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To make this tart and creamy treat, gather these ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 16 oz cream cheese, softened - 1 cup granulated sugar - 3 large eggs - 1 cup sour cream - Zest and juice of 3 lemons - 1 teaspoon vanilla extract - 1 tablespoon cornstarch - Pinch of salt - 3 large egg whites - ½ teaspoon cream of tartar - ½ cup powdered sugar Accuracy is key for a great cheesecake. Use measuring cups for dry ingredients and liquid ones for wet. Level off flour and sugar with a knife for precision. For sticky items like butter, lightly spray the cup with oil for an easy release. Remember, use room temperature cream cheese for a smooth mix. This helps avoid lumps in the filling. If you need to swap some ingredients, here are a few ideas: - Instead of graham cracker crumbs, use crushed cookies or nuts for a different crust. - Greek yogurt can work instead of sour cream. It adds a nice tang. - If you prefer not to use eggs, try a commercial egg replacer for the filling. - For a gluten-free version, use gluten-free graham crackers or almond flour. These swaps can help you customize the cheesecake to your taste or dietary needs. To start this treat, preheat your oven to 325°F (160°C). In a bowl, mix the graham cracker crumbs with the melted butter. Stir until the crumbs soak up all the butter. This makes a tasty base for our cheesecake. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 8-10 minutes until it turns a light golden color. Take it out of the oven and let it cool completely. Next, let's prepare the filling. In a large bowl, beat the softened cream cheese and granulated sugar together. Use an electric mixer for a smooth texture. Add the eggs one at a time, mixing well after each. Pour in the sour cream, lemon zest, lemon juice, vanilla extract, cornstarch, and a pinch of salt. Mix until everything is well combined and smooth. Pour this creamy mixture into your cooled crust. Bake it for 50-60 minutes. The edges should be set while the center is a little jiggly. Once baked, turn off the oven. Crack the door open and let the cheesecake cool slowly for about one hour. For the meringue, grab a clean bowl. Beat the egg whites with an electric mixer until they start to foam. Add the cream of tartar and keep beating until soft peaks form. Gradually mix in the powdered sugar. Keep beating until stiff peaks form and the meringue looks glossy. Once the cheesecake is cool, spread the meringue evenly over the top. Use the back of a spoon to create swirls and peaks for a nice look. Return the cheesecake to the oven for another 10-15 minutes. Watch it closely until the meringue turns golden brown. When done, take it out and let it cool at room temperature. Refrigerate for at least four hours, or overnight for the best flavor and texture. This full recipe will help you create a delightful dessert that’s sure to impress. To get that creamy texture in your cheesecake, use room temperature cream cheese. Cold cream cheese will make it hard to mix smoothly. Beat the cream cheese and sugar well until you see no lumps. This step is key for a smooth filling. Also, don’t overmix once you add the eggs. Just mix until combined to keep it light. One common mistake is baking the cheesecake at too high a temperature. Always bake at 325°F (160°C). This helps it set evenly. Another mistake is opening the oven door too often. It can cause temperature changes. Lastly, don’t skip the cooling step in the oven. It helps prevent cracks on the surface. To stop your meringue from weeping, use fresh egg whites. Old egg whites can cause issues. Be sure to clean your mixing bowl well. Any grease can ruin the meringue. Adding cornstarch helps too. It stabilizes the meringue and keeps it fluffy. Spread the meringue over the cheesecake while it's still warm for the best set. For more details on making this delicious dessert, check the Full Recipe. {{image_2}} If you love the tartness of lemon, try swapping it with other fruits. Lime gives a zesty kick. Orange offers a sweeter taste. You can even mix berries for a fun twist. Each fruit brings its unique flavor, making the cheesecake yours. For a gluten-free crust, use almond flour or gluten-free graham crackers. Combine it with melted butter like usual. Press the mixture into the pan as you would with regular crumbs. This keeps your dessert friendly for all diets. Change up the meringue topping based on the season. In fall, add a hint of pumpkin spice for warmth. In winter, try peppermint for a festive flair. For summer, mix in fresh herbs like basil or mint for a refreshing taste. Each season brings new ideas to make this cheesecake special. For the full recipe, check out the detailed instructions. To keep your cheesecake fresh, wrap it tightly. Use plastic wrap or aluminum foil. Place it in an airtight container if you have one. Store it in the fridge. It can last up to five days this way. Make sure to keep it away from strong smells, as cheesecake can absorb odors. Freezing cheesecake is easy. First, let it cool completely. Then, slice it into pieces. Wrap each slice in plastic wrap. Place the slices in a freezer-safe bag or container. This way, you can enjoy a piece anytime. The cheesecake can last for about three months in the freezer. When you’re ready to eat, take a slice out. Leave it in the fridge overnight to thaw. If you’re in a hurry, you can thaw it on the counter for a couple of hours. Avoid using a microwave, as it can change the texture. Enjoy your chilled slice of Triple Lemon Meringue Cheesecake! For the complete recipe, check out the Full Recipe. If you need a substitute for sour cream, you have options. You can use plain yogurt, which has a similar tangy taste. Cream cheese mixed with a little lemon juice works well too. Silken tofu blended until smooth can be a great dairy-free option. Each of these alternatives will keep your cheesecake creamy and delicious. Triple Lemon Meringue Cheesecake stays fresh in the fridge for about 5 days. Make sure to cover it well to avoid drying out. The meringue may lose some texture over time, but the flavor remains great. If you have leftovers, enjoy them as a sweet treat throughout the week. Absolutely! You can make this cheesecake a day or two ahead. Just prepare it and chill it in the fridge. Wait to add the meringue topping until the day you plan to serve it. This keeps the meringue light and fluffy. It’s a perfect dessert to prepare ahead for parties or gatherings. For the full recipe, check out the instructions above. You now have all you need to make a Triple Lemon Meringue Cheesecake. We covered the key ingredients, tips for baking, and storage methods. I shared common mistakes to avoid and ways to customize your cheesecake. Remember, the right measurements and techniques lead to a great dessert. With practice, you’ll be a cheesecake pro in no time. Enjoy every slice and share your delicious results!

