Ingredients
– For the crust:
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 tablespoons sugar
– For the cheesecake filling:
– 16 oz cream cheese, softened
– 1 cup sugar
– 1 cup sour cream
– 3 large eggs
– 1 tablespoon lemon zest
– ½ cup fresh lemon juice
– For the lemon curd:
– 1 cup sugar
– 3 large eggs
– ¾ cup fresh lemon juice
– 1 tablespoon lemon zest
– ½ cup unsalted butter
– For the meringue:
– 4 large egg whites
– 1 cup sugar
– 1 teaspoon vanilla extract
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer
– Rubber spatula
– Whisk
– Saucepan
– Measuring cups and spoons
– Kitchen thermometer (optional)
Step-by-Step Instructions
Let’s dive right into the magic of making this cheesecake! First, I start by preheating my oven to 350°F (175°C). While it’s warming up, I mix the graham cracker crumbs, melted butter, and sugar in a bowl until fully combined. I press this mixture firmly into the bottom of my springform pan to form the crust and pop it in the oven for about 10 minutes. The aroma of toasting graham crackers fills my kitchen, and I can’t help but feel excitement bubbling inside me! (See the next page below to continue steps…)