This Triple Lemon Meringue Cheesecake is a bright and zesty treat! With creamy cheesecake, a crunchy crust, and fluffy lemon meringue, it’s a real showstopper at any gathering!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a buttery base for your cheesecake. If you need a gluten-free option, crushed gluten-free cookies or almond flour mixed with melted butter work well.
Cream Cheese: This is essential for the creamy texture. For a lighter version, consider using Neufchâtel cheese, which has less fat. If you’re lactose-intolerant, try using a dairy-free cream cheese alternative.
Fresh Lemons: The zest and juice of fresh lemons give that bright flavor. If you can’t find fresh lemons, bottled lemon juice works in a pinch, although it may not be as vibrant.
Egg Whites: They’re key for a fluffy meringue. For a vegan option, aquafaba (the liquid from canned chickpeas) can replace egg whites in similar quantities. Just be sure to whip it well!
How Do I Achieve a Smooth Cheesecake Filling?
Getting a velvety cheesecake filling is important for both taste and texture. Start by ensuring your cream cheese is very soft, ideally at room temperature. This helps it mix well without lumps.
- Beat the cream cheese and sugar together until completely smooth before adding other ingredients.
- Add eggs one at a time, mixing thoroughly after each addition to prevent overmixing.
- Incorporate the sour cream and lemon zest gently, mixing just until combined.
What’s the Best Way to Make Meringue?
Making meringue can be tricky, but a few key steps can make it easier. Using a clean bowl and beaters is critical, as any fat can prevent the egg whites from whipping properly.
- Start beating egg whites at medium speed until they become foamy before adding cream of tartar.
- Gradually add sugar while continuing to beat; this helps dissolve it and enhances the structure.
- Stop when you see stiff, glossy peaks. Overbeating can make it grainy.
By paying attention to these tips, you can create a lemon meringue cheesecake that is smooth, delicious, and treats everyone to a delightful experience!
How to Make Triple Lemon Meringue Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For The Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/4 cup sour cream
- Zest of 2 lemons
- 1/3 cup freshly squeezed lemon juice
- 1 tsp vanilla extract
For The Lemon Meringue Topping:
- 3 large egg whites
- 1/4 tsp cream of tartar
- 1/2 cup sugar
- 1 tsp vanilla extract
- Zest of 1 lemon
How Much Time Will You Need?
This delicious triple lemon meringue cheesecake takes about 25 minutes of active prep time, plus 60-70 minutes to bake and cool, and at least 4 hours to chill in the refrigerator. Plan to allow for extra chill time if you’re making it ahead of an event. Totally worth the wait!
Step-by-Step Instructions:
1. Preparing the Crust:
First, preheat your oven to 350°F (175°C). In a large bowl, mix together the graham cracker crumbs, sugar, and melted butter. Use a fork to make sure everything is well combined and the crumbs are coated in butter. Then, press this mixture firmly into the bottom of a 9-inch springform pan. Bake it in the oven for about 10 minutes. Once done, take it out and let it cool completely.
2. Making the Cheesecake Filling:
In another big bowl, beat the softened cream cheese with a hand mixer until it’s nice and smooth. Gradually blend in the sugar until combined. Add the eggs one by one, mixing well after each egg. Then, stir in the sour cream, lemon zest from 2 lemons, lemon juice, and vanilla extract. Make sure the mixture is smooth and creamy.
3. Combining and Baking:
Pour the creamy cheesecake filling over your cooled crust. Bake it in the preheated oven for about 50-60 minutes. You want it to be set but still a little jiggly in the center. When the time is up, turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for an hour—this helps prevent cracks. After that, refrigerate it for at least 4 hours or overnight to set.
4. Preparing the Meringue Topping:
Once your cheesecake is nice and chilled, it’s time for the meringue! In a clean bowl, beat the egg whites on medium speed until they are foamy. Add the cream of tartar, and keep beating until soft peaks form. Gradually add the sugar, one tablespoon at a time, and continue beating until you see stiff glossy peaks. Finally, gently fold in the vanilla and lemon zest.
5. Topping with Meringue:
Now, preheat your oven to 400°F (200°C). Spread the meringue mixture over the cold cheesecake, making sure to seal the edges so it doesn’t shrink when baking. You can use a kitchen torch to brown it, or just pop it in the oven for about 5-7 minutes until it’s golden brown on top.
6. Serve and Enjoy:
Once the meringue is beautifully browned, take the cheesecake out of the oven and let it cool down. If you need to refrigerate it again, go ahead. When you’re ready, slice it up and serve your wonderful Triple Lemon Meringue Cheesecake chilled. Enjoy every delicious bite!
Can I Use a Different Type of Crust?
Absolutely! If you’re not a fan of graham crackers, you can use crushed vanilla wafers or a nut-based crust (like almond flour). Just make sure to maintain the same ratio of crumbs, sugar, and butter for the crust consistency.
How Can I Adjust the Sweetness of the Cheesecake Filling?
If you prefer a less sweet cheesecake, you can reduce the sugar in the filling by 1/4 cup. Remember that the lemon juice will add tartness, so taste the mixture before baking to find your perfect balance!
What’s the Best Way to Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the fridge for up to 5 days. To keep the meringue fresh, avoid covering it directly with any plastic wrap; instead, place a toothpick in the cheesecake and drape the wrap over it to prevent it from sticking.
Can I Make This Cheesecake Ahead of Time?
Definitely! You can prepare the cheesecake up to a day in advance. Just wait to add the meringue topping until you’re ready to serve for the best texture. Once topped, it should be enjoyed within a day for optimal freshness!
