If you love the bright, zesty flavors of lemon paired with creamy cheesecake and the delicate fluffiness of meringue, you are in for such a treat with this Triple Lemon Meringue Cheesecake Recipe. This show-stopping dessert combines three layers of lemony delight: a zesty cheesecake base, a crisp graham cracker crust, and a cloud-like lemon-infused meringue topping. The balance of tart and sweet, along with its smooth and airy textures, makes it a beloved classic that’s perfect for gatherings or whenever you want to impress your taste buds.
Ingredients You’ll Need
The magic of this Triple Lemon Meringue Cheesecake Recipe lies in its fresh, simple ingredients that work harmoniously to create bright, creamy, and fluffy layers. Each component has a role in delivering texture, flavor, and that signature lemon punch.
- 1 1/2 cups graham cracker crumbs: Forms the buttery, crunchy crust that supports the cheesecake beautifully.
- 1/4 cup granulated sugar (for crust): Adds just the right touch of sweetness to the crust.
- 1/2 cup unsalted butter, melted: Binds the crust crumbs so they stay compact and crisp.
- 3 packages (8 oz each) cream cheese, softened: The creamy base that makes this cheesecake incredibly smooth and rich.
- 1 cup granulated sugar (for batter): Sweetens the cheesecake without overpowering the lemon.
- 1/4 cup sour cream: Adds moisture and a slight tang that balances the richness.
- 3 large eggs: Essential for structure and that perfect cheesecake texture.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a warm, familiar note.
- 2 tablespoons lemon zest: Intensifies the fresh lemon flavor in the cheesecake.
- 1/4 cup fresh lemon juice: Brings vibrant tanginess to the custard.
- 1/4 cup heavy cream: Contributes to a silky, smooth batter.
- 1/2 teaspoon cornstarch: Helps stabilize the cheesecake filling for the perfect set.
- 1/4 teaspoon salt: Balances the sweetness and amps up the flavor complexity.
- 1/2 teaspoon cream of tartar: Stabilizes the egg whites for the meringue’s fluffy texture.
- 1/4 cup granulated sugar (for meringue): Sweetens and strengthens the meringue peaks.
- 1/4 teaspoon vanilla extract (for meringue): Adds subtle warmth to the meringue.
- 1/4 cup fresh lemon juice (for meringue): Gives the meringue its signature lemon zing and freshness.
How to Make Triple Lemon Meringue Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325 degrees Fahrenheit. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated with butter. Firmly press this mixture into the bottom of a 9-inch springform pan. This crust is the base that provides the perfect crunchy contrast to the creamy cheesecake. Bake it for 10 minutes, then set aside to cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
Using an electric mixer, beat the softened cream cheese on medium speed until it’s beautifully smooth and creamy. Gradually add 1 cup sugar and continue beating until fluffy. Mix in sour cream, then one at a time, beat in the eggs, ensuring each is fully incorporated before adding the next. Stir in vanilla extract, lemon zest, and fresh lemon juice to infuse the batter with citrus brightness. In a separate small bowl, combine heavy cream, cornstarch, and salt, and then slowly add this into the cream cheese mixture while mixing on low. This ensures the filling is silky smooth and stable.
Step 3: Bake the Cheesecake
Pour the filling over your cooled crust and smooth the top with a spatula. Bake in the preheated oven for about 55 to 60 minutes. The center should be set but have a slight jiggle to keep it creamy. Turn off the oven and leave the cheesecake inside for an hour to cool gradually, preventing cracks. Remove and let cool completely at room temperature before refrigerating for at least 4 hours or overnight.
Step 4: Create the Lemon Meringue Topping
Place egg whites, cream of tartar, and vanilla extract in a clean bowl. Beat on medium-high speed until soft peaks form. Gradually add the remaining sugar, continuing to beat until stiff and glossy peaks form. Warm the fresh lemon juice over medium heat and slowly drizzle it into the meringue while beating on medium speed. This adds an incredible lemon brightness to the meringue. Spread the luscious meringue over your chilled cheesecake, shaping soft peaks and swirls with a spatula.
Step 5: Finish Baking and Cooling
Bake the cheesecake with the meringue layer at 350 degrees Fahrenheit for 8 to 10 minutes, until the meringue turns a gorgeous golden brown. Remove from oven and let cool at room temperature for 15 minutes. Carefully remove the springform pan sides and refrigerate the cheesecake for an extra hour for the meringue to set perfectly before slicing.
How to Serve Triple Lemon Meringue Cheesecake Recipe
Garnishes
A simple dusting of powdered sugar lightly sprinkled over the meringue adds a delicate sweetness and elegance. Fresh lemon slices or thin lemon twists placed on top add a pop of color and reinforce the lemon theme. A few sprigs of fresh mint not only look beautiful but add a refreshing hint when paired with each bite.
Side Dishes
This cheesecake pairs wonderfully with fresh berries like raspberries or blueberries, whose tartness complements the rich, lemony cheesecake. A dollop of lightly whipped cream can add extra creaminess if desired. For a beverage pairing, a crisp, floral white wine or a cup of herbal tea creates a lovely balance with the dessert’s flavors.
Creative Ways to Present
Try serving individual slices on a decorative plate with a small quenelle of lemon curd alongside for an extra burst of flavor. Layer mini versions of this cheesecake in mason jars for cute, portable desserts perfect for parties. You can also pipe the meringue into individual portions using a pastry bag and torch lightly for a fun presentation twist!
Make Ahead and Storage
Storing Leftovers
Triple Lemon Meringue Cheesecake can be stored in the refrigerator, tightly covered with plastic wrap or in an airtight container. It stays fresh and delicious for up to 4 days. Keeping it chilled keeps the meringue fluffy and the cheesecake creamy.
