The Triple Lemon Meringue Cheesecake is a delightful dessert that combines the tangy flavor of lemons with the creamy richness of cheesecake. Perfect for special occasions, this cheesecake boasts three layers of lemony goodness, including a zesty lemon curd and a fluffy meringue topping. Each bite offers a balance of sweetness and tartness, making it an unforgettable treat for your friends and family.
Why You’ll Love This Recipe
- Zesty Flavor Explosion: The combination of lemon cheesecake, fresh lemon curd, and meringue creates a vibrant taste sensation.
- Impressive Presentation: The golden-brown meringue topping adds an elegant touch, making it perfect for gatherings.
- Versatile Dessert: Whether it’s a birthday celebration or a holiday feast, this cheesecake fits right in at any occasion.
- Layered Delight: Enjoy three distinct layers that each contribute to the overall experience, ensuring every bite is unique.
Tools and Preparation
To make the Triple Lemon Meringue Cheesecake, you’ll need some essential tools to ensure everything goes smoothly. Having the right equipment helps create your delicious masterpiece with ease.
Essential Tools and Equipment
- Springform pan
- Mixing bowls
- Whisk
- Saucepan
- Kitchen torch (or broiler)
Importance of Each Tool
- Springform pan: A springform pan allows easy removal of the cheesecake without damaging its structure.
- Mixing bowls: Having multiple bowls makes it easy to separate ingredients for various stages of preparation.
- Whisk: A good whisk ensures that your ingredients are well combined and smooth.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Lemon Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
For the Lemon Curd:
- 1/2 cup fresh lemon juice
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup unsalted butter, cubed
- Zest of 1 lemon
For the Meringue Topping:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
How to Make Triple Lemon Meringue Cheesecake
Step 1: Preheat the Oven
Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan to prepare it for your crust.
Step 2: Make the Crust
In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture into the bottom of your prepared springform pan to form an even crust.
Step 3: Prepare the Lemon Cheesecake Filling
In another large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
Step 4: Bake the Cheesecake
Pour the cheesecake filling over your crust and smooth out the top. Bake in your preheated oven for 45-50 minutes or until the center is set but still slightly jiggly. Turn off the oven and let it cool inside with the door ajar for about 1 hour. Then refrigerate for at least 4 hours or overnight.
Step 5: Make the Lemon Curd
In a medium saucepan over medium heat, whisk together lemon juice, sugar, and eggs. Stir continuously until thickened (about 8-10 minutes). Remove from heat and stir in butter and lemon zest until smooth. Allow it to cool slightly before spreading over your chilled cheesecake.
Step 6: Prepare the Meringue Topping
In a clean mixing bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar while continuing to beat until stiff peaks form and mixture becomes glossy.
Step 7: Top with Meringue
Spread meringue over your lemon curd layer using a spatula to create peaks for decoration.
Step 8: Brown the Meringue
Carefully brown meringue using a kitchen torch until golden. If you don’t have one, place your cheesecake under the broiler for just a minute or two—watch closely to prevent burning.
Step 9: Serve
Allow your cheesecake to cool to room temperature before slicing. Enjoy every delightful layer of this Triple Lemon Meringue Cheesecake!
How to Serve Triple Lemon Meringue Cheesecake
Serving your Triple Lemon Meringue Cheesecake can enhance the experience and make it even more special. Here are some creative suggestions that will complement the tartness of the cheesecake beautifully.
With Fresh Berries
- Strawberries: Sliced strawberries add a sweet burst that balances the tart lemon.
- Blueberries: These small, juicy berries provide a nice contrast in flavor and texture.
With Whipped Cream
- Sweetened Whipped Cream: A dollop of lightly sweetened whipped cream adds a creamy texture that pairs perfectly with the cheesecake.
- Lemon Zest Whipped Cream: Infuse your whipped cream with lemon zest for an extra citrus kick.
With Mint Leaves
- Fresh Mint Garnish: A few fresh mint leaves not only brighten up the plate but also add a refreshing taste to each bite.
As Individual Portions
- Mini Cheesecakes: Consider making mini versions in cupcake liners for easy serving at parties or gatherings.
- Cheesecake Parfaits: Layer cheesecake with lemon curd and crushed graham crackers in a glass for a fun presentation.
How to Perfect Triple Lemon Meringue Cheesecake
To ensure your Triple Lemon Meringue Cheesecake turns out perfectly, here are some helpful tips.
- Use Room Temperature Ingredients: Allow cream cheese and eggs to reach room temperature for easier blending and a smoother filling.
- Don’t Overmix: Mix just until combined to avoid incorporating too much air, which can cause cracks during baking.
- Chill Before Serving: Refrigerate the cheesecake for at least four hours to let the flavors meld and improve texture.
