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Close-up slice of triple lemon meringue cheesecake served on a matte white ceramic dessert plate in soft natural daylight.

The Ultimate Triple Lemon Meringue Cheesecake Masterpiece

This show-stopping Triple Lemon Meringue Cheesecake features a golden-brown graham cracker crust, a dense pale-yellow cheesecake layer, vibrant glossy lemon curd, and a tall, meticulously torched Swiss meringue topping.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Triple Lemon Meringue Cheesecake Ingredients
  • 1 1/2 cups (150g) graham cracker crumbs Finely crushed
  • 6 tbsp (85g) unsalted butter Melted
  • 1/4 cup (50g) granulated sugar For caramelization
  • 24 oz (680g) cream cheese Room temperature, full-fat
  • 1 cup (200g) granulated sugar
  • 3 large eggs Room temperature
  • 1/2 cup (120g) sour cream Full-fat
  • 1/4 cup (60ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest Freshly grated
  • 3 large egg yolks
  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (80ml) fresh lemon juice
  • 4 tbsp (56g) unsalted butter Cold and cubed
  • 4 large egg whites Room temperature
  • 1 cup (200g) granulated sugar
  • 1/4 tsp (1g) cream of tartar Stabilizer
  • 1 tsp (5ml) vanilla extract

Equipment

  • 1 9-inch springform pan Essential for easy removal and neat layers.
  • 1 Culinary Butane Torch Used for browning the meringue peaks.
  • 1 Stand Mixer Required for a smooth cheesecake batter and stiff meringue.

Method
 

Baking and Assembly
  1. Preheat oven to 325°F (165°C). Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes until golden-brown. Let cool.
  2. Beat room-temperature cream cheese and sugar until smooth. Mix in eggs one at a time. Fold in sour cream, lemon juice, and zest. Pour over the cooled crust.
  3. Wrap the pan in foil, place in a roasting pan, and fill with boiling water halfway up the sides. Bake at 325°F (165°C) for 60-70 minutes. Turn oven off, crack door, sit 1 hour. Chill 6 hours.
  4. Whisk egg yolks, sugar, and lemon juice in a saucepan over medium-low heat for 7-9 minutes until thickened. Whisk in cold butter until glossy. Spread over chilled cheesecake. Chill 2 hours.
  5. Whisk egg whites, sugar, and cream of tartar over a pot of simmering water until it reaches 160°F (71°C). Whip in a stand mixer on high for 5-7 minutes until stiff peaks form.
  6. Swoop meringue on top of the cheesecake. Use a culinary torch to carefully brown the peaks. Garnish with a fresh mint leaf and lemon zest curl.

Notes

Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature to avoid lumps.
Clean Slices: Wipe a hot knife clean between every single slice for perfect presentation.