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- 1 ½ cups crushed graham crackers - ½ cup unsalted butter, melted - 2 tablespoons sugar - 16 oz cream cheese, softened - ½ cup sugar - 3 large eggs - Zest of 2 lemons - ⅓ cup freshly squeezed lemon juice - 1 teaspoon vanilla extract - 3 large eggs - ¾ cup sugar - ⅓ cup freshly squeezed lemon juice - Zest of 1 lemon - 4 tablespoons unsalted butter, cut into pieces - 3 large egg whites - ¾ cup sugar - ¼ teaspoon cream of tartar - 1 teaspoon vanilla extract The ingredients for this triple lemon meringue cheesecake bring bright flavors. The crust starts with crunchy graham crackers, which give a nice base. You mix them with melted butter and sugar to form a delicious layer. For the cheesecake filling, cream cheese is the star. It adds that rich and creamy texture we all love. The addition of lemon juice and zest gives a sweet and tangy twist. Next, we make the lemon curd, which is smooth and vibrant. It uses fresh lemon juice and zest for a real citrus kick. This layer adds extra depth and flavor. For the final touch, we whip up the meringue topping. This topping is light and airy, creating a beautiful contrast with the dense cheesecake. Use the full recipe to guide you through the fun process. Each layer has its own charm and taste. You will create a delightful dessert that impresses everyone! - Preheat to 325°F (165°C) - Grease a 9-inch springform pan Start by preheating your oven. Set it to 325°F (165°C). While the oven heats, grease a 9-inch springform pan. This helps the cheesecake come out smoothly later. - Combine crust ingredients and press into the pan - Bake and cool the crust In a bowl, mix 1 ½ cups crushed graham crackers, ½ cup melted butter, and 2 tablespoons sugar. Press this mixture evenly into the bottom of your springform pan. Bake for 10 minutes. Allow the crust to cool completely before adding the cheesecake filling. - Mix cream cheese and sugar until smooth - Add eggs, lemon zest, lemon juice, and vanilla In a large bowl, beat 16 oz softened cream cheese with ½ cup sugar until smooth. This takes about 2-3 minutes. Add 3 large eggs one at a time, mixing slowly after each. Then, mix in the zest of 2 lemons, ⅓ cup lemon juice, and 1 teaspoon vanilla extract. Ensure everything is well combined. - Pour filling over cooled crust and bake - Cool cheesecake in the oven Pour the cheesecake filling onto your cooled crust. Smooth the top with a spatula. Bake for 50-60 minutes. The center should jiggle slightly but firm up as it cools. After baking, turn off the oven and crack the door. Let the cheesecake cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight. - Whisk eggs, sugar, lemon juice, and zest in a saucepan - Thicken over medium heat and add butter In a small saucepan, whisk together 3 large eggs, ¾ cup sugar, ⅓ cup lemon juice, and the zest of 1 lemon. Cook over medium heat, whisking constantly. The mixture will thicken in about 8-10 minutes. Remove from heat and stir in 4 tablespoons of butter until melted. Let this lemon curd cool before spreading it on the cheesecake. - Spread lemon curd over the cheesecake - Prepare and add the meringue topping Once the lemon curd is cool, spread it evenly over the chilled cheesecake. Prepare the meringue next. - Create peaks and broil until golden - Cool before serving In a clean bowl, beat 3 large egg whites until frothy. Add ¼ teaspoon cream of tartar and continue beating until soft peaks form. Gradually add ¾ cup sugar, one tablespoon at a time, until you get stiff peaks. Mix in 1 teaspoon vanilla extract. Spread the meringue over the lemon curd, creating peaks. Broil for 1-2 minutes, watching closely until golden. Allow cooling before serving. You can find the full recipe [here](#). To make the best cheesecake, start with room temperature ingredients. This helps create a smooth and creamy filling. Cold ingredients can lead to lumps. When mixing the batter, be careful not to overmix. Just mix until everything is combined. Overmixing can make the cheesecake dense. When making meringue, clean your mixing bowl first. Any grease can stop the egg whites from whipping properly. Make sure the bowl is dry as well. While mixing, add sugar slowly. This helps the meringue become stable and fluffy. If you add it too fast, the meringue may not hold its shape. To make your cheesecake look lovely, garnish it with lemon slices or fresh berries. This adds color and makes it more appealing. Always serve the cheesecake chilled. This brings out all the flavors and gives you the best taste experience. Enjoy your slice of joy! {{image_2}} You can make your cheesecake even more exciting by adding flavor infusions. Try mixing in other citrus zests, like lime or orange. This adds a fresh twist to the lemon flavor. You can also add a hint of almond or coconut extract. Just a little will enhance the taste and give your cheesecake a unique touch. While meringue is classic, you can switch it up with different toppings. Whipped cream is a light option that pairs well with lemon. It adds a soft texture and a creamy taste. You can also top with seasonal fruits like berries or kiwi. This not only looks beautiful but adds natural sweetness and color to your dessert. For those needing gluten-free options, you can still enjoy this treat. Substitute regular graham crackers with gluten-free ones. They work just as well in the crust. You might also explore almond flour as an alternative for the crust. Almond flour gives a nice nutty flavor that complements the cheesecake beautifully. These variations let you customize your Triple Lemon Meringue Cheesecake. You can create a dessert that fits your tastes and dietary needs. For the complete recipe, check out the [Full Recipe]. Store your Triple Lemon Meringue Cheesecake in the fridge. Keep it in an airtight container to keep it fresh. It tastes best within 3-4 days. You can enjoy the bright lemon flavor and creamy texture for a few days after making it. Want to save some for later? You can freeze portions of the cheesecake. Wrap each piece tightly in plastic wrap. This helps keep the cheesecake from getting freezer burn. Be sure to label it with the date, so you know when you made it! When you’re ready to enjoy your frozen cheesecake, thaw it in the refrigerator overnight. This way, it will be nice and cool when you serve it. Remember, do not refreeze after thawing. This will keep the texture and flavor just right. Triple Lemon Meringue Cheesecake is a sweet dessert. It mixes creamy cheesecake, tangy lemon curd, and fluffy meringue. Each layer brings a burst of lemon flavor. The cheesecake has a smooth texture, while the meringue is light and airy. Lemon curd adds a tart twist that balances the sweetness. This dessert is a treat for lemon lovers! Yes, you can make this cheesecake a day ahead. This helps the flavors blend well. Just cool it completely and store it in the fridge. Letting it sit overnight makes it even tastier. When ready to serve, top it with meringue for a fresh look. To keep the crust firm, bake it first. After baking, let it cool completely. This step prevents moisture from the filling from making the crust soggy. A well-baked crust holds up nicely under the creamy filling. If your meringue weeps, it may be due to overcooking. Meringue can also weep if egg whites are not whipped enough. Make sure to beat the egg whites until they form stiff peaks. This ensures a stable meringue that stands tall on your cheesecake. You now know how to make a Triple Lemon Meringue Cheesecake. We covered the ingredients, from the crust to the meringue. I shared step-by-step instructions to guide you through each stage. Plus, I included tips for perfecting your cheesecake and variations to make it your own. Enjoy crafting this delicious dessert that combines tangy lemon and sweet meringue. Remember to store any leftovers properly. Happy baking!

