Triple Lemon Meringue Cheesecake

Short Description
Triple Lemon Meringue Cheesecake is a luxurious dessert that harmoniously blends the tang of lemon with the richness of cheesecake. Featuring a graham cracker crust, a lemon-infused cheesecake filling, a layer of vibrant lemon curd, and a fluffy meringue topping, this dessert is both visually stunning and delectably satisfying.

Why You’ll Love This Recipe
Zesty Flavor Profile: The combination of lemon zest, juice, and curd delivers a refreshing citrus burst in every bite.

Creamy Texture: The cheesecake layer is smooth and rich, providing a perfect contrast to the tart lemon elements.

Elegant Presentation: The toasted meringue topping adds a sophisticated touch, making it ideal for special occasions.

Versatility: Suitable for various events, from casual gatherings to formal celebrations.

Make-Ahead Convenience: Can be prepared in advance, allowing flavors to meld beautifully over time.

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

For the Crust:
1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

6 tablespoons unsalted butter, melted

For the Cheesecake:
24 oz (675g) cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

Zest of 2 lemons

½ cup fresh lemon juice

For the Lemon Curd:
3 large eggs

¾ cup granulated sugar

⅓ cup fresh lemon juice

Zest of 1 lemon

6 tablespoons unsalted butter

For the Meringue:
4 large egg whites

½ cup granulated sugar

¼ teaspoon cream of tartar

1 teaspoon vanilla extract

Directions
Prepare the Crust:

Preheat the oven to 325°F (163°C).

In a medium bowl, combine graham cracker crumbs and sugar.

Stir in melted butter until the mixture resembles wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan.

Bake for 10 minutes, then set aside to cool.

Make the Cheesecake Filling:

In a large mixing bowl, beat softened cream cheese until smooth.

Add sugar and continue beating until well combined.

Incorporate eggs one at a time, mixing well after each addition.

Mix in vanilla extract, lemon zest, and lemon juice until fully integrated.

Pour the filling over the cooled crust.

Bake the Cheesecake:

Place the springform pan in a larger roasting pan.

Fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath.

Bake for 55–65 minutes, or until the center is set but slightly jiggly.

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Remove from the oven and refrigerate for at least 4 hours or overnight.

Prepare the Lemon Curd:

In a saucepan, whisk together eggs, sugar, lemon juice, and lemon zest.

Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

Remove from heat and stir in butter until melted and smooth.

Allow the curd to cool to room temperature, then refrigerate until ready to use.

Make the Meringue:

In a clean, dry bowl, beat egg whites and cream of tartar until soft peaks form.

Gradually add sugar, continuing to beat until stiff, glossy peaks form.

Beat in vanilla extract.

Assemble the Cheesecake:

Spread the chilled lemon curd over the top of the cooled cheesecake.

Spoon the meringue over the lemon curd, spreading it to the edges and creating decorative peaks.

Toast the Meringue:

Preheat the oven to 375°F (190°C).

Place the cheesecake in the oven and bake for 8–10 minutes, or until the meringue is lightly browned.

Alternatively, use a kitchen torch to toast the meringue until golden.

Final Chill:

Allow the cheesecake to cool at room temperature for 30 minutes.

Refrigerate for at least 2 hours before serving to ensure the layers are set.

Servings and Timing
Servings: 12 slices

Preparation Time: 45 minutes

Cooking Time: 1 hour 15 minutes

Cooling and Chilling Time: Approximately 6 hours

Total Time: About 8 hours

Variations
Citrus Twist: Substitute lime or orange zest and juice for a different citrus flavor.

Crust Alternatives: Use crushed shortbread or vanilla wafer cookies instead of graham crackers.

Berry Addition: Add a layer of fresh berries between the cheesecake and lemon curd for added texture and flavor.

Storage/Reheating
Refrigeration: Store the cheesecake in the refrigerator, covered, 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 alter the texture of the cheesecake and meringue.

FAQs
What is the purpose of the water bath when baking the cheesecake?
A water bath ensures even baking and prevents the cheesecake from cracking by maintaining a consistent temperature and adding moisture to the oven environment.

Can I use store-bought lemon curd?
Yes, store-bought lemon curd can be used as a time-saving alternative, though homemade curd offers a fresher taste.

How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set, and the center jiggles slightly when gently shaken. It will continue to set as it cools.

Can I make the cheesecake ahead of time?
Absolutely. The cheesecake can be made up to two days in advance. Add the meringue topping shortly before serving for optimal texture.

What if I don’t have a kitchen torch for the meringue?
You can brown the meringue in the oven by baking at 375°F (190°C) for 8–10 minutes until lightly browned.

Is it necessary to use cream of tartar in the meringue?
Cream of tartar stabilizes the egg whites, helping to achieve stiff peaks. If unavailable, a small amount of lemon juice can be used as a substitute.

Can I use a different type of crust?
Yes, feel free to experiment with different cookie crumbs, such as digestive biscuits or shortbread, to suit your taste preferences.

How should I store leftovers?
Leftover cheesecake should be stored in the refrigerator, covered, and consumed within 5 days for best quality.

Can I freeze the entire cheesecake?
It’s best to freeze the cheesecake without the meringue topping. Add fresh meringue after thawing for optimal texture and appearance.

What causes cracks in a cheesecake?
Cracks can result from overbaking, rapid temperature changes, or skipping the water bath. Following the recommended baking and cooling procedures helps prevent this.

Conclusion
Triple Lemon Meringue Cheesecake is a delightful fusion of tart lemon and creamy cheesecake, crowned with a light meringue topping. Its harmonious blend of flavors and textures makes it a standout dessert for any occasion. Whether you’re a seasoned baker or a novice, this recipe offers a rewarding and impressive treat that is sure to impress your guests.

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