This Triple Lemon Meringue Cheesecake is a zesty treat with a creamy texture! It combines a rich cheesecake, tangy lemon curd, and fluffy meringue on top. Perfect for lemon lovers!
Honestly, who can resist that bright flavor? I like to serve it chilled, so it feels extra refreshing. It’s a showstopper that will make you the star of any gathering! 🍋
Key Ingredients & Substitutions
Digestive Biscuits/Graham Crackers: These provide a sweet and buttery base. If you can’t find them, you can use any plain cookie, like vanilla wafers or even crushed Oreo cookies for a chocolate twist.
Cream Cheese: Essential for that creamy texture. If you’re looking for a lighter option, you could use Neufchâtel cheese, which has less fat. Vegan cream cheese is also a great alternative for a dairy-free version.
Sour Cream: It adds richness and tanginess. You can substitute it with Greek yogurt for a healthier choice, or even use buttermilk if needed, just remember it’ll change the texture slightly.
Lemon Juice and Zest: Freshly squeezed lemon juice gives the best flavor. If you don’t have fresh lemons, bottled lemon juice works too. However, remember that fresh zest makes a big difference in aroma and taste!
Egg Whites: For the meringue, if you’re in a hurry, egg white powder can work too. Just rehydrate it according to package directions and beat as you would with fresh whites.
How Can I Ensure My Meringue Stays Fluffy and Delicious?
Making perfect meringue can be tricky, but with these tips, you’ll succeed! First, ensure your mixing bowl is clean and dry. Any grease can prevent the egg whites from whipping up properly.
- Beat the egg whites until foamy before adding cream of tartar. This adds stability.
- Gradually add sugar while beating on medium speed. This helps to dissolve it completely.
- Beat until stiff peaks form. Your meringue should stand tall and not droop.
- Spread it on the cheesecake gently to avoid deflating it.
- Keep a close eye during broiling! It browns quickly, and nobody likes burnt meringue.
How to Make Triple Lemon Meringue Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups digestive biscuits or graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 1/2 cup sour cream
- Zest of 2 lemons
- 1/2 cup lemon juice (freshly squeezed)
For the Lemon Meringue Topping:
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
How Much Time Will You Need?
This scrumptious cheesecake recipe will take about 20 minutes for prep, and it needs about 1 hour for baking, plus at least 4 hours (or overnight) for chilling. When you’re ready to finish it, just a few more minutes will get your lemon meringue topping ready. It’s worth the wait for this delightful dessert!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 350°F (175°C). In a medium bowl, mix together the digestive biscuit crumbs, sugar, and melted butter until everything is well combined. Then, press this mixture into the bottom of a 9-inch springform pan to form an even layer. Bake the crust for 10 minutes, then take it out and let it cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Gradually add the sugar and flour, mixing until everything is well blended. Then, add the eggs one by one, making sure to mix well after each addition. Next, stir in the sour cream, lemon zest, and lemon juice until the mixture is nice and smooth.
3. Bake the Cheesecake:
Pour your cheesecake filling over the cooled crust in the springform pan. Bake in your preheated oven for 50-60 minutes. The edges should look set, but the center will be slightly jiggly. After baking, turn off the oven and leave the cheesecake inside for an hour to cool down gradually. Finally, refrigerate the cheesecake for at least 4 hours, or even overnight, to let it firm up nicely.
4. Prepare the Lemon Meringue Topping:
In a clean, dry bowl, beat the egg whites and cream of tartar until it gets foamy. Gradually sprinkle in the sugar, and keep beating until stiff peaks start to form. Gently stir in the vanilla extract and lemon zest for that lovely lemon flavor!
5. Top and Brown the Meringue:
Once your cheesecake is chilled, spread the fluffy meringue topping all over the cheesecake. You can use a spatula to create some pretty peaks. If you have a kitchen torch, use it to brown the meringue. If not, you can pop it under the broiler in the oven for a few minutes—just watch closely to avoid burning!
6. Serve:
Let the cheesecake cool for just a few more minutes, then slice and serve. Enjoy your delicious triple lemon meringue cheesecake! It’s the perfect treat for any lemon lover.
Can I Use Different Types of Crackers for the Crust?
Absolutely! While digestive biscuits are recommended, you can use graham crackers, vanilla wafers, or even crushed shortbread cookies for a unique flavor. Just make sure to adjust the sugar quantity if your alternative is sweeter or less sweet than digestive biscuits!
What If I Don’t Have Sour Cream?
No problem! You can substitute sour cream with plain Greek yogurt for a similar texture and tang. Alternatively, you can use buttermilk or even cream cheese mixed with a splash of lemon juice. Just keep in mind that the consistency might vary slightly.
How Do I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To keep the meringue topping from becoming soggy, you can place parchment paper between the lid and the meringue, or its best to consume it within the first few days for optimal texture!
Can I Make This Cheesecake in Advance?
Yes! This cheesecake can be made up to 2 days ahead of time. Just cover it with plastic wrap after it has cooled completely and stored it in the fridge. Add the meringue topping closer to serving time to ensure it stays fresh and fluffy!
