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Lemon Meringue Cheesecake

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Ingredients
  

For the crust:

  • 1 1/2 cups graham cracker crumbs (about 12 crackers)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt

For the cheesecake filling:

  • 24 ounces cream cheese, softened to room temperature
  • 3/4 cup granulated sugar
  • 3 large eggs, at room temperature
  • 2/3 cup sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • Pinch of salt

For the lemon curd:

  • 1/2 cup fresh lemon juice (about 3–4 lemons)
  • 2 teaspoons finely grated lemon zest
  • 1/2 cup granulated sugar
  • 3 large egg yolks
  • 4 tablespoons unsalted butter, cut into pieces
  • Pinch of salt

For the meringue:

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

Equipment:

  • 9-inch springform pan, heavy-duty foil, roasting pan for water bath, mixer, zester, thermometer (optional), kitchen torch (optional)

Instructions
 

  • Prep the pan and oven: Heat the oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with a few layers of foil to keep water out. Lightly grease the inside.
  • Make the crust: Combine graham crumbs, sugar, salt, and melted butter. Press firmly into the bottom and slightly up the sides of the pan. Bake for 8–10 minutes until set. Cool slightly.
  • Mix the filling base: Beat cream cheese and sugar on medium speed until smooth, about 2 minutes. Scrape the bowl. Add sour cream, lemon zest, lemon juice, vanilla, and salt. Mix until combined and creamy.
  • Add the eggs: Beat in eggs one at a time on low speed, just until blended. Do not overmix; too much air can cause cracks.
  • Set up the water bath: Pour the filling over the crust. Place the pan in a roasting pan. Pour hot water into the roasting pan to reach halfway up the springform sides.
  • Bake the cheesecake: Bake 55–70 minutes. The edges should be set, with a slight wobble in the center. Internal temperature at the center should be around 150–155°F if using a thermometer.
  • Cool gently: Turn the oven off, crack the door, and let the cheesecake sit for 1 hour. Remove from the water bath, unwrap foil, and cool to room temperature. Then chill at least 6 hours, preferably overnight.
  • Make the lemon curd: In a heatproof bowl, whisk yolks, sugar, lemon juice, zest, and salt. Set over a pot of barely simmering water and whisk until thickened, 8–12 minutes, or until it coats the back of a spoon. Whisk in butter until glossy. Strain for a silky finish. Cool to room temp, then chill.
  • Top with curd: Once the cheesecake is fully chilled and set, spread an even layer of lemon curd over the top, leaving a small border if you like. Chill 30 minutes to firm.
  • Whip the meringue: Beat egg whites with cream of tartar and salt to soft peaks. Gradually add sugar, a tablespoon at a time, beating to stiff, glossy peaks. Beat in vanilla.
  • Finish and toast: Spoon or pipe meringue over the chilled curd, creating swoops and peaks. Toast with a kitchen torch until golden, or place under a broiler for 1–2 minutes, watching constantly. Chill 15–30 minutes before slicing.
  • Slice cleanly: Warm a sharp knife under hot water, wipe dry, and cut. Wipe the blade between slices for neat edges.