This tasty Triple Lemon Meringue Cheesecake combines creamy cheesecake with zesty lemon flavors and a fluffy meringue topping. It’s like summer on a plate!
Honestly, every bite is a burst of sunshine! I love to serve it cold, and it’s always a hit at gatherings. Just don’t forget to let it chill—trust me, it’s worth the wait!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These give the crust a nice crunch and flavor. If you’re short on graham crackers, use crushed digestive biscuits or vanilla wafers. I find a mix of cookies adds a unique twist!
Cream Cheese: This is essential for the cheesecake’s creamy texture. If you need a lighter version, consider using Neufchâtel cheese. Remember that it may alter the richness slightly, but it’s a good option.
Sour Cream: It adds moisture and tanginess. For a lighter twist, substitute with Greek yogurt. It works great and keeps the cheesecake creamy!
Lemon Juice and Zest: Fresh lemon juice and zest are key for that lemony flavor. If you don’t have fresh lemons, bottled juice works, but the zest is irreplaceable for the best flavor profile!
Egg Whites: These are crucial for the meringue topping. If you’re looking for a vegan option, consider aquafaba (the liquid from canned chickpeas) as a substitute. It creates fluffy meringue-like texture!
How Do You Get the Perfect Meringue Texture?
Getting the meringue just right can be tricky, but follow these steps for success!
- Make sure your mixing bowl is completely clean. Any grease can prevent the egg whites from whipping properly.
- Beat the egg whites until soft peaks form. This means the eggs have started to thicken, but still droop slightly when the beaters are lifted.
- Gradually add sugar while continuing to beat. This helps create a stable meringue. Make sure the sugar dissolves completely to avoid graininess.
- Finally, add cream of tartar for stability. It helps keep the meringue from collapsing!
How to Make Triple Lemon Meringue Cheesecake?
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- Zest of 2 lemons
- ⅓ cup fresh lemon juice
- 1 tsp vanilla extract
For the Lemon Meringue Topping:
- 4 large egg whites
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ¼ tsp cream of tartar
How Much Time Will You Need?
This delicious cheesecake takes about 30 minutes to prepare, plus an additional 1 hour for baking and cooling, and at least 4 hours in the fridge to set. If you’re feeling adventurous, plan for some extra time to brown the meringue. Overall, it’s a fun treat and well worth the wait!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until everything is nicely combined and the crumbs are well coated. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove it from the oven and let it cool while you get started on the next steps.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. This should take a couple of minutes. Add in the eggs one at a time, mixing well after each addition. Then, stir in the sour cream, lemon zest, lemon juice, and vanilla extract until fully combined. This mixture should be creamy and luscious—perfect for your cheesecake!
3. Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust you made earlier, spreading it out evenly. Bake it in your preheated oven for about 55-60 minutes, or until the center is set but still slightly jiggly. When done, turn off the oven and let it cool with the door ajar for 1 hour. Finally, refrigerate the cheesecake for at least 4 hours, or even better, overnight to let it set completely.
4. Prepare the Meringue Topping:
Once your cheesecake has chilled and set, it’s time to make the meringue! In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add the sugar and cream of tartar while continuing to beat until you get stiff peaks—this will give your meringue that lovely fluffy texture. Don’t forget to add the vanilla extract at the end and give it a quick mix.
5. Top the Cheesecake:
Once the cheesecake is nicely set, gently spread the meringue topping over it. Be creative and make some beautiful peaks with your spatula for a lovely presentation!
6. Brown the Meringue:
Now for the fun part! Using a kitchen torch, carefully brown the peaks of the meringue until they’re a beautiful golden color. If you don’t have a torch, you can place the cheesecake under the broiler in your oven for about 1-2 minutes. Just keep a close eye on it to prevent burning. You want that perfect golden brown look!
7. Serve:
After browning the meringue, allow the cheesecake to sit for a few minutes before slicing. Serve it cold and enjoy every slice of your delightful triple lemon meringue cheesecake!
Can I Use a Different Type of Crust?
Absolutely! If you’re not a fan of graham crackers, you can substitute with crushed digestive biscuits or Oreo cookies for a chocolatey twist. Just follow the same mixing and pressing method, adjusting the quantity as needed to fit your pan.
How Can I Substitute Cream Cheese?
If you’re looking for a lower-fat option, you can use Neufchâtel cheese instead of cream cheese. It has a similar taste and texture with less fat. Another alternative could be a dairy-free cream cheese if you’re making it vegan or dairy-free. Just check the package for specific measurements since they can vary.
What’s the Best Way to Store Leftover Cheesecake?
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you plan to keep it longer, wrap the cheesecake tightly in plastic wrap and freeze it for up to 3 months. To thaw, place it in the fridge overnight before serving.
Can I Make the Meringue in Advance?
Yes, you can prepare the meringue ahead of time, but it’s best to use it fresh. If made in advance, store it in a clean, airtight container at room temperature for a few hours. Avoid refrigeration, as it can cause the meringue to weep. If you need to store it longer, consider adding it just before serving for the best texture.
