Name: Triple Lemon Meringue Cheesecake: 3 Layers of Zest
Prep time: 45 min
Cook time: PT-491976H6M11S
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1 tablespoon granulated sugar (for crust); 1/4 cup unsalted butter, melted; 24 oz full-fat cream cheese, at room temperature; 1 cup granulated sugar (for cheesecake filling); 1 cup sour cream or full-fat Greek yogurt, at room temperature; Zest of 2 fresh lemons; 1/2 cup fresh lemon juice; 1 teaspoon vanilla extract; 3 large eggs, at room temperature; 3 large egg yolks (for lemon curd); 1/2 cup granulated sugar (for lemon curd); 1/4 cup fresh lemon juice (for lemon curd); 2 tablespoons fresh lemon zest (for lemon curd); 4 tablespoons unsalted butter, cut into small pieces (for lemon curd); 4 large egg whites (for meringue); 1/4 teaspoon cream of tartar (for meringue); 1/2 cup granulated sugar (for meringue)

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Triple Lemon Meringue Cheesecake is an extraordinary dessert that beautifully blends zesty lemon flavors with a rich, creamy cheesecake and a light, airy meringue. Perfect for any gathering, this dessert is not only impressive but also approachable to make. The combination of flavors and textures makes it a delightful treat that’s sure to please everyone.

Why You’ll Love This Triple Lemon Meringue Cheesecake

This recipe offers a unique twist on traditional cheesecake, providing layers of flavor and texture. Here are a few reasons to love this dessert:

Three layers of lemony goodness with a creamy filling.
Light and airy meringue topping creates a delightful contrast.
Perfect for celebrations or casual gatherings.
Easy to follow recipe makes it accessible for bakers of all levels.
Can be made in advance for stress-free entertaining.
A true showstopper that impresses guests.
Deliciously tangy with a hint of sweetness in every bite.

This Lemon Meringue Cheesecake Recipe is sure to become a favorite, especially when you want to impress with minimal effort. Plus, it’s a fantastic showcase of American cuisine!

Ingredients for Triple Lemon Meringue Cheesecake

Gather these items:

1 1/2 cups graham cracker crumbs
1 tablespoon granulated sugar (for crust)
1/4 cup unsalted butter, melted
24 oz full-fat cream cheese, at room temperature
1 cup granulated sugar (for cheesecake filling)
1 cup sour cream or full-fat Greek yogurt, at room temperature
Zest of 2 fresh lemons
1/2 cup fresh lemon juice
1 teaspoon vanilla extract
3 large eggs, at room temperature
3 large egg yolks (for lemon curd)
1/2 cup granulated sugar (for lemon curd)
1/4 cup fresh lemon juice (for lemon curd)
2 tablespoons fresh lemon zest (for lemon curd)
4 tablespoons unsalted butter, cut into small pieces (for lemon curd)
4 large egg whites (for meringue)
1/4 teaspoon cream of tartar (for meringue)
1/2 cup granulated sugar (for meringue)

How to Make Triple Lemon Meringue Cheesecake Step-by-Step

Step 1: Preheat the oven to 325°F (160°C) and prepare a 9-inch springform pan by lightly greasing it and lining the bottom with parchment paper.
Step 2: In a medium bowl, combine graham cracker crumbs, 1 tablespoon of granulated sugar, a pinch of lemon zest, and melted butter. Mix thoroughly until evenly moistened.
Step 3: Press the mixture firmly into the bottom of the prepared springform pan and bake for 8-10 minutes until lightly golden. Let it cool completely.
Step 4: Reduce oven temperature to 300°F (150°C). In a large mixing bowl, beat room temperature cream cheese on medium speed until smooth.
Step 5: Gradually add 1 cup of granulated sugar, beating until just combined and fluffy.
Step 6: Beat in sour cream (or Greek yogurt), lemon zest, lemon juice, and vanilla extract until just incorporated.
Step 7: Add eggs one at a time, beating on low speed until each egg is just combined. Pour the cheesecake batter over the cooled crust.
Step 8: Wrap the springform pan tightly with heavy-duty aluminum foil and place it in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Step 9: Bake for 60-75 minutes until the edges are set but the center jiggles slightly. Turn off the oven, crack the door, and let the cheesecake cool in the water bath for another hour.
Step 10: Remove the cheesecake from the water bath, carefully remove the foil, and let it cool completely on a wire rack. Refrigerate for at least 6 hours or overnight.
Step 11: In a medium saucepan, whisk together 3 egg yolks, 1/2 cup granulated sugar, 1/4 cup lemon juice, and 2 tablespoons lemon zest. Cook over medium-low heat, whisking constantly, until thickened (about 5-7 minutes).
Step 12: Remove from heat and stir in 4 tablespoons of butter until melted. Strain the lemon curd through a fine-mesh sieve into a bowl and cover with plastic wrap. Chill for at least 2 hours.
Step 13: Once the cheesecake is chilled, run a knife around the edge before releasing the springform sides. Spread the chilled lemon curd over the cheesecake.
Step 14: In a clean bowl, beat 4 egg whites and 1/4 teaspoon cream of tartar until soft peaks form. Gradually add 1/2 cup granulated sugar until stiff peaks form.
Step 15: Spoon or pipe the meringue over the lemon curd, creating swirls and peaks. Use a kitchen torch to brown the meringue or broil briefly under a broiler.
Step 16: Refrigerate the finished cheesecake for at least 30 minutes before serving.

Pro Tips for the Perfect Triple Lemon Meringue Cheesecake

Keep these in mind:

This cheesecake can be made a day in advance for better flavor.
Store leftovers in the refrigerator.
Use fresh lemons for the best flavor.
For a quicker option, consider a No-Bake Lemon Meringue Cheesecake.

Best Ways to Serve Triple Lemon Meringue Cheesecake

This delightful dessert is perfect on its own, but here are a few ideas to elevate your presentation:

Serve with a dollop of whipped cream for added creaminess.
Garnish with additional lemon zest or slices for a pop of color.
Pair with fresh berries to complement the tangy lemon flavor.

How to Store and Reheat Triple Lemon Meringue Cheesecake

Store any leftovers in the refrigerator, covered tightly with plastic wrap or in an airtight container. This cheesecake can be prepared ahead of time, making it a great option for meal prep or gatherings.

Frequently Asked Questions About Triple Lemon Meringue Cheesecake

What’s the secret to perfect Triple Lemon Meringue Cheesecake?

The secret lies in using fresh ingredients and allowing each layer to set properly before adding the next. This ensures a beautifully structured cake that doesn’t collapse.

Can I make Triple Lemon Meringue Cheesecake ahead of time?

Yes, this cheesecake can be made a day in advance. Just ensure it’s well covered in the refrigerator to maintain its freshness.

How do I avoid common mistakes with Triple Lemon Meringue Cheesecake?

Make sure all your ingredients are at room temperature, and don’t skip the water bath! This helps prevent cracks and keeps the texture creamy.

Variations of Triple Lemon Meringue Cheesecake You Can Try

Feel free to experiment with different flavors and styles:

Try a Triple Citrus Cheesecake by adding orange and lime zest.
Make a Lemon Meringue Pie Cheesecake with a traditional pie crust base.
For a more decadent dessert, consider a Three-Layer Lemon Cheesecake with added chocolate.

Triple Lemon Meringue Cheesecake: 3 Layers of Zest - Triple Lemon Meringue Cheesecake - main visual representation

Triple Lemon Meringue Cheesecake: 3 Layers of Zest - Triple Lemon Meringue Cheesecake - additional detail

For more delicious dessert ideas, check out our Thanksgiving Cheesecake Recipe or explore Mini Cranberry Cheesecakes for a festive twist. If you’re looking for a quick treat, our Chocolate Oatmeal Bars are a great option!