why make this recipe
Triple Lemon Meringue Cheesecake is a delightful dessert that combines creamy cheesecake, zesty lemon flavor, and a fluffy meringue topping. It’s perfect for lemon lovers and great for any occasion, from family gatherings to celebrations. The balance of tartness from the lemons and sweetness from the meringue makes every bite a treat. It’s a striking dessert that will impress your guests and leave them wanting more.
how to make Triple Lemon Meringue Cheesecake
Making this cheesecake is straightforward. Start by preparing the cheesecake filling and then add the meringue topping. Follow the steps carefully, and you will create a delicious dessert that is sure to please.
Ingredients:
- 16 oz cream cheese
- 1 cup sugar
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 3 large eggs
- 1 premade graham cracker crust
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar (for meringue)
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 325°F (160°C).
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add sour cream, lemon juice, and lemon zest; mix well.
- Add eggs one at a time, mixing on low until just combined.
- Pour the cheesecake mixture into the graham cracker crust.
- Bake for 50-60 minutes or until the center is set.
- Let the cheesecake cool completely.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar and beat until stiff peaks form.
- Spread meringue over the cooled cheesecake, sealing the edges.
- Bake at 350°F (175°C) for about 10 minutes or until the meringue is golden.
- Let cool and serve chilled.
how to serve Triple Lemon Meringue Cheesecake
Serve the cheesecake chilled for the best flavor and texture. You can slice it into wedges and place each piece on a dessert plate. It pairs wonderfully with fresh berries or a drizzle of lemon syrup for an extra touch.
how to store Triple Lemon Meringue Cheesecake
Store any leftovers in the refrigerator. Cover the cheesecake loosely with plastic wrap to prevent it from getting too soggy. It’s best enjoyed within three days, but it can last up to a week in the fridge.
tips to make Triple Lemon Meringue Cheesecake
- Make sure all ingredients are at room temperature before starting for a smoother batter.
- Beat the egg whites until they are very stiff for a perfect meringue.
- Seal the meringue edges well to keep it from shrinking during baking.
- To enhance the lemon flavor, you can use fresh lemons instead of bottled juice.
variation
You can make a berry lemon meringue cheesecake by adding fresh berries into the cheesecake mix. This will add a different flavor and a pop of color to your dessert.
FAQs
-
Can I use a different type of crust?
Yes, you can use an Oreo crust or any cookie crust you prefer for a different taste. -
Is it possible to make this cheesecake ahead of time?
Absolutely! You can make it a day or two before you plan to serve it. Just keep it refrigerated. -
What if I don’t want to make meringue?
You can skip the meringue and serve the cheesecake with whipped cream or a lemon glaze instead.
