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
How To Make Lemon Meringue Cheesecake
Preheat your oven to 350°F.. Grease a nine-inch springform pan and line the bottom with parchment paper.
To make the crust, combine the graham cracker crumbs, sugar, and melted butter in a bowl. blend till well combined. Press the combination onto the lowest and up the edges of the organized pan.
Bake the crust for 10 minutes or until gently golden. dispose of from the oven and permit it cool whilst you put together the filling.
To make the cheesecake filling, beat the cream cheese in a big bowl till smooth and creamy. upload the sugar and beat till nicely combined. upload the eggs, one by one, beating properly after every addition. Stir in the lemon juice, lemon zest, and bitter cream until properly mixed.
Pour the cheesecake batter into the cooled crust and clean the pinnacle with a spatula.
Bake the cheesecake for forty five-50 minutes or till set round the rims however nevertheless barely jiggly inside the middle.
whilst the cheesecake is baking, make the lemon curd. In a medium saucepan, whisk collectively the eggs and sugar until properly mixed. upload the lemon juice, butter, and lemon zest, and prepare dinner over medium warmness, whisking constantly, till the combination thickens and coats the returned of a spoon, approximately 10-15 mins. remove from warmness and let it cool to room temperature.
once the cheesecake is done baking, remove it from the oven and permit it cool to room temperature. once it has cooled, unfold the lemon curd flippantly over the pinnacle of the cheesecake.
To make the meringue, beat the egg whites and cream of tartar on medium-high velocity until gentle peaks form. step by step add the sugar, 1 tablespoon at a time, while beating on excessive pace, till stiff peaks form.
spread the meringue over the lemon curd, making sure to cowl the rims of the cheesecake to save you any cracks.
Bake the cheesecake for a further 10-15 mins or till the meringue is golden brown.
put off the cheesecake from the oven and let it cool to room temperature earlier than chilling within the fridge for as a minimum 2 hours earlier than serving.
Enjoy your delicious and impressive Lemon Meringue Cheesecake!