- Triple Lemon Meringue Cheesecake

Indulge your taste buds with this delightful Triple Lemon Meringue Cheesecake! This layered dessert features a buttery graham cracker crust, a smooth lemon-infused cheesecake filling, tangy homemade lemon curd, and a fluffy meringue topping. Perfect for special occasions or a sweet treat at home, this recipe is a must-try. Click through to explore this delicious twist on classic lemon desserts and impress your friends and family!
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Ingredients
  

For the crust:

1 ½ cups crushed graham crackers

½ cup unsalted butter, melted

2 tablespoons sugar

For the cheesecake filling:

16 oz cream cheese, softened

½ cup sugar

3 large eggs

Zest of 2 lemons

⅓ cup freshly squeezed lemon juice

1 teaspoon vanilla extract

For the lemon curd:

3 large eggs

¾ cup sugar

⅓ cup freshly squeezed lemon juice

Zest of 1 lemon

4 tablespoons unsalted butter, cut into pieces

For the meringue topping:

3 large egg whites

¾ cup sugar

¼ teaspoon cream of tartar

1 teaspoon vanilla extract

Instructions
 

Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.

    Prepare the crust: In a medium bowl, mix the crushed graham crackers, melted butter, and sugar until combined. Press the mixture firmly into the bottom of the springform pan to form an even layer. Bake for 10 minutes, then remove and let it cool.

      Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth, about 2-3 minutes. Add the eggs one at a time, mixing on low speed after each addition. Then, add the lemon zest, lemon juice, and vanilla extract, mixing until fully combined.

        Pour the cheesecake filling over the cooled crust, smoothing out the top with a spatula. Bake for 50-60 minutes, or until the center is slightly jiggly (it will set as it cools). Once done, turn off the oven, crack the oven door open, and let the cheesecake cool for 1 hour inside the oven. Then remove it and refrigerate for at least 4 hours or overnight.

          Prepare the lemon curd: In a small saucepan over medium heat, whisk together the eggs, sugar, lemon juice, and lemon zest. Continually whisk until the mixture thickens (around 8-10 minutes). Remove from heat and stir in the butter until melted and fully incorporated. Let it cool before spreading over the chilled cheesecake.

            Spread the cooled lemon curd evenly over the top of the cheesecake.

              Make the meringue topping: In a clean mixing bowl, beat egg whites until frothy. Add the cream of tartar and continue beating until soft peaks form. Gradually add sugar, one tablespoon at a time, while continuing to beat until stiff peaks are achieved. Mix in vanilla extract.

                Spread the meringue over the lemon curd layer, creating peaks with a spatula or spoon for an appealing look.

                  Broil the meringue: Place the cheesecake under a broiler for 1-2 minutes, watching carefully until the meringue is golden brown. Remove and cool completely.

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

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

                        - Presentation Tips: Serve slices decorated with additional lemon slices or fresh berries for a pop of color and added freshness!