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### Instructions
#### Step 1: Prepare the Crust
1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
3. 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.
4. Bake the crust for 10 minutes, then set aside to cool.
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#### Step 2: Make the Cheesecake Filling
1. In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
2. Add the eggs, one at a time, mixing well after each addition.
3. Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until fully incorporated.
4. Pour the filling over the cooled crust and smooth the top with a spatula.
5. 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.
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#### Step 3: Make the Lemon Curd
1. In a small saucepan, whisk together lemon juice, zest, sugar, and egg yolks over medium heat.
2. Add the butter, stirring constantly until the mixture thickens (about 5–7 minutes). Do not let it boil.
3. 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.
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#### Step 4: Make the Meringue Topping
1. In a clean, grease-free bowl, beat egg whites and cream of tartar until soft peaks form.
2. Gradually add sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form.
3. Spread the meringue over the chilled lemon curd layer, creating peaks and swirls with a spoon or spatula.
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#### Step 5: Toast the Meringue
1. 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.
2. Refrigerate the cheesecake until ready to serve.
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### Tips for Success
1. **Room Temperature Ingredients**: Bring cream cheese, eggs, and butter to room temperature for a smooth, lump-free filling.
2. **Avoid Overmixing**: Overmixing the cheesecake batter can introduce air bubbles, leading to cracks. Mix just until ingredients are combined.
3. **Water Bath Option**: For an ultra-creamy texture, bake the cheesecake in a water bath. Wrap the springform pan in foil to prevent leaks.
4. **Use Fresh Lemons**: Freshly squeezed lemon juice and zest make all the difference in flavor.
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### 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.
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### 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.
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### 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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