This Triple Lemon Meringue Cheesecake is a zesty delight! With a buttery crust, creamy lemon filling, and fluffy meringue on top, it’s sure to brighten your day.
Every bite is a mix of sweet and tangy that dances on your taste buds. I always make sure to have some leftovers, just in case I need a little pick-me-up! 🍋
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the base for the crust. If you can’t find them, you can use digestive biscuits or even crushed vanilla wafers for a different taste.
Cream Cheese: Essential for that rich cheesecake texture. If you’re looking for a lighter option, consider using low-fat cream cheese, or even a blend of cream cheese and Greek yogurt for added tang.
Sour Cream: This adds creaminess and a slight tang. You can swap it with plain yogurt or even mascarpone cheese if you want a thicker consistency.
Lemon Juice and Zest: Fresh ingredients are best for flavor. You can use bottled lemon juice in a pinch, but fresh lemons make a big difference! Alternatively, lime can provide a fun twist.
Egg Whites: For the meringue topping, fresh egg whites work best. If you need a vegan option, aquafaba (the liquid from canned chickpeas) can be whipped into a meringue too!
How Can You Make the Perfect Cheesecake Filling?
Creating a smooth and creamy cheesecake filling is crucial for this recipe. Here are the steps to follow:
- Make sure your cream cheese is at room temperature; this helps it blend smoothly.
- Beat the cream cheese and sugar together well before adding other ingredients. This prevents lumps.
- Add eggs one at a time, mixing thoroughly in between. This helps incorporate air, leading to a fluffy texture.
- Finally, mix in the sour cream, lemon juice, lemon zest, and vanilla until everything is blended evenly. A smooth mixture is key!
Don’t be afraid to taste the filling before baking; it’s the best way to ensure it’s just right!
How to Make Triple Lemon Meringue Cheesecake?
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- ½ cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
For the Meringue Topping:
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delicious Triple Lemon Meringue Cheesecake will take about 20 minutes of prep time and around 55-60 minutes of baking time. After baking, it needs to cool and chill for at least 4 hours, but overnight is even better. So overall, plan ahead for a total of about 5 hours from start to finish.
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar together until it looks like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then take it out of the oven and let it cool while you make the filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese and granulated sugar until it’s smooth and creamy. Add the eggs one at a time, mixing well after each addition. Next, add the sour cream, lemon juice, lemon zest, and vanilla extract, and mix until everything is fully incorporated and smooth.
3. Assemble the Cheesecake:
Carefully pour the cheesecake filling into the cooled crust and smooth out the top with a spatula. Place it back in the oven and bake for about 55 to 60 minutes. The center should be set but still slightly jiggly. Once done, turn off the oven and crack the door open slightly. Let the cheesecake cool there for 1 hour before moving it to room temperature to cool completely. For the best results, chill it in the fridge for at least 4 hours, or better yet, overnight.
4. Prepare the Meringue Topping:
When you’re ready to add the topping, start by beating the egg whites in a clean bowl until soft peaks form. Gradually add the sugar and cream of tartar while continuing to beat until you achieve stiff peaks and a glossy finish. Stir in the vanilla extract gently.
5. Top the Cheesecake:
Once the cheesecake is fully chilled, spread the meringue topping evenly over it. Make sure to seal the edges well to prevent it from shrinking during baking. This will help give it a nice, fluffy look!
6. Brown the Meringue:
To give your meringue a beautiful golden color, you can either use a kitchen torch or place the cheesecake under the broiler on high for about 1-2 minutes. Keep a close eye on it so it doesn’t burn—just enough for that lovely brown color!
7. Serve:
Let the cheesecake cool slightly (if you can resist!) before slicing. Serve it chilled and enjoy the tangy sweetness of your delicious Triple Lemon Meringue Cheesecake!
## FAQ for Triple Lemon Meringue Cheesecake
Can I Use a Different Type of Crust?
Absolutely! If you prefer a different flavor, you can substitute graham cracker crumbs with digestive biscuits, vanilla wafer cookies, or crushed pretzels for a salty-sweet twist. Just ensure the consistency is similar, blending the crumbs with melted butter and sugar before pressing into the pan.
How Can I Store Leftover Cheesecake?
To store leftovers, cover the cheesecake tightly with plastic wrap or place it in an airtight container. It will keep in the fridge for up to 3-4 days. If you want to save it for longer, you can freeze the cheesecake (without the meringue) for up to 2 months. Just make sure to thaw it in the refrigerator overnight before serving!
What If I Don’t Have Cream of Tartar for the Meringue?
No worries! You can omit the cream of tartar and still achieve a lovely meringue. Just be extra cautious when beating the egg whites; they’ll take a bit longer to reach stiff peaks, but they will still turn out great!
Can I Make This Cheesecake Gluten-Free?
Yes, you can make this cheesecake gluten-free by using gluten-free graham crackers or a nut-based crust made from ground almonds or pecans mixed with butter and a sweetener. Just ensure that all other ingredients, especially the cream cheese, are labeled gluten-free to avoid any issues.
