Prep Time::20 mins
Cook Time:: 1 hr 10 mins
Additional Time:: 4 hrs
Total Time:: 5 hrs 30 mins
Servings::16
Yield::1 9-inch cake
Ingredients
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Crust:
2 cups shortbread cookie crumbs
¼ cup melted butter
Filling:
3 (8 ounce) packages cream cheese, softened
1 cup sour cream
1 cup white sugar
4 large eggs
¼ cup fresh lemon juice
1 medium lemon, zested
1 teaspoon vanilla extract
Meringue Topping:
4 large egg whites
¼ cup white sugar
¼ teaspoon cream of tartar (Optional)
1 ½ cups lemon curd
Directions
Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
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Make the crust: Mix cookie crumbs and melted butter together in a bowl until evenly combined.
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Press into the bottom of a 9-inch springform pan.
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Make the filling: Beat cream cheese, sour cream, and sugar together in a bowl with an electric mixer until smooth and creamy.
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Add eggs, one at a time, beating well after each addition. Mix in lemon juice, lemon zest, and vanilla until smooth, scraping the bottom and sides of the bowl as needed.
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Spread mixture over crust in the springform pan.
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Bake in the preheated oven until almost set in the center, about 1 hour.
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Let cool to room temperature, about 1 hour, then refrigerate until completely cooled, at least 3 to 4 hours.
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Preheat the oven to 375 degrees F (190 degrees C). Make the meringue: Beat egg whites in a bowl with an electric mixer until soft peaks form.
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Beat in sugar and cream of tartar until mixture is glossy and stiff peaks form.
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Spread lemon curd over chilled cheesecake.
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Mound whipped egg whites over top and spread until curd is completely covered.
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Bake in the preheated oven until meringue is golden brown, about 10 minutes.
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Remove from the oven and chill, uncovered, in the refrigerator for at least 1 hour or up to 1 day before serving. Don't cover the meringue or it may collapse.
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Cook’s Note
You can make two of these in one shot. Freeze one without the meringue for later use.
I make my own lemon curd using the leftover egg yolks from the meringue.