If you are looking for a dessert that beautifully balances tangy citrus brightness with rich, creamy indulgence, you have to try this Triple Lemon Meringue Cheesecake Recipe. It combines zesty lemon flavors in three delightful forms: smooth cheesecake batter, a fresh lemon-infused crust, and a fluffy, glossy meringue topping that is lightly toasted to perfection. Every bite offers a refreshing yet decadent experience that feels like sunshine on your plate, making it an unforgettable treat for any occasion.
Ingredients You’ll Need
These ingredients are simple but essential, each playing a crucial role in creating the perfect texture, flavor, and appearance of the Triple Lemon Meringue Cheesecake Recipe. From the buttery graham cracker crust to the fresh lemon juice that brightens every layer, every component works together harmoniously.
- Graham cracker crumbs: Provides a crunchy, buttery base that complements the creamy filling perfectly.
- Granulated sugar: Adds the necessary sweetness for both crust and cheesecake layers.
- Unsalted butter, melted: Binds the crust while adding rich flavor without overpowering the lemon.
- Cream cheese, softened: The creamy foundation of the cheesecake ensures a smooth, luscious texture.
- Sour cream: Adds a slight tang and richness to balance the sweetness.
- Large eggs: Act as binding agents to give structure to the cheesecake.
- Vanilla extract: Enhances the overall flavor and provides subtle sweetness.
- Lemon zest: Infuses fresh, aromatic citrus oils into the batter for intense lemon flavor.
- Fresh lemon juice: Brings brightness and acidity to both the batter and meringue.
- Heavy cream: Makes the cheesecake silky and adds body to the batter.
- Cornstarch: Stabilizes the cheesecake to prevent cracks and perfectly sets the filling.
- Salt: Enhances all the flavors while balancing sweetness.
- Cream of tartar: Stabilizes the egg whites in the meringue to form stiff peaks.
How to Make Triple Lemon Meringue Cheesecake Recipe
Step 1: Prepare and Bake the Crust
Start by preheating your oven to 325°F (163°C). Then, combine the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Stir until all crumbs are evenly coated and press the mixture firmly into the bottom of a 9-inch springform pan. This crust forms the sturdy, buttery base of your cheesecake. Bake it for 10 minutes to ensure it holds its shape and develops a light golden color. Set it aside to cool while you prepare the filling.
Step 2: Make the Creamy Lemon Cheesecake Batter
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Gradually incorporate sugar, then mix in the sour cream for tanginess. Add eggs one at a time, blending thoroughly to maintain the velvety texture. Flavor the batter by beating in vanilla, fresh lemon juice, and lemon zest—this triple lemon punch defines the cheesecake’s bright character. Finally, dissolve cornstarch into heavy cream and salt, then slowly mix it into the batter for extra creaminess and stability.
Step 3: Bake the Cheesecake
Pour your luscious batter over the cooled crust and smooth the surface with a spatula. Bake for roughly 55 to 60 minutes, aiming for a set center with a slight jiggle to keep the filling perfectly creamy. Once done, turn off the oven and leave the cheesecake inside for an hour to cool gradually—this gentle cooling step helps prevent cracks. Afterward, move the cheesecake to room temperature to cool completely, then refrigerate for at least four hours or overnight for the best texture.
Step 4: Prepare the Lemon Meringue Topping
For the crowning glory, whisk egg whites, cream of tartar, and vanilla into soft peaks. Gradually add granulated sugar until stiff, glossy peaks form. Warm fresh lemon juice in a small saucepan without boiling, then slowly drizzle it into the meringue while beating constantly, infusing it with a zesty brightness that perfectly complements the rich cheesecake beneath.
Step 5: Assemble and Finish Baking
Spread the tangy meringue generously over the chilled cheesecake, crafting soft peaks and swirls with a spatula to create an inviting texture. Bake again at 350°F (177°C) for 8 to 10 minutes until the meringue develops a stunning golden-brown hue. Let it cool at room temperature before carefully releasing the springform pan sides. Chill the cheesecake for an hour more to set the topping, and then you’re ready to indulge!
How to Serve Triple Lemon Meringue Cheesecake Recipe
Garnishes
The Triple Lemon Meringue Cheesecake Recipe shines best with simple, fresh garnishes. Consider thin lemon slices, a sprinkle of lemon zest, or a few fresh mint leaves for a pop of color and extra freshness. These brighten the look and flavor without overshadowing the star dessert.
Side Dishes
Pairing this cheesecake with fresh berries like raspberries or blueberries adds complementary tartness and juicy texture that cuts through the richness. A lightly whipped cream on the side also adds a creamy contrast that guests will adore.
Creative Ways to Present
For a stunning presentation, serve individual cheesecake slices on decorative plates garnished with edible flowers or a drizzle of lemon curd. You can also place small lemon sorbet scoops alongside each serving for a fun, refreshing twist that elevates the entire experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake covered tightly in the refrigerator. It will stay moist and fresh for up to four days. Be sure to keep it chilled to preserve that creamy texture and the delicate meringue topping.
Freezing
You can freeze the cheesecake without the meringue topping for up to two months. Wrap it tightly in plastic wrap and then foil. When ready to serve, thaw overnight in the fridge and add freshly whipped meringue or whipped cream for that perfect finish.
Reheating
This cheesecake is best enjoyed cold, so reheating is not recommended. However, you can let slices sit at room temperature for 15-20 minutes before serving to enhance the flavor profile and allow the texture to soften slightly.
FAQs
Can I use bottled lemon juice instead of fresh?
For the best fresh and bright flavor, fresh lemon juice is recommended in the Triple Lemon Meringue Cheesecake Recipe, but bottled lemon juice can be used in a pinch. Just be sure it’s 100% lemon juice without added preservatives to keep the taste authentic.
How do I prevent cracks in my cheesecake?
Slowly cooling the cheesecake in a turned-off oven and avoiding overmixing the batter are key to preventing cracks. The cornstarch in the recipe also helps stabilize the filling for a smooth finish.
Can I make this cheesecake vegan or dairy-free?
While this recipe relies heavily on dairy products and eggs for texture and flavor, you might experiment with vegan cream cheese, plant-based butter, and aquafaba for meringue, but results will differ. For the classic experience, stick with the original ingredients.
Is it necessary to use a springform pan?
While a springform pan is ideal for easy removal without damaging the crust or topping, you can use a regular cake pan lined with parchment, but removing the cheesecake will be trickier and may affect presentation.
What if I don’t have cream of tartar?
Cream of tartar stabilizes the meringue, but if you don’t have it, you can substitute with a few drops of lemon juice or white vinegar to help achieve stiff peaks, though results may vary slightly.
Final Thoughts
This Triple Lemon Meringue Cheesecake Recipe is truly a celebration of lemon’s bright essence paired with rich, creamy indulgence, crowned by a light and airy meringue. It’s a dessert that will wow your family and friends while being surprisingly straightforward to prepare. Give it a try and enjoy every luscious, tangy, and sweet bite—you’ll be making it again and again!
Print
Triple Lemon Meringue Cheesecake Recipe
- Prep Time: 0h 30m
- Cook Time: 1h 0m
- Total Time: 5h 30m
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Triple Lemon Meringue Cheesecake is a luscious dessert featuring a buttery graham cracker crust, a rich and creamy lemon-infused cheesecake filling, and a light, tangy lemon meringue topping. Perfect for citrus lovers, the combination of zesty lemon flavor and airy meringue makes this cheesecake both refreshing and indulgent. The cheesecake is baked slowly to achieve a silky texture, then topped with a golden-browned meringue for a beautiful presentation and delightful contrast in textures.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1/4 cup heavy cream
- 1/2 teaspoon cornstarch
- 1/4 teaspoon salt
Meringue Topping
- 3 large egg whites
- 1/2 teaspoon cream of tartar
- 1/4 cup granulated sugar
- 1/4 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
Instructions
- Preheat the oven: Set your oven to 325°F (163°C) to prepare for baking the crust and cheesecake.
- Make the crust mixture: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter, stirring until well combined and crumbs are evenly coated.
- Press the crust: Firmly press the crumb mixture into the bottom of a 9-inch springform pan, using the back of a spoon to compact it evenly.
- Bake the crust: Bake the crust for 10 minutes, then remove and allow it to cool while you prepare the filling.
- Beat cream cheese: In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy using an electric mixer.
- Add sugar: Gradually add 1 cup granulated sugar to the cream cheese and beat until fluffy and well combined.
- Mix in sour cream: Add sour cream to the mixture and continue mixing until smooth.
- Incorporate eggs: Add eggs one at a time, beating well after each to ensure full incorporation.
- Add flavorings: Mix in vanilla extract, lemon zest, and fresh lemon juice until fully combined.
- Prepare heavy cream mixture: In a small bowl, whisk together heavy cream, cornstarch, and salt until cornstarch is dissolved.
- Combine mixtures: Gradually pour the heavy cream mixture into the cream cheese batter while mixing on low speed, blending until smooth and silky.
- Pour batter onto crust: Spread the cheesecake batter evenly over the cooled crust in the springform pan, smoothing the top with a spatula.
- Bake the cheesecake: Place in the preheated oven and bake for 55 to 60 minutes until the center is set but still slightly jiggly.
- Cool gradually in oven: Turn off the oven and leave the cheesecake inside for 1 hour to cool slowly, reducing cracking.
- Cool completely: Remove from oven and let the cheesecake cool to room temperature.
- Refrigerate: Chill the cheesecake in the refrigerator for at least 4 hours or overnight to set firmly.
- Prepare meringue: In a clean bowl, beat egg whites with cream of tartar and vanilla extract on medium-high speed until soft peaks form.
- Add sugar to meringue: Gradually add remaining 1/4 cup granulated sugar while continuing to beat until stiff, glossy peaks form.
- Warm lemon juice: Heat fresh lemon juice gently in a small saucepan over medium heat until warm but not boiling.
- Incorporate lemon juice into meringue: Slowly drizzle the warm lemon juice into the meringue while beating constantly until fully combined.
- Spread meringue over cheesecake: Cover the chilled cheesecake with the lemon meringue, spreading evenly and creating soft peaks and swirls with a spatula.
- Bake with meringue topping: Increase oven temperature to 350°F (177°C) and bake for 8 to 10 minutes until the meringue is golden brown.
- Cool slightly: Remove from oven and let cool at room temperature for 15 minutes.
- Remove pan sides: Carefully release and remove the springform pan sides.
- Final chill: Refrigerate the cheesecake for an additional hour before slicing and serving for best texture.
Notes
- Ensure cream cheese is softened to room temperature for smooth mixing.
- Do not overbeat the cheesecake batter to avoid excess air that can cause cracking.
- Slow cooling in the oven helps prevent cracks on the cheesecake surface.
- Use a clean bowl for beating egg whites to achieve proper meringue peaks.
- Warm lemon juice helps stabilize and flavor the meringue topping.
- Chill cheesecake thoroughly before adding meringue to help the topping adhere properly.
- Use a springform pan for easy removal without damaging the cheesecake.
