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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar - 16 oz cream cheese, softened - 1 cup granulated sugar - 3 large eggs - Zest of 2 lemons - ½ cup fresh lemon juice - 1 teaspoon vanilla extract - 3 large egg yolks - ½ cup granulated sugar - ⅓ cup fresh lemon juice - Zest of 1 lemon - 2 tablespoons unsalted butter - 3 large egg whites - ¼ teaspoon cream of tartar - ½ cup granulated sugar - 1 teaspoon vanilla extract Gather these ingredients to make your Triple Lemon Meringue Cheesecake. Each item plays a key role in creating that delightful tangy flavor and creamy texture. The crust gives a nice crunch, while the filling adds rich creaminess. The lemon curd brings a bright, zesty touch, and the meringue tops it off with a sweet cloud-like finish. You can find the full recipe for step-by-step guidance. Enjoy the process of mixing and creating this tasty treat! - Mix 1 ½ cups graham cracker crumbs, ½ cup melted unsalted butter, and ¼ cup sugar in a bowl. - Press this mixture into the bottom of a 9-inch springform pan. - Bake the crust at 350°F (175°C) for 10 minutes. Let it cool completely before adding the filling. - In a large bowl, beat 16 oz of softened cream cheese with 1 cup of sugar until smooth. This takes about 2-3 minutes. - Add 3 large eggs, one at a time, mixing well after each. - Stir in the zest of 2 lemons, ½ cup of fresh lemon juice, and 1 teaspoon of vanilla extract. - Pour this creamy filling over the cooled crust and spread it evenly. Bake for 50-60 minutes until the center is just set. You want a slight jiggle. - In a medium saucepan, whisk together 3 large egg yolks, ½ cup sugar, ⅓ cup lemon juice, and the zest of 1 lemon. - Cook over medium heat, stirring constantly for about 10 minutes, until it thickens and coats the back of a spoon. - Remove from heat and stir in 2 tablespoons of unsalted butter until it melts. Let the lemon curd cool before spreading it over the cheesecake. - In a mixing bowl, beat 3 large egg whites with ¼ teaspoon of cream of tartar on high speed until soft peaks form. - Gradually add ½ cup of sugar, continuing to beat until stiff peaks appear. Mix in 1 teaspoon of vanilla. - Spoon the meringue over the lemon curd, making peaks and swirls with a spatula. - Bake at 350°F (175°C) for 10-12 minutes until the meringue is lightly golden. This Triple Lemon Meringue Cheesecake is a delight. The layers of flavor create a perfect treat. For the full recipe, check the details provided earlier. To get the best texture, use room temperature ingredients. This means letting your cream cheese and eggs sit out for about 30 minutes. Cold items mix poorly, and you could end up with lumps. Cracks in your cheesecake can ruin its look. To prevent this, avoid overmixing your batter. Bake your cheesecake slowly and let it cool in the oven. Keep the door slightly open for about an hour after baking. This gentle cooling helps avoid sudden temperature changes. Lemon curd adds a bright flavor. You can mix in other citrus for a twist. Try lime or orange for a fun change. Just keep the same amount of juice. You might want your curd sweeter or tangier. Adjust the sugar to fit your taste. Start with a little less sugar and add more if needed. The key to good meringue is beating egg whites until stiff peaks form. Start at a low speed, then increase it. This helps air get in slowly and makes a fluffier meringue. If you want to change things up, try different toppings. You can use whipped cream or fresh fruit. These alternatives can give your cheesecake a new look and taste. For the full recipe, check out the detailed instructions above and enjoy making this delightful treat! {{image_2}} You can make your cheesecake unique by adding flavor extracts. Try almond or coconut for a twist. You can also use fruits to boost taste. Fresh berries or tropical fruits add color and zest. If you need a gluten-free option, substitute graham crackers with ground nuts. Almond flour or gluten-free cookies work well. For a crust, use dates and nuts. This gives a sweet and crunchy base. Making mini cheesecakes is a fun option. Use a muffin tin for individual servings. Just adjust the baking time to about 20-25 minutes. Check for a slight jiggle in the center. This way, everyone can enjoy their own slice. To keep your cheesecake fresh, store it in the fridge. Use an airtight container to prevent drying out. It stays tasty for up to five days. Enjoy each slice chilled for the best flavor. You can freeze this cheesecake for later. Wrap it tightly in plastic wrap, then place it in a freezer-safe container. It will last for up to three months. To thaw, move it to the fridge overnight. This way, it stays creamy and delicious. Serve this cheesecake chilled for a refreshing treat. You can slice it into wedges. For a lovely touch, garnish with lemon slices or a sprinkle of lemon zest. Whipped cream can also add a nice flair. Each bite will be a delight! Making this cheesecake takes about five hours. You need 30 minutes for prep, 50 to 60 minutes for baking, and chilling time of at least four hours. It’s best to chill it overnight for perfect texture. Using bottled lemon juice can change the taste. Fresh juice has a bright flavor that bottled juice lacks. It also adds a better texture to the cheesecake. You can use several plant-based options. Silken tofu works well for creaminess. You can also use unsweetened applesauce or mashed bananas. Remember to adjust other ingredients for the best texture. To avoid cracks, bake at a low temperature. If cracks appear, you can hide them with meringue. This will add a nice look and taste. You can also cover with lemon curd for extra flavor. Many bakeries offer this cheesecake. Look for local shops that specialize in desserts. You can also find it online through specialty dessert websites. Always check reviews for quality. You can leave it out for about two hours. After that, it’s best to refrigerate it. Keeping it chilled helps prevent any food safety issues. Always check the temperature before serving for safety. You learned how to make a Triple Lemon Meringue Cheesecake step by step. We covered crust, filling, lemon curd, and meringue. Each part adds flavor and fun. Remember to keep ingredients at room temperature for best texture. As you try different flavors or variations, have fun! Use tips to store and serve it well. Enjoy impressing friends and family with your delicious cheesecake creation!

