Directions
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Preheat the oven to 325°F (163°C). This is the crucial first step to ensure your cheesecake bakes evenly and properly.
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In a bowl, mix the graham cracker crumbs, 3 tablespoons of sugar, and melted butter until well combined. You want the mixture to have a texture similar to wet sand.
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Press the crust mixture into the bottom of a springform pan firmly to form a stable base. This step is tremendous as it sets the foundation for your cheesecake.
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Bake the crust for about 10 minutes, then take it out and let it cool completely. Cooling is essential as it helps the cheesecake filling to bake evenly later on.
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In a separate bowl, beat the cream cheese and 1 cup of sugar until the mixture is smooth and creamy. The idea is to incorporate air into the mixture, making it light and fluffy.
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Mix in the sour cream, eggs, lemon juice, and lemon zest until everything is fully combined. The combination of these ingredients creates that delightful lemon-infused filling.
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Pour the filling into your cooled crust and bake for about 50 minutes, or until the center is set but still slightly jiggly. The filling should be firm but not dry.
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Once the cheesecake has cooled, spread a layer of lemon curd evenly over the entire cheesecake surface. This adds a beautiful layer of flavor that enhances the lemon experience.
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For the meringue, beat the egg whites and cream of tartar until soft peaks begin to form. This is where the magic happens, and the texture becomes light and airy.
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Gradually add in the 1/2 cup of sugar while continuing to beat until stiff peaks form. This process is tremendous and will give the meringue its voluminous structure.
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Spread the meringue over the lemon curd layer, ensuring an even distribution. You can create decorative peaks with a spatula to add visual appeal.
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Bake for an additional 10-15 minutes until the meringue is golden brown on top, keeping an eye on it to prevent burning.
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Let the cheesecake cool before serving. Patience is key here, as this step allows the flavors to meld beautifully.
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