Triple Lemon Meringue Cheesecake Recipe
This Triple Lemon Meringue Cheesecake is a luscious dessert featuring a graham cracker crust, creamy lemon-infused cheesecake, a tangy homemade lemon curd layer, and a light, fluffy golden meringue topping. Baked in a water bath for a silky texture and finished with a beautifully toasted meringue, this cheesecake combines rich creaminess with bright citrus flavors for an unforgettable treat.
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 6 hours 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For The Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons sugar
For The Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ¼ cup sour cream
- 1 tablespoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
For The Lemon Curd Layer:
- 3 large egg yolks
- ½ cup granulated sugar
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 4 tablespoons unsalted butter
For The Meringue Topping:
- 4 large egg whites
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- A pinch of cream of tartar
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes or until slightly golden. Remove and let cool.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each. Mix in sour cream, lemon zest, lemon juice, and vanilla extract until fully blended. Pour the filling over the cooled crust, spreading evenly.
- Bake the Cheesecake: Place the springform pan into a larger baking dish filled with water to create a water bath. Bake in the preheated oven for 50-60 minutes until the center is set but still slightly jiggly. Turn off the oven, leave cheesecake inside for 1 hour to cool gradually, then refrigerate for at least 4 hours or overnight.
- Prepare the Lemon Curd: In a medium saucepan over low heat, whisk egg yolks, sugar, lemon juice, and lemon zest. Cook while whisking for 8-10 minutes until thickened. Remove from heat and stir in butter until melted. Let cool slightly, then pour over chilled cheesecake layer and refrigerate until set.
- Make the Meringue Topping: In a clean, dry bowl, beat egg whites with a pinch of cream of tartar until soft peaks form. Gradually add sugar while beating until stiff, glossy peaks develop. Fold in vanilla extract gently.
- Assemble the Cheesecake: Preheat oven to 350°F (175°C). Spread meringue evenly over lemon curd, creating peaks and swirls with a spatula. Bake for 10-15 minutes until meringue is golden brown.
- Cool and Serve: Allow cheesecake to cool to room temperature, then refrigerate for at least 1 hour before slicing. Garnish with lemon slices or fresh berries as desired. Serve chilled and enjoy your refreshing dessert.
Notes
- Using a water bath helps prevent cracks and ensures even baking of the cheesecake.
- Make sure all ingredients, especially cream cheese and eggs, are at room temperature for best mixing results.
- Be careful not to overbake the cheesecake; it should be slightly jiggly in the center when done.
- The lemon curd can be made ahead and refrigerated separately if preferred.
- Ensure the bowl and beaters for the meringue are completely clean and dry to achieve proper peaks.
- Let the cheesecake chill thoroughly to allow flavors to meld and the texture to set perfectly.
- For decoration, fresh lemon slices or berries add a beautiful and tasty touch.
Keywords: Triple Lemon Meringue Cheesecake, lemon cheesecake, lemon curd, meringue topping, graham cracker crust, lemon dessert, creamy cheesecake
