Lemon Meringue Cheesecake

Here’s a delicious recipe for Lemon Meringue Cheesecake:

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest

For the Lemon Curd:

• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/2 cup granulated sugar
• 3 large eggs
• 1/4 cup unsalted butter, cubed

For the Meringue:

• 4 large egg whites
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Crust:
   • Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
   • In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
   • Press the mixture firmly into the bottom of the prepared pan to form an even crust.
   • Bake for 10 minutes. Remove from oven and let cool.
2. Make the Cheesecake Filling:
   • In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
   • Add eggs one at a time, beating well after each addition.
   • Mix in the vanilla extract, sour cream, lemon juice, and lemon zest until fully combined.
   • Pour the filling over the cooled crust.
3. Bake the Cheesecake:
   • Bake in the preheated oven for 55-60 minutes, or until the center is just set and slightly jiggly.
   • Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
   • Remove from the oven and refrigerate for at least 4 hours, or overnight.
4. Prepare the Lemon Curd:
   • In a medium saucepan, combine lemon juice, lemon zest, sugar, and eggs. Whisk until smooth.
   • Add the cubed butter and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
   • Remove from heat and let cool. Spread the lemon curd over the chilled cheesecake.
5. Make the Meringue:
   • Preheat your oven to 350°F (175°C).
   • In a large bowl, beat the egg whites and cream of tartar until soft peaks form.
   • Gradually add the sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Beat in the vanilla extract.
   • Spread the meringue over the lemon curd, sealing to the edges of the cheesecake.
6. Bake the Meringue:
   • Bake in the preheated oven for 10-12 minutes, or until the meringue is golden brown.
   • Let the cheesecake cool to room temperature, then refrigerate for at least 1 hour before serving.

Enjoy this luscious and tangy Lemon Meringue Cheesecake!