This Triple Lemon Meringue Cheesecake is a zesty delight! With layers of creamy cheesecake, tangy lemon curd, and fluffy meringue, it’s a treat you won’t forget.
You can never have too much lemon, right? I love how the tartness pops with each bite, and the meringue on top is like a sweet cloud! Perfect for any special day.
Key Ingredients & Substitutions
Graham Crackers: These create a great base for the crust. If you can’t find them, any plain cookie (like digestive biscuits) will work well. I often use crushed Oreos for a chocolate twist!
Cream Cheese: Look for full-fat cream cheese for that creamy texture. If you’re dairy-free, try a block of plant-based cream cheese. I’ve had success with cashew cream mixtures too.
Sour Cream: This adds moisture and tanginess to the filling. Greek yogurt is a fantastic substitute if you’re looking for lower fat or a lighter option.
Egg Whites: Fresh eggs are essential here for the meringue. If you’re vegan, you might try aquafaba (the liquid from canned chickpeas) as an egg white substitute, using a ratio of 3 tablespoons aquafaba per egg white.
How Do I Avoid Cracks in My Cheesecake?
Cracks in a cheesecake can be disappointing, but with a few tips, you can minimize them! The key is to bake it gently. Here’s how:
- Use a water bath: This keeps the temperature consistent while baking.
- Avoid overmixing: Mix just until combined to prevent too much air in the batter.
- Let it cool slowly: After baking, leave the cheesecake in the oven with the door slightly open to cool before removing.
What’s the Best Way to Make Meringue?
Meringue can be tricky, but here’s a foolproof method:
- Ensure your bowl is clean: Any grease can prevent the egg whites from whipping up properly.
- Add sugar gradually: Start with soft peaks before slowly adding the sugar, which helps create a glossy finish.
- Check for peaks: Beat the mixture until stiff peaks form. They should stand tall without drooping.
By following these tips and ingredient suggestions, your Triple Lemon Meringue Cheesecake will turn out delicious and beautifully layered. Enjoy!
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:
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 2 tbsp all-purpose flour
- Zest of 2 lemons
- 1/2 cup fresh lemon juice (about 2-3 lemons)
For The Lemon Curd Layer:
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/3 cup fresh lemon juice
- Zest of 1 lemon
- 4 tbsp unsalted butter, cubed
For The Meringue Topping:
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 tsp cream of tartar
- Lemon slices, for garnish (optional)
How Much Time Will You Need?
This delicious cheesecake takes about 20 minutes of prep time, plus 50-60 minutes of baking time and additional chilling time. Make sure to allow at least 4 hours for chilling after baking, or overnight for the best flavor and texture. So, set aside around 6 hours in total if you’re planning to serve it that day!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (160°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until everything is combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form a solid crust. Pop it in the oven and bake for 10 minutes, then take it out and let it cool while you prepare the filling.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar together until you have a smooth and creamy mixture. Next, add the eggs one by one, mixing well after each addition. Then gently fold in the sour cream, flour, lemon zest, and lemon juice until everything is well mixed. Carefully pour this cheesecake batter over your cooled crust.
3. Bake the Cheesecake:
Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan—this water bath helps cook the cheesecake evenly. Bake in the oven for 50-60 minutes, until the edges are set but the center still has a little jiggle. After baking, let it cool on the counter. Once it’s at room temperature, refrigerate for at least 4 hours or, even better, overnight.
4. Prepare the Lemon Curd:
While your cheesecake is chilling, make the lemon curd. In a heatproof bowl, whisk together the egg yolks, sugar, lemon juice, and lemon zest. Set the bowl over a pot of simmering water to create a double boiler. Stir constantly until the mixture thickens, which should take about 8-10 minutes. Once thickened, remove it from heat and whisk in the cubed butter until it’s smooth. Let it cool to room temperature, then spread it evenly over the chilled cheesecake, and refrigerate for another 30 minutes to set.
5. Make the Meringue Topping:
It’s time to make the meringue! In a clean bowl, beat the egg whites along with the cream of tartar until soft peaks start to form. Gradually add in the sugar while you continue to beat until the mixture forms stiff, glossy peaks. Pipe or spread this meringue over the lemon curd layer as you like!
6. Torch the Meringue:
To finish off that beautiful meringue, use a kitchen torch to carefully brown the peaks until they’re a lovely golden color. If you don’t have a torch, no worries! You can place the cheesecake under the broiler for just 1-2 minutes, keeping a close eye on it to prevent burning.
7. Garnish and Serve:
Optionally, you can decorate the top with thin lemon slices. Chill the cheesecake briefly before serving to allow the layers to set even more. For clean and beautiful slices, use a hot, dry knife to cut through the cheesecake. Enjoy every bite of your gorgeous Triple Lemon Meringue Cheesecake!
Can I Use Alternative Sweeteners in This Recipe?
Yes, you can use alternative sweeteners like stevia or erythritol, but adjustments may be needed in the quantity as they can be sweeter than sugar. Always check the conversion ratio on the package for the best results!
How Can I Make This Cheesecake Without Eggs?
If you’re looking for an egg-free version, replace the eggs with a combination of 1/4 cup unsweetened applesauce or 1/4 cup Greek yogurt per egg in the filling. For the meringue, aquafaba (the liquid from canned chickpeas) works well as an egg white substitute — use about 3 tablespoons per egg white.
What’s the Best Way to Store Leftovers?
Store any leftover cheesecake in an airtight container in the fridge for up to 3 days. For longer storage, wrap the cheesecake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving!
Can I Make This Cheesecake Gluten-Free?
Absolutely! Simply substitute the graham cracker crumbs with gluten-free graham cracker crumbs or crushed gluten-free cookies for the crust. Just double-check the other ingredients for any gluten content, especially the flour in the cheesecake filling.