- Triple Lemon Meringue Cheesecake

Indulge in the zesty delight of Triple Lemon Meringue Cheesecake with this easy-to-follow recipe! Featuring a buttery graham cracker crust, a creamy lemon filling, and a fluffy meringue topping, this dessert is perfect for any occasion. Ready to impress your guests? Click through to explore this delicious recipe and bring a burst of citrus flavor to your table with every bite. Don't miss out on this dessert sensation!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

16 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

1 cup sour cream

Zest and juice of 3 lemons

1 teaspoon vanilla extract

1 tablespoon cornstarch

Pinch of salt

3 large egg whites

½ teaspoon cream of tartar

½ cup powdered sugar

Instructions
 

Prepare the Crust:

    - Preheat your oven to 325°F (160°C).

      - In a bowl, combine the graham cracker crumbs and melted butter. Mix until crumbs are fully coated.

        - Press the mixture into the bottom of a 9-inch springform pan evenly. Bake for 8-10 minutes until lightly golden and set. Remove from the oven and let cool.

          Make the Cheesecake Filling:

            - In a large mixing bowl, combine softened cream cheese and granulated sugar. Beat with an electric mixer until smooth and creamy.

              - Add eggs one at a time, mixing well after each addition.

                - Mix in sour cream, lemon zest, lemon juice, vanilla extract, cornstarch, and a pinch of salt until fully combined and smooth.

                  Bake the Cheesecake:

                    - Pour the cheesecake batter into the cooled crust.

                      - Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.

                        - Turn off the oven and crack the door, allowing the cheesecake to cool slowly for about 1 hour.

                          Prepare the Meringue Topping:

                            - In a clean bowl, beat the egg whites with an electric mixer until foamy. Add cream of tartar and continue beating until soft peaks form.

                              - Gradually add the powdered sugar while beating until stiff peaks form and the meringue is glossy.

                                Add Meringue Topping:

                                  - Once the cheesecake has cooled, spread the meringue over the top in an even layer. Use the back of a spoon to create swirls and peaks for a beautiful look.

                                    Bake the Meringue:

                                      - Return the cheesecake to the oven and bake for an additional 10-15 minutes, or until the meringue is golden brown. Watch closely to avoid burning.

                                        Cool and Serve:

                                          - Remove from the oven and let the cheesecake cool at room temperature. Then refrigerate for at least 4 hours, or overnight for the best flavor and texture.

                                            - Carefully remove the sides of the springform pan to serve.

                                              Prep Time: 30 minutes | Total Time: 6 hours (including cooling) | Servings: 8-10

                                                - Presentation Tips: Serve slices topped with additional lemon zest or fresh berries for color. A sprig of mint can also add an elegant touch.