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Triple Lemon Meringue Cheesecake Delightfully Fresh Treat

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- 1 ½ cups crushed graham crackers - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 oz cream cheese, softened - ½ cup granulated sugar - 3 large eggs - Zest and juice of 2 lemons - 1 teaspoon vanilla extract - 3 large eggs - ¾ cup granulated sugar - ⅓ cup lemon juice - Zest of 1 lemon - 4 tablespoons unsalted butter - 3 large egg whites - ¾ cup granulated sugar - ¼ teaspoon cream of tartar - 1 teaspoon vanilla extract The ingredients are key to making this dish shine. For the crust, I use crushed graham crackers. They bring a sweet, crumbly base. Melted butter and sugar add richness. This mix makes a nice layer that holds everything together. The cheesecake filling is where the magic starts. Cream cheese makes it smooth and rich. Sugar sweetens it just right. The eggs help bind everything. Lemon zest and juice add that bright, tart flavor we love. A hint of vanilla rounds it out nicely. Next, we need lemon curd. This is a luscious layer on top. Eggs, sugar, and lemon juice combine over heat. Stir it until it thickens. The zest gives it an extra pop of lemon flavor. Butter makes it creamy and smooth. Finally, the meringue topping is a showstopper. Egg whites whip up light and fluffy. Adding sugar slowly helps it become stable. Cream of tartar keeps it from falling. A touch of vanilla adds flavor. This topping will be golden and fluffy once baked. For the full recipe, check out the detailed instructions. Each layer is special. Together, they create a delightful treat. - Preheat to 325°F (165°C) - Lightly grease a 9-inch springform pan First, preheat your oven to 325°F (165°C). This helps the cheesecake cook evenly. Next, lightly grease a 9-inch springform pan with butter or non-stick spray. This step ensures easy removal later. - Combine crust ingredients and press into the pan - Bake for 10 minutes and set aside For the crust, combine 1 ½ cups of crushed graham crackers, ½ cup melted unsalted butter, and 2 tablespoons of sugar in a bowl. Mix until the crumbs look wet. Press this mixture firmly into the bottom of the springform pan. Bake the crust for 10 minutes, then take it out and let it cool. - Blend cream cheese and sugar until smooth - Add eggs, lemon zest, juice, and vanilla; mix until combined Now, in a large bowl, blend 16 ounces of softened cream cheese with ½ cup of sugar. Mix until smooth. Add 3 large eggs, lemon zest from 2 lemons, ⅓ cup of lemon juice, and 1 teaspoon of vanilla extract. Mix everything until it’s all combined and creamy. - Pour filling over crust and bake for 50-60 minutes - Cool in the oven for 1 hour and refrigerate for 4 hours Pour this filling over the cooled crust, smoothing it with a spatula. Bake for 50 to 60 minutes. The center should jiggle a bit. Once baked, turn off the oven, crack the door open, and let it cool for 1 hour. After that, refrigerate the cheesecake for at least 4 hours or overnight. - Whisk together lemon curd ingredients over medium heat - Cook until thickened and stir in butter; cool completely To make the lemon curd, whisk together 3 eggs, ¾ cup sugar, ⅓ cup lemon juice, and zest of 1 lemon in a small saucepan over medium heat. Keep whisking until it thickens, about 8-10 minutes. Once thick, stir in 4 tablespoons of butter until melted. Let it cool completely. - Spread lemon curd over cheesecake - Prepare meringue topping and spread over the curd - Broil until golden brown Spread the cooled lemon curd over the cheesecake evenly. Next, for the meringue topping, beat 3 large egg whites until frothy. Add ¼ teaspoon of cream of tartar and whip until soft peaks form. Gradually add ¾ cup of sugar while beating until stiff peaks form. Fold in 1 teaspoon of vanilla. Spread the meringue on top of the lemon curd, creating peaks. Broil for 1-2 minutes until golden brown, watching closely to prevent burning. For the full recipe, be sure to check the details above! To make a creamy cheesecake, use room temperature ingredients. Cold cream cheese does not blend well. It can cause lumps and a tough texture. Let your eggs sit out for about 30 minutes before mixing. This also helps create a smooth batter. Be careful not to overmix. Mix just until combined. Overmixing adds air to the batter. This can lead to cracks during baking. A gentle touch helps keep your cheesecake smooth and perfect. Broiling meringue can be tricky. Keep a close eye on it while it cooks. Even a moment can turn it from