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Triple Lemon Meringue Cheesecake

Triple Lemon Meringue Cheesecake: Zesty, Creamy Bliss

This Triple Lemon Meringue Cheesecake delightfully balances tart and sweet flavors with a fluffy meringue topping, making it a perfect dessert for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 5 hours 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Substitute with digestive biscuits or shortbread for a different flavor.
  • 1/4 cup Granulated Sugar Provides sweetness to balance tartness.
  • 1/2 cup Unsalted Butter Melted to make mixing easier.
For the Filling
  • 16 ounces Cream Cheese Ensure it's softened for smooth blending.
  • 1 cup Sour Cream Can be replaced with full-fat Greek yogurt or buttermilk.
  • 3 large Eggs Room temperature for better incorporation.
  • 1 teaspoon Vanilla Extract Use pure vanilla for the best result.
  • 2 teaspoons Lemon Zest Fresh zest is preferable.
  • 1/2 cup Fresh Lemon Juice Use freshly squeezed for the best taste.
  • 1 cup Heavy Cream Creates a velvety consistency.
  • 2 tablespoons Cornstarch Thickens the filling.
  • 1/4 teaspoon Salt Enhances flavors.
For the Meringue
  • 1/4 teaspoon Cream of Tartar Stabilizes meringue.
  • 3/4 cup Granulated Sugar Sweetens the meringue.
  • 2 tablespoons More Lemon Juice Adds subtle tang.

Equipment

  • springform pan
  • Mixing bowls
  • Electric mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C).
  2. Combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Press into the bottom of a springform pan to form a crust. Bake for 10 minutes and cool.
  3. Beat the cream cheese until smooth, gradually add granulated sugar until fluffy.
  4. Blend in sour cream, then eggs one at a time. Scrape the bowl's sides as needed.
  5. Stir in vanilla extract, lemon zest, and lemon juice until combined.
  6. Whisk heavy cream, cornstarch, and salt in a separate bowl until smooth. Fold into the cream cheese mixture.
  7. Pour the filling over the cooled crust, smoothing the top. Tap to release air bubbles.
  8. Bake for 55-60 minutes until edges are set and center jiggles slightly. Turn off the oven and leave for 1 hour.
  9. Chill in the refrigerator for at least 4 hours or overnight.
  10. Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form.
  11. Drizzle in warm lemon juice while mixing until incorporated.
  12. Spread the meringue over the cheesecake, creating peaks.
  13. Bake the cheesecake at 350°F (177°C) for 8-10 minutes until the meringue is golden brown.
  14. Let cool slightly, then chill for an additional hour before serving.
  15. Slice and serve, optionally dusting with powdered sugar or pairing with fresh berries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 210mgPotassium: 120mgFiber: 1gSugar: 28gVitamin A: 800IUVitamin C: 6mgCalcium: 90mgIron: 1mg

Notes

Ensure all tools for meringue are clean and grease-free for best results. Using room temperature egg whites helps maximize volume.

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