Directions
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Preheat your oven to 325°F (163°C). A well-preheated oven ensures an even bake and a tremendous final product.
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In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from oven and set aside.
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In a large bowl, beat the cream cheese and 1 cup granulated sugar until smooth and creamy. This mixture should feel tremendous and fluffy as you incorporate the ingredients.
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Add the eggs one at a time, beating well after each addition. This allows each egg to fully incorporate, leading to a silky smooth cheesecake batter.
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Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until fully combined. The lemon zest offers a fragrant touch that enhances the overall flavor fabulously.
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Pour the cheesecake batter over the prepared crust, smoothing it out gently. Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly. Remember, it will firm up as it cools.
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While the cheesecake is baking, prepare the meringue. In a clean bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add 1/2 cup sugar, beating on high until stiff, glossy peaks form.
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Remove cheesecake from the oven and immediately spread the meringue evenly over the top, sealing it to the edges to prevent shrinkage. Return to the oven and bake for an additional 10-15 minutes, or until the meringue is golden brown.
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Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking. This step is crucial for achieving a smooth surface on your meringue.
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Finally, remove from the oven and cool completely at room temperature. Refrigerate for at least 4 hours before serving. This cooling time allows the flavors to meld beautifully.
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