perfect to burnt. Set your broiler to a low setting. This helps the meringue brown slowly without burning. Broil for about 1-2 minutes. Watch for a nice golden color on top. Once you see it turning golden, pull it out. Let it cool completely before slicing. To cut clean slices, use a sharp knife. Dip the knife in hot water before each cut. This helps to keep the slices neat. Garnish your cheesecake with fresh lemon slices or berries. A sprig of mint adds a nice touch too. These details make your dessert even more inviting. For the full recipe, be sure to check out the steps in detail! {{image_4}} You can change up the flavor of your cheesecake. Adding berries is a fun twist. Blueberries or raspberries add bright flavors and color. They make each bite exciting! You can also use other citrus fruits. Lime or orange zest gives a fresh taste. This adds depth to the lemon flavor. You can mix and match to find your favorite combo. If you're gluten-free, try almond flour for the crust. Mix it with melted butter for a tasty base. You can also use gluten-free graham crackers for a classic taste. For a vegan take, swap cream cheese for cashew cream. You can make meringue with aquafaba instead of egg whites. This keeps the light and fluffy texture. Both options are delicious and friendly to different diets. You can adapt this cheesecake for seasons too. In spring, add fresh strawberries or peaches on top. In fall, try slices of apples with a sprinkle of cinnamon. For holidays, include festive toppings. Use pomegranate seeds for a holiday touch. You can also use crushed candy canes for a minty flavor. Each season brings new ideas to make this cheesecake special. For more detailed instructions and ideas, check the Full Recipe. Store your cheesecake in the fridge. Use an airtight container to keep it fresh. If you do not have one, cover it tightly with plastic wrap. This will help keep the flavors intact. You can freeze leftover cheesecake for later. First, cut it into slices. Wrap each slice in plastic wrap, then place them in a freezer bag. This keeps them safe from freezer burn. To serve later, thaw the slices in the fridge for several hours. This keeps the texture nice. The cheesecake lasts up to five days in the fridge. However, I recommend eating it within three days for the best taste. Look for signs of spoilage, like an off smell or a change in color. If you see any mold, it's best to toss it. Enjoy your delicious Triple Lemon Meringue Cheesecake! For the complete recipe, check out the Full Recipe. Yes, you can make this cheesecake a day ahead. It tastes even better after chilling. To store, wrap it tightly in plastic wrap. Keep it in the fridge until you are ready to serve. This helps the flavors blend and makes it creamy. If your cheesecake cracks, don't worry! This can happen. To prevent this, make sure your oven is not too hot. Use room temperature eggs and cream cheese. Also, avoid overmixing the batter. If it cracks, you can cover it with meringue. The meringue will hide the cracks well. Look for a slight jiggle in the center of your cheesecake. It should be set around the edges. The center will firm up as it cools. This way, you avoid overbaking. You can also insert a toothpick. If it comes out clean, your cheesecake is ready! Yes, store-bought lemon curd is fine to use. It saves time and effort. However, homemade curd can taste fresher and brighter. If you want a rich lemon flavor, go for homemade. Store-bought is great for convenience. Just choose one with good ingredients for the best taste. For the complete cooking process, check out the Full Recipe. This blog post walks you through making a delicious Triple Lemon Meringue Cheesecake. You learned about the right ingredients, step-by-step baking tips, and storage advice. Achieving a smooth texture and perfect meringue is key. Don’t forget the endless flavor variations you can try. Now, it's time for you to create your cheesecake masterpiece. Enjoy every slice and impress your friends and family with your skills! Your kitchen has never been this exciting.
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Get ready to awaken your taste buds with my Triple Lemon Meringue Cheesecake! This delightful fresh treat combines creamy cheesecake, zesty lemon curd, and fluffy meringue, creating a dessert that’s bursting with flavor. Whether you’re a lemon lover or just seeking a standout dish for your next gathering, this recipe offers a perfect balance of sweet and tart flavors. Join me as I guide you step-by-step to making this show-stopping dessert!

