceted citrus experience.

• Creamy and Tangy: The cheesecake layer is rich and smooth, balanced by the tartness of lemon.

• Light Meringue Topping: Adds a sweet, airy finish that complements the dense cheesecake.

• Elegant Presentation: Perfect for special occasions or as a show-stopping dessert.

• Make-Ahead Friendly: Can be prepared in advance, allowing flavors to meld beautifully.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup granulated sugar

• 6 tablespoons melted butter

Cheesecake Layer:

• 24 oz cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• ½ cup sour cream

• ¼ cup fresh lemon juice

• 1 tablespoon lemon zest

• 1 teaspoon vanilla extractWikipedia

Lemon Curd Layer:

• 4 large egg yolks

• ½ cup granulated sugar

• ¼ cup fresh lemon juice

• 1 tablespoon lemon zest

• 4 tablespoons butterFood & Wine

Meringue Topping:

• 4 large egg whites

• ½ cup granulated sugar

• ¼ teaspoon cream of tartar

• 1 teaspoon vanilla extract

Directions

1. Prepare the Crust: Preheat the oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of a springform pan. Bake for 10 minutes, then let it cool.

2. Make the Cheesecake Layer: In a large bowl, beat the softened cream cheese until smooth. Add sugar and mix until combined. Add eggs one at a time, beating well after each addition. Mix in sour cream, lemon juice, lemon zest, and vanilla extract. Pour the batter over the cooled crust.

3. Bake the Cheesecake: Place the springform pan in a larger baking dish and fill the outer dish with hot water halfway up the sides of the springform pan to create a water bath. Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours or overnight.

4. Prepare the Lemon Curd: In a saucepan, whisk together egg yolks, sugar, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in butter until melted. Let the curd cool completely.

5. Add the Lemon Curd Layer: Once the cheesecake has chilled, spread the cooled lemon curd evenly over the top.

6. Make the Meringue Topping: In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form. Beat in vanilla extract.

7. Top with Meringue: Spread the meringue over the lemon curd layer, creating decorative peaks.

8. Brown the Meringue: Use a kitchen torch to lightly brown the meringue peaks. Alternatively, place the cheesecake under a broiler for 1-2 minutes, watching carefully to prevent burning.

Servings and Timing

• Servings: 12

• Prep Time: 30 minutes

• Cook Time: 1 hour

• Chill Time: 4 hours

• Total Time: 5 hours 30 minutesBlue Bowl+16The Times+16Epicurious+16middleeastsector+4Allrecipes+4Wikipedia+4

Variations

• Cookie Crust: Use lemon-flavored cookies instead of graham crackers for a more intense lemon flavor.

• Berry Addition: Add a layer of fresh berries between the cheesecake and lemon curd layers.

• Mini Cheesecakes: Prepare in muffin tins for individual servings.

• Gluten-Free: Use gluten-free graham crackers for the crust.

• Vegan Option: Substitute dairy and egg ingredients with plant-based alternatives.Blue Bowl

Storage/Reheating

• Refrigeration: Store the cheesecake in the refrigerator for up to 5 days.

• Freezing: Freeze without the meringue topping for up to 2 months. Thaw in the refrigerator overnight and add meringue before serving.

• Reheating: Not recommended, as reheating can affect the texture of the cheesecake and meringue.

FAQs

Can I use store-bought lemon curd?

Yes, store-bought lemon curd can be used as a time-saving alternative.

How do I prevent cracks in my cheesecake?

Using a water bath and allowing the cheesecake to cool gradually can help prevent cracks.

Can I make this cheesecake ahead of time?

Yes, it’s best made a day in advance to allow the flavors to meld and the cheesecake to set properly.

What can I use instead of a kitchen torch for the meringue?

You can place the cheesecake under a broiler for 1-2 minutes to brown the meringue, watching closely to avoid burning.

Triple Lemon Meringue Cheesecake

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• Author: Olivia
• Prep Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: 5 hours 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Triple Lemon Meringue Cheesecake is a luscious, layered dessert featuring a buttery graham cracker crust, creamy lemon-infused cheesecake, tangy lemon curd, and a fluffy torched meringue topping. This show-stopping treat delivers bold citrus flavor in every bite—perfect for spring and summer gatherings.

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Ingredients

Crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup granulated sugar

• 6 tbsp melted butter

Cheesecake Layer:

• 24 oz cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1/2 cup sour cream

• 1/4 cup fresh lemon juice

• 1 tbsp lemon zest

• 1 tsp vanilla extract

Lemon Curd Layer:

• 4 large egg yolks

• 1/2 cup granulated sugar

• 1/4 cup fresh lemon juice

• 1 tbsp lemon zest

• 4 tbsp butter

Meringue Topping:

• 4 large egg whites

• 1/2 cup granulated sugar

• 1/4 tsp cream of tartar

• 1 tsp vanilla extract

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Instructions

• Preheat Oven: Preheat to 325°F (163°C). Line the bottom of a springform pan with parchment paper and lightly grease the sides.

• Make Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes, then cool.

• Cheesecake Layer: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, lemon juice, zest, and vanilla. Pour over crust. Bake for 50–60 minutes, or until center is just set. Cool completely.

• Lemon Curd: Whisk egg yolks, sugar, lemon juice, and zest in a saucepan over medium heat until thickened. Stir in butter until melted. Let cool, then spread over cheesecake layer. Refrigerate for 2 hours.

• Meringue: Beat egg whites and cream of tartar until foamy. Gradually add sugar, then vanilla, and beat until stiff peaks form.

• Top and Torch: Spread meringue over chilled cheesecake. Use a kitchen torch to toast the meringue or bake at 425°F (218°C) for 5–7 minutes until golden.

• Chill and Serve: Chill for at least 2 more hours or overnight before slicing.

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Notes

• Use a water bath during baking for a crack-free cheesecake.

• Homemade lemon curd can be made ahead and stored in the fridge.

• For a lighter flavor, reduce the lemon zest slightly.