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Triple Lemon Meringue Cheesecake

Indulge in Zesty Triple Lemon Meringue Cheesecake Delight

Savor the rich, creamy, and zesty Triple Lemon Meringue Cheesecake, a delightful balance of sweet and tart flavors.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Base for the crust, providing a sweet, crunchy texture
  • 2 tablespoons Granulated Sugar Sweetens both the crust and cheesecake filling
  • 4 tablespoons Unsalted Butter (melted) Binds crust ingredients
For the Cheesecake Filling
  • 16 ounces Cream Cheese Main component adding rich, creamy texture
  • 1 cup Sour Cream Contributes tanginess and smoothness
  • 3 large Eggs Essential for binding
  • 1 teaspoon Vanilla Extract Enhances overall flavor
  • 2 tablespoons Lemon Zest Intensifies lemon flavor
  • 1/2 cup Fresh Lemon Juice Principal source of tartness
  • 1/2 cup Heavy Cream Creates a creamy texture
  • 1/4 cup Cornstarch Thickens the lemon curd
  • 1/4 teaspoon Salt Enhances all flavors
For the Meringue Topping
  • 1/4 teaspoon Cream of Tartar Stabilizes meringue
  • 1/2 cup Granulated Sugar Sweetens the meringue
  • 1 teaspoon Vanilla Extract Adds depth of flavor
  • 1 tablespoon Fresh Lemon Juice Delivers subtle citrus tang

Equipment

  • 9-inch springform pan
  • Electric mixer
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C). Mix graham cracker crumbs, granulated sugar, and melted unsalted butter until combined. Press this into a 9-inch springform pan and bake for 10 minutes. Allow to cool.
  2. Beat cream cheese until smooth, gradually add granulated sugar. Incorporate sour cream, followed by eggs one at a time. Stir in vanilla extract, lemon zest, and lemon juice.
  3. Whisk together heavy cream, cornstarch, and salt until smooth. Fold this mixture into the cheesecake filling.
  4. Pour the filling into the cooled crust and bake for 55-60 minutes until the edges are set. Cool in the oven for 1 hour.
  5. Transfer to room temperature and refrigerate for at least 4 hours.
  6. Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form.
  7. Drizzle lemon juice into the meringue and spread over the chilled cheesecake. Bake at 350°F (177°C) for 8-10 minutes until golden brown.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 6gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 600IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure your eggs are at room temperature and avoid yolk in egg whites for perfect meringue peaks. Store well to maintain freshness.

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