Lemon Meringue Cheesecake

Prep Time: 30 mins | Cook Time: 45 mins | Course: Dessert | Serves: 12

The lovely marriage of lemon cheesecake with a meringue topper; I love the crunch of toasted meringue. A little lemon meringue pie and a little cheesecake inspo. This is a lovely recipe to make mostly a day ahead whipping up the meringue a couple of hours before serving. Prep time does not include chilling time. Inspired by Michelle Berger at Allrecipes. https://www.allrecipes.com/recipe/244929/lemon-meringue-cheesecake/ 

8 oz gingersnap cookies

5 Tbsp butter, melted

3 8-oz pckgs cream cheese

1 Tbsp cornstarch

¾ cup sugar

2 eggs

1 lemon zested

3 oz lemon juice

½ tsp vanilla

2 cups sour cream

1 ½ cups lemon curd

Meringue:

4 egg whites

¼ tsp cream of tartar

¼ cup sugar

Preheat oven to 350*. In a food processor, pulse the gingersnaps to fine crumbs. Pour the melted butter in and pulse until incorporated. Press crumbs evenly over the bottom and up the sides of a 9” springform pan with a smooth bottomed measure cup or glass. Place 3 layers of foil that overlap one another around the springform pan or place inside a plastic oven cooking bag (or slow cooker liner) to keep the pan watertight. Place in a baking dish or very large skillet that will work as a water bath, and will comfortably hold the springform pan. Add water to come about halfway up the sides of the springform pan, tucking plastic or foil around to keep water out of the cheesecake.

Beat cream cheese, cornstarch and sugar in a stand mixer for a couple of minutes until fluffy. Add in the eggs, lemon zest and juice, vanilla and sour cream. Mix until just incorporated. Pour into the prepared springform pan. Bake for 45 minutes and turn oven off. Leave in the off-oven for 1 hour. The outer edges will be set with the middle a bit wobbly. Place in the refrigerator to finish setting. When chilled, spread the cheesecake with the lemon curd. Recipe can be made in advance to this point a day ahead. 

*Preheat the oven to 375*. Whip egg whites and cream of tartar in a mixer, adding in the sugar slowly and until soft peaks form. Spoon generously over the cheesecake and sealing in the lemon curd. Bake about 10 minutes or until the meringue is golden brown. Refrigerate for about 1 hour before serving.

*I skipped the oven time with the meringue and used a torch to toast the meringue instead. Since I wasn’t using the oven, I didn’t seal the lemon curd in with the meringue and you can see the layers.