Triple Lemon Meringue Cheesecake

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The Triple Lemon Meringue Cheesecake is a citrus lover’s dream dessert! This indulgent treat combines the tanginess of lemon curd, the richness of a creamy cheesecake filling, and a delicate meringue topping. The creamy and smooth cheesecake layer pairs perfectly with the zesty lemon curd, while the fluffy meringue adds a light and airy texture. This triple-layered dessert offers a delightful balance of sweet, tangy, and creamy flavors, making it the perfect showstopper for any occasion.

Origin:

Inspired by the classic lemon meringue pie, this cheesecake version takes the traditional flavors to a whole new level. Combining the velvety texture of cheesecake with the tartness of lemon curd and the sweetness of meringue, it creates a unique and delicious twist on two beloved desserts.

Ingredients:

For the Crust:

  • 1 1/2 cups (180g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (60g) unsalted butter, melted
  • 1/4 teaspoon ground cinnamon (optional)

For the Cheesecake Filling:

  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 1 cup (240ml) sour cream
  • 2 teaspoons vanilla extract
  • 2 tablespoons all-purpose flour

For the Lemon Curd:

  • 1/2 cup (120ml) fresh lemon juice (about 3 lemons)
  • 1 tablespoon lemon zest
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 4 tablespoons (60g) unsalted butter

For the Meringue:

  • 4 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup (100g) granulated sugar
  • 1/2 teaspoon vanilla extract

Instructions:

Prepare the Crust:

  1. Preheat your oven to 325°F (165°C).
  2. In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and cinnamon (if using). Stir until well mixed and the crumbs are evenly coated.
  3. Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
  4. Bake the crust for 8-10 minutes, or until golden brown. Remove from the oven and let it cool completely.

Prepare the Lemon Curd:

  1. In a medium saucepan, combine the lemon juice, lemon zest, sugar, and eggs. Whisk until smooth.
  2. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens (about 5-7 minutes).
  3. Once thickened, remove from heat and stir in the butter until fully melted and smooth.
  4. Set the lemon curd aside to cool completely.

Prepare the Cheesecake Filling:

  1. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  2. Add the eggs one at a time, beating well after each addition.
  3. Mix in the sour cream, vanilla extract, and flour until fully incorporated and the mixture is smooth.
  4. Pour the cheesecake batter over the cooled graham cracker crust in the springform pan.
  5. Bake the cheesecake at 325°F (165°C) for 50-60 minutes, or until the center is set and only slightly jiggly when gently shaken.
  6. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
  7. After an hour, remove the cheesecake from the oven and cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to allow it to set.

Prepare the Meringue:

  1. In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium-high speed until soft peaks form.
  2. Gradually add the sugar, 1 tablespoon at a time, while continuing to beat until stiff, glossy peaks form.
  3. Add the vanilla extract and beat until fully incorporated.

Assemble the Cake:

  1. Once the cheesecake is fully chilled, spread the cooled lemon curd evenly over the top of the cheesecake layer.
  2. Spoon the meringue over the lemon curd layer, spreading it to the edges and creating peaks with a spatula or the back of a spoon.
  3. Use a kitchen torch or broil the meringue in the oven (set to broil) for 1-2 minutes, or until golden brown. Be sure to watch carefully to avoid burning the meringue.
  4. Let the cheesecake set for an additional 15 minutes before slicing.

Serve:

  1. Carefully remove the cheesecake from the springform pan and transfer to a serving platter. Slice and enjoy this decadent triple lemon meringue cheesecake!

Tips for Success:

  • Make sure the cream cheese is softened to room temperature for a smooth and lump-free cheesecake filling.
  • For a smoother lemon curd, you can strain it through a fine-mesh sieve to remove any zest or egg solids.
  • If you don’t have a kitchen torch, broiling the meringue works well but keep a close eye on it to prevent burning.

Recommendations:

  • This cheesecake pairs beautifully with a cup of iced tea, lemonade, or a glass of dessert wine like a late-harvest Riesling.
  • Leftover cheesecake can be stored in the refrigerator for up to 3-4 days.

Nutrition (per serving, approximate for 12 servings):

  • Calories: ~450
  • Protein: 6g
  • Fat: 32g
  • Carbohydrates: 35g
  • Sugar: 28g
  • Fiber: 1g
  • Sodium: 300mg

Enjoy this Triple Lemon Meringue Cheesecake for a refreshing, tangy, and indulgent dessert that will wow your guests with its layers of creamy, zesty, and airy goodness!

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