- Brown Meringue Carefully: If using a broiler, watch closely to prevent burning. A kitchen torch offers better control over browning.
Best Side Dishes for Triple Lemon Meringue Cheesecake
Pairing side dishes with your Triple Lemon Meringue Cheesecake can elevate your dessert experience. Here are some delightful options:
- Lemon Sorbet: A light and refreshing dessert that complements the cheesecake’s flavors beautifully.
- Fruit Salad: A mix of seasonal fruits adds freshness and color to your dessert table.
- Pistachio Cookies: Nutty cookies provide a crunchy contrast to the creamy cheesecake.
- Vanilla Ice Cream: Classic vanilla ice cream offers a sweet, creamy balance to the tangy lemon meringue.
- Coconut Macaroons: Chewy coconut treats add another layer of flavor while being naturally sweet.
- Chocolate Sauce: Drizzling chocolate sauce over individual slices adds richness and decadence.
Common Mistakes to Avoid
Baking a Triple Lemon Meringue Cheesecake can be tricky. Here are some common mistakes to avoid for the best results.
- Incorrect Oven Temperature: Using the wrong temperature can lead to an undercooked or burnt cheesecake. Always use an oven thermometer to ensure accuracy.
- Skipping the Cooling Step: Letting the cheesecake cool in the oven is crucial. Skipping this step can cause cracks in your cheesecake.
- Overmixing the Batter: Overmixing can introduce too much air, leading to a dense texture. Mix just until ingredients are combined for a light and fluffy cheesecake.
- Not Using Fresh Ingredients: Fresh lemons make a big difference in flavor. Use fresh lemon juice and zest for a vibrant taste.
- Rushing the Meringue: Taking shortcuts with meringue can result in a grainy texture. Make sure to beat egg whites until they form stiff peaks gradually.
Storage & Reheating Instructions
Refrigerator Storage
- Store your cheesecake in an airtight container.
- It will keep well for up to 5 days in the fridge.
Freezing Triple Lemon Meringue Cheesecake
- Wrap individual slices tightly in plastic wrap and then foil.
- The cheesecake can be frozen for up to 3 months.
Reheating Triple Lemon Meringue Cheesecake
- Oven: Preheat to 350°F (175°C). Warm slices on a baking sheet for about 10 minutes.
- Microwave: Heat on medium power for about 20-30 seconds, checking frequently to prevent overheating.
- Stovetop: Place a slice in a non-stick skillet over low heat, cover, and warm gently for 5-7 minutes.
Frequently Asked Questions
If you have questions about making this delightful dessert, you’re not alone. Here are some common queries:
How do I make Triple Lemon Meringue Cheesecake gluten-free?
You can easily make it gluten-free by using gluten-free graham cracker crumbs for the crust.
Can I use bottled lemon juice instead of fresh?
While bottled lemon juice works in a pinch, fresh lemon juice provides better flavor and acidity essential for this recipe.
What if my meringue doesn’t form stiff peaks?
Make sure your mixing bowl is clean and free from any grease. Adding cream of tartar helps stabilize the egg whites as well.
How long does it take to chill the cheesecake?
For best results, chill your Triple Lemon Meringue Cheesecake for at least 4 hours or overnight before serving.
Final Thoughts
The Triple Lemon Meringue Cheesecake is a stunning dessert that combines tartness with sweetness in every bite. This recipe is versatile; you can customize it by adding different flavors or toppings. Give it a try; your friends and family will love this zesty treat!
Triple Lemon Meringue Cheesecake
Indulge in the vibrant flavors of our Triple Lemon Meringue Cheesecake, a dessert that seamlessly blends the tartness of lemons with the creamy richness of cheesecake. This stunning three-layer treat features a buttery graham cracker crust, a velvety lemon cheesecake filling, and a fluffy meringue topping that’s beautifully browned to perfection. Each bite delivers an unforgettable balance of sweetness and tanginess, making it an ideal centerpiece for birthdays, holidays, or any special occasion. Impress your friends and family with this delightful dessert that promises to brighten any gathering!
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 1/2 cup fresh lemon juice
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup unsalted butter, cubed
- Zest of 1 lemon
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
- Combine graham cracker crumbs, sugar, and melted butter; press into the bottom of the pan.
- In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, lemon juice, zest, and vanilla.
- Pour filling over crust; bake for 45-50 minutes until set but jiggly in the center. Cool in the oven.
- Make lemon curd by whisking together lemon juice, sugar, and eggs in a saucepan over medium heat until thickened. Stir in butter and zest.
- Beat egg whites with cream of tartar until soft peaks form; gradually add sugar until stiff peaks form.
- Spread lemon curd over cooled cheesecake; top with meringue and brown using a kitchen torch or broiler.
- Allow to cool before slicing.
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 380
- Sugar: 33g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
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