Description
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.
Ingredients
- 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
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.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes