Description
A vibrant dessert that combines the brightness of three different lemons, offering a light texture and visually stunning presentation.
Ingredients
Scale
- 1 ½ cups crushed graham crackers
- ½ cup melted butter
- ¼ cup granulated sugar (for crust)
- 16 oz cream cheese, softened
- ½ cup granulated sugar (for filling)
- ½ cup sour cream
- 2 tbsp lemon zest
- ½ cup triple lemon juice
- 3 eggs
- 2 tbsp cornstarch
- 1 cup heavy whipping cream
- ¼ cup granulated sugar (for meringue)
Instructions
- Preheat the oven to 350°F (175°C) and combine the graham cracker crumbs, melted butter, and sugar in a mixing bowl. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.
- Beat the cream cheese until smooth, then blend in the sugar, sour cream, lemon zest, and triple lemon juice. Add eggs one at a time with cornstarch and mix until combined.
- Pour filling into the cooled crust and bake for 40-45 minutes. Let cool in the oven for 1 hour.
- Whip the heavy cream until soft peaks form. Gradually add sugar and whip until stiff peaks form.
- Chill the cheesecake for at least 4 hours or overnight. Pipe meringue on top before serving.
Notes
For a gluten-free option, substitute almond flour for the graham cracker crust. Greek yogurt can also be used instead of sour cream for a healthier take.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: cheesecake, lemon dessert, meringue, baking, sweet treat
