Description
A creamy and zesty Triple Lemon Cheesecake featuring lemon juice, zest, and meringue for a delightful dessert experience.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 4 large eggs
- 16 oz cream cheese, softened
- 1 cup sour cream
- 1/4 cup lemon juice
- Zest of 2 lemons
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large egg whites
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs and melted butter in a bowl until combined. Press the mixture firmly into the bottom of the pan to form the crust.
- Beat the cream cheese, sugar, and lemon zest in a large bowl until smooth. Add the sour cream, lemon juice, vanilla, and salt; mix well.
- Add the eggs one at a time, mixing just until incorporated. Pour the filling over the crust.
- Bake for 50-60 minutes or until the center is set but still slightly jiggly.
- Beat egg whites with cream of tartar in a clean bowl until stiff peaks form. Spread the meringue over the cheesecake.
- Bake for an additional 10 minutes until the meringue is golden.
- Cool before refrigerating for at least 4 hours or overnight. Serve chilled and enjoy.
Notes
Best made a day in advance for optimal flavor and texture. It also freezes well for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg