Ingredients:

  • 1.5 cups (170g) Graham cracker crumbs
  • 0.25 cup (50g) Granulated sugar
  • 6 tbsp (85g) Unsalted butter, melted
  • 1 tsp Lemon zest, freshly grated
  • 24 oz (680g) Full-fat cream cheese, softened
  • 1 cup (200g) Granulated sugar
  • 3 large Eggs, room temperature
  • 0.5 cup (120ml) Sour cream
  • 0.25 cup (60ml) Freshly squeezed lemon juice
  • 1 tbsp Lemon zest
  • 1 tsp Vanilla extract
  • 4 large Egg yolks
  • 0.5 cup (100g) Granulated sugar
  • 0.33 cup (80ml) Lemon juice
  • 4 tbsp (56g) Cold unsalted butter, cubed
  • 4 large Egg whites
  • 1 cup (200g) Granulated sugar
  • 0.25 tsp Cream of tartar
  • 1 pinch Salt

Instructions:

  1. Preheat your oven to 325°F (160°C). Combine graham cracker crumbs, 50g sugar, melted butter, and 1 tsp lemon zest. Press firmly into a 9-inch springform pan and bake for 10 minutes until golden.
  2. In a large bowl, beat the 680g cream cheese and 200g sugar on medium-low speed until smooth. Incorporate eggs one at a time, followed by sour cream, 60ml lemon juice, 1 tbsp zest, and vanilla, whisking slowly to maintain a room-temperature emulsion.
  3. Pour the cheesecake batter over the par-baked crust. Bake for 55-60 minutes until the edges are set but the center still has a slight jiggle. Let cool completely.
  4. Prepare the lemon curd by whisking 4 egg yolks, 100g sugar, and 80ml lemon juice in a small saucepan over medium-low heat. Stir constantly until thickened. Remove from heat and whisk in 56g cold cubed butter. Spread thinly on a chilled tray to cool for 30 minutes before spreading over the cooled cheesecake.
  5. Create the Swiss meringue by combining 4 egg whites, 200g sugar, cream of tartar, and salt in a heat-proof bowl over simmering water. Whisk until sugar is dissolved and mixture reaches 160°F. Remove from heat and whip to stiff, glossy peaks.
  6. Pile the meringue onto the lemon curd layer. Use an offset spatula to create swirls. Use a kitchen torch to lightly brown the peaks of the meringue before serving.