Lemon Meringue Cheesecake

Lemon Meringue Cheesecake


She is the moment. Get your bake-on this weekend and make Lemon Meringue Cheesecake.
  • Cooking spray
  • 12 graham crackers
  • ½ c. (1 stick) unsalted butter
  • 4 (8-oz.) packages cream cheese, room temperature
  • 1 c. (200 g.) granulated sugar
  • ½ c. full-fat sour cream
  • 1 tbsp. cornstarch
  • 1 tbsp. finely grated lemon zest (from about 1 lemon)
  • 1 tsp. pure vanilla extract
  • ¼ tsp. kosher salt
  • 3 large eggs
  • 8 c. boiling water
  • 4 large egg yolks
  • ½ c. (1o0 g.) granulated sugar
  • 1 tbsp. finely grated lemon zest (from 1 lemon)
  • ½ c. fresh lemon juice (from about 4 lemons)
  • ⅛ tsp. kosher salt
  • 4 tbsp. unsalted butter, cut into 6 pieces, room temperature
  • 3 large egg whites
  • ¼ tsp. cream of tartar
  • ⅛ tsp. kosher salt
  • ½ c. (100 g.) granulated sugar
  1. CRUST
  2. Arrange racks in upper and lower thirds of oven; preheat to 350°. Grease a 9" springform pan with cooking spray.
  3. In a food processor, process graham crackers until fine, even crumbs form, about 30 seconds.
  4. In a large heatproof bowl, microwave butter in 30-second increments until melted. Add cracker crumbs to bowl and stir until combined. Pour into prepared pan. Using bottom of a glass or a measuring cup, evenly press crumbs into bottom and up sides of pan by about 1½".
  5. Place pan on a large baking sheet. Bake until fragrant and just beginning to brown on edges, 10 to 12 minutes. Let cool.
  7. In the large bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, granulated sugar, sour cream, cornstarch, lemon zest, vanilla, and salt on medium speed until smooth, about 1 minute (a few lumps of cream cheese are fine). With mixer on low speed, beat in eggs until fully combined, about 1 minute. Pour filling into crust.
  8. Pour boiling water into a roasting pan and place on lower rack of oven. Place cheesecake on upper rack. Bake until top is pale golden and sides are set but center is still slightly wobbly when you shake pan, 60 to 70 minutes.
  9. Turn off oven, crack door open or prop it open with a wooden spoon, and let cheesecake cool 1 hour.
  11. Once cheesecake has cooled 30 minutes, pour water into a medium saucepan to a depth of 1" to 2". Bring to a simmer over medium-high heat.
  12. In a medium heatproof bowl, whisk egg yolks, granulated sugar, lemon zest, lemon juice, and salt until just combined.
  13. Place bowl over pot of simmering water (do not let bowl touch water) and continue to whisk until mixture becomes thick, similar to hollandaise sauce, 8 to 10 minutes. Remove bowl from pan. Whisk in butter 1 piece at a time until melted and incorporated.
  14. Set a fine-mesh strainer over another medium bowl and strain curd.
  15. Remove cheesecake from oven. Pour curd over and smooth in an even layer. Refrigerate, uncovered, at least 3 hours or up to 24.
  17. In a large, very clean bowl of stand mixer fitted with the whisk attachment, beat egg whites, cream of tartar, and salt on medium-high speed until soft peaks form, 1 to 2 minutes. Gradually add granulated sugar, 1 tablespoon at a time, and beat until incorporated. Increase mixer speed to high and beat until meringue is glossy and stiff peaks form, about 2 minutes.
  18. Place cheesecake on a large baking sheet and gently release clamp on springform pan. Remove ring, keeping cheesecake on base. Spoon meringue on top of lemon curd. Spread it to edge of cheesecake and make swirls with a spoon.
  19. Arrange an oven rack about 7" from broiler and set to high. Broil, watching carefully and turning as needed, until meringue is lightly and evenly browned, 1 to 2 minutes. Alternatively, use a kitchen torch to toast meringue. Slice and serve immediately.

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