Description
A delightful dessert combining tangy lemon curd, rich cream cheese filling, and a fluffy meringue topping for a refreshing treat.
Ingredients
Scale
- 1 1/2 cups lemon shortbread cookie crumbs
- 1/3 cup butter, melted
- 32 oz cream cheese, softened
- 1 cup sour cream or heavy cream
- 1 cup white granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- Zest from 2 large lemons
- 2 egg yolks
- 2/3 cup freshly-squeezed lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
- 4 egg whites
- 1 cup white granulated sugar (for meringue)
- 1/3 cup water (for meringue)
- 1 tsp vanilla extract (for meringue)
Instructions
- Make the Lemon Curd: Whisk together the eggs, egg yolks, and sugar until thick and pale. Strain the lemon juice, add it to the egg mixture. Mix cornstarch and water to make a slurry and add it to the mixture. Pour it into a saucepan and cook over medium heat until thickened. Let it cool.
- Prepare the Crust: Preheat the oven to 350°F. Pulse the cookies into fine crumbs and mix with melted butter. Press this mixture into a prepared springform pan and bake for 10 minutes. Let it cool.
- Make the Cheesecake Filling: Beat the cream cheese until light and fluffy. Add sour cream, sugar, and vanilla extract, mixing well. Add the eggs one at a time, mixing after each addition. Zest the lemons and mix that in. Pour half of the mixture into the crust, dollop with lemon curd, swirl it around, add the remaining batter, and repeat.
- Bake: Lower the oven temperature to 320°F. Place the cheesecake in a water bath and bake for 90-105 minutes until it is set but still wobbly in the center. Cool the cheesecake inside the oven for 60 minutes, then chill overnight.
- Make the Meringue: Whisk the egg whites until soft peaks form. Cook sugar and water until it reaches 238°F, then gradually add it to the egg whites while whisking until stiff peaks form. Add the vanilla and mix well.
- Assemble and Serve: Spread the meringue on top of the cheesecake and caramelize it with a kitchen torch. Serve it with additional lemon curd if desired.
Notes
Make sure the cream cheese is at room temperature for smoother mixing. Don’t skip cooling the cheesecake in the oven to prevent cracks. For the meringue, ensure your mixing bowl is clean and free of grease for better peak formation.
- Prep Time: 30 minutes
- Cook Time: 105 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg
Keywords: cheesecake, lemon dessert, meringue, baking, sweet treat