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Ultimate Triple Lemon Meringue Cheesecake

A rich and creamy cheesecake layered with fresh lemon flavor three ways: a buttery cookie crust, smooth lemon cheesecake filling, tangy lemon curd, and a light toasted meringue topping.
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Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 200 g Graham cracker crumbs
  • 100 g Unsalted butter, melted
Lemon Cheesecake Filling
  • 600 g Cream cheese, softened
  • 200 g Granulated sugar
  • 3 Eggs room temperature
  • 80 ml Fresh lemon juice
  • 2 tbsp Lemon zest
Lemon Curd
  • 120 ml Fresh lemon juice
  • 150 g Sugar
  • 4 Egg yolks
  • 80 g Butter
Meringue Topping
  • 4 Egg whites
  • 200 g Sugar

Equipment

  • Springform Pan
  • Electric mixer

Method
 

Instructions
  1. Preheat oven to 325°F (165°C). Mix cookie crumbs with melted butter and press firmly into the base of a springform pan. Bake for 10 minutes and let cool.
  2. Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in lemon juice and zest. Pour over crust and bake for 50–55 minutes until just set.
  3. Cook lemon curd ingredients over low heat until thick. Cool slightly and spread over chilled cheesecake.
  4. Whip egg whites with sugar until stiff peaks form. Spread meringue over lemon curd and lightly torch or broil until golden.

Notes

For best results, chill the cheesecake overnight before slicing. Toast meringue gently to avoid burning.