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Triple Lemon Meringue Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 28 reviews
  • Author: admin
  • 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

Scale

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

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the crust and cheesecake.
  2. 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.
  3. 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.
  4. Bake Crust: Bake the crust for 10 minutes, then remove and let it cool to set properly.
  5. Prepare Cheesecake Batter: Beat softened cream cheese on medium speed until smooth, then gradually add 1 cup sugar and mix until fluffy.
  6. Add Sour Cream: Mix in sour cream until the batter is smooth and creamy.
  7. Incorporate Eggs: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next to maintain a smooth texture.
  8. Add Flavorings: Mix in vanilla extract, lemon zest, and fresh lemon juice until fully combined for that signature lemon flavor.
  9. Mix Heavy Cream Mixture: In a small bowl, combine heavy cream, cornstarch, and salt, stirring until the cornstarch dissolves fully.
  10. Add Cream Mixture: Slowly pour this into the cheesecake batter while mixing on low speed to keep the batter silky smooth.
  11. Assemble Cheesecake: Pour the prepared batter over the cooled crust in the springform pan and smooth the surface evenly.
  12. Bake Cheesecake: Bake at 325°F for 55 to 60 minutes until the center is set but slightly jiggly for a creamy texture.
  13. Cool Gradually: Turn off the oven and leave the cheesecake inside to cool gradually for 1 hour.
  14. Cool Completely: Remove from oven and let cool fully at room temperature.
  15. Refrigerate: Chill the cheesecake for at least 4 hours or preferably overnight to firm up.
  16. 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.
  17. Add Sugar Gradually: Slowly add remaining 1/4 cup sugar while continuing to beat until stiff, glossy peaks form.
  18. Heat Lemon Juice: Warm fresh lemon juice in a small saucepan over medium heat, avoiding boiling.
  19. Incorporate Lemon Juice: Gradually drizzle warm lemon juice into meringue while beating constantly to integrate flavor and stabilize the meringue.
  20. Top Cheesecake: Spread meringue over chilled cheesecake, creating soft peaks and swirls with a spatula for an elegant finish.
  21. Bake Meringue: Bake at 350°F (177°C) for 8 to 10 minutes or until meringue is golden brown and set.
  22. Cool Slightly: Remove from oven and cool at room temperature for 15 minutes.
  23. Remove Pan Ring: Carefully release and remove the springform pan sides.
  24. 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.

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Find it online: https://quickhomedishes.com/triple-lemon-meringue-cheesecake-recipe-2/