Description
This Triple Lemon Meringue Cheesecake combines zesty lemon flavors with a rich, creamy cheesecake and a light, airy meringue. Perfect for any gathering.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- Reduce oven temperature to 300°F (150°C). In a large mixing bowl, beat room temperature cream cheese on medium speed until smooth.
- Gradually add 1 cup of granulated sugar, beating until just combined and fluffy.
- Beat in sour cream (or Greek yogurt), lemon zest, lemon juice, and vanilla extract until just incorporated.
- Add eggs one at a time, beating on low speed until each egg is just combined. Pour the cheesecake batter over the cooled crust.
- 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.
- 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.
- 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.
- 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).
- 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.
- Once the cheesecake is chilled, run a knife around the edge before releasing the springform sides. Spread the chilled lemon curd over the cheesecake.
- 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.
- 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.
- Refrigerate the finished cheesecake for at least 30 minutes before serving.
Notes
- This cheesecake can be made a day in advance for better flavor.
- Store leftovers in the refrigerator.
- Use fresh lemons for the best flavor.
- Prep Time: 45 minutes
- Cook Time: 60-75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 34 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg
Keywords: Triple Lemon Meringue Cheesecake, lemon cheesecake, meringue dessert