Lemon Cookie Crust:
6 tablespoons butter melted
1 1/2 cups lemon cookie crumbs
3 tablespoons granulated sugar
Lemon Cheesecake:
2 pounds cream cheese room temperature
1 cup granulated sugar separated
2 teaspoons vanilla extract
1 large egg yolk room temperature
2 large eggs room temperature
1 tablespoon lemon zest about 2 lemons
2 tablespoons lemon juice about 1 lemon
Meringue Topping:
3/4 cup. granulated sugar
4 large egg whites
½ teaspoon vanilla
6 tablespoons light corn syrup
How to make Lemon Meringue Cheesecake
Lemon Curd:
Step 1: In a small saucepan, heat the lemon zest and lemon juice over medium heat until hot but not boiling.
Step 2: In a bowl, beat the eggs, yolk, and sugar. While stirring constantly, gradually pour in the hot lemon juice.
Step 3: Pour the mixture back to the saucepan and cook over medium heat, stirring until the temperature reached 170 degrees F.
Step 4: Remove from the heat and pour the mixture into a bowl. Then, add the butter, cream, and salt. Stir well. You can skip the whipping cream for brighter lemon curd.
Step 5: Using plastic wrap, directly tent the curd surface. This will keep the curd from getting skin. Pop in the fridge if needed.
Lemon Cookie Crumb Crust:
Step 6: Prepare the oven. Preheat it to 350 degrees.
Step 7: Process the cookies in a food processor until a fine crumb. Add the sugar followed by the melted butter. Pulse again.
Step 8: Into a 9-inch springform pan, press the mixture along the bottom and sides. Place in the preheated oven and bake for about 10 to 12 minutes until aromatic.
Step 9: Remove from the oven when done and set it aside to cool.
Lemon Cheesecake:
Step 10: Adjust the oven temperature to 300 degrees.
Step 11: In a food processor, place 1/4 cup sugar and the lemon zest. Blend for about 15 seconds until the sugar is yellow and the zest has been broken down.
Step 12: Add the cream cheese, sugar, and vanilla to a mixing bowl. Mix well until smooth.
Step 13: To the mixing bowl, add the lemon-sugar mixture. Beat until creamy and smooth, scraping the sides of the bowl as needed using a rubber spatula. Now, add the lemon juice and stir well until combined.
Step 14: Decrease the speed of the mixer to medium-low. Add the eggs and yolk one at a time, beating for about 30 seconds until well mixed. If needed, scrape the sides and bottom of the bowl after each addition.
Step 15: Into the crust, pour half of the batter. Spoon 1/3 of the lemon curd on the batter and lightly swirl it. On top, pour the remaining cheesecake batter.
Step 16: Put a 12-inch round cake pan in a silicone water bath pan, adding more water halfway up.
Step 17: Place in the preheated oven and bake the cheesecake for about an hour until the sides begin to puff, the surface is no longer shiny, and the middle is slightly jiggles.
Step 18: Turn the oven off. Open the oven door and let the cake cool in the water bath while still inside the oven for about 30 minutes to an hour.
Step 19: Over the mostly cooled cheesecake, evenly spread the remaining curd. Tent with plastic wrap and keep in the fridge for 8 to 24 hours.
Meringue topping:
Step 20: In a bowl, place the egg whites, sugar, and corn syrup over boiling water. Beat using a hand mixer for about 4 minutes or until the mixture turns white, thickens, and ribbons form.
Step 21: To a cool mixing bowl, transfer the mixture. Add the vanilla and beat for about 3 minutes using an electric mixer set on medium-high speed until soft peaks form.
Step 22: On the cheesecake, pipe or spread the topping. To toast the meringue, use a culinary torch. Keep the meringue cheesecake in the fridge until ready to serve.
Nutrition Facts:
Calories: 495kcal | Carbohydrates: 49g | Protein: 4g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 97mg | Sodium: 327mg | Potassium: 95mg | Fiber: 0g | Sugar: 43g | Vitamin A: 1105IU | Vitamin C: 5.1mg | Calcium: 65mg | Iron: 0.5mg
