Ingredients:
Crust
- 2 cups (200 g) graham cracker crumbs (or digestive biscuits)
- 1/2 cup (115 g) unsalted butter, melted
- 1/4 cup (50 g) granulated sugar
Lemon Cheesecake Filling
- 24 oz (680 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- 1/2 cup (120 ml) sour cream
- 1/3 cup (80 ml) fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Meringue Topping
- 4 large egg whites, room temperature
- 1 cup (200 g) granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Instructions:
Make the Crust
- Preheat oven to 325°F (165°C).
- Mix graham cracker crumbs, sugar, and melted butter until evenly combined.
- Press firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool.
Make the Lemon Cheesecake
- Beat cream cheese until smooth and creamy.
- Add sugar and mix until fully incorporated.
- Beat in eggs one at a time, mixing just until combined.
- Mix in sour cream, lemon juice, lemon zest, and vanilla.
- Pour filling over cooled crust and smooth the top.
- Bake for 50–60 minutes, until the center is just set.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Refrigerate at least 4 hours or overnight.
Make the Meringue
- Beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff, glossy peaks form.
- Mix in vanilla extract.
Assemble
- Spread meringue over chilled cheesecake, creating peaks with a spoon.
- Lightly toast with a kitchen torch or broil briefly until golden.
- Chill 30 minutes before slicing.
Tips
- Use fresh lemon juice for best flavor
- Do not overmix the cheesecake batter to avoid cracks
- Meringue is best added the day of serving