Description
With lemon curd in the batter and topped with more curd and torched meringue, this lemon cheesecake is a sweet-tart delight.
Ingredients
Units
Scale
Lemon Curd (make ahead):
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice (about 3-4 lemons)
- Zest of 2 lemons
- 1/4 cup (4 tablespoons) unsalted butter, cut into cubes
Cheesecake:
- 2 cups graham cracker crumbs
- 1/2 cup (8 tablespoons) unsalted butter, melted
- 16 oz full-fat cream cheese, room temperature
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- 2 cups sour cream, room temperature
For the Meringue:
- 3 large egg whites, room temperature
- 3/4 cup granulated sugar
- 1/4 cup water
- 1/4 teaspoon cream of tartar
- Pinch of salt
- 1 teaspoon vanilla extract
Instructions
- Make the lemon curd (best done the day before or at least 4 hours ahead): Whisk the eggs and sugar together in a small saucepan. Stir in the lemon juice and zest. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, 8–10 minutes. Remove from heat and whisk in the butter, one cube at a time. Strain through a fine-mesh sieve into a bowl. Press plastic wrap directly onto the surface and refrigerate until cold and thick.
- Preheat the oven to 325°F (165°C). Cover the outside of an 8-inch springform pan with aluminum foil.
- Pulse the graham cracker crumbs and melted butter in a food processor until it resembles wet sand. Press into the bottom and up the sides of the prepared pan. Refrigerate until needed.
- Beat the cream cheese in a mixing bowl with a paddle attachment until smooth and creamy, scraping down as needed. Add the eggs one at a time, beating fully after each. Add the sugar, lemon zest, and vanilla; mix until smooth. Slowly mix in the sour cream, one cup at a time. Do not overmix.
- Fold in 1/2 cup of the cold lemon curd — you can leave swirls or combine fully. Pour the batter into the crust. Bake for 45 minutes; edges should look mostly set and center will still jiggle. Turn off the oven and crack the door; leave the cheesecake inside for 1 hour. Cool completely to room temperature.
- While the cheesecake cools, make the meringue: clean a mixing bowl, dry thoroughly, and rub the inside with lemon juice. Beat the egg whites. Meanwhile, heat the sugar and water in a small saucepan until the sugar dissolves. Add cream of tartar and salt to the egg whites at soft peaks, then increase mixer speed and drizzle in the hot sugar syrup. Beat to stiff, glossy peaks. Beat in the vanilla.
- Once the cheesecake is fully cooled (chill in the fridge for 30 minutes if desired), spread the remaining lemon curd over the top. Pipe or spoon the meringue over the curd and torch lightly with a kitchen torch until golden.
- Serve immediately. If not serving right away, hold the meringue separately and top just before serving.
Notes
Make the lemon curd at least four hours ahead — overnight is ideal — so it has time to chill and thicken properly. The cheesecake is best served the same day the meringue is applied; the meringue will weep if left overnight.
- Category: Baking, Dessert