Ingredients
For the Crust
2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling
24 ounces cream cheese, at room temperature
1 cup granulated sugar
3 large eggs, at room temperature
1/4 cup fresh lemon juice
2 teaspoons lemon zest
1/2 cup sour cream, at room temperature
For the Lemon Curd
3 large eggs
3/4 cup granulated sugar
1/2 cup fresh lemon juice
6 tablespoons unsalted butter, at room temperature
1 tablespoon lemon zest
For the Meringue
4 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
Instructions
Step 1: Preheat the Oven and Prepare the Pan
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or non-stick cooking spray and line the bottom with parchment paper. This will help the cheesecake release easily from the pan.
Step 2: Make the Crust
Prepare the Crust:
In a medium bowl, combine 2 cups of graham cracker crumbs, 1/3 cup of granulated sugar, and 1/2 cup of melted unsalted butter. Mix until the crumbs are well coated with butter and the mixture resembles wet sand.
Press the Crust:
Press the crumb mixture firmly into the bottom and up the sides of the prepared springform pan. Use the bottom of a measuring cup to help press the crumbs evenly.
Bake the Crust:
Bake the crust in the preheated oven for 10 minutes or until lightly golden. Remove from the oven and let it cool while you prepare the cheesecake filling.
Step 3: Make the Cheesecake Filling
Beat the Cream Cheese:
In a large mixing bowl, beat 24 ounces of room temperature cream cheese with an electric mixer until smooth and creamy. This ensures a smooth cheesecake without lumps.
Add the Sugar:
Gradually add 1 cup of granulated sugar to the cream cheese, beating until well combined.
Incorporate the Eggs:
Add the 3 large eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
Add Lemon Juice, Zest, and Sour Cream:
Stir in 1/4 cup of fresh lemon juice, 2 teaspoons of lemon zest, and 1/2 cup of room temperature sour cream. Mix until the ingredients are fully combined and the batter is smooth.
Pour the Filling:
Pour the cheesecake batter into the cooled crust. Smooth the top with a spatula to ensure an even surface.
Step 4: Bake the Cheesecake
Bake the Cheesecake:
Place the cheesecake in the preheated oven and bake for 45-50 minutes or until the edges are set but the center is still slightly jiggly. The residual heat will continue to cook the center as it cools.
Cool the Cheesecake:
Remove the cheesecake from the oven and place it on a wire rack to cool to room temperature. Once cooled, transfer the cheesecake to the refrigerator to chill while you prepare the lemon curd.
Step 5: Make the Lemon Curd
Prepare the Lemon Curd:
In a medium saucepan, whisk together 3 large eggs and 3/4 cup of granulated sugar until well combined.
Add Lemon Juice, Butter, and Zest:
Add 1/2 cup of fresh lemon juice, 6 tablespoons of room temperature unsalted butter, and 1 tablespoon of lemon zest to the egg mixture.
Cook the Lemon Curd:
Cook the mixture over medium heat, whisking constantly, until it thickens and coats the back of a spoon. This should take about 10-15 minutes. Be careful not to let it boil, as this can cause the eggs to curdle.
Cool the Lemon Curd:
Once thickened, remove the saucepan from the heat and let the lemon curd cool to room temperature.
Step 6: Assemble the Cheesecake
Spread the Lemon Curd:
Once the cheesecake has chilled and the lemon curd has cooled, spread the lemon curd evenly over the top of the cheesecake. Ensure it reaches the edges for a consistent layer of flavor.
Step 7: Make the Meringue
Prepare the Meringue:
In a clean mixing bowl, beat 4 large egg whites with 1/4 teaspoon of cream of tartar on medium-high speed until soft peaks form.
Add the Sugar:
Gradually add 1/2 cup of granulated sugar, 1 tablespoon at a time, while continuing to beat on high speed until stiff peaks form. The meringue should be glossy and hold its shape.
Step 8: Top the Cheesecake with Meringue
Spread the Meringue:
Spread the meringue over the lemon curd layer on the cheesecake. Use a spatula to create peaks and swirls in the meringue for a decorative finish. Make sure the meringue covers the edges to prevent shrinking.
Bake the Meringue:
Return the cheesecake to the oven and bake for an additional 10-15 minutes, or until the meringue is golden brown. Keep a close eye on it to prevent burning.
Step 9: Cool and Chill the Cheesecake
Cool the Cheesecake:
Remove the cheesecake from the oven and let it cool to room temperature on a wire rack.
Chill the Cheesecake:
Once cooled, refrigerate the cheesecake for at least 2 hours, or until fully chilled. This allows the flavors to meld and the cheesecake to firm up.
Step 10: Serve
Serve the Cheesecake:
Carefully remove the sides of the springform pan and transfer the cheesecake to a serving platter. Slice and serve the Lemon Meringue Cheesecake chilled.
Variations and Substitutions
Gluten-Free Crust: Substitute the graham cracker crumbs with gluten-free graham crackers or cookies to make the crust gluten-free.
Sugar-Free: Use a sugar substitute in the cheesecake filling, lemon curd, and meringue to reduce the sugar content.
Citrus Variation: Replace the lemon juice and zest with lime or orange for a different citrus flavor.
Berry Topping: Add a layer of fresh berries on top of the lemon curd before adding the meringue for a fruity twist.