Description
A stunning dessert that combines creamy cheesecake, zesty lemon curd, and fluffy meringue, perfect for any celebration.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar (for crust)
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar (for filling)
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup lemon curd (store-bought or homemade)
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar (for meringue)
Instructions
- Preheat your oven to 325°F (163°C).
- Mix the graham cracker crumbs, 1/3 cup sugar, and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to create a firm crust.
- Bake for 10 minutes, then remove and allow it to cool completely.
- Beat together the cream cheese and 1 cup of sugar until smooth.
- Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the sour cream, lemon juice, and lemon zest until smooth.
- Pour the cheesecake filling over the cooled crust and smooth the top.
- Bake for about 50 minutes, or until the center is set but still slightly jiggly.
- Cool the cheesecake, then refrigerate it for at least 4 hours, preferably overnight.
- Spread the lemon curd evenly over the top of the cheesecake.
- Beat the egg whites and cream of tartar until soft peaks form.
- Gradually add 1/2 cup of sugar while beating until stiff peaks form.
- Spread the meringue over the lemon curd, creating peaks and swirls.
- Toast the meringue in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until golden brown.
- Let the cheesecake cool completely before slicing and serving.
Notes
Store leftovers in the refrigerator for up to 5 days. For freezing, wrap tightly without meringue for up to 1 month.