This Easy Triple Lemon Meringue Cheesecake is a zesty treat that combines creamy cheesecake with bright lemon flavors. Topped with fluffy meringue, it’s a delightful dessert for any occasion!
Making this cheesecake is a breeze! I love the sweet and tangy balance that makes every bite refreshing. Plus, you can impress your friends without spending all day in the kitchen!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These make a great crust. If you don’t have them, crushed digestive biscuits or vanilla wafer cookies work just as well!
Cream Cheese: Softened cream cheese gives that creamy texture. Neufchâtel can be a lighter alternative, just keep in mind it might be slightly less rich.
Sour Cream: It adds moisture and tang. For a dairy-free option, use coconut yogurt or a dairy-free sour cream alternative, though it may alter the flavor a bit.
Fresh Lemon Juice: Freshly squeezed juice really enhances the flavor compared to bottled juice. If lemons are not available, bottled lemon juice can work as a last resort.
Egg Whites: These are essential for the meringue. If you’re looking for an eggless version, consider using aquafaba (chickpea water) as a replacement; it whips up nicely!
What’s the Trick to Making Fluffy Meringue?
Whipping meringue can be tricky but rewarding! To achieve that perfect fluffy texture, ensure your mixing bowl is completely clean and dry. Any grease or moisture can prevent the egg whites from whipping up nicely.
- Whisk the egg whites with cream of tartar starting on medium speed until soft peaks form.
- Slowly add granulated sugar while mixing on high speed, which helps create a stable structure.
- Keep whisking until you see stiff, glossy peaks. This is key for holding up in the oven!
Finally, when spreading the meringue over the cheesecake, make sure to seal it at the edges to prevent shrinking. This little step keeps it looking great when baked!
Easy Triple Lemon Meringue Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- ½ cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons lemon zest (from about 2 large lemons)
- ½ cup fresh lemon juice (about 2–3 lemons)
For the Meringue Topping:
- 4 large egg whites, at room temperature
- ½ teaspoon cream of tartar
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare, plus 60-70 minutes for baking, and then at least 4 hours to chill. Overall, you should plan for a little over 5 hours including cooling time. But don’t worry, most of that time is spent waiting for the cheesecake to set and chill!
Step-by-Step Instructions:
1. Prepare the Crust:
First things first, preheat your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until everything is well combined. Now, press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake the crust for about 10 minutes, or until it’s lightly golden. Remove it from the oven and set it aside to cool a bit.
2. Make the Cheesecake Filling:
Next up, let’s make the cheesecake filling! In a large bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Gradually add in the sugar and mix until combined. Now, add the eggs one at a time, mixing on low speed after each egg just until combined. Then, mix in the sour cream, all-purpose flour, lemon zest, and fresh lemon juice until everything is smooth and well incorporated.
3. Bake the Cheesecake:
Pour the cheesecake filling over the prepared crust in the springform pan. For a drip-proof situation, place the pan on a baking sheet. Pop it into the preheated oven and bake for about 55-60 minutes. The edges should look set, but the center will still jiggle a bit when you move it.
4. Prepare the Meringue:
While your cheesecake is baking, it’s time to whip up the meringue! In a clean, dry bowl, whisk the egg whites and cream of tartar using an electric mixer on medium speed until you see soft peaks form. Gradually add the sugar, continuing to beat on high speed until stiff, glossy peaks form. Finally, add the vanilla extract and mix just until combined.
5. Top with Meringue and Finish Baking:
Once the cheesecake is done baking, take it out of the oven. Carefully spread the meringue over the top of the cheesecake, making sure to touch the edges to seal it. Return the cheesecake to the oven and bake for an additional 10-12 minutes, or until the meringue is gently golden brown.
6. Cool and Chill:
Now it’s time to let it cool! Remove the cheesecake from the oven and let it cool completely on a wire rack. After it’s cooled, pop it in the fridge for at least 4 hours, or overnight if you have the time. This allows it to set thoroughly and enhance the flavors.
7. Serve:
When you’re ready to serve, carefully remove the sides of the springform pan. Slice yourself a piece and enjoy the bright, creamy delight of lemon cheesecake topped with fluffy, toasted meringue!
This Easy Triple Lemon Meringue Cheesecake is a showstopper, celebrating lemon in a delicious and light dessert that’s perfect for any occasion!
Frequently Asked Questions (FAQ)
Can I Use Pre-Made Graham Cracker Crust?
Absolutely! A pre-made graham cracker crust can save you time. Just skip the crust preparation step and pour the cheesecake filling directly into the store-bought crust. Bake as directed!
Can I Substitute Ingredients for a Healthier Version?
Yes, you can make a few swaps! Light cream cheese or Greek yogurt can substitute regular cream cheese for a lighter cheesecake. You could also use a sugar substitute like erythritol or stevia to reduce the sugar content.
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the fridge for up to 3-4 days. For longer storage, consider freezing slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe container for up to 2 months. Thaw in the fridge before serving!
Can I Make this Cheesecake Without Eggs?
If you need an egg-free option, you can use a combination of silken tofu or a commercial egg replacer for the filling. Note that this will change the texture slightly, but it can still be delicious!