Ingredients

Crust Ingredients

– 1 ½ cups crushed graham crackers

– ½ cup unsalted butter, melted

– 2 tablespoons granulated sugar

Cheesecake Filling Ingredients

– 16 oz cream cheese, softened

– ½ cup granulated sugar

– 3 large eggs

– Zest and juice of 2 lemons

– 1 teaspoon vanilla extract

Lemon Curd Ingredients

– 3 large eggs

– ¾ cup granulated sugar

– ⅓ cup lemon juice

– Zest of 1 lemon

– 4 tablespoons unsalted butter

Meringue Topping Ingredients

– 3 large egg whites

– ¾ cup granulated sugar

– ¼ teaspoon cream of tartar

– 1 teaspoon vanilla extract

The ingredients are key to making this dish shine. For the crust, I use crushed graham crackers. They bring a sweet, crumbly base. Melted butter and sugar add richness. This mix makes a nice layer that holds everything together.

The cheesecake filling is where the magic starts. Cream cheese makes it smooth and rich. Sugar sweetens it just right. The eggs help bind everything. Lemon zest and juice add that bright, tart flavor we love. A hint of vanilla rounds it out nicely.

Next, we need lemon curd. This is a luscious layer on top. Eggs, sugar, and lemon juice combine over heat. Stir it until it thickens. The zest gives it an extra pop of lemon flavor. Butter makes it creamy and smooth.

Finally, the meringue topping is a showstopper. Egg whites whip up light and fluffy. Adding sugar slowly helps it become stable. Cream of tartar keeps it from falling. A touch of vanilla adds flavor. This topping will be golden and fluffy once baked.

For the full recipe, check out the detailed instructions. Each layer is special. Together, they create a delightful treat.

Step-by-Step Instructions

Preheat Oven and Prepare Pan

– Preheat to 325°F (165°C)

– Lightly grease a 9-inch springform pan

First, preheat your oven to 325°F (165°C). This helps the cheesecake cook evenly. Next, lightly grease a 9-inch springform pan with butter or non-stick spray. This step ensures easy removal later.

Make the Crust

– Combine crust ingredients and press into the pan

– Bake for 10 minutes and set aside

For the crust, combine 1 ½ cups of crushed graham crackers, ½ cup melted unsalted butter, and 2 tablespoons of sugar in a bowl. Mix until the crumbs look wet. Press this mixture firmly into the bottom of the springform pan. Bake the crust for 10 minutes, then take it out and let it cool.

Prepare the Cheesecake Filling

– Blend cream cheese and sugar until smooth

– Add eggs, lemon zest, juice, and vanilla; mix until combined

Now, in a large bowl, blend 16 ounces of softened cream cheese with ½ cup of sugar. Mix until smooth. Add 3 large eggs, lemon zest from 2 lemons, ⅓ cup of lemon juice, and 1 teaspoon of vanilla extract. Mix everything until it’s all combined and creamy.

Bake the Cheesecake

– Pour filling over crust and bake for 50-60 minutes

– Cool in the oven for 1 hour and refrigerate for 4 hours

Pour this filling over the cooled crust, smoothing it with a spatula. Bake for 50 to 60 minutes. The center should jiggle a bit. Once baked, turn off the oven, crack the door open, and let it cool for 1 hour. After that, refrigerate the cheesecake for at least 4 hours or overnight.

Make the Lemon Curd

– Whisk together lemon curd ingredients over medium heat

– Cook until thickened and stir in butter; cool completely

To make the lemon curd, whisk together 3 eggs, ¾ cup sugar, ⅓ cup lemon juice, and zest of 1 lemon in a small saucepan over medium heat. Keep whisking until it thickens, about 8-10 minutes. Once thick, stir in 4 tablespoons of butter until melted. Let it cool completely.

Assemble and Bake

– Spread lemon curd over cheesecake

– Prepare meringue topping and spread over the curd

– Broil until golden brown

Spread the cooled lemon curd over the cheesecake evenly. Next, for the meringue topping, beat 3 large egg whites until frothy. Add ¼ teaspoon of cream of tartar and whip until soft peaks form. Gradually add ¾ cup of sugar while beating until stiff peaks form. Fold in 1 teaspoon of vanilla. Spread the meringue on top of the lemon curd, creating peaks. Broil for 1-2 minutes until golden brown, watching closely to prevent burning.

