Ingredients
Scale
- 240 g Graham Cracker crumbs
- 67 g sugar
- 113 g unsalted butter, melted
- 680 g cream cheese, room temperature
- 200 g sugar
- 3 large eggs, room temperature
- 60 ml fresh lemon juice
- 2 teaspoons lemon zest
- 120 ml sour cream, room temperature
- 3 large eggs (for lemon curd)
- 150 g sugar (for lemon curd)
- 120 ml fresh lemon juice (for lemon curd)
- 85 g unsalted butter, room temperature (for lemon curd)
- 1 tablespoon lemon zest (for lemon curd)
- 4 large egg whites, room temperature (for meringue)
- 1/4 teaspoon cream of tartar (for meringue)
- 100 g sugar (for meringue)
Instructions
- Preheat your oven to 175°C. Grease a 23 cm springform pan and line the bottom with parchment paper.
- Mix the graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into the bottom and up the sides of the prepared pan.
- Bake the crust for 10 minutes, until lightly golden. Remove from the oven and let cool while you prepare the filling.
- Beat the cream cheese in a large bowl until creamy. Add the sugar and mix until well combined. Add the eggs one at a time, beating well after each addition.
- Stir in the lemon juice, lemon zest, and sour cream until everything is well combined.
- Pour the cheesecake filling into the cooled crust and smooth the top.
- Bake the cheesecake for 45-50 minutes, until the edges are set but the center still jiggles slightly.
- While the cheesecake is baking, prepare the lemon curd. In a medium saucepan, whisk together the eggs and sugar. Add the lemon juice, butter, and lemon zest, and cook over medium heat, stirring constantly, until thickened, about 10-15 minutes. Remove from heat and let cool to room temperature.
- Once the cheesecake is done, remove it from the oven and let it cool to room temperature. Spread the lemon curd evenly over the cheesecake.
- For the meringue, beat the egg whites and cream of tartar on medium-high speed until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, while beating on high speed until stiff peaks form.
- Scoop the meringue over the lemon curd, ensuring to cover the edges to avoid cracks.
- Bake the cheesecake for another 10-15 minutes, until the meringue is golden brown.
- Cool the cheesecake to room temperature, then refrigerate for at least 2 hours before serving.
Notes
Ensure all ingredients are at room temperature for the best results.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg