Triple Lemon Meringue Cheesecake Recipe
Are you a cheesecake aficionado? Do zesty, tangy desserts get your taste buds excited? If so, buckle up and get ready for our Triple Lemon Meringue Cheesecake.
Why Make This Recipe
Aside from being a total crowd-pleaser, this recipe is worth making because of the beautiful synergy between creamy, rich cheesecake and the refreshing, zesty tartness of the lemon meringue. It’s the perfect balance of flavors.
How to Make Triple Lemon Meringue Cheesecake
Ingredients:
For the Crust:
1. 1 ½ cups graham cracker crumbs
2. ¼ cup granulated sugar
3. ½ cup unsalted butter, melted
For the Cheesecake Filling:
1. 24 oz (3 blocks) cream cheese, softened
2. 1 cup granulated sugar
3. 3 large eggs
4. ⅓ cup sour cream
5. ¼ cup fresh lemon juice
6. 1 tbsp lemon zest
7. 1 tsp vanilla extract
For the Lemon Curd:
1. ½ cup fresh lemon juice
2. 1 tbsp lemon zest
3. ½ cup granulated sugar
4. 2 large eggs
5. ¼ cup unsalted butter, cubed
For the Meringue:
1. 4 large egg whites
2. ½ cup granulated sugar
3. ¼ tsp cream of tartar
4. 1 tsp vanilla extract
Directions:
This cheesecake involves several steps, piecing together the crust, the cheesecake filling, the lemon curd, and finally the meringue. Start off by preheating the oven to 325°F (160°C), then follow the listed instructions till completion.
Take note that after the final baking step at 375°F (190°C), the cheesecake needs to cool completely and then chill in the fridge for at least 2 hours before serving.
How to Serve Triple Lemon Meringue Cheesecake
This cheesecake is a showstopper all on its own. Serve it as a centerpiece dessert at a dinner party or as a special treat for a birthday. A dollop of whipped cream and some fresh berries on the side would complement this cake nicely.
How to Store Triple Lemon Meringue Cheesecake
To store the cheesecake, cover it and put it in the fridge. It should stay good for up to 6 days. Make sure it’s thoroughly cooled before refrigerating. Freezing is not recommended as the meringue may not thaw well.
Tips to Make Triple Lemon Meringue Cheesecake
1. Patiently beat the cream cheese until it’s really smooth before adding other ingredients to prevent lumps.
2. Cool the cheesecake completely at room temperature before putting it into the refrigerator. Sudden temperature changes might cause it to deflate or crack.
3. While making the meringue, ensure the bowl and beaters are completely clean and grease-free. Any grease can prevent the egg whites from whipping up properly.
Variation
If you’d like a lighter version, you can make this recipe using a digestive biscuit crust instead of the graham cracker crust. To add a crunchy texture, consider adding toasted, chopped almonds to the crust mixture.
FAQs
1. Can I use bottled lemon juice instead of fresh?
Yes, but fresh lemon juice gives a better, brighter flavor.
2. Can I use a different kind of crust?
Absolutely. You could use a vanilla wafer crust or even a shortbread crust.
3. Can I make this cheesecake ahead of time?
Yes, this cheesecake requires chilling for at least 2 hours, but it could be made the day before and chilled overnight.
Enjoy making and savoring every bite of this Triple Lemon Meringue Cheesecake!