For the full recipe, be sure to check the details above!

Tips & Tricks

Achieving the Perfect Cheesecake Texture

To make a creamy cheesecake, use room temperature ingredients. Cold cream cheese does not blend well. It can cause lumps and a tough texture. Let your eggs sit out for about 30 minutes before mixing. This also helps create a smooth batter.

Be careful not to overmix. Mix just until combined. Overmixing adds air to the batter. This can lead to cracks during baking. A gentle touch helps keep your cheesecake smooth and perfect.

Broiling Meringue

Broiling meringue can be tricky. Keep a close eye on it while it cooks. Even a moment can turn it from perfect to burnt. Set your broiler to a low setting. This helps the meringue brown slowly without burning.

Broil for about 1-2 minutes. Watch for a nice golden color on top. Once you see it turning golden, pull it out. Let it cool completely before slicing.

Serving and Presentation Suggestions

To cut clean slices, use a sharp knife. Dip the knife in hot water before each cut. This helps to keep the slices neat.

Garnish your cheesecake with fresh lemon slices or berries. A sprig of mint adds a nice touch too. These details make your dessert even more inviting. For the full recipe, be sure to check out the steps in detail!

Variations

Flavor Variations

You can change up the flavor of your cheesecake. Adding berries is a fun twist. Blueberries or raspberries add bright flavors and color. They make each bite exciting!

You can also use other citrus fruits. Lime or orange zest gives a fresh taste. This adds depth to the lemon flavor. You can mix and match to find your favorite combo.

Dietary Modifications

If you’re gluten-free, try almond flour for the crust. Mix it with melted butter for a tasty base. You can also use gluten-free graham crackers for a classic taste.

For a vegan take, swap cream cheese for cashew cream. You can make meringue with aquafaba instead of egg whites. This keeps the light and fluffy texture. Both options are delicious and friendly to different diets.

Seasonal Variations

You can adapt this cheesecake for seasons too. In spring, add fresh strawberries or peaches on top. In fall, try slices of apples with a sprinkle of cinnamon.

For holidays, include festive toppings. Use pomegranate seeds for a holiday touch. You can also use crushed candy canes for a minty flavor. Each season brings new ideas to make this cheesecake special.

For more detailed instructions and ideas, check the Full Recipe.

Storage Info

How to Store Triple Lemon Meringue Cheesecake

Store your cheesecake in the fridge. Use an airtight container to keep it fresh. If you do not have one, cover it tightly with plastic wrap. This will help keep the flavors intact.

Freezing Tips

You can freeze leftover cheesecake for later. First, cut it into slices. Wrap each slice in plastic wrap, then place them in a freezer bag. This keeps them safe from freezer burn. To serve later, thaw the slices in the fridge for several hours. This keeps the texture nice.

Shelf Life

The cheesecake lasts up to five days in the fridge. However, I recommend eating it within three days for the best taste. Look for signs of spoilage, like an off smell or a change in color. If you see any mold, it’s best to toss it. Enjoy your delicious Triple Lemon Meringue Cheesecake! For the complete recipe, check out the Full Recipe.

FAQs

Can I make Triple Lemon Meringue Cheesecake a day in advance?

Yes, you can make this cheesecake a day ahead. It tastes even better after chilling. To store, wrap it tightly in plastic wrap. Keep it in the fridge until you are ready to serve. This helps the flavors blend and makes it creamy.

What if my cheesecake cracks during baking?

If your cheesecake cracks, don’t worry! This can happen. To prevent this, make sure your oven is not too hot. Use room temperature eggs and cream cheese. Also, avoid overmixing the batter. If it cracks, you can cover it with meringue. The meringue will hide the cracks well.

How do I know when the cheesecake is done?

Look for a slight jiggle in the center of your cheesecake. It should be set around the edges. The center will firm up as it cools. This way, you avoid overbaking. You can also insert a toothpick. If it comes out clean, your cheesecake is ready!

