This Triple Lemon Meringue Cheesecake is a zesty treat! It features a creamy cheesecake layer, a luscious lemon filling, and a fluffy meringue topping that’s hard to resist.
Every bite is like a bright sunny day! I love making this cheesecake for special occasions. It looks fancy, but it’s surprisingly easy. Your friends will think you’re a pro! 🍋
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the crust’s base. If you don’t have graham crackers, try using crushed digestive biscuits or even vanilla wafer cookies for a slightly different flavor.
Cream Cheese: This gives the cheesecake its creamy texture. You can use Neufchâtel cheese for a lighter option, or vegan cream cheese if you’re looking for a dairy-free choice.
Lemon Juice and Zest: Freshly squeezed lemon juice and zest are key for that zingy flavor. If you’re out of fresh lemons, bottled lemon juice can work in a pinch, but fresh is best for taste.
Sour Cream: This adds a nice tang. Plain Greek yogurt is a great substitute; it also gives a bit of creaminess while being healthier.
Egg Whites: These create the fluffy meringue on top. If you need an egg substitute, try aquafaba (the liquid from canned chickpeas). Use about 3 tablespoons to replace 1 egg white.
What’s the Trick to Getting the Cheesecake Creamy and Smooth?
Making the filling smooth is crucial for a creamy texture. Start with softened cream cheese; let it sit out for about an hour before mixing. Beat it alone first to ensure it’s lump-free before adding other ingredients.
- Mix on low speed to prevent air bubbles, which can lead to cracks.
- Incorporate eggs one at a time, mixing just until blended.
- Be careful not to overmix after adding the sour cream and lemon, as this can also introduce air.
How Do You Avoid Weeping Meringue?
A common issue with meringue is weeping, where liquid forms under the meringue. Here are some tips to prevent that:
- Make sure to seal the meringue edges well against the cheesecake to avoid moisture from escaping.
- Use a bit of cornstarch or vinegar in the meringue for stability.
- Chill the cheesecake properly to help the layers set before adding meringue.
With these tips, your Triple Lemon Meringue Cheesecake should turn out delicious every time! Enjoy baking!
How to Make Triple Lemon Meringue Cheesecake?
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
For The Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup lemon juice (freshly squeezed)
- Zest of 2 lemons
- 1 tsp vanilla extract
For The Lemon Curd:
- 4 large egg yolks
- 1/3 cup sugar
- 1/4 cup lemon juice (freshly squeezed)
- 1/4 cup unsalted butter, cut into pieces
- Zest of 1 lemon
For The Meringue Topping:
- 4 large egg whites
- 1/2 tsp cream of tartar
- 1/2 cup sugar
- 1 tsp vanilla extract
How Much Time Will You Need?
This amazing Triple Lemon Meringue Cheesecake will take around 20 minutes to prep, and about 70 minutes to bake, plus at least 4 hours of chilling time in the refrigerator. It’s best made the day before serving, so keep that in mind! Enjoy this delightful dessert that’s worth the wait!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Place it in the oven and bake for 8-10 minutes until the crust is set. Once done, take it out and let it cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar together until creamy and smooth. Gradually add the eggs, one at a time, mixing well after each addition. Then, stir in the sour cream, lemon juice, lemon zest, and vanilla extract until everything is mixed nicely.
3. Bake the Cheesecake:
Pour the cheesecake filling into your cooled crust. Bake it in the oven for 50-60 minutes, or until the center is slightly wobbly but mostly set. Once baked, turn off the oven and leave the cheesecake inside for an additional hour. After that, let it sit at room temperature before refrigerating it for at least 4 hours or preferably overnight.
4. Prepare the Lemon Curd:
In a medium saucepan, whisk together the egg yolks, sugar, lemon juice, and lemon zest. Cook this mixture over medium heat, stirring continuously until it thickens enough to coat the back of a spoon. Once thick, remove it from the heat and stir in the butter until completely melted. Allow it to cool before spreading it on the chilled cheesecake.
5. Assemble the Cheesecake:
Take your cooled lemon curd and pour it over the top of the cheesecake layer. Use a spatula to spread it evenly across the surface.
6. Make the Meringue:
In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks begin to form. Gradually add the sugar while continuing to beat, until you have stiff peaks. Finally, mix in the vanilla extract for that extra flavor.
7. Top with Meringue:
Spread the prepared meringue over the lemon curd layer with a spatula, making sure to seal the edges well to prevent any shrinking during baking.
8. Brown the Meringue:
Place the cheesecake back in the oven at 350°F (175°C) for 10-12 minutes or until the meringue is a lovely golden brown. If you have a kitchen torch, you can use that to brown the meringue instead.
9. Chill and Serve:
After browning, allow the cheesecake to cool completely at room temperature. Once cooled, refrigerate for at least 1 hour before slicing into delicious pieces. Serve and enjoy your delightful Triple Lemon Meringue Cheesecake!
Can I Use Low-Fat Cream Cheese?
Yes, you can use low-fat cream cheese in this recipe, but keep in mind that it may alter the texture slightly, making it less rich. Make sure it’s well-softened to blend smoothly with the other ingredients.
How to Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the fridge for up to 4 days. If you want to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap, then in foil, for up to 3 months. Thaw overnight in the fridge before serving!
Can I Substitute the Lemon Juice?
If you’re out of fresh lemon juice, you can use bottled lemon juice as a substitute. However, fresh lemons provide a brighter flavor. For a different twist, try using lime or orange juice for a unique citrus taste!
What Should I Do If My Meringue Starts to Weep?
If you notice your meringue weeping (sweating moisture), it can help to bake the cheesecake right after spreading the meringue, as heat helps to stabilize it. Additionally, ensure your mixing bowls and utensils are clean and dry, as moisture can affect meringue’s texture.
