Lemon Meringue Cheesecake

Ingredients

• 1 ½ cups graham cracker crumbs
• ¼ cup melted butter
• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 cup sour cream

For the Meringue:

• 3 large egg whites
• ½ cup granulated sugar
• ¼ teaspoon cream of tartar (optional)

Instructions

1. Prepare the crust:
   Preheat oven to 325°F (160°C).
   In a bowl, mix graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until set. Remove from oven and set aside.
2. Make the cheesecake filling:
   In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy.
   Add eggs one at a time, beating well after each addition.
   Mix in vanilla extract, lemon juice, lemon zest, and sour cream until fully combined.
3. Bake the cheesecake:
   Pour the filling over the crust in the springform pan.
   Bake for about 50-60 minutes until the edges are set but the center still slightly jiggles.
   Turn off oven and leave the cheesecake inside for 1 hour to prevent cracking.
   Remove from oven and let cool to room temperature.
4. Prepare the meringue topping:
   In a clean bowl, beat egg whites with cream of tartar (if using) until soft peaks form.
   Gradually add sugar and continue beating until stiff, glossy peaks form.
5. Top and finish:
   Spread the meringue evenly over the cooled cheesecake.
   Use a kitchen torch to brown the meringue lightly or place under the broiler for 1-2 minutes, watching carefully to prevent burning.
6. Chill:
   Refrigerate the cheesecake for at least 3-4 hours or overnight to set completely.
7. Serve:
   Remove the cheesecake from the springform pan, slice, and enjoy your luscious lemon meringue cheesecake!

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