Can I use store-bought lemon curd?

Yes, store-bought lemon curd is fine to use. It saves time and effort. However, homemade curd can taste fresher and brighter. If you want a rich lemon flavor, go for homemade. Store-bought is great for convenience. Just choose one with good ingredients for the best taste.

For the complete cooking process, check out the Full Recipe.

This blog post walks you through making a delicious Triple Lemon Meringue Cheesecake. You learned about the right ingredients, step-by-step baking tips, and storage advice. Achieving a smooth texture and perfect meringue is key. Don’t forget the endless flavor variations you can try. Now, it’s time for you to create your cheesecake masterpiece. Enjoy every slice and impress your friends and family with your skills! Your kitchen has never been this exciting.

- 1 ½ cups crushed graham crackers - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 oz cream cheese, softened - ½ cup granulated sugar - 3 large eggs - Zest and juice of 2 lemons - 1 teaspoon vanilla extract - 3 large eggs - ¾ cup granulated sugar - ⅓ cup lemon juice - Zest of 1 lemon - 4 tablespoons unsalted butter - 3 large egg whites - ¾ cup granulated sugar - ¼ teaspoon cream of tartar - 1 teaspoon vanilla extract The ingredients are key to making this dish shine. For the crust, I use crushed graham crackers. They bring a sweet, crumbly base. Melted butter and sugar add richness. This mix makes a nice layer that holds everything together. The cheesecake filling is where the magic starts. Cream cheese makes it smooth and rich. Sugar sweetens it just right. The eggs help bind everything. Lemon zest and juice add that bright, tart flavor we love. A hint of vanilla rounds it out nicely. Next, we need lemon curd. This is a luscious layer on top. Eggs, sugar, and lemon juice combine over heat. Stir it until it thickens. The zest gives it an extra pop of lemon flavor. Butter makes it creamy and smooth. Finally, the meringue topping is a showstopper. Egg whites whip up light and fluffy. Adding sugar slowly helps it become stable. Cream of tartar keeps it from falling. A touch of vanilla adds flavor. This topping will be golden and fluffy once baked. For the full recipe, check out the detailed instructions. Each layer is special. Together, they create a delightful treat. - Preheat to 325°F (165°C) - Lightly grease a 9-inch springform pan First, preheat your oven to 325°F (165°C). This helps the cheesecake cook evenly. Next, lightly grease a 9-inch springform pan with butter or non-stick spray. This step ensures easy removal later. - Combine crust ingredients and press into the pan - Bake for 10 minutes and set aside For the crust, combine 1 ½ cups of crushed graham crackers, ½ cup melted unsalted butter, and 2 tablespoons of sugar in a bowl. Mix until the crumbs look wet. Press this mixture firmly into the bottom of the springform pan. Bake the crust for 10 minutes, then take it out and let it cool. - Blend cream cheese and sugar until smooth - Add eggs, lemon zest, juice, and vanilla; mix until combined Now, in a large bowl, blend 16 ounces of softened cream cheese with ½ cup of sugar. Mix until smooth. Add 3 large eggs, lemon zest from 2 lemons, ⅓ cup of lemon juice, and 1 teaspoon of vanilla extract. Mix everything until it’s all combined and creamy. - Pour filling over crust and bake for 50-60 minutes - Cool in the oven for 1 hour and refrigerate for 4 hours Pour this filling over the cooled crust, smoothing it with a spatula. Bake for 50 to 60 minutes. The center should jiggle a bit. Once baked, turn off the oven, crack the door open, and let it cool for 1 hour. After that, refrigerate the cheesecake for at least 4 hours or overnight. - Whisk together lemon curd ingredients over medium heat - Cook until thickened and stir in butter; cool completely To make the lemon curd, whisk together 3 eggs, ¾ cup sugar, ⅓ cup lemon juice, and zest of 1 lemon in a small saucepan over medium heat. Keep whisking until it thickens, about 8-10 minutes. Once thick, stir in 4 tablespoons of butter until melted. Let it cool completely. - Spread lemon curd over cheesecake - Prepare meringue topping and spread over the curd - Broil until golden brown Spread the cooled lemon curd over the cheesecake evenly. Next, for the meringue topping, beat 3 large egg whites until frothy. Add ¼ teaspoon of cream of tartar and whip until soft peaks form. Gradually add ¾ cup of sugar while beating until stiff peaks form. Fold in 1 teaspoon of vanilla. Spread the meringue on top of the lemon curd, creating peaks. Broil for 1-2 minutes until golden brown, watching closely to prevent burning. For