Lemon Meringue Cheesecake

 

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• ¼ cup granulated sugar

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• ¼ cup sour cream
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

For the Lemon Curd:

• ½ cup fresh lemon juice
• 1 tablespoon lemon zest
• ½ cup granulated sugar
• 3 large egg yolks
• 4 tablespoons unsalted butter, cubed

For the Meringue:

• 4 large egg whites
• ½ cup granulated sugar
• ¼ teaspoon cream of tartar
• ½ teaspoon vanilla extract

Instructions

Step 1: Make the Crust

1. Preheat your oven to 325°F (163°C).

2. Combine graham cracker crumbs, melted butter, and sugar in a medium bowl until the texture resembles wet sand.

3. Firmly press the mixture into the bottom of a 9-inch springform pan, forming an even layer.

4. Bake for 10 minutes, then set aside to cool.

 Step 2: Cheesecake Filling

1. In a large bowl, beat cream cheese and sugar until creamy.

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

3. Stir in sour cream, lemon juice, zest, and vanilla until fully blended.

4. Pour over the crust and bake for 55–65 minutes, until edges are firm and the center jiggles slightly.

5. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

 Step 3: Lemon Curd

1. Whisk lemon juice, zest, sugar, and egg yolks in a saucepan over medium heat.

2. Stir constantly until the mixture thickens (about 8–10 minutes).

3. Remove from heat and mix in cubed butter until smooth.

4. Let it cool before spreading over the cheesecake.

Step 4: Meringue

1. In a clean bowl, beat egg whites and cream of tartar until soft peaks form.

2. Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form.

3. Mix in vanilla extract.

 Step 5: Assemble and Toast

1. Spread meringue over the lemon curd, creating peaks and swirls for texture.

2. Use a kitchen torch to toast the meringue until golden brown. Alternatively, broil for 1–2 minutes, keeping a close watch.

 Step 6: Chill and Serve

1. Refrigerate for at least 4 hours or overnight to set completely.

2. Remove the springform pan sides, slice, and enjoy the perfect combination of tangy, creamy, and sweet layers.