Triple Lemon Meringue Cheesecake Recipe
This Triple Lemon Meringue Cheesecake features a buttery graham cracker crust, a smooth and creamy lemon-infused cheesecake filling, a tangy homemade lemon curd layer, and a light, fluffy golden meringue topping. Perfectly balanced with zesty citrus notes and a sweet finish, this dessert is baked in a water bath for optimal texture and then chilled for a refreshing treat.
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 6 hours 55 minutes (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For The Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons sugar
For The Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream (added in filling per recipe step)
- 1 tablespoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
For The Lemon Curd Layer:
- 3 large egg yolks
- ½ cup granulated sugar
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 4 tablespoons unsalted butter
For The Meringue Topping:
- 4 large egg whites
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- A pinch of cream of tartar
Instructions
- Prepare the Crust: Preheat the oven to 325°F (160°C). Mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes until slightly golden. Remove from oven and let cool.
- Make the Cheesecake Filling: In a large bowl, beat softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream, lemon zest, lemon juice, and vanilla extract until fully blended. Pour the filling over the cooled crust, spreading evenly.
- Bake the Cheesecake: Place the springform pan into a larger baking dish filled with water (water bath). Bake in preheated oven for 50-60 minutes until center is set but still slightly jiggly. Turn off oven and cool cheesecake inside for 1 hour. Refrigerate for at least 4 hours or overnight.
- Prepare the Lemon Curd: In a saucepan over low heat, whisk egg yolks, sugar, lemon juice, and lemon zest. Cook while whisking continuously for 8-10 minutes until thickened. Remove from heat and stir in butter until melted. Allow to cool slightly, then pour over chilled cheesecake. Refrigerate until set.
- Make the Meringue Topping: In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar while beating until stiff, glossy peaks form. Fold in vanilla extract gently.
- Assemble the Cheesecake: Preheat oven to 350°F (175°C). Spread meringue on top of lemon curd layer, creating peaks and swirls with a spatula. Bake for 10-15 minutes until meringue is golden brown.
- Cool and Serve: Let cheesecake cool at room temperature briefly, then refrigerate for at least 1 hour. Slice and serve cold, optionally garnished with lemon slices or berries.
Notes
- Using a water bath ensures even baking and prevents cracking in the cheesecake.
- Make sure all cream cheese and eggs are at room temperature for a smooth filling.
- Do not overbake the cheesecake; the center should remain slightly jiggly before cooling.
- Chilling the cheesecake overnight enhances texture and flavor.
- Ensure the bowl and utensils used for meringue are clean and free of fat for best volume.
Keywords: Lemon Cheesecake, Meringue Topping, Lemon Curd, Baked Cheesecake, Dessert, Citrus Dessert, Springform Pan