the full recipe, be sure to check the details above! To make a creamy cheesecake, use room temperature ingredients. Cold cream cheese does not blend well. It can cause lumps and a tough texture. Let your eggs sit out for about 30 minutes before mixing. This also helps create a smooth batter. Be careful not to overmix. Mix just until combined. Overmixing adds air to the batter. This can lead to cracks during baking. A gentle touch helps keep your cheesecake smooth and perfect. Broiling meringue can be tricky. Keep a close eye on it while it cooks. Even a moment can turn it from perfect to burnt. Set your broiler to a low setting. This helps the meringue brown slowly without burning. Broil for about 1-2 minutes. Watch for a nice golden color on top. Once you see it turning golden, pull it out. Let it cool completely before slicing. To cut clean slices, use a sharp knife. Dip the knife in hot water before each cut. This helps to keep the slices neat. Garnish your cheesecake with fresh lemon slices or berries. A sprig of mint adds a nice touch too. These details make your dessert even more inviting. For the full recipe, be sure to check out the steps in detail! {{image_4}} You can change up the flavor of your cheesecake. Adding berries is a fun twist. Blueberries or raspberries add bright flavors and color. They make each bite exciting! You can also use other citrus fruits. Lime or orange zest gives a fresh taste. This adds depth to the lemon flavor. You can mix and match to find your favorite combo. If you're gluten-free, try almond flour for the crust. Mix it with melted butter for a tasty base. You can also use gluten-free graham crackers for a classic taste. For a vegan take, swap cream cheese for cashew cream. You can make meringue with aquafaba instead of egg whites. This keeps the light and fluffy texture. Both options are delicious and friendly to different diets. You can adapt this cheesecake for seasons too. In spring, add fresh strawberries or peaches on top. In fall, try slices of apples with a sprinkle of cinnamon. For holidays, include festive toppings. Use pomegranate seeds for a holiday touch. You can also use crushed candy canes for a minty flavor. Each season brings new ideas to make this cheesecake special. For more detailed instructions and ideas, check the Full Recipe. Store your cheesecake in the fridge. Use an airtight container to keep it fresh. If you do not have one, cover it tightly with plastic wrap. This will help keep the flavors intact. You can freeze leftover cheesecake for later. First, cut it into slices. Wrap each slice in plastic wrap, then place them in a freezer bag. This keeps them safe from freezer burn. To serve later, thaw the slices in the fridge for several hours. This keeps the texture nice. The cheesecake lasts up to five days in the fridge. However, I recommend eating it within three days for the best taste. Look for signs of spoilage, like an off smell or a change in color. If you see any mold, it's best to toss it. Enjoy your delicious Triple Lemon Meringue Cheesecake! For the complete recipe, check out the Full Recipe. Yes, you can make this cheesecake a day ahead. It tastes even better after chilling. To store, wrap it tightly in plastic wrap. Keep it in the fridge until you are ready to serve. This helps the flavors blend and makes it creamy. If your cheesecake cracks, don't worry! This can happen. To prevent this, make sure your oven is not too hot. Use room temperature eggs and cream cheese. Also, avoid overmixing the batter. If it cracks, you can cover it with meringue. The meringue will hide the cracks well. Look for a slight jiggle in the center of your cheesecake. It should be set around the edges. The center will firm up as it cools. This way, you avoid overbaking. You can also insert a toothpick. If it comes out clean, your cheesecake is ready! Yes, store-bought lemon curd is fine to use. It saves time and effort. However, homemade curd can taste fresher and brighter. If you want a rich lemon flavor, go for homemade. Store-bought is great for convenience. Just choose one with good ingredients for the best taste. For the complete cooking process, check out the Full Recipe. This blog post walks you through making a delicious Triple Lemon Meringue Cheesecake. You learned about the right ingredients, step-by-step baking tips, and storage advice. Achieving a smooth texture and perfect meringue is key. Don’t forget the endless flavor variations you can try. Now, it's time for you to create your cheesecake masterpiece. Enjoy every slice and impress your friends and family with your skills! Your kitchen has never been this exciting.

