Lemon Meringue Cheesecake (Print version)

Buttery graham crust, tangy lemon cheesecake filling, bright lemon curd, and billowy toasted meringue in one stunning slice.

# Ingredients:

For the crust

01 - 2 cups (200 g) graham cracker crumbs
02 - 1/3 cup (65 g) granulated sugar
03 - 6 tablespoons (85 g) unsalted butter, melted

For the cheesecake filling

04 - 24 oz (680 g) full-fat cream cheese, softened to room temperature
05 - 1 cup (200 g) granulated sugar
06 - 3 large eggs, room temperature
07 - 1/2 cup (120 g) sour cream
08 - Zest of 2 lemons
09 - 1/3 cup (80 ml) fresh lemon juice (about 2 lemons)
10 - 1 teaspoon vanilla extract

For the lemon curd

11 - 3 large egg yolks
12 - 1/3 cup (65 g) granulated sugar
13 - 1/4 cup (60 ml) fresh lemon juice
14 - Zest of 1 lemon
15 - 3 tablespoons unsalted butter, cubed

For the meringue

16 - 4 large egg whites, room temperature
17 - 1/2 teaspoon cream of tartar
18 - 1 cup (200 g) granulated sugar

# Instructions:

01 - Preheat the oven to 325°F (160°C). Combine graham cracker crumbs, sugar, and melted butter and mix until evenly moistened. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
02 - Beat softened cream cheese and sugar on medium speed until completely smooth, about 2 minutes. Reduce speed to low and add eggs one at a time, mixing just until incorporated. Stir in sour cream, lemon zest, lemon juice, and vanilla. Pour over the cooled crust.
03 - Wrap the outside of the springform pan tightly in two overlapping layers of heavy-duty foil, folding the seam up over the top edge. Place in a large roasting pan and pour hot tap water around it to reach halfway up the sides of the springform pan. Bake at 325°F for 60 to 65 minutes until the edges are set and the center jiggles gently like Jell-O.
04 - Turn off the oven and crack the door open about an inch. Leave the cheesecake inside for 1 hour. Remove from the water bath, run a thin knife around the edge to release it from the pan, and refrigerate uncovered for at least 4 hours or overnight until completely cold all the way through.
05 - Whisk egg yolks, sugar, lemon juice, and lemon zest together in a small saucepan. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon, about 8 to 10 minutes. Remove from heat and stir in butter until melted and glossy. Cool to room temperature, then spread evenly over the cold cheesecake.
06 - In a clean, grease-free bowl, beat egg whites and cream of tartar until foamy. Add sugar a tablespoon at a time, beating on medium-high speed until the meringue holds stiff, glossy peaks. Spread or pipe immediately over the lemon curd, sealing the meringue all the way to the edges of the pan.
07 - Use a kitchen torch in slow circular passes until the peaks are golden brown all over. Alternatively, place the cheesecake on the top rack under a preheated high broiler for 60 to 90 seconds, watching the whole time. Serve right away or refrigerate until ready to slice.

# Good to know:

01 - Cheesecake is best served cold, straight from the refrigerator.
02 - Add the lemon curd and meringue only after the cheesecake is fully chilled through.
03 - For best results, chill overnight before topping.

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