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Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C).
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a spoon or a flat-bottomed glass to pack it tightly.
- Bake the crust for 10 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until fully incorporated.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake for 55–60 minutes, or until the center is just slightly jiggly. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
Step 3: Make the Lemon Curd
- In a small saucepan, whisk together lemon juice, zest, sugar, and egg yolks over medium heat.
- Add the butter, stirring constantly until the mixture thickens (about 5–7 minutes). Do not let it boil.
- Strain the curd through a fine mesh sieve to remove any lumps, then spread it evenly over the cooled cheesecake. Refrigerate for at least 2 hours.
Step 4: Make the Meringue Topping
- In a clean, grease-free bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form.
- Spread the meringue over the chilled lemon curd layer, creating peaks and swirls with a spoon or spatula.
Step 5: Toast the Meringue
- Use a kitchen torch to gently toast the meringue until golden brown. Alternatively, place the cheesecake under a broiler for 1–2 minutes, watching carefully to prevent burning.
- Refrigerate the cheesecake until ready to serve.
Tips for Success
- Room Temperature Ingredients: Bring cream cheese, eggs, and butter to room temperature for a smooth, lump-free filling.
- Avoid Overmixing: Overmixing the cheesecake batter can introduce air bubbles, leading to cracks. Mix just until ingredients are combined.
- Water Bath Option: For an ultra-creamy texture, bake the cheesecake in a water bath. Wrap the springform pan in foil to prevent leaks.
- Use Fresh Lemons: Freshly squeezed lemon juice and zest make all the difference in flavor.
Variations
- Coconut Twist: Add a layer of shredded coconut between the lemon curd and meringue.
- Berry Bliss: Top the cheesecake with fresh berries before adding the meringue for extra flavor and color.
- Mini Cheesecakes: Make individual servings by using a muffin tin with cupcake liners. Adjust baking time to 20–25 minutes.
Serving Suggestions
- Serve chilled with a drizzle of extra lemon curd for a vibrant burst of citrus flavor.
- Pair with a cup of Earl Grey tea or a glass of chilled Moscato for a delightful dessert experience.
Conclusion
This Lemon Meringue Cheesecake is a masterpiece of flavors and textures. From the buttery crust to the tangy lemon curd and the cloud-like meringue, every bite is a melt-in-your-mouth experience. Whether you’re celebrating a special occasion or just indulging in a sweet treat, this dessert is sure to impress and delight!
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