Triple Lemon Meringue Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
1/2 cup unsalted butter, melted
→ Lemon Cheesecake Filling
04 -
24 oz cream cheese, softened
05 -
1 cup granulated sugar
06 -
1 teaspoon vanilla extract
07 -
3 large eggs
08 -
1/2 cup sour cream
09 -
1/4 cup fresh lemon juice
10 -
Zest of 2 lemons
→ Lemon Curd Layer
11 -
1/2 cup fresh lemon juice
12 -
1/4 cup granulated sugar
13 -
2 large eggs
14 -
1 tablespoon unsalted butter
15 -
Zest of 1 lemon
→ Meringue Topping
16 -
3 large egg whites
17 -
1/4 teaspoon cream of tartar
18 -
1/4 cup granulated sugar
# Instructions:
01 -
Preheat the oven to 163°C (325°F). In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of a springform pan to form a crust. Bake for 8-10 minutes. Set aside to cool.
02 -
In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the vanilla extract, then mix in the eggs one at a time, fully incorporating each. Stir in the sour cream, lemon juice, and lemon zest until smooth.
03 -
Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula. Bake for 50-55 minutes, or until the center is set with a slight jiggle. Turn off the oven and let the cheesecake cool inside for 1 hour. Refrigerate for at least 4 hours or overnight.
04 -
In a small saucepan, combine the lemon juice, granulated sugar, and eggs. Cook over low heat, whisking constantly, until the mixture thickens, about 5-7 minutes. Remove from heat and stir in the butter and lemon zest. Let the curd cool completely.
05 -
In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the granulated sugar, 1 tablespoon at a time, continuing to beat until stiff peaks form.
06 -
Once the cheesecake has chilled, spread the cooled lemon curd layer evenly over the top. Spoon the meringue on top of the curd and spread it out, creating peaks with a spoon.
07 -
Return the cheesecake to the oven and bake at 175°C (350°F) for 5-7 minutes, or until the meringue is golden brown. Let the cheesecake cool to room temperature. Refrigerate again for at least 1 hour before serving.
08 -
Slice, serve, and enjoy this tangy, creamy, and delicious Triple Lemon Meringue Cheesecake!