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Triple Lemon Meringue Cheesecake

A luscious, tangy cheesecake with three layers of bright lemon flavor topped with a fluffy, golden meringue—this dessert is both nostalgic and fresh, perfect for sharing with loved ones or impressing guests.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 1/2 cups graham cracker crumbs for crust base
  • 1/4 cup granulated sugar for crust
  • 1/2 cup unsalted butter melted, to bind crust
For the Cheesecake Filling
  • 3 packages cream cheese 8 oz each, softened
  • 1 cup granulated sugar for filling
  • 1/4 cup sour cream adds tang and creaminess
  • 3 large eggs for structure
  • 1 tsp vanilla extract balances flavor
  • 2 tbsp lemon zest punchy lemon aroma
  • 1/4 cup fresh lemon juice fresh citrus zing
  • 1/4 cup heavy cream helps create silky texture
  • 1/2 tsp cornstarch stabilizes filling
  • 1/4 tsp salt enhances flavors
For the Meringue Topping
  • 3 large egg whites
  • 1/2 tsp cream of tartar stabilizes egg whites
  • 1/4 tsp vanilla extract for meringue flavor
  • 1/4 cup granulated sugar sweetens meringue
  • 1/4 cup fresh lemon juice for meringue brightness

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric Mixer
  • Medium Saucepan
  • Spatula

Method
 

  1. Step 1: Preheat oven to 325°F (163°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press mixture firmly into bottom of 9-inch springform pan. Bake for 10 minutes. Set aside to cool.
  2. Step 2: In a large bowl, beat softened cream cheese on medium speed until smooth. Gradually add 1 cup sugar, beat until light and fluffy. Mix in sour cream until combined.
  3. Step 3: Add eggs one at a time, beating fully after each. Stir in vanilla extract, lemon zest, and fresh lemon juice.
  4. Step 4: In a small bowl, whisk heavy cream, cornstarch, and salt until cornstarch dissolves. Slowly add to cream cheese mixture on low speed. Mix until silky smooth.
  5. Step 5: Pour batter over cooled crust and smooth the top. Bake for 55 to 60 minutes until center is mostly set but slightly jiggly. Turn off oven and let cheesecake cool inside for 1 hour.
  6. Step 6: Remove cheesecake and cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
  7. Step 7: For meringue, ensure mixing bowl is clean and dry. Beat egg whites with cream of tartar and 1/4 tsp vanilla on medium-high speed until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff, glossy peaks form.
  8. Step 8: Warm 1/4 cup lemon juice in saucepan over medium heat until warm (not boiling). Slowly drizzle warm lemon juice into meringue while beating on medium speed to stabilize and infuse flavor.
  9. Step 9: Spread meringue evenly over chilled cheesecake, creating peaks and swirls with a spatula. Bake at 350°F (177°C) for 8 to 10 minutes until meringue is golden brown.
  10. Step 10: Let cheesecake cool at room temperature for 15 minutes. Carefully remove sides of springform pan. Refrigerate another hour before slicing and serving.

Notes

Substitutions: Swap graham cracker crumbs for vanilla wafers or gingersnaps. Use Greek yogurt for sour cream or coconut cream for dairy-free. Add lime juice or orange zest for citrus variation. Top meringue with white chocolate or toasted coconut flakes for extra flavor.
Tips: Use room temperature ingredients, avoid overbeating, bake low and slow, cool gradually, use a clean bowl for meringue, warm lemon juice stabilizes meringue, and prep ahead if desired.
Storage: Store refrigerated up to 4 days. Freeze before adding meringue for up to 2 months; thaw overnight before topping.