- Triple Lemon Meringue Cheesecake

Indulge your taste buds with this Triple Lemon Meringue Cheesecake that blends creamy cheesecake, zesty lemon curd, and fluffy meringue! This delicious dessert features a buttery graham cracker crust and is perfect for any occasion. Follow our simple steps to create a stunning treat that will impress your guests. Click through for the full recipe and bring a burst of lemony sweetness to your table today!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the cheesecake filling:

16 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

Zest of 2 lemons

½ cup fresh lemon juice

1 teaspoon vanilla extract

For the lemon curd:

3 large egg yolks

½ cup granulated sugar

⅓ cup fresh lemon juice

Zest of 1 lemon

2 tablespoons unsalted butter

For the meringue topping:

3 large egg whites

¼ teaspoon cream of tartar

½ cup granulated sugar

1 teaspoon vanilla extract

Instructions
 

Prepare the crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove and allow to cool.

    Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy, about 2-3 minutes. Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract until fully combined.

      Combine: Pour the cheesecake filling over the cooled crust, spreading evenly. Bake for 50-60 minutes or until the center is just set, with a slight jiggle. Turn off the oven and let the cheesecake cool in the oven for one hour with the door slightly ajar.

        Prepare lemon curd: In a medium saucepan, whisk together egg yolks, sugar, lemon juice, and lemon zest. Cook over medium heat, continually stirring until it thickens and coats the back of a spoon (about 10 minutes). Remove from heat and stir in butter until melted. Let cool.

          Layer: Once the cheesecake has cooled completely, spread a layer of lemon curd over the top.

            Make meringue: In a mixing bowl, beat egg whites and cream of tartar on high speed until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks appear. Mix in vanilla extract.

              Top the cheesecake: Spoon the meringue over the lemon curd and use a spatula to create peaks and swirls.

                Bake the meringue: Place back in the oven at 350°F (175°C) for 10-12 minutes or until the meringue is lightly golden.

                  Cool and serve: Allow the cheesecake to cool at room temperature before refrigerating for at least 4 hours, preferably overnight. Remove from the springform pan and slice to serve.

                    Prep Time: 30 minutes | Total Time: 5 hours | Servings: 12