Scale

For the Crust:

1 ½ cups graham cracker crumbs or crushed lemon cookies

¼ cup granulated sugar

6 tablespoons unsalted butter, melted

1 tablespoon lemon zest

For the Cheesecake Filling:

24 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

⅓ cup fresh lemon juice

1 tablespoon lemon zest

½ cup sour cream or heavy cream

1 teaspoon vanilla extract

For the Lemon Meringue:

4 large egg whites

½ cup granulated sugar

¼ teaspoon cream of tartar

1 teaspoon fresh lemon juice or lemon zest

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1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.

2. Mix crust ingredients and press into pan. Bake for 10 minutes, then let cool.

3. Beat cream cheese until smooth. Add sugar, lemon juice, zest, vanilla, and sour cream. Mix well.

4. Add eggs one at a time, mixing on low until just combined.

5. Pour filling over crust and smooth the top.

6. Bake 55–65 minutes, until edges are set and center jiggles slightly.

7. Turn off oven, crack door, and let cheesecake cool for 1 hour.

8. Chill in refrigerator for at least 4 hours or overnight.

9. To make meringue, whip egg whites and cream of tartar until foamy.

10. Gradually add sugar and whip to stiff, glossy peaks. Fold in lemon juice or zest.

11. Spread meringue over chilled cheesecake and toast with kitchen torch or broil briefly.

12. Serve chilled.

Use fresh lemon juice and zest for best flavor.

Let all ingredients come to room temperature for a smooth filling.

Bake cheesecake in a water bath for best results.

Toast meringue just before serving to keep it fluffy.