Description
Are you looking for a dessert that combines the velvety richness of cheesecake with the bright, zesty notes of lemon and a fluffy meringue? If so, you’ve hit the jackpot with this Triple Lemon Meringue Cheesecake. This recipe not only caters to your sweet tooth but also brings a burst of sunshine into your kitchen, making it the perfect treat for a gathering or a cozy evening at home.
Ingredients
Scale
To whip up this delightful Triple Lemon Meringue Cheesecake, you’ll need these simple yet essential ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
For the Lemon Meringue Topping:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1 cup granulated sugar
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
Instructions
Steps to Make Triple Lemon Meringue Cheesecake
Now that you have everything ready, let’s get into the fun part—making this luscious dessert!
- Preheat Your Oven: Start by preheating your oven to 325°F (160°C).
- Prepare the Crust: In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes, then set aside to cool.
- Make the Filling: In a large mixing bowl, combine the softened cream cheese with sugar, mixing until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then stir in the lemon juice, zest, and vanilla extract until everything is well combined.
- Bake the Cheesecake: Pour the cheesecake filling over the cooled crust and level it out. Bake for about 50 minutes or until the center is set but still slightly jiggly. Turn off the oven and let it cool inside for another hour. This helps prevent cracks.
- Prepare the Meringue: In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar while continuing to beat until stiff peaks form. Stir in the lemon juice and zest.
- Top the Cheesecake: Once the cheesecake has cooled, spread the meringue over the top, sealing it at the edges. Use a spatula to create peaks for a rustic look.
- Final Bake: Return to the oven and bake for an additional 10-15 minutes, or until the meringue is golden brown. Keep an eye on it—nobody wants a burnt meringue!
- Cool and Serve: Let your cheesecake cool at room temperature before refrigerating for at least 4 hours or overnight for the best texture. Once it’s chilled, slice, serve, and enjoy the oohs and aahs!
Notes
- Room Temperature Ingredients: Always let your cream cheese and eggs come to room temperature for a smoother filling. Trust me; it makes a world of difference!
- No Cracks, Please: If you notice some cracks appearing, don’t fret! A dollop of meringue topping cleverly hides a multitude of sins.
- Lemon Lovers Unite: Feel free to experiment with the amount of lemon juice and zest according to your taste. More zesty goodness? Yes, please!