Ingredients

2 1/4 cups (302g) graham cracker crumbs

10 tbsp (140g) salted butter, melted

3 tbsp (39g) sugar

24 ounces (678g) cream cheese, room temperature

1 cup (207g) sugar

3 tbsp (24g) all purpose flour

1 cup (230g) sour cream, room temperature

1 1/2 tbsp vanilla extract

1 tbsp grated lemon zest (2–3 medium lemons)

4 large eggs, room temperature

8 tbsp (120ml) lemon juice (3–4 medium lemons)

4 tsp grated lemon zest

1/2 cup (104g) sugar

8 large egg yolks

1/4 cup (56g) salted butter

1 cup (207g) sugar

1/2 tsp cream of tartar

1 tsp vanilla extract

4 large egg whites

Instructions

Step 1: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. In a small bowl, mix graham cracker crumbs, melted butter, and 3 tbsp sugar. Press firmly into the bottom and up the sides of the pan. Bake crust for 10 minutes, then cool. Wrap the pan with aluminum foil to prevent water seepage during the water bath.

Step 2: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, 1 cup sugar, and flour on low speed until smooth and combined, scraping the bowl as needed. Add sour cream, vanilla extract, and 1 tbsp lemon zest; mix well on low. Add eggs one at a time, mixing slowly after each addition until smooth.

Step 3: Pour batter over cooled crust. Place springform pan inside a larger pan. Add warm water to come halfway up the sides of the springform pan, creating a water bath. Bake for 1 hour 15 minutes until center is just set but slightly jiggly.

Step 4: Turn off oven and leave cheesecake inside with door closed for 30 minutes. Then crack oven door slightly and cool for another 30 minutes to prevent cracking. Remove from oven and bring to room temperature.

Step 5: Prepare lemon curd: in a double boiler or bowl over simmering water, whisk lemon juice, 4 tsp lemon zest, 1/2 cup sugar, egg yolks, and butter constantly until thickened and reaching 170-180°F. Remove from heat and quickly spread evenly over cheesecake before curd cools and thickens. Refrigerate for 5-6 hours until firm.

Step 6: Make meringue topping: in a heatproof bowl over simmering water, combine 1 cup sugar, cream of tartar, vanilla extract, and egg whites. Whisk constantly until sugar dissolves and egg whites are warm (about 160°F), about 4-6 minutes. Remove from heat and beat with a mixer on low to high speed until stiff, glossy peaks form (5-7 minutes).

Step 7: Spread or pipe meringue over the set cheesecake in a dome shape. Use a kitchen torch to toast the meringue evenly until golden brown. Refrigerate until ready to serve. Best enjoyed within 3-4 days.

Tips & Variations

Use fresh lemons for the brightest flavor in both the curd and zest; bottled lemon juice will alter the taste.

Make sure all dairy and eggs are at room temperature to ensure a smooth, crack-free cheesecake.

If you don’t have a torch, briefly broil the meringue under a high heat setting, watching closely to avoid burning.

For extra crunch, sprinkle toasted almonds or crushed graham crackers on top before serving.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is ideal for making ahead. After assembling and chilling, it can be refrigerated for up to 3-4 days before serving.

What if my meringue is weeping or not stiff?

Make sure no yolk gets into the egg whites and that the bowl and whisk are grease-free. Whisk the egg whites to stiff peaks, gradually adding sugar, and be patient. Using cream of tartar also stabilizes the meringue and prevents weeping.