Ingredients:
- 1 ½ cups (150g) graham cracker crumbs
- ⅓ cup (67g) packed light brown sugar
- 6 tablespoons (85g) unsalted butter, melted
- 32 ounces (907g) cream cheese, softened to room temperature
- 1 ½ cups (300g) granulated sugar
- 2 large eggs
- 2 large egg yolks
- ¼ cup (60ml) heavy cream
- ¼ cup (60ml) lemon juice, freshly squeezed
- 2 tablespoons (30ml) lemon zest, finely grated
- 1 teaspoon vanilla extract
- ½ cup (113g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 2 large egg yolks
- ½ cup (120ml) lemon juice, freshly squeezed
- 1 tablespoon (15ml) lemon zest, finely grated
- 4 large egg whites, at room temperature
- ½ cup (100g) granulated sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Graham Cracker Crust: Combine graham cracker crumbs, brown sugar, and melted butter. Press firmly into the bottom of the springform pan. Chill.
- Make the Lemon Curd: Combine ingredients in a saucepan. Cook over medium-low heat, stirring constantly, until thickened. Cool completely, then refrigerate.
- Prepare the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs and yolks, then heavy cream, lemon juice, zest, and vanilla. Mix until just combined.
- Assemble the Cheesecake: Pour cheesecake filling over the chilled crust. Swirl dollops of lemon curd into the batter.
- Bake the Cheesecake: Bake in a preheated oven until the edges are set and the center is slightly wobbly. Let cool completely in the oven with the door ajar.
- Make the Meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Stir in the vanilla extract.
- Top with Meringue: Pipe or spread meringue over the cooled cheesecake.
- Brown the Meringue: Use a kitchen torch to lightly brown the meringue, or broil briefly in the oven, watching carefully to prevent burning.
- Chill and Serve: Chill the Lemon Meringue Cheesecake for at least 4 hours before serving.