- Triple Lemon Meringue Cheesecake

Dive into the delicious world of Triple Lemon Meringue Cheesecake! This irresistible dessert combines a buttery graham cracker crust, creamy lemon cheesecake, and a fluffy meringue topping for a perfect balance of flavors. Discover easy step-by-step instructions, tips for stunning presentation, and how to impress your guests with this zesty delight. Click to explore the full recipe and bring a burst of lemon goodness to your kitchen today!
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Ingredients
  

For the Crust:

1 ½ cups crushed graham crackers

½ cup unsalted butter, melted

2 tablespoons granulated sugar

For the Cheesecake Filling:

16 oz cream cheese, softened to room temperature

½ cup granulated sugar

3 large eggs, at room temperature

Zest of 2 lemons

⅓ cup freshly squeezed lemon juice

1 teaspoon pure vanilla extract

For the Lemon Curd:

3 large eggs

¾ cup granulated sugar

⅓ cup freshly squeezed lemon juice

Zest of 1 lemon

4 tablespoons unsalted butter, cut into small pieces

For the Meringue Topping:

3 large egg whites

¾ cup granulated sugar

¼ teaspoon cream of tartar

1 teaspoon pure vanilla extract

Instructions
 

Begin by preheating your oven to 325°F (165°C). Lightly grease a 9-inch springform pan with non-stick spray or butter to ensure easy removal.

    Prepare the Crust: In a medium-sized mixing bowl, combine the crushed graham crackers, melted butter, and sugar. Mix thoroughly until all the crumbs are evenly coated. Press this mixture firmly into the bottom of the prepared springform pan to create an even layer. Bake in the preheated oven for 10 minutes, then remove and set aside to cool.

      Make the Cheesecake Filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese and sugar together until the mixture is smooth and creamy, about 2-3 minutes. Add the eggs one at a time, mixing on low speed after each addition to ensure they're fully incorporated. Next, mix in the lemon zest, lemon juice, and vanilla extract until everything is well combined and smooth.

        Carefully pour the cheesecake filling over the cooled graham cracker crust, smoothing the top with a spatula. Bake for 50-60 minutes; the center should still have a slight jiggle, as it will firm up during cooling. Once baked, turn off the oven, crack the door open, and allow the cheesecake to cool slowly in the oven for 1 hour. After this, refrigerate the cheesecake for at least 4 hours, or overnight for the best results.

          Prepare the Lemon Curd: In a small saucepan over medium heat, whisk together the eggs, sugar, lemon juice, and lemon zest until combined. Keep whisking continuously until the mixture thickens to a smooth consistency, roughly 8-10 minutes. Remove from heat and stir in the butter pieces until melted and fully combined. Allow the lemon curd to cool completely before spreading it over the chilled cheesecake.

            Once cooled, evenly spread the lemon curd over the top of the cheesecake, creating a smooth layer.

              Make the Meringue Topping: In a clean and dry mixing bowl, beat the egg whites using an electric mixer until they become frothy. Sprinkle in the cream of tartar and continue to whip until soft peaks form. Gradually add the sugar, one tablespoon at a time, while continuing to beat until stiff peaks form. Gently fold in the vanilla extract.

                Spread the meringue over the lemon curd layer, using a spatula or the back of a spoon to create attractive peaks for visual appeal.

                  Broil the Meringue: Carefully place the cheesecake under the broiler for 1-2 minutes, keeping a close eye on it to prevent burning. Remove once the meringue is golden brown. Let the cheesecake cool completely.

                    Once cooled, carefully release the cheesecake from the springform pan and transfer it to a serving plate for a beautiful presentation.

                      Prep Time, Total Time, Servings: 30 mins | 6 hrs | 12 servings

                        - Presentation Tips: For an elegant touch, serve each slice decorated with additional lemon slices or a scattering of fresh berries to add a burst of color and freshness! Enjoy this delightful triple lemon treat!

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