Freezing
If you want to enjoy this dessert later, you can freeze it without the meringue topping. Wrap the cheesecake tightly in plastic wrap and then foil to avoid freezer burn. When you’re ready to serve, thaw it overnight in the refrigerator. The meringue topping is best made fresh to preserve texture and flavor.
Reheating
This cheesecake is best enjoyed cold or at room temperature. If preferred, you can let slices sit at room temperature for about 20 minutes before serving to soften the texture slightly. Avoid microwaving as it will affect the meringue and cheesecake consistency.
FAQs
Can I use bottled lemon juice instead of fresh lemon juice?
Fresh lemon juice is highly recommended for this Triple Lemon Meringue Cheesecake Recipe as it provides a vibrant, natural zing that bottled juice often lacks. However, in a pinch, bottled lemon juice can be used, but expect a slightly different flavor profile.
What if I don’t have a springform pan?
A springform pan makes removing the cheesecake easier, but if you don’t have one, you can line a regular round cake pan with parchment paper that extends above the rim for easy removal. Just be extra gentle when taking out the cheesecake to maintain its shape.
Can I make this cheesecake without eggs?
Eggs are crucial in this recipe for structure and texture, especially for the meringue topping. Omitting eggs would affect the consistency and the distinct layers of the Triple Lemon Meringue Cheesecake Recipe, so it’s best to follow the recipe as is.
How do I prevent cracks in the cheesecake?
Gradual cooling is key! Leaving the cheesecake in the turned-off oven for an hour helps prevent cracks by cooling it gently. Also, avoid overmixing the batter and don’t overbake; the center should remain slightly jiggly before cooling.
Can I use a hand whisk instead of an electric mixer?
While it’s possible, using an electric mixer is strongly recommended to achieve the smooth, fluffy texture of the cheesecake filling and the meringue. Whisking by hand would be very labor-intensive and likely won’t result in the same lightness.
Final Thoughts
This Triple Lemon Meringue Cheesecake Recipe is a dazzling dessert that brings a burst of sunshine to any occasion. Its layers of citrusy cheesecake, crisp crust, and airy meringue create a perfect harmony that’s sure to become a favorite in your recipe collection. Trust me, once you try it, you’ll keep coming back to its fresh, indulgent flavors. So go ahead and treat yourself and your loved ones to this unforgettable lemon masterpiece!
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
Description
This luscious Triple Lemon Meringue Cheesecake features a buttery graham cracker crust filled with a smooth, creamy lemon-infused cheesecake batter. Topped with a light, fluffy meringue infused with fresh lemon juice and baked to a golden perfection, this dessert perfectly balances tangy citrus flavors with sweet creaminess, making it an irresistible showstopper for any occasion.
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 (assumed from volume needed for meringue)
- 1/2 teaspoon cream of tartar
- 1/4 cup granulated sugar
- 1/4 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the crust and cheesecake.
- Mix Crust: In a medium-sized bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the crumbs are evenly coated.
- Form Crust: Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan, using the back of a spoon to compact it evenly.
- Bake Crust: Bake the crust for 10 minutes, then remove and let it cool to set properly.
- Prepare Cheesecake Batter: Beat softened cream cheese on medium speed until smooth, then gradually add 1 cup sugar and mix until fluffy.
- Add Sour Cream: Mix in sour cream until the batter is smooth and creamy.
- Incorporate Eggs: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next to maintain a smooth texture.
- Add Flavorings: Mix in vanilla extract, lemon zest, and fresh lemon juice until fully combined for that signature lemon flavor.
- Mix Heavy Cream Mixture: In a small bowl, combine heavy cream, cornstarch, and salt, stirring until the cornstarch dissolves fully.
- Add Cream Mixture: Slowly pour this into the cheesecake batter while mixing on low speed to keep the batter silky smooth.
- Assemble Cheesecake: Pour the prepared batter over the cooled crust in the springform pan and smooth the surface evenly.
- Bake Cheesecake: Bake at 325°F for 55 to 60 minutes until the center is set but slightly jiggly for a creamy texture.
- Cool Gradually: Turn off the oven and leave the cheesecake inside to cool gradually for 1 hour.
- Cool Completely: Remove from oven and let cool fully at room temperature.
- Refrigerate: Chill the cheesecake for at least 4 hours or preferably overnight to firm up.
- Prepare Meringue: Place egg whites, cream of tartar, and vanilla extract in a clean bowl and beat on medium-high speed until soft peaks form.
- Add Sugar Gradually: Slowly add remaining 1/4 cup sugar while continuing to beat until stiff, glossy peaks form.
- Heat Lemon Juice: Warm fresh lemon juice in a small saucepan over medium heat, avoiding boiling.
- Incorporate Lemon Juice: Gradually drizzle warm lemon juice into meringue while beating constantly to integrate flavor and stabilize the meringue.
- Top Cheesecake: Spread meringue over chilled cheesecake, creating soft peaks and swirls with a spatula for an elegant finish.
- Bake Meringue: Bake at 350°F (177°C) for 8 to 10 minutes or until meringue is golden brown and set.
- Cool Slightly: Remove from oven and cool at room temperature for 15 minutes.
- Remove Pan Ring: Carefully release and remove the springform pan sides.
- Final Chill: Refrigerate cheesecake for another hour before slicing and serving to ensure the perfect texture.
Notes
- Ensure cream cheese is fully softened for a smooth cheesecake batter without lumps.
- Gradual addition of eggs prevents curdling and helps achieve a creamy texture.
- Cooling cheesecakes slowly inside the turned-off oven reduces cracking on the surface.
- The meringue topping must be spread evenly and baked briefly for a golden, stable finish.
- Refrigerate cheesecake overnight for best flavor and texture development.
- Use fresh lemons for zest and juice to maximize the bright, tangy flavor.
