Description
A bright, lemony cheesecake with a buttery graham cracker crust and a toasted meringue topping that creates a delightful balance of flavors and textures.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup lemon curd
- 3 egg whites
- ¼ teaspoon cream of tartar
- ½ cup sugar (for meringue)
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment.
- Combine 1 ½ cups graham cracker crumbs with ½ cup melted unsalted butter in a bowl until crumbs are evenly moistened. Press firmly into the bottom of the springform pan.
- Chill the crust for 10–15 minutes before adding the batter.
- Beat 2 cups cream cheese and 1 cup sugar on medium until smooth. Add 3 eggs one at a time, mixing just until incorporated. Mix in 1 teaspoon vanilla extract.
- Pour the cheesecake batter over the crust and tap the pan gently to release air bubbles. Place on a baking sheet.
- Bake for 55 minutes to 1 hour, or until edges are set and center jiggles.
- Cool the cheesecake completely, then chill in the refrigerator until set (at least 4 hours).
- Spread 1 cup lemon curd over the chilled cheesecake.
- Beat 3 egg whites and ¼ teaspoon cream of tartar until soft peaks form. Gradually add ½ cup sugar, beating until stiff peaks form.
- Spread the meringue over the lemon curd and create peaks.
- Toast the meringue using a kitchen torch until golden. Chill the cheesecake for at least 2 hours before slicing.
Notes
For best results, chill the cheesecake overnight after assembly. Use a hot knife for clean slices.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 30g
- Sodium: 250mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 180mg