Lemon Meringue Cheesecake Recipe
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
2 tablespoons all-purpose flour
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
For the Lemon Curd:
1/2 cup fresh lemon juice
1 tablespoon lemon zest
1/2 cup granulated sugar
3 large eggs
6 tablespoons unsalted butter, cubed
For the Meringue:
3 large egg whites
1/2 cup granulated sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Instructions:
Preheat Oven:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let cool.
Prepare the Cheesecake Filling:
In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Mix in the sour cream, flour, lemon juice, lemon zest, and vanilla extract until fully combined.
Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust. Bake for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour. Then transfer to the refrigerator to chill completely.
Prepare the Lemon Curd:
In a medium saucepan, whisk together the lemon juice, lemon zest, granulated sugar, and eggs over medium heat. Add the butter and cook, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and let cool slightly.
Add Lemon Curd to Cheesecake:
Spread the lemon curd evenly over the top of the chilled cheesecake. Return the cheesecake to the refrigerator while you prepare the meringue.
Prepare the Meringue:
In a large bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, and continue beating until stiff, glossy peaks form. Beat in the vanilla extract.
Top with Meringue:
Spread the meringue over the lemon curd, making sure to seal the edges. Use a spatula to create peaks and swirls in the meringue.
Toast the Meringue:
Preheat your oven’s broiler. Place the cheesecake under the broiler for 1-2 minutes, watching closely, until the meringue is lightly browned. Alternatively, you can use a kitchen torch to toast the meringue.
Chill and Serve:
Chill the cheesecake for at least another hour before serving to allow all the layers to set. Slice and enjoy!