Triple Lemon Meringue Cheesecake

Triple Lemon Meringue Cheesecake

If you’re looking for a delightful dessert that perfectly balances tangy and sweet, the Triple Lemon Meringue Cheesecake is the answer. This dessert combines the classic flavors of lemon meringue pie with the creamy richness of cheesecake, creating a treat that’s lemony, light, and completely irresistible.

Why Make This Recipe

There are countless reasons to whip up this delicious Triple Lemon Meringue Cheesecake. First and foremost, it’s an amazing way to use fresh lemons, giving the dessert a bright and zesty flavor that is simply refreshing. The cheesecake base is velvety and smooth, while the meringue topping adds a delightful lightness that makes every bite feel like a cloud. Moreover, this cheesecake is an impressive dessert for any gathering, sure to wow guests, family, or even just treat yourself. Plus, when you master this easy recipe, you will have a go-to dessert for all occasions!

How to Make Triple Lemon Meringue Cheesecake

Creating this Triple Lemon Meringue Cheesecake is an enjoyable process that results in a stunning end product. Here’s a straightforward guide to ensure your cheesecake turns out perfectly.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons lemon zest
• 1/4 cup fresh lemon juice
• 1/4 cup heavy cream
• 1/2 teaspoon cornstarch
• 1/4 teaspoon salt
• 1/2 teaspoon cream of tartar
• 1/4 cup granulated sugar (for meringue)
• 1/4 teaspoon vanilla extract (for meringue)
• 1/4 cup fresh lemon juice (for meringue)

Directions:

1. Preheat your oven to 325°F (163°C).
2. In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
3. Stir until the mixture is well combined, ensuring the crumbs are evenly coated with butter.
4. Firmly press the graham cracker mixture into the bottom of a 9-inch springform pan to form the crust.
5. Use the back of a spoon to evenly press down the crumbs, creating a compact crust.
6. Bake the crust for 10 minutes, then remove it from the oven and set aside to cool.
7. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
8. Gradually add 1 cup of granulated sugar and continue to beat until the mixture is fluffy and well combined.
9. Add the sour cream and mix until smooth.
10. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
11. Add the vanilla extract, lemon zest, and fresh lemon juice to the mixture, then mix until fully combined.
12. In a small bowl, mix the heavy cream, cornstarch, and salt until the cornstarch is dissolved.
13. Slowly pour the heavy cream mixture into the cream cheese mixture, beating on low speed.
14. Continue mixing until the batter is smooth and silky.
15. Pour the cheesecake batter over the cooled graham cracker crust in the springform pan.
16. Smooth the top of the cheesecake with a spatula for an even surface.
17. Bake the cheesecake in the preheated oven for 55 to 60 minutes, or until the center is set but still slightly jiggly.
18. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
19. After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature.
20. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for best results.
21. To prepare the meringue, place the egg whites, cream of tartar, and vanilla extract in a clean mixing bowl.
22. Beat the egg whites on medium-high speed until soft peaks form.
23. Gradually add the remaining 1/4 cup of granulated sugar, a little at a time, while continuing to beat the meringue.
24. Continue to beat until stiff, glossy peaks form and the meringue holds its shape.
25. In a small saucepan, heat the fresh lemon juice over medium heat until warm but not boiling.
26. Slowly drizzle the warm lemon juice into the meringue while beating constantly on medium speed.
27. Once fully combined, spread the meringue over the chilled cheesecake, covering the top entirely.
28. Using a spatula, create soft peaks and swirls in the meringue.
29. Bake the cheesecake with the meringue topping at 350°F (177°C) for 8 to 10 minutes, or until the meringue is golden brown.
30. Carefully remove the cheesecake from the oven and let it cool at room temperature for 15 minutes.
31. Once slightly cooled, carefully release the springform pan and remove the sides.
32. Place the cheesecake in the refrigerator for an additional hour before slicing and serving.

