This delicious Triple Lemon Meringue Cheesecake is a refreshing treat that combines creamy cheesecake with zesty lemon and fluffy meringue on top. It’s like sunshine in every bite!
I love how this dessert is both sweet and tangy, making it perfect for warm days. Plus, the light meringue makes you feel like you’re walking on a cloud—who doesn’t want that? ☁️
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are essential for the crust’s texture. If you don’t have graham crackers, try digestive biscuits or even crushed vanilla wafers for a different taste. I also love the hint of sweetness they bring to the crust!
Cream Cheese: Softened cream cheese is key for a smooth filling. If you’re looking for a lighter option, mascarpone cheese works great as a substitute, though it might change the flavor slightly. Always use full-fat varieties for the best creaminess.
Sour Cream: This ingredient adds tanginess and richness to the cheesecake. Greek yogurt can be a good alternative for those who want a healthier option; just make sure it’s plain and unsweetened!
Lemon Juice and Zest: Fresh lemons are important for that zesty flavor. If you don’t have fresh lemons, bottled lemon juice can work in a pinch but may not be as vibrant. For zest, remember the more the better—don’t be shy!
Egg Whites: For the meringue, large egg whites create that light, fluffy texture. If you’re egg-free, try aquafaba (the liquid from canned chickpeas) as a substitute; use about 3 tablespoons for each egg white.
How Do You Achieve a Perfectly Set Cheesecake?
Getting that cheesecake texture just right can be tricky. Here are some tips to ensure your cheesecake comes out smooth and set:
- **Mixing:** Beat the cream cheese thoroughly to remove lumps. Add eggs one at a time and mix gently to avoid incorporating too much air.
- **Baking:** Bake until the center is just set and still slightly jiggly—that’s a sign it’s not overcooked. It will firm up as it cools.
- **Cooling:** Let it cool slowly on a wire rack, then refrigerate for at least 4 hours. Overnight chilling works best for flavor development.
These steps will help ensure your cheesecake is rich, creamy, and absolutely delicious! Enjoy the process; it’s worth the wait!
How to Make Triple Lemon Meringue Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 ½ cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For The Cheesecake Filling:
- 16 oz (2 packs) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
For The Lemon Curd:
- 1/2 cup fresh lemon juice
- 1/2 cup granulated sugar
- 3 large eggs
- Zest of 1 lemon
- 4 tbsp unsalted butter, cut into pieces
For The Meringue:
- 4 large egg whites
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar
How Much Time Will You Need?
This delicious Triple Lemon Meringue Cheesecake takes about 1 hour of active preparation and cooking time, plus at least 4 hours of chilling in the fridge (or overnight for best results). So, total time is around 5 hours, but most of it is just waiting for the cheesecake to set!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 325°F (160°C). This will ensure it’s ready when you need to bake your cheesecake and meringue later on.
2. Prepare the Crust:
In a mixing bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until all the crumbs are wet. Press this mixture firmly into the bottom of a 9-inch springform pan. Pop it in the oven and bake for 10 minutes; once done, set it aside to cool.
3. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar together until it’s nice and smooth. Then, add the eggs one at a time, mixing well after each addition. Next, stir in the sour cream, fresh lemon juice, and lemon zest until everything is fully mixed together.
4. Assemble the Cheesecake:
Pour your creamy cheesecake filling over the cool crust in the springform pan. Bake it in the oven for 45-50 minutes. The middle should be set but still have a slight jiggle. When it’s done, let it cool completely on a wire rack, then place it in the refrigerator for at least 4 hours, or overnight for the best results.
5. Make the Lemon Curd:
In a saucepan, mix together the lemon juice, sugar, eggs, and lemon zest. Cook this mixture over medium-low heat while stirring constantly until it thickens up, which should take about 10 minutes. Once thickened, stir in the butter pieces until they melt, then set the curd aside to cool before making your next layer.
6. Prepare the Meringue:
In a clean bowl, beat the egg whites and cream of tartar together until soft peaks form. Gradually add the sugar, continuing to beat until you achieve stiff, glossy peaks. This meringue is going to give your cheesecake a beautiful, fluffy topping!
7. Top the Cheesecake:
Once the cheesecake is chill and set, spread the cooled lemon curd evenly over the cheesecake layer. Then, spoon the meringue over the curd, making sure to spread it all the way to the edges to seal everything in.
8. Bake the Meringue:
Now it’s time to bake your assembled cheesecake again! Place it back in the oven at 325°F (160°C) and bake for about 10-15 minutes, or until the meringue is lightly browned. Keep an eye on it so it doesn’t burn!
9. Cool and Serve:
After it’s baked, let the cheesecake cool down, then refrigerate it until you’re ready to serve. Slice it up, and enjoy every delightful bite of your Triple Lemon Meringue Cheesecake!
Can I Use Store-Bought Lemon Curd Instead of Homemade?
Absolutely! If you’re short on time, using store-bought lemon curd is a great option. Just spread a layer over the cheesecake once it has cooled, and proceed with the meringue as directed. This can save you some prep time while still delivering delicious flavor!
How Do I Store Leftover Cheesecake?
To store leftovers, cover the cheesecake with plastic wrap or place it in an airtight container. It will stay fresh in the fridge for up to 3 days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight before enjoying!
Can I Substitute Other Citrus Juices for Lemon?
Yes! If you want to mix things up, you can substitute lime or orange juice for the lemon juice in both the cheesecake filling and lemon curd. Just keep in mind that this will alter the flavor profile, but it can also be delicious!
What Should I Do If My Meringue Isn’t Stiffening?
If your meringue isn’t forming stiff peaks, make sure your bowl and beaters are completely clean and dry. Even a small amount of fat can prevent the egg whites from whipping up properly. Also, ensure you’re using fresh egg whites and add the sugar gradually while whipping to help stabilize the meringue.
