This bright and zesty Triple Lemon Meringue Cheesecake is a tasty twist on the classic dessert. With smooth layers of lemony cream and fluffy meringue on top, it’s sure to impress everyone!
Honestly, it’s like a sunny day on a plate! I love making it for special occasions, and the tart lemon flavor just makes my taste buds dance. Who wouldn’t want a slice of sunshine? ☀️
Key Ingredients & Substitutions
Graham Cracker Crumbs: Essential for the crust, these crumbs give a nice crunch and flavor. If you can’t find them, use crushed cookies like Digestives or even vanilla wafers for a different twist.
Cream Cheese: This is the star of the cheesecake filling. For a lighter option, you could use Neufchâtel cheese, which has less fat but similar flavor. Tofutti is a good dairy-free alternative.
Lemon Juice and Zest: Fresh lemons are key for vibrant flavor. If you’re in a pinch, bottled lemon juice works, but it won’t have the same freshness. Don’t skip the zest; it adds a punch!
Sour Cream: This ingredient keeps the cheesecake creamy and tangy. Full-fat yogurt can be a good substitute, or even mascarpone for a richer taste.
Egg Whites: They create the light meringue topping. If you can’t use eggs, aquafaba (the liquid from canned chickpeas) is a popular vegan substitute and works surprisingly well.
What’s the Best Way to Ensure Your Cheesecake is Creamy and Not Cracked?
A creamy cheesecake without cracks is all about gentle baking and cooling. Here are key steps to get that perfect texture:
- Use softened cream cheese and mix until smooth to avoid lumps.
- Beat in the eggs one at a time; this allows them to incorporate fully without overmixing the batter.
- Bake at a lower temperature for a longer time. This helps set the edges while keeping the center slightly underbaked.
- Let it cool in the oven with the door ajar to prevent shock from a temperature change.
- Chill the cheesecake thoroughly before adding the lemon curd to help set it well.
How to Make Triple Lemon Meringue Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For The Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- ½ cup fresh lemon juice (about 2-3 lemons)
- Zest of 2 lemons
- 1 tsp vanilla extract
For The Lemon Curd:
- 3 large egg yolks
- ½ cup granulated sugar
- ½ cup fresh lemon juice
- 2 tbsp unsalted butter
- Zest of 1 lemon
For The Meringue Topping:
- 3 large egg whites
- ¼ tsp cream of tartar
- ½ cup granulated sugar
- 1 tsp vanilla extract
How Much Time Will You Need?
This delicious cheesecake will take you about 20 minutes to prepare, plus 50-60 minutes to bake, and then at least 4 hours to chill in the refrigerator. Don’t forget to add some time for making the lemon curd and meringue topping as well. Overall, plan for about 5 to 6 hours to complete the entire cheesecake process, but much of that will be waiting while it chills—perfect for a lovely dessert!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 350°F (175°C). In a medium-sized bowl, mix the graham cracker crumbs, melted butter, and sugar together until everything is well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form a nice crust. Bake for about 10 minutes, then take it out and let it cool while you make the filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar together until it’s nice and smooth. Add in the eggs one at a time, mixing well after each one. After that, add in the sour cream, fresh lemon juice, lemon zest, and vanilla extract. Mix everything together until it’s fully combined and creamy.
3. Bake the Cheesecake:
Pour the cheesecake filling into your cooled crust and pop it in the oven. Bake it for about 50-60 minutes. You will know it’s ready when the edges are set but the center still has a slight jiggle. Once it’s done baking, turn off the oven and let the cheesecake cool inside with the door slightly open for about an hour. After that, move it to the refrigerator and chill for at least 4 hours or overnight for the best results.
4. Prepare the Lemon Curd:
While the cheesecake is cooling, let’s make the lemon curd! In a saucepan, whisk together the egg yolks, sugar, lemon juice, and lemon zest. Cook this mixture over medium heat, constantly whisking until it thickens a bit—this should take around 5-7 minutes. Once it’s thickened, remove it from heat and stir in the butter until it’s melted and smooth. Let this curd cool to room temperature.
5. Assemble the Cheesecake:
Once the cheesecake is fully chilled, spread that yummy lemon curd evenly over the top of the cheesecake. It will add a lovely tangy layer!
6. Make the Meringue Topping:
In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add in the sugar while continuing to beat until stiff peaks form. Don’t forget to add the vanilla extract and beat for an additional minute to mix it in.
7. Top with Meringue:
Spread the fluffy meringue over the lemon curd carefully, making sure to seal the edges so it doesn’t ooze out when baking. Use a spatula to create fun peaks and swirls on top for a lovely presentation!
8. Bake the Meringue:
Now, preheat the oven to 350°F (175°C) again. Bake the cheesecake with the meringue for about 10-15 minutes or until the meringue turns a beautiful golden brown.
9. Cool and Serve:
Allow your stunning cheesecake to cool completely at room temperature. Then pop it back in the fridge to let the meringue set. Once it’s all ready, slice your delicious Triple Lemon Meringue Cheesecake, and serve chilled, garnished with lemon zest or fresh berries if you like. Enjoy this citrusy delight!
Can I Use Store-Bought Lemon Curd Instead of Making My Own?
Absolutely! Using store-bought lemon curd is a fantastic time-saver. Just spread a layer on top of the cooled cheesecake before adding the meringue. Make sure it’s at room temperature for easy spreading.
How Can I Make a Gluten-Free Crust?
To create a gluten-free crust, substitute graham cracker crumbs with gluten-free cookie crumbs or ground almonds. Adjust the butter slightly if needed to ensure the mixture holds together well.
What Do I Do If My Meringue Collapses?
If your meringue collapses, it might not have been whipped enough or it may have been exposed to humidity. Ensure that your mixing bowl and beaters are clean and dry. For a stable meringue, consider adding a bit of cornstarch (about 1 tablespoon) along with the sugar.
How Should I Store Leftover Cheesecake?
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to freeze it, wrap the cheesecake (without the meringue) tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight before serving!
