🧁 Ingredients

For the Crust:

• 300 grams graham cracker crumbs
• 140 grams salted butter, melted
• 40 grams sugar

For the Cheesecake Filling:

• 600 grams cream cheese, softened
• 200 grams granulated sugar
• 3 large eggs
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon pure vanilla extract
• 120 ml sour cream (or heavy cream for a richer texture)

For the Lemon Curd Layer:

• 3 large egg yolks
• 100 grams sugar
• 1/4 cup fresh lemon juice
• 2 teaspoons lemon zest
• 50 grams unsalted butter, cubed

For the Meringue Topping:

• 3 large egg whites
• 100 grams granulated sugar
• 1/4 teaspoon cream of tartar (optional for stability)
• 1/2 teaspoon vanilla extract

🍰 Instructions

1. Prepare the crust: Preheat your oven to 175°C (350°F). In a bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined. Press firmly into the bottom of a 9-inch (23 cm) springform pan. Bake for 10 minutes, then remove and let cool slightly.
2. Make the cheesecake filling: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating on low speed after each addition. Mix in lemon zest, lemon juice, vanilla, and sour cream until fully combined.
3. Bake the cheesecake: Pour the filling over the crust and smooth the top. Place the pan on a baking sheet and bake for 50–60 minutes, until the edges are set but the center is slightly jiggly. Turn off the oven, crack the door, and let it cool for 1 hour inside the oven to prevent cracking.
4. Prepare the lemon curd: In a small saucepan over medium heat, whisk together egg yolks, sugar, lemon juice, and zest. Cook gently, stirring constantly, until thickened (about 5–6 minutes). Remove from heat and whisk in butter until smooth. Let cool completely, then spread evenly over the chilled cheesecake.
5. Make the meringue: Beat egg whites and cream of tartar in a clean bowl until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until glossy stiff peaks form. Beat in vanilla.
6. Top and toast: Spread the meringue over the lemon curd layer, making decorative swirls. Use a kitchen torch to lightly toast the meringue until golden brown. Alternatively, broil for 1–2 minutes, watching closely.
7. Chill and serve: Refrigerate for at least 4 hours (or overnight) before slicing. Serve chilled with extra lemon zest or white chocolate curls if desired.

🍋 Tips for the Perfect Lemon Meringue Cheesecake

• Use room temperature ingredients: It helps create a smooth, lump-free filling.
• Don’t overmix: Overbeating adds air and can cause cracks during baking.
• Bake with a water bath: Place the springform pan in a larger pan with 1 inch of hot water to ensure even baking and a creamy texture.
• Cool gradually: Sudden temperature changes can cause cracks — let it cool in the oven with the door ajar.
• Stabilize your meringue: Add cream of tartar for extra hold and glossy peaks that won’t weep.

🌿 Variations & Serving Ideas

• Mini Cheesecakes: Make individual portions using muffin tins for elegant servings at parties.
• Berry Twist: Add a layer of blueberry or raspberry compote between the cheesecake and lemon curd.
• Crust Swap: Use crushed digestive biscuits or vanilla wafers instead of graham crackers for a softer base.
• Extra citrus: Add orange zest to the curd for a more complex flavor profile.
• Serve chilled with whipped cream: A dollop of fresh cream balances the tart lemon beautifully.

🍽️ Storage

• Refrigerate: Store covered in the fridge for up to 4 days.
• Freezing (without meringue): Freeze the cheesecake base (no topping) for up to 2 months. Add curd and meringue after thawing and before serving.
• Best served cold: The flavors deepen after chilling overnight — it’s even better the next day!