This Triple Lemon Meringue Cheesecake is a zesty delight that brings sweet and sour together in every bite. With a creamy filling, a crunchy crust, and a fluffy meringue topping, it’s irresistible!
If you’re like me, you can’t resist a tangy treat. This cheesecake is perfect for sunny days or when you want to impress friends. It’s a showstopper that always gets smiles and happy tummies! 🍋
Key Ingredients & Substitutions
Graham cracker crumbs: These give the crust a sweet and crunchy texture. If you don’t have graham crackers, digestive biscuits or crushed cookies (like Oreos for a chocolatey twist) work well too.
Cream cheese: The main component for the cheesecake’s richness. For a lighter version, consider substituting with mascarpone cheese. Neufchâtel is another alternative if you’re looking to cut down on fat content.
Sour cream: It adds tanginess and creaminess. Greek yogurt is a great substitute if you’re out of sour cream. Plain yogurt will also work but keep the consistency in mind.
Lemons: Fresh lemon juice and zest brighten the flavors. If fresh lemons aren’t available, bottled lemon juice could work in a pinch, though it’s less vibrant. Adjust the quantity to taste.
Egg whites: They create the fluffy meringue topping. If you’re trying to avoid eggs, you can use aquafaba (chickpea liquid) as a vegan substitute, using about 3 tablespoons for each egg white.
How Do I Get Perfectly Whipped Meringue?
Whipping meringue to the right consistency can be tricky. Start with a clean bowl to avoid any grease. Your egg whites should be at room temperature to achieve maximum volume. Add cream of tartar to stabilize the meringue and give it structure.
- Beat the egg whites until soft peaks form. This means they will hold their shape but still droop slightly.
- Gradually add sugar, one tablespoon at a time, which helps build structure. Continue beating until stiff peaks form, meaning the meringue stands tall and doesn’t fall back down.
- If using, add cornstarch at the end to help stabilize your meringue even further, especially if you’ll be browning it.
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 (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1/2 cup sour cream
- 1/4 cup freshly squeezed lemon juice
- Zest of 2 lemons
- 1 tsp vanilla extract
For The Lemon Meringue Topping:
- 4 large egg whites
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp cornstarch (optional, for stability)
How Much Time Will You Need?
This delightful cheesecake will take about 30 minutes of preparation time, plus 1 hour for baking, and 4 hours chilling time in the fridge. For the best results, consider letting it chill overnight! You’re in for a treat with all that zesty lemon flavor!
Step-by-Step Instructions:
1. Preparing the Crust:
Start by preheating your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until everything is well combined. Now, press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake it for about 8-10 minutes or until it turns lightly golden. Once done, remove it from the oven and let it cool completely.
2. Making the Cheesecake Filling:
In a large mixing bowl, beat together the softened cream cheese and sugar until it’s nice and smooth. Add the eggs one at a time, mixing well after each addition to ensure a creamy texture. Next, mix in the sour cream, freshly squeezed lemon juice, lemon zest, and vanilla extract until everything is fully combined. This filling is going to be bursting with lemony goodness!
3. Baking the Cheesecake:
Pour your wonderful cheesecake filling over the cooled crust in the springform pan. Bake it at 325°F (160°C) for about 55-65 minutes. The center should be set but will still have a slight jiggle. After baking, turn off the oven, crack the door open, and let the cheesecake cool in there for about an hour. Then, remove it from the oven and let it cool completely at room temperature. After that, refrigerate it for at least 4 hours—overnight is even better!
4. Preparing the Meringue Topping:
Now, let’s make the meringue! In a clean mixing bowl, beat the egg whites and cream of tartar until you see soft peaks forming. Gradually add the granulated sugar as you continue to beat the mixture until it becomes stiff and glossy. Stir in the vanilla extract and, if you choose to use it, the cornstarch for extra stability.
5. Topping the Cheesecake:
Once your cheesecake has chilled and is set, it’s time to add that fluffy meringue! Spread the meringue over the top of the cheesecake, making sure to reach all the way to the edges to seal in that delicious filling.
6. Browning the Meringue:
To give your meringue a beautiful golden color, gently brown it using a kitchen torch or by placing it under your oven’s broiler. Keep a close eye on it, as it can burn quickly! This step adds a lovely touch to your cheesecake.
7. Serve and Enjoy:
After browning the meringue, let the cheesecake cool for a few more minutes before slicing. Serve it chilled for the best flavor! Enjoy the delicious layers of creamy lemon cheesecake paired with the light and fluffy meringue. Don’t forget to refrigerate any leftovers—this cheesecake is best enjoyed cold!
Can I Use a Different Type of Crust?
Absolutely! If you’re not a fan of graham crackers, you can substitute with crushed vanilla wafers or Oreo cookies for a chocolatey twist. Just follow the same proportions for the crust and bake as directed.
Can I Replace Cream Cheese with a Lighter Option?
While cream cheese gives the cheesecake its creamy texture, you can use low-fat cream cheese or a mix of cream cheese and Greek yogurt as a lighter alternative. Just keep in mind that the flavor and texture may be slightly different.
How Do I Store Leftovers?
Store any leftover cheesecake in the refrigerator in an airtight container for up to 5 days. Make sure to cover the meringue loosely with plastic wrap to prevent it from getting soggy. You can also freeze the cheesecake without the meringue for longer storage, but it’s best enjoyed fresh!
What Should I Do If My Meringue Doesn’t Form Peaks?
If your meringue isn’t forming peaks, make sure that your mixing bowl and beaters are completely clean and free from any grease or yolk. Adding a pinch more cream of tartar can help stabilize the egg whites. If it’s still not coming together, try beating at a slightly higher speed.
