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Triple Lemon Meringue Cheesecake

Triple Lemon Meringue Cheesecake: A Zesty Delight to Savor

Indulge in the layers of tangy lemon curd, creamy cheesecake, and ethereal meringue in this Triple Lemon Meringue Cheesecake.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute with digestive biscuits or shortbread cookies if preferred.
  • 2 tablespoons Granulated Sugar (Crust)
  • 5 tablespoons Unsalted Butter Melt before mixing with crumbs.
For the Cheesecake Filling
  • 16 oz Cream Cheese Ensure it is softened for easy mixing.
  • 1 cup Granulated Sugar (Filling)
  • 1 cup Sour Cream Substitute with full-fat Greek yogurt or buttermilk if unavailable.
  • 3 large Eggs
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Lemon Zest
  • 1/2 cup Lemon Juice
  • 1/2 cup Heavy Cream
  • 2 tablespoons Cornstarch
  • 1/4 teaspoon Salt
For the Meringue Topping
  • 1/4 teaspoon Cream of Tartar
  • 1 cup Granulated Sugar (Meringue)
  • 1 teaspoon Vanilla Extract (Meringue)
  • 2 tablespoons Lemon Juice (Meringue)

Equipment

  • 9-inch springform pan
  • Mixing Bowls
  • Electric mixer
  • Spatula
  • wire rack

Method
 

Instructions
  1. Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan.
  2. Combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Press into the pan. Bake for 10 minutes and cool completely.
  3. Beat cream cheese until smooth. Add granulated sugar and sour cream, mixing until fluffy.
  4. Incorporate eggs one at a time, then mix in vanilla extract, lemon zest, and lemon juice.
  5. Whisk heavy cream, cornstarch, and salt in a bowl. Fold into cream cheese mixture.
  6. Pour filling over cooled crust and bake for 55-60 minutes until edges are set.
  7. Leave cheesecake in oven for 1 hour, then cool on wire rack before refrigerating for at least 4 hours.
  8. Whip egg whites with cream of tartar until soft peaks form. Gradually add sugar until stiff peaks are achieved.
  9. Slowly drizzle in warm lemon juice while beating meringue.
  10. Spread meringue over cheesecake and bake at 350°F (177°C) for 8-10 minutes until golden brown.
  11. Cool slightly, then refrigerate for an additional hour before slicing and serving.
  12. Serve chilled with fresh berries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 15gCholesterol: 100mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use freshly squeezed lemon juice for the best flavor. Allow cheesecakes to cool gradually to minimize cracking.

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