Lemon Meringue Cheesecake

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.