Triple Lemon Meringue Cheesecake
A delightful twist on a classic dessert that combines creamy cheesecake with zesty lemon flavors and a fluffy meringue topping, perfect for summer gatherings.
Ingredients
Crust
- 1.5 cups graham cracker crumbs for a crispy base
- 0.25 cups granulated sugar for sweetness
- 0.5 cups unsalted butter, melted to create a luscious crust
Cheesecake Filling
- 24 oz cream cheese, softened 3 packages, 8 oz each
- 0.25 cups sour cream adds tangy depth
- 3 large eggs for structure
- 1 teaspoon vanilla extract for warmth and aroma
- 2 tablespoons lemon zest for citrusy brightness
- 0.25 cups fresh lemon juice provides juicy tang
- 0.25 cups heavy cream for a velvety finish
- 0.5 teaspoon cornstarch to stabilize filling
- 0.25 teaspoon salt to elevate flavors
Meringue Topping
- 0.5 teaspoon cream of tartar for meringue texture
- 0.25 cups granulated sugar for sweetening meringue
- 0.25 teaspoon vanilla extract for meringue
- 0.25 cups fresh lemon juice for a lemon boost in meringue
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Mix well until the crumbs are fully coated.
- Press this mixture firmly into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes and allow to cool while you prepare the filling.
Cheesecake Filling
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
- Gradually add 1 cup of granulated sugar, mixing until fluffy and well combined.
- Incorporate the sour cream, then add the eggs one at a time, mixing well after each addition.
- Add in the vanilla extract, lemon zest, and lemon juice.
- In a separate bowl, whisk together the heavy cream, cornstarch, and salt. Pour this mixture into the cheesecake batter, stirring until completely smooth and creamy.
- Pour the cheesecake batter over the cooled crust, smoothing out the top with a spatula.
- Bake for 55-60 minutes, until the center of the cheesecake is slightly jiggly. After baking, turn off the oven and let the cheesecake cool inside for about an hour.
- Allow the cheesecake to cool completely at room temperature before transferring it to the refrigerator. Chill for at least 4 hours, but overnight is even better.
Meringue Topping
- In a clean mixing bowl, beat the egg whites with the cream of tartar and vanilla extract until soft peaks begin to form.
- Gradually add in the 1/4 cup of granulated sugar while continuing to beat until stiff peaks form.
- Lightly heat the lemon juice and then drizzle it into the meringue mixture while beating until well combined.
- Spoon the meringue over the chilled cheesecake, creating soft peaks and swirls for a beautiful presentation.
- Bake at 350°F (177°C) for 8-10 minutes, or until the meringue is golden brown. After baking, let it cool for 15 minutes, then refrigerate for at least another hour before serving.
Notes
To ensure the perfect crust, firmly pack down the graham cracker mixture. For extra lemon flavor, add more zest into the meringue. Use a kitchen torch to toast the meringue for a dramatic effect. Always use room temperature egg whites for best volume.