Ingredients
Method
- Preheat the oven to 350°F.
- Lightly grease the bottom and sides of a 9-inch springform pan with non-stick spray. Place a round of parchment paper on the bottom of the pan and lightly grease the paper.
- Melt the butter.
- Crush the graham crackers into fine crumbs using a food processor. If you're using whole crackers, pulse until finely ground. In a medium mixing bowl, combine the crumbs with sugar and optional cardamom. Add melted butter and mix well.
- Press the graham cracker mixture into the bottom and halfway up the sides of the prepared springform pan, using your hands or a small flat-bottomed cup to compact the crumbs. Bake for 10 minutes or until golden brown. Remove from oven and let cool. Reduce oven temperature to 325°F.
- Boil enough water to fill a roasting pan with about 1 inch of water. Pour hot water into a 9x13-inch pan and set aside.
- In the bowl of a stand mixer, combine the granulated sugar, brown sugar, and lemon zest. Rub the zest into the sugar with your fingers until fragrant. Add cream cheese and beat on medium for 2 minutes until smooth.
- Add sour cream and vanilla extract, then beat until fully incorporated. Beat in eggs one at a time, mixing only until combined after each addition. Pour the batter into the prepared crust and smooth the top with a spatula.
- Place the roasting pan with hot water on the lower rack of the oven. Quickly place the cheesecake on the middle rack, ensuring the water bath stays in place. Bake for 60–65 minutes, until the center is slightly jiggly. After baking, turn off the oven and let the cheesecake sit for 1 hour with the oven door slightly cracked. Afterward, remove the cheesecake and cool to room temperature. Chill uncovered in the fridge for at least 5 hours or overnight.
- In a medium saucepan, combine sugar, lemon zest, lemon juice, salt, and eggs. Whisk to combine. Cook over low heat, whisking constantly, until the curd thickens and reaches 160–170°F on a thermometer, about 10 minutes. Remove from heat.
- Pour the curd through a fine mesh sieve into a bowl with the butter, pressing with a spatula to extract all the curd. Stir until the butter is fully melted. Pour the curd into an airtight container and cool to room temperature before refrigerating.
- Just before serving, prepare the meringue. In a clean, dry mixing bowl, combine egg whites, sugar, salt, and cream of tartar. Set the bowl over simmering water in a double boiler, making sure the bottom of the bowl doesn't touch the water. Whisk constantly for 8-9 minutes until the mixture reaches 175°F. Remove from heat.
- Whisk the meringue on high speed using a stand mixer for 5 minutes until stiff peaks form. Spread a layer of lemon curd over the chilled cheesecake and top with the meringue. Toast the meringue with a kitchen blow torch just before serving.
Nutrition
Notes
This decadent dessert combines a zesty lemon filling with a rich graham cracker crust and fluffy meringue. Best served chilled with the meringue toasted just before serving!