Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- ¼ cup sour cream
For the Lemon Curd:
- 3 large egg yolks
- ½ cup granulated sugar
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 4 tablespoons unsalted butter, cubed
For the Meringue Topping:
- 3 large egg whites
- ¼ teaspoon cream of tartar
- 6 tablespoons granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare the crust:
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter.
- Press into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool.
- Make the cheesecake filling:
- Beat cream cheese until smooth. Add sugar and mix well.
- Add eggs one at a time, beating after each.
- Mix in vanilla, lemon juice, lemon zest, and sour cream until smooth.
- Pour over the crust and smooth the top.
- Bake at 325°F (160°C) for 50–60 minutes or until center is set.
- Cool completely, then chill in refrigerator for at least 4 hours.
- Prepare the lemon curd:
- In a saucepan, whisk together egg yolks, sugar, lemon juice, and zest.
- Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
- Remove from heat and stir in butter until smooth.
- Cool, then spread over the chilled cheesecake.
- Make the meringue topping:
- Beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar and beat until stiff, glossy peaks form.
- Beat in vanilla.
- Assemble and toast:
- Spoon or pipe meringue over the lemon curd.
- Use a kitchen torch to lightly brown the meringue, or place under a broiler for 1–2 minutes (watch carefully!).
- Chill until ready to serve.
Would you like a no-bake version or individual mini cheesecakes as well?