Description

A stunning layered cheesecake featuring a buttery graham cracker crust, creamy lemon cheesecake filling, tangy lemon curd, and toasted meringue topping.

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar (for crust)
1/3 cup unsalted butter, melted
24 oz (3 packages) cream cheese, softened
3/4 cup granulated sugar (for filling)
1/2 cup sour cream
1/4 cup fresh lemon juice
1 tbsp lemon zest
2 tbsp all-purpose flour
3 large eggs
3/4 cup lemon curd
4 large egg whites
1/2 cup granulated sugar (for meringue)
1/4 tsp cream of tartar
1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F. Place a pan of water on the bottom rack for steam. Line a 9-inch springform pan with parchment paper.
Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the pan and bake for 8-10 minutes. Let cool.
Beat cream cheese and 3/4 cup sugar until smooth. Add sour cream, lemon juice, zest, and flour. Mix well. Add eggs one at a time, mixing until just combined.
Pour filling over crust. Bake for 50–60 minutes until edges are set and center is slightly jiggly. Turn off oven and cool with door cracked open for 10-15 minutes.
Remove and cool on a wire rack. Chill at least 6 hours or overnight.
Spread lemon curd over chilled cheesecake. Chill for 1 more hour.
For meringue: whisk egg whites, 1/2 cup sugar, and cream of tartar over a double boiler until sugar dissolves and mixture is warm. Beat until stiff peaks form. Add vanilla.
Spread meringue over cheesecake, forming peaks. Torch or broil until golden. Refrigerate until serving.

Notes

Use room temperature ingredients for a smooth filling.
Don’t overmix the eggs to avoid cracks.
If you don’t have a kitchen torch, carefully broil the meringue.
Store leftovers in the fridge for up to 5 days. Freeze without meringue for up to 2 months.