This Triple Lemon Meringue Cheesecake is a bright, zesty treat! With a creamy cheesecake layer, a delicious lemon curd, and topped with fluffy meringue, it’s a citrus lover’s dream!
The tangy lemon flavors are perfect for brightening any day. I just love watching the meringue turn golden as it bakes—it’s like a little sunshine in the oven! ☀️
Making this cheesecake is surprisingly easy. Just layer the ingredients, and you’ll have a refreshing dessert that’s sure to impress family and friends. Enjoy a slice with a cup of tea for a delightful afternoon!
Key Ingredients & Substitutions
Digestive Biscuits/Graham Crackers: Both work well as a crust base! If you can’t find digestive biscuits, try using crushed vanilla wafers for a fun twist of flavor.
Cream Cheese: Make sure it’s softened for easy mixing. You can substitute with vegan cream cheese if you’re looking for a dairy-free option.
Sour Cream & Heavy Cream: These add richness. You can replace sour cream with Greek yogurt, and use more milk if you want to skip heavy cream. It’ll change the texture but still taste good!
Lemons: For that fresh taste, always use fresh lemons for juice and zest. If fresh isn’t available, bottled lemon juice can work, but it might not be as bright.
Egg Whites: If you’re worried about using raw eggs in the meringue, petri egg whites can be a safer option. Just make sure they’re pasteurized!
How Do I Make the Perfect Meringue Topping?
Getting the meringue just right is key to a great Triple Lemon Meringue Cheesecake. Here are some tips:
- Start with a completely clean bowl to avoid any fat/fat contamination; this helps the egg whites whip up nicely.
- Beat the egg whites until they form soft peaks before adding the sugar. It’s important to add sugar gradually for stability.
- Adding cream of tartar helps to stabilize the meringue, so don’t skip it!
- When creating peaks, use the back of a spoon for an artistic touch—it makes for a beautiful presentation.
Triple Lemon Meringue Cheesecake Recipe
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups digestive biscuits or graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- ½ cup heavy cream
- Zest of 2 lemons
- ½ cup fresh lemon juice (about 2-3 lemons)
- 1 teaspoon vanilla extract
For the Lemon Meringue Topping:
- 3 large egg whites
- ¾ cup granulated sugar
- 1 teaspoon cornstarch
- ½ teaspoon cream of tartar
- 1 teaspoon lemon juice
How Much Time Will You Need?
This delicious cheesecake recipe will take about 30 minutes to prepare, plus an additional 60 to 70 minutes for baking and cooling. After that, give it at least 4 hours of chilling time before serving. It’s a labor of love, but so worth it!
Step-by-Step Instructions:
1. Preparing the Crust:
Start by preheating your oven to 350°F (175°C). In a medium bowl, mix the digestive biscuit crumbs, melted butter, and sugar together using a fork. Make sure everything is well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create a solid crust. Pop it in the oven for about 10 minutes, then take it out and let it cool a bit.
2. Making the Cheesecake Filling:
In a large bowl, take your softened cream cheese and granulated sugar. Beat them together until the mixture is smooth and creamy. Add the eggs one at a time, making sure to beat well after each one. Next, mix in the sour cream, heavy cream, lemon zest, lemon juice, and vanilla extract until everything is nicely blended.
3. Assembling and Baking the Cheesecake:
Pour the cheesecake filling over your cooled crust, spreading it out evenly with a spatula. Bake it in the preheated oven for 50-60 minutes until the edges look set but the center is still a bit wobbly. Once done, turn off the oven and leave the cheesecake inside for another hour to cool gradually. After that, let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight so it firms up.
4. Preparing the Meringue Topping:
For the meringue, grab a clean mixing bowl and beat the egg whites until they start to get foamy. Add in the cream of tartar and keep beating until soft peaks form. Gradually add the sugar and cornstarch, one tablespoon at a time, while continuing to beat until stiff peaks form. The mixture should look glossy. Finally, stir in the lemon juice.
5. Topping the Cheesecake:
Before topping the cheesecake, preheat your oven to 400°F (200°C). Once your cheesecake has chilled, spread the meringue over the top, making sure to seal the edges well. Use the back of a spoon to create some pretty peaks in the meringue.
6. Baking the Meringue:
Carefully place the cheesecake back in the oven and bake it for about 5-8 minutes, or until the meringue turns a lovely golden brown. Keep a close eye on it to avoid burning—nothing’s worse than a burnt meringue!
7. Cool and Serve:
Once baked, take it out of the oven and let it cool before slicing. Serve your delightful Triple Lemon Meringue Cheesecake chilled, and enjoy the zesty flavors and fluffy meringue!
Can I Use Store-Bought Lemon Curd Instead of Making My Own?
Absolutely! If you’re short on time, using store-bought lemon curd can save you some effort. Just spread a thin layer of it over the cheesecake before adding the meringue topping for an extra burst of lemon flavor.
What If I Don’t Have Digestive Biscuits?
No problem! You can substitute them with graham crackers or even vanilla wafers. Just ensure that whatever you choose is crushed into fine crumbs to create a solid crust base.
How Do I Store Leftover Cheesecake?
Store leftovers in an airtight container in the fridge for up to 5 days. If you’re concerned about the meringue not holding up, it’s best to store the cheesecake and meringue topping separately, then assemble when you’re ready to serve.
Can I Make This Cheesecake Gluten-Free?
Yes! Just use gluten-free digestive biscuits or graham cracker crumbs for the crust. Double-check that all your other ingredients, like baking powder and vanilla extract, are labeled gluten-free to ensure a completely gluten-free dessert.
