Lemon Meringue Pie Cheesecake
Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
2 tablespoons lemon juice
1 tablespoon lemon zest
For the Lemon Curd:
½ cup lemon juice
1 tablespoon lemon zest
½ cup granulated sugar
3 large egg yolks
4 tablespoons unsalted butter, cubed
For the Meringue:
3 large egg whites
¼ teaspoon cream of tartar
⅓ cup granulated sugar
Instructions:
Step 1: Prepare the Crust
Preheat oven to 325°F (163°C).
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a greased 9-inch springform pan.
Bake for 10 minutes, then let cool.
Step 2: Make the Cheesecake Filling
In a large bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, beating after each addition. Stir in vanilla, sour cream, lemon juice, and zest.
Pour the filling over the cooled crust.
Bake for 45-50 minutes or until the center is set but slightly jiggly.
Let cool completely, then refrigerate for at least 4 hours or overnight.
Step 3: Prepare the Lemon Curd
In a saucepan over medium heat, whisk together lemon juice, zest, sugar, and egg yolks.
Cook, stirring constantly, until thickened (about 5 minutes).
Remove from heat and stir in butter until smooth.
Let cool, then spread over the chilled cheesecake.
Step 4: Make the Meringue Topping
In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar while beating, until stiff peaks form.
Spread meringue over the lemon curd, creating peaks with a spatula.
Step 5: Toast & Serve
Use a kitchen torch to toast the meringue until golden brown (or place under a broiler for 1-2 minutes).
Chill for 1 hour before slicing and serving.
Prep Time: 20 minutes
Cook Time: 50 minutes
Chill Time: 5 hours
Total Time: 6 hours 10 minutes
Servings: 10
Calories: Approx. 400 kcal per slice