This Triple Lemon Meringue Cheesecake is a zesty treat that combines creamy cheesecake with a tangy lemon flavor and fluffy meringue on top. It’s a sweet and sour delight!
I can’t help but smile every time I make this. The bright lemony flavor just brightens my day! Plus, the meringue is like a cloud of happiness sitting right on top. 🍋
Key Ingredients & Substitutions
Graham Cracker Crumbs: They give a nice crunch to the crust. If you can’t find them, use crushed digestive biscuits or even vanilla wafer cookies for a different flavor.
Cream Cheese: This is crucial for the cheesecake’s creamy texture. Use full-fat cream cheese for the best results. If you’re looking for a lighter option, Neufchâtel cheese works well too.
Lemon Juice and Zest: Freshly squeezed lemon juice is key for flavor. If you’re short on fresh lemons, bottled lemon juice can be a substitute, but the zest will be missed. You can also use bottled zest if necessary, though fresh is preferred.
Eggs: They give structure to the cheesecake. If you need an egg substitute, use 1/4 cup of unsweetened applesauce or a commercial egg replacement product for each egg.
Sour Cream: It adds richness and tang. Plain Greek yogurt can be swapped for a healthier alternative, and it keeps the texture creamy.
How Do I Get Perfectly Whipped Meringue?
Whipping meringue can be tricky, but with the right technique, it’s easy. Here are some steps to help you achieve stiff peaks:
- Use a clean, dry bowl and beaters to avoid any residual fat.
- Start beating the egg whites at medium speed until they become foamy.
- Add the cream of tartar when you see soft peaks forming—this helps stabilize the meringue.
- Gradually add the sugar, about 1 tablespoon at a time, continuing to beat until stiff, glossy peaks form.
- Gently fold in the lemon juice and zest at the end to add that extra flavor.
Remember, over-beating can lead to a dry meringue, so stop once you reach the right consistency!
How to Make Triple Lemon Meringue Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For The Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup lemon juice (freshly squeezed)
- Zest of 2 lemons (for extra lemon flavor)
For The Lemon Meringue Topping:
- 3 large egg whites
- 1/4 tsp cream of tartar
- 3/4 cup granulated sugar
- 1/4 cup lemon juice (to enhance the meringue flavor)
- Zest of 1 lemon
How Much Time Will You Need?
This delicious Triple Lemon Meringue Cheesecake will take about 1 hour for prep and baking, plus 4 hours for chilling in the fridge. It’s a bit of a process, but the result is a creamy, flavorful cheesecake topped with a delightful meringue!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and granulated sugar, then stir in the melted butter until everything is well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for about 10 minutes, then set it aside to cool.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy. Next, add the eggs one at a time, making sure to mix well after each addition. Then, stir in the sour cream, lemon juice, and lemon zest until everything is fully combined and creamy.
3. Bake the Cheesecake:
Pour the cheesecake filling over your cooled crust in the springform pan. Bake it in the preheated oven for about 50-60 minutes, or until the center is set but still slightly jiggly. Once it’s done, turn off the oven and let the cheesecake cool inside the oven for 1 hour. Afterward, take it out and increase the oven temperature back to 350°F (175°C).
4. Prepare the Meringue Topping:
In a clean mixing bowl, beat the egg whites along with the cream of tartar until soft peaks form. Gradually add in the sugar, continuing to beat until you reach stiff peaks. Gently fold in the lemon juice and lemon zest to give the meringue that extra zing!
5. Top the Cheesecake with Meringue:
Once your cheesecake has cooled and the oven is ready, spread the meringue topping evenly over the cheesecake. Be sure to seal it at the edges to help prevent the meringue from shrinking while baking.
6. Bake the Meringue:
Now, return the cheesecake to the oven and bake it for an additional 10-15 minutes, or until the meringue is lightly golden. Keep an eye on it to avoid burning, as meringue can brown quickly!
7. Cool and Serve:
Once baked, remove the cheesecake from the oven and let it cool at room temperature for a bit. After that, chill it in the fridge for at least 4 hours, or overnight for best flavor. When you’re ready, carefully remove the springform pan, slice the cheesecake, and enjoy the layers of lemon goodness!
Can I Use Low-Fat Cream Cheese in This Recipe?
Yes, you can use low-fat cream cheese; however, the texture and flavor may vary slightly. It might not be as creamy as full-fat cream cheese, which could lead to a different mouthfeel in the cheesecake. Make sure to soften it well for easy mixing.
How to Store Leftover Cheesecake?
To store leftovers, cover the cheesecake with plastic wrap or store it in an airtight container to keep it fresh. It will last in the refrigerator for up to 5 days. You can also freeze slices for up to 2 months; just be sure to wrap them tightly to prevent freezer burn.
Can I Make This Cheesecake Without Eggs?
If you need to make an egg-free version, you can substitute eggs in the filling with a mix of 1/4 cup unsweetened applesauce or 1/4 cup silken tofu blended until smooth for each egg. This will help achieve a similar texture, but the flavor and consistency may differ slightly.
What Should I Do If My Meringue Shrinks?
If your meringue shrinks, it might be due to baking at too high a temperature or not sealing it well to the edges of the cheesecake. Ensure you spread the meringue evenly and seal the edges well before baking. If it still shrinks, it’s best to gently re-whip the meringue and reapply it after some initial baking.
