This zesty Triple Lemon Meringue Cheesecake is a bright and tasty treat! With its creamy cheesecake, tangy lemon flavor, and fluffy meringue topping, it’s a dessert to savor.
Whenever I make this, my family can’t resist stealing bites before it’s even chilled! 🍋 It’s a fun treat to whip up, and it always impresses guests at parties.
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are perfect for the crust, providing a sweet, crunchy base. If you don’t have them, crushed digestive biscuits or even vanilla wafers can work well as substitutes.
Cream Cheese: It’s essential for a rich, creamy filling. If you’re looking for a lighter option, you can try using Neufchâtel cheese, which has less fat but similar texture.
Sour Cream: This adds creaminess and a slight tang. Plain Greek yogurt can be a great alternative if you need a healthier option or want a bit of extra protein.
Egg Whites: They are key for making the fluffy meringue topping. If you’re vegan, aquafaba (the liquid from canned chickpeas) is a fantastic substitute that can be whipped to form peaks too!
How Do I Get My Cheesecake to Bake Perfectly Without Cracks?
Baking cheesecake can be tricky because it is easy to end up with cracks. Here are some steps you can take to avoid that:
- **Bake Low and Slow:** Bake your cheesecake at a lower temperature, like 325°F, as listed in the recipe.
- **Cool Gradually:** Once it’s done baking, turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. This helps it cool slowly.
- **Don’t Overmix:** Mix your filling until just combined. Overmixing incorporates air that can cause cracks during baking.
- **Use a Water Bath:** For an even smoother texture, consider placing your springform pan in a larger baking dish filled with water during the bake. This adds moisture to the oven!
How to Make Triple Lemon Meringue Cheesecake?
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For The Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 3 large eggs
- 1/2 cup sour cream
- Zest of 2 lemons
- 1/2 cup freshly squeezed lemon juice
For The Lemon Meringue Topping:
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- Zest of 1 lemon
How Much Time Will You Need?
This delicious cheesecake takes about 25 minutes to prepare and another 1 hour and 15 minutes to bake. Plus, it needs to chill in the fridge for at least 4 hours to set, making it a perfect treat to prepare ahead of time!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 325°F (160°C). This is important for getting the right texture in your cheesecake.
2. Make the Crust:
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix it well until everything is moistened. Now, take this mixture and press it firmly into the bottom of a 9-inch springform pan. Bake it in the oven for about 10 minutes, then take it out to cool.
3. Prepare the Cheesecake Filling:
In another large mixing bowl, beat the softened cream cheese using an electric mixer until it’s smooth and creamy. Gradually add the sugar and flour, mixing well. Next, add the eggs one at a time, mixing after each addition. Finally, stir in the sour cream, lemon zest, and lemon juice until everything is well mixed. Pour this lovely filling over your cooled crust.
4. Bake the Cheesecake:
Now, place the cheesecake in your preheated oven and bake for 50-60 minutes. You’ll know it’s done when the center is set but has a slight jiggle. When finished, turn off the oven and leave the cheesecake inside for another hour—this helps prevent cracks. After that, remove it and let it cool to room temperature. Once cool, pop it in the fridge for at least 4 hours or overnight.
5. Make the Meringue Topping:
For the meringue, take a clean mixing bowl and beat the egg whites with cream of tartar using an electric mixer until soft peaks form. Gradually add the sugar while continuing to beat until you see stiff, glossy peaks. Finally, stir in the lemon zest for that extra zing!
6. Top the Cheesecake with Meringue:
When the cheesecake is completely chilled, preheat the oven to 350°F (175°C). Spread the meringue over the cheesecake, making sure to seal the edges so that it doesn’t shrink. You can use the back of a spoon to swirls and peaks on top for a pretty finish!
7. Bake the Meringue:
Place the cheesecake back in the oven and bake for about 10-15 minutes, or until the meringue is a lovely golden brown. Keep an eye on it so it doesn’t burn!
8. Cool and Serve:
Once baked, let the cheesecake cool down a bit before slicing. Serve it chilled, and enjoy every delightful bite of your tasty Triple Lemon Meringue Cheesecake!
Can I Use Store-Bought Crust Instead?
Absolutely! A store-bought graham cracker crust can be a great time-saver. Just skip the steps for making the crust and pour the cheesecake filling directly into the store-bought crust. Adjust baking time slightly if needed, checking for doneness with the same jiggly center technique.
Can I Use Lemon Juice from a Bottle?
While fresh lemon juice provides the best flavor, bottled lemon juice can be used in a pinch. Just make sure it’s 100% lemon juice without any additives for the best taste. Use the same amount—1/2 cup—as listed in the recipe!
How to Store Leftover Cheesecake?
Leftover cheesecake can be stored in the fridge in an airtight container for up to 5 days. If you want to keep it longer, you can freeze the cheesecake (without the meringue) for up to 2 months. Just wrap it tightly in plastic wrap followed by aluminum foil before freezing. Thaw overnight in the fridge before serving!
Can I Make This Cheesecake Without Eggs?
Yes! You can create a no-egg cheesecake using a combination of silken tofu and a bit of cornstarch as a binder for the filling. Replace each egg with 1/4 cup of blended silken tofu and a teaspoon of cornstarch. The texture may vary slightly, but it will still be delicious!
