Triple Lemon Meringue Cheesecake

📖 Description:

A luscious, tangy, and creamy dessert that blends three layers of lemony goodness—lemon cheesecake, lemon curd, and fluffy toasted meringue—all on a buttery graham cracker crust. A perfect balance of sweet and tart, this showstopper is ideal for special occasions or citrus lovers.

🌍 Origin:

This recipe is a modern twist on two classic desserts: New York-style cheesecake and lemon meringue pie. Combining them elevates the richness of cheesecake with the brightness of lemon curd and the airy lightness of meringue, creating a uniquely American hybrid dessert.

🧾 Ingredients:

Crust:

1 ½ cups graham cracker crumbs (about 12 sheets)
¼ cup granulated sugar
6 tbsp unsalted butter, melted

Lemon Cheesecake Filling:

24 oz (680g) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
½ cup sour cream
½ cup fresh lemon juice
Zest of 2 lemons

Lemon Curd Layer:

¾ cup fresh lemon juice
Zest of 1 lemon
½ cup granulated sugar
3 large egg yolks
¼ cup unsalted butter, cut into cubes

Meringue Topping:

3 large egg whites
¼ tsp cream of tartar
½ cup granulated sugar
½ tsp vanilla extract (optional)

🧂 Optional Ingredients:

A pinch of salt in the cheesecake base for enhanced flavor
1 tbsp cornstarch in lemon curd for extra thickness
Torch-safe sugar topping for a brûléed effect on the meringue

🥣 Instructions:

1. Prepare the Crust:

Preheat oven to 325°F (163°C).
Mix graham crumbs, sugar, and melted butter until well combined.
Press into the bottom of a 9-inch springform pan.
Bake for 10 minutes. Cool while you prepare the filling.

2. Make the Cheesecake Layer:

Beat cream cheese until smooth.
Add sugar and mix until incorporated.
Add eggs one at a time, mixing gently.
Mix in vanilla, sour cream, lemon juice, and zest.
Pour over crust and bake for 50–60 minutes, until edges are set and center jiggles slightly.
Cool completely, then refrigerate for at least 4 hours (overnight is best).

3. Prepare Lemon Curd:

In a saucepan, whisk lemon juice, zest, sugar, and yolks.
Cook on low-medium heat, stirring constantly until thickened (about 10 minutes).
Remove from heat and stir in butter.
Cool slightly, then spread over chilled cheesecake.
Refrigerate for 1 hour.

4. Make the Meringue:

Whip egg whites and cream of tartar until soft peaks form.
Gradually add sugar and continue to beat to stiff, glossy peaks.
Add vanilla if using.

5. Finish the Cheesecake:

Spoon or pipe meringue on top of lemon curd layer.
Toast with a kitchen torch or under broiler for 1–2 minutes until golden.
Chill until ready to serve.

✅ Tips for Success:

Room Temp Ingredients: Ensure cream cheese and eggs are room temp for smooth filling.
No Overmixing: Prevent cracks by mixing gently and not overbeating.
Water Bath: Use a water bath for even baking and crack prevention.
Cool Slowly: Let cheesecake cool in oven with door cracked for 1 hour to reduce cracking.

🌟 Recommendations:

Pair with Earl Grey tea or a citrus-forward white wine like Sauvignon Blanc.
Garnish with candied lemon slices or fresh berries for color and texture.
Store in fridge, consume within 3–4 days for best taste.