Why Make This Recipe
This Triple Lemon Meringue Cheesecake is a bright and tangy dessert that brings together a classic favorite, lemon meringue pie, and a creamy cheesecake. Each bite is packed with flavor, making it perfect for special occasions or a family gathering. If you love lemon desserts, you might also enjoy creamy lemon cheesecake crumb bars as a delightful option.
How to Make Triple Lemon Meringue Cheesecake
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 tablespoon sugar
- 4 packages (8 ounces each) cream cheese, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 teaspoon cream of tartar
Directions
- Preheat the oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, melted butter, and sugar together. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.
- In a large mixing bowl, beat the cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice and zest.
- Pour the cream cheese mixture over the crust. Bake for about 60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let it cool in the oven with the door ajar for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- To make the meringue, beat the egg whites and cream of tartar until soft peaks form. Gradually add in powdered sugar and continue beating until stiff peaks form.
- Spread the meringue over the chilled cheesecake and use a spatula to create peaks.
- Use a kitchen torch or broiler to brown the meringue slightly, watching carefully to avoid burning.
- Chill again for at least 30 minutes before serving. Enjoy your bright and tangy dessert!
How to Serve Triple Lemon Meringue Cheesecake
Serve this cheesecake chilled, and consider pairing it with fresh berries or a dollop of whipped cream for an extra touch of sweetness. You can also enjoy it alongside a refreshing dish like 30-minute lemon chicken for a complete meal experience.
How to Store Triple Lemon Meringue Cheesecake
Store any leftover cheesecake in the refrigerator, covered well with plastic wrap or in an airtight container. It can typically last up to 3-4 days. Just be sure to keep the meringue dry, as humidity can cause it to become soggy. You may also find A Lemon Cake To Die For useful.
Tips to Make Triple Lemon Meringue Cheesecake
- Ensure that all your ingredients, especially the cream cheese, are at room temperature for a smoother consistency.
- When making the meringue, avoid getting any yolk in the egg whites, as this can prevent them from whipping properly.
- If you want a more pronounced lemon flavor, you can use more lemon zest or even lemonade concentrate.
Variation
For a different twist, you can try adding a layer of lemon curd between the cheesecake and the meringue topping for an extra burst of citrus flavor. Alternatively, the crust can be made with crushed cookies for a unique taste, or you can experiment with a graham cracker crust using lemon meringue tarts inspiration.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day in advance. Just keep it well-covered in the refrigerator. You may also find Air Fryer Lemon Dill useful.Is it possible to freeze this cheesecake?
It’s best to avoid freezing meringue, as it can become watery. However, you can freeze the cheesecake itself without the meringue.What can I use instead of lemon?
You can substitute lime juice and lime zest for a similar tart flavor, creating a lime meringue cheesecake instead.
Conclusion
The Triple Lemon Meringue Cheesecake offers a delightful combination of creamy and tangy flavors that are sure to impress. For more recipe ideas, you might want to check out this Triple Lemon Meringue Cheesecake Recipe (video) or explore the delicious options available at Lemon Meringue Cheesecake – Life Love and Sugar. Additionally, the Lemon Meringue Cheesecake Recipe – Allrecipes provides a great perspective on this classic dessert.
Print
Triple Lemon Meringue Cheesecake
- Total Time: 4 hours 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A bright and tangy dessert that combines lemon meringue pie and creamy cheesecake, perfect for special occasions.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 tablespoon sugar
- 4 packages (8 ounces each) cream cheese, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven to 325°F (160°C).
- Mix graham cracker crumbs, melted butter, and sugar together in a bowl. Press into the bottom of a 9-inch springform pan.
- Bake for 10 minutes and let it cool.
- Beat the cream cheese and granulated sugar until smooth.
- Add the eggs one at a time, mixing well after each addition. Stir in lemon juice and zest.
- Pour the cream cheese mixture over the crust.
- Bake for about 60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and let it cool with the door ajar for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Beat the egg whites and cream of tartar until soft peaks form.
- Gradually add in powdered sugar until stiff peaks form.
- Spread meringue over the cheesecake and create peaks.
- Brown the meringue slightly with a kitchen torch or broiler, watching carefully.
- Chill for at least 30 minutes before serving.
Notes
Ensure all ingredients are at room temperature for best results. Avoid getting any yolk in the egg whites when making meringue.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 360mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg