Triple Lemon Meringue Cheesecake

Description:

Indulge in the tangy, sweet perfection of Triple Lemon Meringue Cheesecake, a luxurious dessert that combines creamy lemon cheesecake, zesty lemon curd, and a fluffy meringue topping. Each layer brings a burst of lemony goodness, creating a show-stopping dessert perfect for special occasions or a decadent treat.

Origin:

This dessert merges the classic flavors of lemon meringue pie with the richness of cheesecake, creating a modern twist on two beloved classics.

Ingredients:

For the Crust:

• 2 cups (200g) graham cracker crumbs
• 1/4 cup (50g) granulated sugar
• 1/2 cup (115g) unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz/225g each) packages cream cheese, softened
• 1 cup (200g) granulated sugar
• 1/3 cup (80ml) sour cream
• 1/4 cup (60ml) fresh lemon juice
• 2 teaspoons lemon zest
• 3 large eggs

For the Lemon Curd:

• 1/2 cup (120ml) fresh lemon juice
• 1 tablespoon lemon zest
• 3/4 cup (150g) granulated sugar
• 4 large egg yolks
• 6 tablespoons (85g) unsalted butter, cubed

For the Meringue Topping:

• 4 large egg whites
• 1/2 cup (100g) granulated sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract

Instructions:

Prepare the Crust:

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Let cool.

Make the Cheesecake Filling:

3. In a large bowl, beat the cream cheese and sugar until smooth. Add sour cream, lemon juice, and lemon zest, mixing well.
4. Beat in the eggs, one at a time, until just combined. Avoid overmixing.
5. Pour the filling over the cooled crust. Bake for 55-60 minutes, or until the edges are set, and the center is slightly jiggly.
6. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Chill in the refrigerator for at least 4 hours or overnight.

Prepare the Lemon Curd:

7. In a saucepan, whisk together lemon juice, lemon zest, sugar, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
8. Remove from heat and stir in butter until smooth. Let cool to room temperature, then spread over the chilled cheesecake.

Make the Meringue Topping:

9. In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form. Mix in vanilla extract.
10. Spread the meringue over the lemon curd layer, forming peaks with a spatula. Use a kitchen torch to toast the meringue until golden brown, or place under a broiler for 1-2 minutes (watch closely to prevent burning).

Serve:

11. Chill the cheesecake for at least 30 minutes before serving. Slice and enjoy the triple lemon delight!

Tips for Success:

• Ensure all cheesecake ingredients are at room temperature for a smooth filling.
• For a sturdier meringue, use superfine sugar or dissolve granulated sugar completely while beating.
• Keep a close eye while toasting the meringue to avoid burning.

Recommendations:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Serve with fresh berries for a pop of color and added flavor.

Nutrition (per serving, approximate for 12 servings):

• Calories: ~420
• Protein: 8g
• Fat: 30g
• Carbohydrates: 35g
• Fiber: 1g
• Sugar: 27g
• Sodium: 280mg

This Triple Lemon Meringue Cheesecake is the ultimate dessert for lemon lovers, combining creamy, tangy, and sweet layers into every unforgettable bite. ✨