Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 1/4 cup granulated sugar
– 16 oz cream cheese, softened
– 1 cup powdered sugar
– 1/2 cup sour cream
– 1/4 cup fresh lemon juice
– Zest of 2 lemons
– 3 large eggs
– 1/4 teaspoon salt
– 3 large egg whites (for meringue)
– 2/3 cup granulated sugar (for meringue)
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer or whisk
– Rubber spatula
– Zester or grater
– Medium saucepan
– Offset spatula
Step-by-Step Instructions
First, preheat your oven to 325°F (160°C). In my kitchen, I love starting by preparing the crust. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar, then press this mixture firmly into the bottom of the springform pan. It’s important to pack it tightly to create a solid foundation for your cheesecake. Once that’s done, pop it in the oven for about 10 minutes or until it’s lightly golden. This step gives the crust that extra crunch and makes your kitchen smell amazing! (See the next page below to continue steps…)