Description
This Triple Lemon Meringue Cheesecake is a delightful dessert featuring a crisp graham cracker crust, creamy lemon-infused cheesecake filling, tangy lemon curd layer, and a fluffy golden meringue topping. Baked to perfection and chilled for refreshing zest, it’s a perfect treat for lemon lovers seeking a rich yet light finish.
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 until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes or until slightly golden. Remove from oven and let cool.
- Make the Cheesecake Filling: In a large bowl, beat softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream, lemon zest, lemon juice, and vanilla extract until fully combined. Pour this filling evenly over the cooled crust.
- Bake the Cheesecake: Place the springform pan into a larger baking dish filled with water for a water bath to ensure even cooking. Bake in the preheated oven for 50-60 minutes until the center is set but still slightly jiggly. Turn off the 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 together egg yolks, sugar, lemon juice, and lemon zest. Continuously whisk for 8-10 minutes until thickened. Remove from heat and stir in butter until melted. Allow to cool slightly, then pour over the chilled cheesecake layer and refrigerate to set.
- Make the Meringue Topping: In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar while beating until stiff, glossy peaks form. Fold in vanilla extract gently.
- Assemble the Cheesecake: Preheat oven to 350°F (175°C). Spread the meringue evenly over the lemon curd topping, creating peaks and swirls with a spatula. Bake for 10-15 minutes until meringue is golden brown.
- Cool and Serve: Let the cheesecake cool at room temperature briefly, then refrigerate for at least 1 hour before serving. Garnish with lemon slices or berries if desired. Slice and enjoy chilled for the best flavor.
Notes
- Use a water bath during cheesecake baking to prevent cracking and ensure a smooth texture.
- Make sure the cream cheese is softened for a smooth filling without lumps.
- Beat egg whites in a clean bowl to achieve the best meringue peaks.
- Refrigerate the cheesecake thoroughly for the best sliceability and flavor.
- Optional: garnish with fresh lemon slices or berries for presentation.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon cheesecake, lemon meringue, dessert, baked cheesecake, lemon curd, graham cracker crust, meringue topping
