Savor the zesty delight of this creamy lemon cheesecake, complete with a crunchy graham cracker base, tangy lemon curd, and a fluffy meringue topping. A perfect balance of sweet and tart, this cheesecake is an elegant dessert for any occasion.
Ingredients:
For the Crust:
- 2 cups finely crushed graham crackers
- 1 stick of butter, melted
- 1 tablespoon granulated sugar
For the Cheesecake:
- 24 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- 3 teaspoons freshly grated lemon zest
- 1 teaspoon vanilla extract
- 3.5 ounces sour cream
- 3 large eggs
- ¼ cup fresh lemon juice
- 2 tablespoons cornstarch
For the Lemon Curd:
- ⅓ cup fresh lemon juice
- 1 tablespoon lemon zest
- ⅔ cup granulated sugar
- 80 grams unsalted butter
- ¼ teaspoon kosher salt
- 1 whole egg
- 3 egg yolks
For the Meringue:
- 3 egg whites
- ¾ cup granulated sugar
- ½ teaspoon cream of tartar
Instructions:
- Preheat your oven to 350°F (180°C). Line a 9-inch springform pan with parchment paper for easy removal.
- Begin with the crust by combining graham cracker crumbs, melted butter, and sugar in a bowl until well mixed. Press the mixture into the bottom of the pan and bake for 7-8 minutes. Allow to cool.
- Reduce oven temperature to 280°F (140°C). In a large bowl, whip the cream cheese, sugar, lemon zest, and vanilla extract until smooth. Blend in sour cream, eggs, lemon juice, and cornstarch until just combined.
- Pour the filling over the cooled crust, gently tap to release air bubbles, and bake for about an hour, or until the edges are set but the center slightly jiggles.
- Crack the oven door open and cool the cheesecake gradually to room temperature, then chill in the fridge for at least 5 hours, preferably overnight.
- For the lemon curd, combine all ingredients except the eggs in a saucepan and heat until the butter melts. Whisk in the eggs and cook until thickened. Strain and let cool.
- Spread the lemon curd over the chilled cheesecake.
- For the meringue, whisk egg whites, sugar, and cream of tartar over a double boiler until sugar dissolves. Whip to stiff peaks, then spoon or pipe onto the cheesecake.
- Use a kitchen torch to gently brown the meringue.
- Serve your lemon cheesecake masterpiece chilled, with the meringue toasted just before enjoying.
Pro Tips:
- Room-temperature ingredients are crucial for a smooth batter.
- Do not over-mix, especially after adding eggs, to avoid incorporating too much air which can cause cracks.
- Allow the cheesecake to cool slowly to prevent sudden temperature changes that can lead to cracks.
- Enjoy the textural contrast between the crunchy base, the creamy filling, and the airy meringue.
This lemon cheesecake is a showstopper dessert that combines the classic tang of citrus with the rich indulgence of cream cheese, finished with a light, toasty meringue.
