Description
Graham cracker crust, creamy cheesecake, tangy lemon curd, and fluffy meringue combine in this stunning dessert.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs (about 12 full sheets)
- 5 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- Pinch of salt
- 32 ounces cream cheese, softened to room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup heavy cream
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup lemon juice, freshly squeezed
- 2 large eggs
- 4 tablespoons unsalted butter, cut into pieces
- Pinch of salt
- 4 large egg whites, at room temperature
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Graham Cracker Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and salt. Press firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until lightly golden brown. Let cool completely.
- Make the Cheesecake Filling: Reduce oven temperature to 325°F (160°C). In a large bowl, beat softened cream cheese until smooth and creamy. Gradually add granulated sugar and beat until well combined. Add eggs one at a time, beating well after each addition. Stir in heavy cream, lemon juice, lemon zest, and vanilla extract. Mix until just combined.
- Pour the cheesecake filling over the cooled graham cracker crust. Bake for 60-75 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Prepare the Lemon Curd Topping: In a medium saucepan, whisk together granulated sugar, lemon juice, and eggs. Add butter and salt. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (5-7 minutes). Remove from heat and strain the lemon curd through a fine-mesh sieve into a bowl. Let cool slightly.
- Make the Meringue Topping: In a clean, heatproof bowl, combine egg whites, granulated sugar, and cream of tartar. Place the bowl over a saucepan of simmering water (double boiler). Whisk constantly until the sugar is completely dissolved and the mixture is warm to the touch (3-5 minutes). Remove from the heat and beat the mixture with an electric mixer on high speed until stiff, glossy peaks form (5-7 minutes). Stir in the vanilla extract.
- Assemble the Lemon Meringue Cheesecake: Remove the chilled cheesecake from the springform pan. Spread the cooled lemon curd evenly over the top of the cheesecake. Immediately spread the meringue over the lemon curd, swirling it decoratively. Use a kitchen torch to lightly brown the meringue. If you don’t have a kitchen torch, you can broil the cheesecake in the oven for a few seconds, but watch it very closely to prevent burning. Refrigerate the cheesecake for at least 30 minutes to allow the meringue to set slightly. Slice and serve.
Notes
- Softening the cream cheese is crucial for a smooth cheesecake filling.
- Don’t overmix the cheesecake batter after adding the eggs to prevent cracking.
- Cooling the cheesecake gradually in the oven helps prevent cracking.
- Strain the lemon curd for a silky smooth texture.
- Make sure the bowl and beaters are clean and grease-free when making the meringue.
- Use room temperature egg whites for the meringue for best results.
- Watch the meringue carefully when torching or broiling to prevent burning.
- Prep Time: 45 minutes
- Cook Time: 85 minutes