Lemon Meringue Cheesecake

Lemon Meringue Cheesecake is a delicious dessert that combines the flavors of tangy lemon curd, rich cheesecake, and fluffy meringue topping. It is a unique twist on the classic lemon meringue pie, where the traditional pie crust is replaced with a creamy cheesecake layer, making it more decadent and indulgent.

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. Preparation: Preheat your oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Creating the Crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until thoroughly combined. Press the mixture onto the bottom and up the sides of the prepared pan. Bake for 10 minutes until lightly golden, then let it cool while preparing the filling.
3. Preparing the Cheesecake Filling: In a large bowl, beat cream cheese until smooth and creamy. Add sugar and beat until well combined. Incorporate eggs one at a time, followed by lemon juice, lemon zest, and sour cream. Mix until smooth.
4. Baking the Cheesecake: Pour the cheesecake batter into the cooled crust and smooth the top with a spatula. Bake for 45-50 minutes until set around the edges but slightly jiggly in the center.
5. Making the Lemon Curd: While the cheesecake bakes, whisk together eggs and sugar in a saucepan. Add lemon juice, butter, and lemon zest. Cook over medium heat, whisking constantly, until the mixture thickens (about 10-15 minutes). Remove from heat and let cool to room temperature.
6. Layering the Cheesecake: Once the cheesecake is baked, let it cool to room temperature. Spread the lemon curd evenly over the top.
7. Preparing the Meringue: Beat egg whites and cream of tartar on medium-high speed 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 of the cheesecake.
8. Final Bake: Bake the cheesecake for an additional 10-15 minutes until the meringue is golden brown.
9. Chilling and Serving: Remove the cheesecake from the oven and let it cool to room temperature. Chill in the refrigerator for at least 2 hours before serving.

Savor the luxurious blend of flavors and textures in every bite of our Lemon Meringue Cheesecake, a dessert masterpiece that is sure to impress!