This Triple Lemon Meringue Cheesecake is a sunny delight filled with creamy lemon flavor. It combines smooth cheesecake with zesty lemon curd and fluffy meringue on top!
Honestly, who can resist that beautiful meringue? I love letting it get all toasty and golden. It’s like a little piece of sunshine on your plate. ☀️
The best part? It’s easier to make than it sounds! Just whip, bake, and chill. Perfect for impressing guests or treating yourself on a cozy day!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a beautiful base. If you can’t find graham crackers, try using digestive biscuits or even crushed pretzels for a salty twist.
Cream Cheese: It’s crucial for that rich and creamy texture. If you want a lighter version, go for Neufchâtel cheese. It has less fat but similar taste.
Lemon Juice and Zest: Freshly squeezed lemon juice is key for vibrant flavor. Bottled can work in a pinch, but fresh is so much better. Use limes if you’re in a bind—they’ll give a different but tasty twist!
Sour Cream: This adds moisture and tang. Greek yogurt can be a good swap if you’re looking for a lower fat option or need a dairy substitute.
Egg Whites: They create that fluffy meringue. If you’re egg-free, you can use aquafaba (the liquid from canned chickpeas) as an alternative, using 3 tablespoons for each egg white.
How Do I Ensure My Cheesecake is Perfectly Baked?
Baking cheesecake can be tricky, but following a few simple steps will help you succeed. The goal is to have a set but slightly jiggly center, which indicates doneness.
- Set your oven timer for 50 minutes, but check around that time. If it still jiggles too much, give it a few more minutes.
- Once done, turn off the oven and leave the door slightly ajar. This helps prevent cracking by cooling it down gradually.
- Let it chill in the fridge for at least 4 hours before serving. Overnight chilling is even better for flavor.
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 sugar
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- ¼ cup lemon juice (freshly squeezed)
- Zest of 2 lemons
- 3 large eggs
For the Lemon Curd:
- 3 large egg yolks
- ½ cup sugar
- ¼ cup lemon juice (freshly squeezed)
- Zest of 1 lemon
- 3 tbsp unsalted butter
For the Meringue:
- 3 large egg whites
- ¼ tsp cream of tartar
- ½ cup sugar
How Much Time Will You Need?
This delicious cheesecake takes about 15 minutes of prep time, plus additional cooking and cooling time. Overall, plan for about 5 hours, allowing for baking, cooling, and chilling time before serving.
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix them well with a fork until everything is nicely combined. Next, press this mixture firmly into the bottom of a 9-inch springform pan. Bake it in the preheated oven for about 10 minutes. Once done, remove it from the oven and let it cool slightly.
2. Make the Cheesecake Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese and sugar until it’s nice and smooth. Then add the sour cream, lemon juice, and lemon zest, and mix until fully combined. Next, add the eggs one at a time, making sure to mix well after each addition. Once you’re done, pour the cheesecake filling over the cooled crust in the springform pan.
3. Bake the Cheesecake:
Place the cheesecake in your preheated oven and bake it for about 50-60 minutes. The center should be set but still a little jiggly. After baking, turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour. Finally, refrigerate it for at least 4 hours, or overnight if you can wait!
4. Prepare the Lemon Curd:
While your cheesecake is chilling, make the lemon curd. In a saucepan, whisk together the egg yolks, sugar, lemon juice, and lemon zest. Cook this mixture over medium heat while stirring constantly until it thickens and coats the back of a spoon. Once thickened, remove from heat and stir in the butter until it’s melted. Let the lemon curd cool slightly before spreading it over the chilled cheesecake.
5. Make the Meringue:
In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form. This will create a lovely light and fluffy meringue.
6. Assemble the Cheesecake:
Spread the lemon curd evenly over the top of the cheesecake layer. Then, dollop the meringue on top, spreading it out to cover the curd completely. Use a spatula to create peaks and swirls in the meringue for a beautiful finish.
7. Bake the Meringue:
Carefully return the cheesecake to the oven and bake at 350°F (175°C) for about 10-15 minutes. Keep an eye on it until the meringue turns a lovely golden brown.
8. Cool and Serve:
Allow the cheesecake to cool to room temperature before placing it in the refrigerator for an additional hour. When ready, carefully remove the sides of the springform pan, slice, and enjoy your delicious Triple Lemon Meringue Cheesecake!
Can I Use a Different Type of Crust?
Absolutely! If you’re not a fan of graham cracker crust, you can substitute with a crushed cookie crust like Oreo or even a nut-based crust for a gluten-free option. Just ensure the crust is pressed firmly into the pan to maintain its shape while baking.
How Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, you can use Greek yogurt as a 1:1 substitute. It will add a similar tanginess and creamy texture to your cheesecake filling. Alternatively, you can mix milk with a bit of lemon juice or vinegar to mimic sour cream’s acidity, letting it sit for about 5 minutes before using.
Can I Make the Lemon Curd in Advance?
Yes, you can! Lemon curd can be made up to a week ahead of time. Just store it in an airtight container in the refrigerator. Make sure to cool it completely before sealing it to avoid condensation, which could make it watery.
How Should I Store Leftover Cheesecake?
Leftover cheesecake should be stored in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for 3-4 days. To enjoy it later, simply slice and serve cold. For an extra treat, you can serve with fresh fruit or a drizzle of chocolate sauce!
