Ingredients:

For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 tbsp lemon zest

For the Cheesecake:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1/2 cup sour cream
3 large eggs
1 tsp vanilla extract
1/4 cup fresh lemon juice
2 tbsp lemon zest
1/4 cup heavy cream

For the Lemon Curd:
1/2 cup fresh lemon juice
1/4 cup granulated sugar
2 large egg yolks
2 tbsp unsalted butter
1 tsp lemon zest

For the Meringue:
4 large egg whites
1/2 tsp cream of tartar
1/2 cup granulated sugar
1/2 tsp vanilla extract


Instructions:

Prepare the Crust:
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

In a bowl, mix together the graham cracker crumbs, sugar, melted butter, and lemon zest until combined.

Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Remove from the oven and set aside to cool.


Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with sugar until smooth and creamy.

Add the sour cream, lemon juice, lemon zest, and vanilla extract. Mix until combined.

Add the eggs one at a time, beating well after each addition. Stir in the heavy cream.

Pour the cheesecake filling onto the cooled crust, spreading it evenly.

Bake for 45–50 minutes, or until the center is just set (it may still wobble slightly).

Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then, refrigerate for at least 4 hours, or overnight.


Make the Lemon Curd:
In a saucepan, combine the lemon juice, sugar, egg yolks, and butter. Cook over medium heat, whisking constantly until the mixture thickens (about 5–7 minutes).

Remove from heat and stir in the lemon zest. Let the lemon curd cool completely.

Once cooled, spread a thin layer of the lemon curd over the chilled cheesecake.


Prepare the Meringue:
In a clean bowl, beat the egg whites and cream of tartar until soft peaks form.

Gradually add the sugar, a tablespoon at a time, until stiff peaks form. Stir in the vanilla extract.

Spread the meringue over the cheesecake, covering the lemon curd layer completely, and use the back of a spoon to create peaks.


Brown the Meringue:
Preheat the oven to 375°F (190°C). Place the cheesecake back in the oven and bake for 8–10 minutes, or until the meringue is golden brown.

Alternatively, you can use a kitchen torch to brown the meringue to your liking.


Chill and Serve:
Allow the cheesecake to cool completely before removing it from the springform pan.

Refrigerate for at least 1 hour before serving to set the meringue and flavors.

Slice and enjoy!