Triple Lemon Meringue Cheesecake
A delightful take on traditional lemon desserts, this Triple Lemon Meringue Cheesecake combines the brightness of citrus with rich creaminess, featuring lemon curd, cheesecake filling, and fluffy meringue.
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs
- 0.25 cups unsalted butter, melted
- 2 tbsp sugar
For the Cheesecake Filling
- 16 oz cream cheese, softened to room temperature
- 1 cup granulated sugar
- 3 large eggs
- 0.25 cups fresh lemon juice
- Zest of 2 lemons
- 0.25 cups sour cream for extra creaminess
For the Lemon Curd
- 0.5 cups additional fresh lemon juice
- 0.5 cups additional granulated sugar
- 2 large eggs for the lemon curd
- 0.25 cups unsalted butter, cubed for the lemon curd
- Zest of 1 lemon for the lemon curd
For the Meringue
- 3 large egg whites for meringue
- 0.25 cups granulated sugar for meringue
- 0.25 tsp cream of tartar
Instructions
Prepare the Crust
- Preheat the oven to 325°F (165°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles damp sand.
- Press the mixture into the bottom of a springform pan to form a firm base. Bake for 8-10 minutes until lightly golden and set aside to cool completely.
Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add the eggs one at a time, blending thoroughly after each addition. Stir in the fresh lemon juice, lemon zest, and sour cream.
- Pour the cheesecake mixture into the cooled crust and smooth the top with a spatula.
Bake the Cheesecake
- Place the cheesecake in the preheated oven and bake for 45-50 minutes, until the center is set but slightly wobbly.
- Turn off the oven and let the cheesecake cool with the oven door slightly ajar for about 1 hour, then refrigerate for at least 4 hours or overnight.
Make the Lemon Curd
- In a small saucepan over medium heat, whisk together the lemon juice, sugar, and eggs, stirring constantly until the mixture thickens, about 8-10 minutes.
- Remove from heat and stir in the cubed butter and lemon zest until smooth. Allow to cool to room temperature before spreading over the chilled cheesecake.
Prepare the Meringue
- In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form.
- Gradually add sugar and continue whisking until stiff peaks form.
- Spread the meringue over the lemon curd, sealing the edges well.
Brown the Meringue
- Increase oven temperature to 350°F (175°C) and bake the cheesecake for 8-10 minutes until the meringue turns golden brown.
- Let it cool completely before serving.
Notes
Consider adding a touch of vanilla extract to the cheesecake for added flavor. A sprinkle of finely chopped mint leaves on top can enhance presentation and aroma. Feel free to experiment with different citrus fruits for variations.