Lemon Meringue Cheesecake

 Lemon Meringue Cheesecake

 Ingredients

Crust

• 2 cups (200 g) graham cracker crumbs (or digestive biscuits)
• ½ cup (115 g) unsalted butter, melted
• ¼ cup (50 g) granulated sugar

Cheesecake Filling

• 24 oz (680 g) cream cheese, softened
• 1 cup (200 g) granulated sugar
• 3 large eggs, room temperature
• 1 cup (240 ml) sour cream
• ½ cup (120 ml) fresh lemon juice
• Zest of 2 lemons
• 1 tsp vanilla extract

Lemon Curd Layer

• ½ cup (120 ml) fresh lemon juice
• ¾ cup (150 g) sugar
• 3 egg yolks
• 2 tbsp cornstarch
• 2 tbsp unsalted butter

Meringue Topping

• 4 large egg whites, room temperature
• 1 cup (200 g) granulated sugar
• ½ tsp cream of tartar (optional)
• 1 tsp vanilla extract

 Instructions

1. Prepare the Crust

1. Preheat oven to 325°F (160°C).
2. Mix graham crumbs, sugar, and melted butter until combined.
3. Press firmly into the bottom of a springform pan.
4. Bake for 10 minutes, then let cool.

2. Make the Cheesecake Filling

1. Beat cream cheese until smooth.
2. Add sugar and mix well.
3. Add eggs one at a time, mixing gently.
4. Mix in sour cream, lemon juice, lemon zest, and vanilla.
5. Pour over cooled crust.

3. Bake

• Bake for 55–60 minutes, until center is slightly jiggly.
• Turn off oven, crack the door, and let cool 1 hour.
• Chill in fridge at least 4 hours (preferably overnight).

4. Lemon Curd

1. Whisk lemon juice, sugar, egg yolks, and cornstarch in a saucepan.
2. Cook over medium heat until thickened.
3. Remove from heat, stir in butter.
4. Cool slightly, then spread over cheesecake.

5. Meringue

1. Beat egg whites with cream of tartar until soft peaks form.
2. Gradually add sugar until stiff, glossy peaks form.
3. Beat in vanilla.

6. Finish

• Spread or pipe meringue over lemon layer.
• Toast with a kitchen torch or broil for 1–2 minutes until golden.

 Serving Tip

Chill for 30 minutes after torching for clean slices.
Bright, creamy, tangy, and absolutely irresistible