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Key Ingredients & Substitutions
Graham Cracker Crumbs: These are a classic for the crust, providing a sweet and crunchy base. If you can’t find them, try crushed vanilla wafers or digestive biscuits, which work just as well!
Cream Cheese: This ingredient gives the cheesecake its creamy texture. If you’re looking for a lighter option, you could use Neufchâtel cheese. Lactose-free cream cheese is also a good alternative for those who are sensitive to dairy.
Lemon Juice and Zest: Fresh lemon juice provides bright flavor. Always prefer fresh over bottled for the best taste! If you don’t have lemons, try using lime juice or a bit of orange zest for a different twist.
Egg Whites: They create the fluffy meringue topping. If you’re missing eggs, aquafaba (the liquid from canned chickpeas) can be a great vegan substitute for meringue.
How Do I Achieve the Perfect Meringue?
Creating meringue can feel tricky, but with a few handy tips, you’ll succeed with ease! The key is to have clean utensils and the right texture. Here’s how:
- Use a glass or metal bowl for whipping egg whites, as plastic can retain fat that hinders whipping.
- Make sure your egg whites are at room temperature for better volume.
- Beat until soft peaks form before adding sugar gradually. Continue beating until the mixture is glossy and stiff.
Lastly, don’t rush the browning. Keep a close eye on the oven, as it can go from golden to burnt in seconds! Enjoy your baking adventure!
How to Make Triple Lemon Meringue Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup lemon juice (freshly squeezed)
- Zest of 2 lemons
For the Lemon Curd:
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup lemon juice (freshly squeezed)
- Zest of 1 lemon
- 4 tbsp unsalted butter
For the Meringue Topping:
- 3 large egg whites
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar
How Much Time Will You Need?
This scrumptious Triple Lemon Meringue Cheesecake requires about 20 minutes of prep time, plus 1 hour and 10 minutes of baking. You’ll then need a minimum of 4 hours to chill it in the fridge before serving. It’s definitely worth the wait!
Step-by-Step Instructions:
1. Prepare the Crust:
First things first! Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter. Stir until it’s all combined and looks a little like wet sand. Now, press this mixture firmly into the bottom of a 9-inch springform pan. Bake in the oven for 8-10 minutes, then take it out and let it cool. Your crust is ready!
2. Make the Cheesecake Filling:
Now for the creamy goodness! Take a large mixing bowl and beat the softened cream cheese and sugar together using an electric mixer. Keep beating until it’s smooth and creamy. Then, add the eggs one at a time, mixing well after each addition. After that, mix in the sour cream, lemon juice, and lemon zest. Make sure everything is well combined and creamy.
3. Layer the Cheesecake and Lemon Curd:
Pour half of your cheesecake filling over the cooled crust, spreading it evenly. Pop it into the oven at 325°F (160°C) for about 30 minutes. It should be set but still slightly jiggly in the center when you take it out. Allow it to cool for 10 minutes, then gently spread the lemon curd over this baked layer. Finally, pour the rest of the cheesecake filling over the lemon curd. It’s looking delicious already!
4. Bake the Cheesecake:
Slide the cheesecake back into the oven and let it bake for another 30-35 minutes, until the filling is set. Once done, turn off the oven and crack the door open a little bit. Let it cool for about an hour there—this helps prevent cracks in your cheesecake!
5. Prepare the Meringue:
While the cheesecake is cooling, let’s whip up some meringue! In a clean bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add in the sugar while continuing to beat the mixture until stiff peaks form and it’s glossy. A simple and satisfying process!
6. Top with Meringue:
Now it’s time to spread that meringue goodness! Carefully spoon the meringue over your cooled cheesecake, making sure to seal the edges—this helps keep the meringue from shrinking. Use a spatula to create fun peaks and swirls on top for a lovely texture.
7. Brown the Meringue:
For the final touch! Pop the cheesecake back into the oven (set it to broil) for 2-5 minutes. Watch it closely so it doesn’t burn; you want a nice golden brown color on the meringue. If you have a kitchen torch, you can use that instead for browning—it’s fun and effective!
8. Chill and Serve:
Let the cheesecake cool completely at room temperature, then cover and refrigerate for at least 4 hours, or overnight if you can wait! Once it’s chilled, slice it up, serve, and enjoy this lemony delight!
Can I Use Store-Bought Lemon Curd Instead of Making My Own?
Absolutely! Store-bought lemon curd can save you time and still deliver great flavor. Just spread it over the first layer of cheesecake filling as you would with homemade. It’s a delicious shortcut!
What if I Don’t Have Cream of Tartar for the Meringue?
No worries! You can substitute lemon juice or white vinegar (1/2 teaspoon for every 1/4 teaspoon of cream of tartar) to stabilize your egg whites. This helps achieve those beautiful stiff peaks for your meringue.
How to Store This Cheesecake if I Make It in Advance?
Store the cheesecake in the refrigerator for up to 4 days. Make sure it’s covered with plastic wrap or in an airtight container to keep it fresh. For longer storage, you can freeze it (without the meringue) for up to 2 months—just thaw it in the fridge the night before serving!
Can I Make the Meringue Ahead of Time?
It’s best to make the meringue just before serving. If you need to prepare it in advance, keep it covered at room temperature for up to 2 hours before topping the cheesecake, but note that it may lose its fluffiness over time.
