Lemon Meringue Cheesecake

Indulge your taste buds with the exquisite flavor combination of tangy lemon curd, velvety cheesecake, and a cloud-like meringue topping in this delectable dessert. A contemporary take on the classic lemon meringue pie, this recipe elevates the experience by replacing the conventional pie crust with a luscious cheesecake layer, ensuring a truly decadent treat.

Ingredients

For the crust:

• 2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the cheesecake filling:

• 24 ounces cream cheese, at room temperature
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1/4 cup fresh lemon juice
• 2 teaspoons lemon zest
• 1/2 cup sour cream, at room temperature

For the lemon curd:

• 3 large eggs
• 3/4 cup granulated sugar
• 1/2 cup fresh lemon juice
• 6 tablespoons unsalted butter, at room temperature
• 1 tablespoon lemon zest

For the meringue:

• 4 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. For the crust, combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture onto the bottom and up the sides of the prepared pan. Bake for 10 minutes or until lightly golden. Let it cool while preparing the filling.
3. To make the cheesecake filling, beat cream cheese until smooth, then add sugar and beat until well combined. Add eggs one at a time, followed by lemon juice, lemon zest, and sour cream. Pour the batter into the cooled crust.
4. Bake the cheesecake for 45-50 minutes or until set around the edges but slightly jiggly in the center.
5. While the cheesecake bakes, make the lemon curd. Whisk together eggs and sugar in a saucepan, then add lemon juice, butter, and lemon zest. Cook over medium heat, whisking constantly, until thickened. Let it cool to room temperature.
6. Once the cheesecake is done, spread the lemon curd evenly over the top.
7. For the meringue, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar while beating on high speed until stiff peaks form. Spread the meringue over the lemon curd, covering the edges.
8. Bake for an additional 10-15 minutes or until the meringue is golden brown.
9. Let the cheesecake cool to room temperature before chilling in the refrigerator for at least 2 hours.
10. Enjoy your spectacular and flavorful Lemon Meringue Cheesecake!