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Triple Lemon Meringue Cheesecake

A showstopping dessert featuring a zesty graham crust, creamy lemon cheesecake filling, tart lemon curd, and toasted meringue.
Print Recipe
Prep Time 40 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 6 tbsp unsalted butter melted
  • 0.25 cup sugar
  • 1 tbsp lemon zest
Cheesecake Filling
  • 32 oz cream cheese softened
  • 1.25 cups sugar
  • 0.5 cup sour cream
  • 4 large eggs room temp
  • 0.25 cup lemon juice fresh
  • 1 tbsp lemon zest
  • 2 tbsp all-purpose flour
Lemon Curd
  • 4 large egg yolks
  • 0.66 cup sugar
  • 0.5 cup lemon juice
  • 6 tbsp butter cubed
Meringue
  • 4 large egg whites
  • 0.75 cup sugar
  • 0.25 tsp cream of tartar

Equipment

  • 9-inch springform pan
  • Stand mixer or hand mixer
  • Kitchen Torch
  • Roasting pan (for water bath)

Method
 

  1. Preheat oven to 350°F. Mix crust ingredients and press into a 9-inch springform pan. Bake 10 mins.
  2. Reduce oven to 325°F. Beat cream cheese and sugar until smooth. Add sour cream, flour, lemon juice, and zest.
  3. Mix in eggs one at a time gently. Pour over crust. Bake in a water bath for 60-70 mins.
  4. Turn off oven, open door, and let cool 1 hour inside. Chill in fridge 6+ hours.
  5. Cook egg yolks, sugar, and lemon juice in a saucepan until thickened. Whisk in butter. Cool.
  6. Spread curd over cheesecake. Whip egg whites, sugar, and cream of tartar to stiff peaks.
  7. Top cheesecake with meringue and torch until golden brown.

Notes

Ensure all ingredients are at room temperature to avoid a lumpy filling.