Pro Tips for Success Triple Lemon Meringue Cheesecake

1. Fresh Ingredients: Use fresh lemons for the best flavor and avoid bottled lemon juice when possible.
2. Room Temperature Cream Cheese: Ensure your cream cheese is at room temperature to avoid lumps and achieve a smoother batter.
3. Don’t Overbeat Meringue: Keep an eye on your meringue while it’s being beaten. Overbeating can cause it to become dry and grainy.
4. Cooling Time: Allowing the cheesecake to cool gradually in the oven is crucial to prevent cracking.
5. Use a Water Bath: To further prevent cracking, you can bake the cheesecake in a water bath.
6. Meringue Topping: For a beautiful finish, use a kitchen torch to toast the meringue after baking for an extra golden touch.

Flavor Variations Triple Lemon Meringue Cheesecake

1. Lime Twist: Substitute half of the lemon juice with lime juice for a zesty lime-flavored variation.
2. Berry Infusion: Swirl in some fresh raspberry or blueberry puree into the cheesecake batter before baking for a fruity flavor.
3. Herbal Infusion: Add finely chopped fresh mint or basil to the lemon mixture for a unique herbal note.
4. Chocolate Drizzle: A drizzle of melted dark chocolate over the meringue can add a rich flavor contrast.
5. Coconut Flake Topping: Top the meringue with toasted coconut flakes for a tasty tropical twist.

Serving Suggestions Triple Lemon Meringue Cheesecake

This delightful Triple Lemon Meringue Cheesecake can be served on its own, but pairing it with whipped cream or a scoop of vanilla ice cream enhances the experience. A sprig of mint or some fresh berries on the side not only adds color but also complements the cheesecake’s refreshing flavors. For gatherings, slice the cheesecake into generous pieces and plate them with a lemon wedge for a stunning presentation.

Storage and Freezing Instructions Triple Lemon Meringue Cheesecake

To store your Triple Lemon Meringue Cheesecake, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It will remain fresh for up to five days. If you want to freeze the cheesecake, it’s best to freeze it before adding the meringue topping. Wrap the cooled cheesecake in plastic wrap, then aluminum foil, and store it in the freezer for up to three months. When you’re ready to enjoy it, thaw the cheesecake in the refrigerator overnight, then prepare the meringue topping before serving.

Nutrition Facts (Per Serving)

| Nutrient | Amount |
|————|—————-|
| Calories | 360 |
| Protein | 6g |
| Carbohydrates | 41g |
| Fat | 20g |
| Fiber | 1g |
| Sodium | 180mg |

FAQ About Triple Lemon Meringue Cheesecake

Can I use a different type of crust?

Absolutely! While graham cracker crust is traditional, you can substitute it with other types such as Oreos, almond flour, or even a cookie-based crust to match the flavor profile you prefer.

How do I know when my cheesecake is done baking?

Your cheesecake should be set around the edges but will still slightly jiggle in the center. A slight wobble indicates that the cheesecake will continue to firm up as it cools.

What if my meringue is weeping?

Weeping in meringue can happen if there is excess moisture. Ensure your mixing bowl and beaters are clean and dry. Additionally, adding a bit of cornstarch can help stabilize the meringue.

Can I make this cheesecake ahead of time?

Yes! This cheesecake is perfect for making ahead of time. You can prepare it a day or two before your event. Just remember to add the meringue topping just a few hours before serving for a fresh appearance.

What should I do if my cheesecake cracks?

If your cheesecake cracks, don’t worry! It can still be delicious. You can cover the cracks with fresh fruit or whipped cream, or simply enjoy it as is; the flavor will remain tasty, regardless of the appearance.

How can I customize the sweetness?

If you prefer a less sweet cheesecake, you can reduce the amount of sugar by 1/4 cup. Just keep in mind that you might lose some of the balance in flavor.

Final Thoughts

The Triple Lemon Meringue Cheesecake is not just a dessert; it’s an experience that brings a burst of sunshine with every bite. With a balance of tart lemony flavor, creamy richness, and a fluffy meringue topping, it’s sure to become a beloved treat in your baking repertoire. Don’t hesitate to share it during special occasions or simply as a sweet indulgence for yourself. Happy baking!

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