Introduction
Indulge your senses with a slice of this Triple Lemon Meringue Cheesecake, a sensational dessert that’s bound to leave a lasting impression on lemon enthusiasts! This decadent confection masterfully combines layers of tangy lemon curd, a velvety cheesecake filling, and a cloud-like meringue topping that’s as visually stunning as it is delicious. Perfect for special occasions or a delightful weekend treat, this cheesecake is sure to become an instant favorite.
Detailed Ingredients with measures
- For the Crust: 1 ½ cups lemon shortbread cookie crumbs
- ⅓ cup melted butter
- For the Cheesecake Filling: 32 oz cream cheese, softened
- 1 cup sour cream or heavy cream
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- Zest from 2 large lemons
- For the Lemon Curd: 2 eggs
- 4 egg yolks
- 1 cup granulated sugar
- ⅔ cup fresh lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
- For the Meringue: 4 egg whites
- 1 cup granulated sugar
- ⅓ cup water
- 1 tsp vanilla extract
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 10 hours (including chilling)
- Yield: 12 slices
Lemon Curd Magic
Begin by whisking together the eggs, yolks, and sugar for about 5 minutes until smooth. Next, add the strained lemon juice and incorporate a cornstarch slurry. Cook this mixture over medium heat until it thickens, then set aside to cool.
Crunchy Crust
Preheat your oven to 350°F (177°C). Crush the lemon shortbread cookies into fine crumbs, mix them with melted butter, and press this mixture into the bottom of an 8-inch springform pan. Bake for 10 minutes and then cool the crust.
Cheesecake Craze
In a large mixing bowl, beat the softened cream cheese until fluffy. Add the sour cream, sugar, and vanilla extract, mixing thoroughly. Introduce the eggs one at a time, blending well after each addition, and then stir in the lemon zest. Pour half the cheesecake batter over the cooled crust, swirl in half of the prepared lemon curd, and repeat with the remaining batter and curd.
Perfect Bake
Lower the oven temperature to 320°F (160°C). To bake the cheesecake evenly, set it in a water bath and bake for about 1 hour and 30 minutes, or until it is slightly wobbly in the center. Leave the cheesecake to cool in the oven for 1 hour, then transfer to the refrigerator to chill overnight.
Top with Meringue
While the cheesecake is chilling, prepare the meringue. In a clean bowl, whip the egg whites until they reach soft peaks. In a saucepan, cook the sugar and water until it reaches a temperature of 238°F (114°C), then carefully pour this syrup into the whipped egg whites while beating until stiff peaks form. Fold in the vanilla extract.
Final Touch
Once the cheesecake has properly chilled, carefully release it from the springform pan. Spread a generous layer of meringue on top, ensuring it covers the cheesecake completely, and then caramelize the meringue with a kitchen torch until it reaches a golden brown. Serve each slice with extra lemon curd for an added zesty kick!
This stunning Triple Lemon Meringue Cheesecake is not just a feast for the eyes; it’s a truly delightful dessert that will satisfy any lemon lover’s dreams!
Detailed Directions and Instructions
Lemon Curd Magic
Whisk together 2 whole eggs, 4 egg yolks, and 1 cup of granulated sugar for 5 minutes until the mixture is smooth. Gradually add ⅔ cup of strained fresh lemon juice, followed by a slurry made from 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Cook the mixture over medium heat until it thickens, then allow it to cool completely and set aside.
Crunchy Crust
Preheat your oven to 350°F (177°C). Process 1 ½ cups of lemon shortbread cookies until they become fine crumbs. Combine the cookie crumbs with ⅓ cup of melted butter and mix well. Press this mixture firmly into the bottom of an 8-inch springform pan. Bake the crust for 10 minutes, then remove from the oven and allow it to cool.
Cheesecake Craze
In a mixing bowl, beat 32 oz of softened cream cheese until fluffy. Add 1 cup of sour cream (or heavy cream), 1 cup of granulated sugar, and 1 teaspoon of vanilla extract, mixing until combined. Incorporate the eggs one at a time, ensuring each is blended well before adding the next. Finally, mix in the zest from 2 large lemons. Pour half of this cheesecake batter onto the cooled crust, swirl in a portion of the prepared lemon curd, then add the remaining cheesecake batter followed by another swirl of lemon curd.
Perfect Bake
Lower the oven temperature to 320°F (160°C). Prepare a water bath by placing the springform pan into a larger baking dish filled with hot water. Bake the cheesecake for 1 hour and 30 minutes, or until the center is slightly wobbly. Turn off the oven and leave the cheesecake to cool inside for 1 hour before transferring to the refrigerator to chill overnight.
Top with Meringue
In a clean mixing bowl, whip 4 egg whites until soft peaks form. In a small saucepan, combine 1 cup of granulated sugar and ⅓ cup of water and cook until the mixture reaches 238°F (114°C). Carefully pour this hot sugar syrup into the whipped egg whites while continuously beating until stiff peaks form. Stir in 1 teaspoon of vanilla extract and mix until fully combined.
Final Touch
Once the cheesecake has chilled, carefully release it from the springform pan. Use a spatula to spread the meringue evenly over the top of the cheesecake. To finish, use a kitchen torch to caramelize the meringue until it is golden brown. Serve the cheesecake with extra lemon curd on the side.
Notes
Preparation Time
For best flavor, prepare the cheesecake a day in advance to allow the flavors to develop.
Meringue Consistency
The meringue will maintain its fluffiness best if whipped just before serving.
Storage
Store in the refrigerator for up to 3 days, but consume meringue within a day for the best texture.
Cook techniques
Lemon Curd Magic
Whisking the eggs, yolks, and sugar together ensures a smooth and creamy lemon curd. The cornstarch slurry thickens the mixture for the perfect texture.
Crunchy Crust
Blending lemon shortbread cookies into crumbs adds distinct citrus flavor to the base. Baking the crust for a short time helps to set it, providing a sturdy foundation for the cheesecake.
Cheesecake Craze
Beating cream cheese until fluffy and incorporating ingredients one at a time creates a light and airy cheesecake filling. Swirling in the lemon curd adds visual appeal and bursts of flavor.
Perfect Bake
Using a water bath prevents the cheesecake from cracking and ensures even cooking. Cooling the cheesecake in the oven gradually helps maintain a smooth consistency.
Top with Meringue
Whipping egg whites to soft peaks creates a light meringue. Cooking the sugar syrup to the correct temperature is crucial for achieving the right structure.
Final Touch
Carefully spreading the meringue on top of the cheesecake and caramelizing it with a kitchen torch adds a beautiful finish and a delightful contrast in textures.
FAQ
Can I use a different type of cookie for the crust?
Yes, you can substitute lemon shortbread cookies with graham crackers or another type of cookie that complements the lemon flavor.
How do I know when the cheesecake is done baking?
The cheesecake should be slightly wobbly in the center when it’s done. It will continue to set as it cools.
Can I make the lemon curd in advance?
Absolutely! Lemon curd can be made a day in advance and stored in the refrigerator until you’re ready to assemble the cheesecake.
What if I don’t have a kitchen torch for the meringue?
If you don’t have a kitchen torch, you can place the cheesecake under a broiler for a few minutes, keeping a close eye to prevent burning.
How long can I store the cheesecake?
The cheesecake can be stored in the refrigerator for up to five days. For best results, add the meringue just before serving.
Conclusion
This Triple Lemon Meringue Cheesecake is a refreshing and delightful dessert that combines creamy cheesecake, tangy lemon curd, and light meringue, perfect for any occasion!
