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Triple Lemon Meringue Cheesecake Recipe

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  • Author: admin
  • 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

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
  • 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 the oven: Set your oven to 325°F (163°C) to prepare for baking the crust and cheesecake.
  2. 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.
  3. 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.
  4. Bake the crust: Bake the crust for 10 minutes, then remove and allow it to cool while you prepare the filling.
  5. Beat cream cheese: In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy using an electric mixer.
  6. Add sugar: Gradually add 1 cup granulated sugar to the cream cheese and beat until fluffy and well combined.
  7. Mix in sour cream: Add sour cream to the mixture and continue mixing until smooth.
  8. Incorporate eggs: Add eggs one at a time, beating well after each to ensure full incorporation.
  9. Add flavorings: Mix in vanilla extract, lemon zest, and fresh lemon juice until fully combined.
  10. Prepare heavy cream mixture: In a small bowl, whisk together heavy cream, cornstarch, and salt until cornstarch is dissolved.
  11. Combine mixtures: Gradually pour the heavy cream mixture into the cream cheese batter while mixing on low speed, blending until smooth and silky.
  12. Pour batter onto crust: Spread the cheesecake batter evenly over the cooled crust in the springform pan, smoothing the top with a spatula.
  13. Bake the cheesecake: Place in the preheated oven and bake for 55 to 60 minutes until the center is set but still slightly jiggly.
  14. Cool gradually in oven: Turn off the oven and leave the cheesecake inside for 1 hour to cool slowly, reducing cracking.
  15. Cool completely: Remove from oven and let the cheesecake cool to room temperature.
  16. Refrigerate: Chill the cheesecake in the refrigerator for at least 4 hours or overnight to set firmly.
  17. Prepare meringue: In a clean bowl, beat egg whites with cream of tartar and vanilla extract on medium-high speed until soft peaks form.
  18. Add sugar to meringue: Gradually add remaining 1/4 cup granulated sugar while continuing to beat until stiff, glossy peaks form.
  19. Warm lemon juice: Heat fresh lemon juice gently in a small saucepan over medium heat until warm but not boiling.
  20. Incorporate lemon juice into meringue: Slowly drizzle the warm lemon juice into the meringue while beating constantly until fully combined.
  21. Spread meringue over cheesecake: Cover the chilled cheesecake with the lemon meringue, spreading evenly and creating soft peaks and swirls with a spatula.
  22. 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.
  23. Cool slightly: Remove from oven and let cool at room temperature for 15 minutes.
  24. Remove pan sides: Carefully release and remove the springform pan sides.
  25. 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.

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