why make this recipe
Triple Lemon Meringue Cheesecake is a delightful dessert that combines the richness of a cheesecake with the bright, zesty flavors of lemon and a fluffy meringue topping. If you love lemon desserts, this recipe is a must-try. It’s perfect for gatherings, celebrations, or just a sweet treat at home. The combination of textures—from the crunchy crust to the creamy filling and airy meringue—makes each bite an experience to remember.
how to make Triple Lemon Meringue Cheesecake
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar (for meringue topping)
Directions:
- Preheat the oven to 325°F (160°C). In a bowl, mix graham cracker crumbs and melted butter. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.
- In a large bowl, beat the cream cheese and sugar until smooth. Add in the eggs one at a time, mixing well after each. Then mix in the lemon juice and lemon zest. Pour this filling over the cooled crust.
- Bake for 45-50 minutes, or until the center is set. Allow it to cool completely.
- In another bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread the whipped cream over the cooled cheesecake layer.
- In a different bowl, beat the egg whites and cream of tartar until frothy. Gradually add the sugar while continuing to beat until stiff peaks form. Spread this meringue over the whipped cream layer.
- Bake at 350°F (175°C) for 10 minutes, or until the meringue is golden. Allow it to cool, then chill before serving.
how to serve Triple Lemon Meringue Cheesecake
Serve each slice chilled, optionally garnished with extra lemon zest or fresh berries for added color and flavor. This cake is perfect for special occasions and can impress your guests with its beautiful layers and delightful taste.
how to store Triple Lemon Meringue Cheesecake
Store any leftovers in the refrigerator. Cover the cheesecake well with plastic wrap or place it in an airtight container to keep it fresh. It’s best enjoyed within 3-4 days.
tips to make Triple Lemon Meringue Cheesecake
- Make sure the cream cheese is very soft to avoid lumps in the filling.
- Use fresh lemon juice for the best flavor; bottled lemon juice may not have the same zestiness.
- Beat the egg whites until they reach stiff peaks for a stable meringue topping.
- Keep an eye on the meringue while baking to avoid it burning; it should be golden brown, not dark.
variation
You can try adding different flavors to the cheesecake by incorporating other citrus fruits like lime or orange, or mixing in some lemon curd for extra richness.
FAQs
Q: Can I make this cheesecake in advance?
A: Yes, you can make this cheesecake a day or two ahead of time. Just store it in the refrigerator until you are ready to serve.
Q: Can I use a different type of crust?
A: Absolutely! You can use an Oreo crust or a nut-based crust for a different flavor profile.
Q: What if I don’t want to make meringue?
A: If you prefer not to make meringue, you can simply top the cheesecake with more whipped cream or serve it plain without the topping.