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Triple Lemon Cheesecake

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Elevate your gatherings with this rich and creamy Triple Lemon Cheesecake, a gluten-free indulgence that layers sweet and tart flavors for a delightful experience.

Ingredients

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  • 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

  1. Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
  2. 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.
  3. Beat the cream cheese, sugar, and lemon zest in a large bowl until smooth. Add sour cream, lemon juice, vanilla, and salt, and mix well.
  4. Add eggs one at a time, mixing just until incorporated. Pour the filling over the crust.
  5. Bake for 50-60 minutes or until the center is set but still slightly jiggly.
  6. Beat egg whites with cream of tartar in a clean bowl until stiff peaks form. Spread the meringue over the cheesecake and bake for an additional 10 minutes until the meringue is golden.
  7. Cool before refrigerating for at least 4 hours or overnight. Serve chilled and enjoy.

Notes

Ensure all ingredients are certified gluten-free and avoid cross-contamination. Use fresh lemons for optimal flavor.

Nutrition

Find it online: https://www.glutenfreez.com/triple-lemon-cheesecake/