Triple Lemon Meringue Cheesecake
This delightful dessert combines the tangy brightness of lemons with the rich, creamy texture of cheesecake, topped with fluffy meringue.
Ingredients
For the crust
- 200 g lemon cookies or graham crackers, crushed For a base with a hint of sweetness and flavor
- 80 g butter, melted Bringing richness and moisture
- Zest of 1 lemon lemon zest Providing aromatic brightness
For the cheesecake filling
- 500 g cream cheese (room temp) Creamy and ready to blend into the filling
- 100 g sugar For sweetness that complements the tart lemon
- 2 large eggs Adding structure and richness
- Juice of 2 lemons lemon juice Delivering a punch of zesty flavor
- Zest of 1 lemon lemon zest Enhancing the flavor
For the optional lemon curd layer
- 200 g sugar To sweeten the tartness
- 3 large eggs Acting as a thickening agent
- 100 ml lemon juice For that signature zing
- Zest of 1 lemon lemon zest Enhancing the fragrance
For the meringue
- 4 large egg whites Which will become fluffy clouds
- 200 g sugar To achieve sweetness and stability
- 1 teaspoon vanilla extract For aromatic depth
Instructions
Preparation
- Preheat the oven to 175°C (350°F).
- For the crust, mix the crushed cookies with melted butter and lemon zest in a bowl. Press the mixture into the bottom of a springform pan and bake for 10 minutes until set and slightly golden.
- For the cheesecake filling, beat the cream cheese and sugar in a large bowl until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice and zest until combined. Pour the filling over the baked crust and return to the oven, baking for 30-35 minutes.
- Let the cheesecake cool completely.
- For the lemon curd, whisk together sugar, eggs, lemon juice, and zest in a saucepan over low heat. Stir constantly until the mixture thickens. Remove from heat and cool before spreading over the cheesecake.
- For the meringue, beat egg whites in a clean mixing bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Spread the meringue over the lemon curd layer and lightly brown in the oven.
- Chill the cheesecake in the refrigerator for a few hours before serving.
Notes
A well-chilled cheesecake cuts more neatly. Sift sugar for meringue to avoid clumps and ensure a grease-free mixing bowl for egg whites.