Triple-Lemon Meringue Cheesecake

A delightful dessert combining creamy cheesecake with a light and airy meringue topping, perfect for lemon lovers.

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Preheat the oven to 325°F (160°C).
Mix the graham cracker crumbs, melted butter, and sugar together in a bowl.
Press this mixture into the bottom of a 9-inch springform pan.
Bake for 10 minutes and let it cool.
Beat the cream cheese and granulated sugar in a large mixing bowl until smooth.
Add the eggs one at a time, mixing well after each addition.
Stir in the lemon juice and zest.
Pour the cream cheese mixture over the crust.
Bake for about 60 minutes, or until the center is set but slightly jiggly.
Turn off the oven and let it cool in the oven with the door ajar for 1 hour.
Refrigerate the cheesecake for at least 4 hours or overnight.
Beat the egg whites and cream of tartar until soft peaks form to make meringue.
Gradually add in the powdered sugar and continue beating until stiff peaks form.
Spread the meringue over the chilled cheesecake and use a spatula to create peaks.
Brown the meringue slightly using a kitchen torch or broiler, watching carefully to avoid burning.
Chill again for at least 30 minutes before serving.

Serve chilled, garnished with fresh lemon slices or mint leaves. Store leftovers covered in the refrigerator for up to 3 days.