Prep: 30 mins
Cook: 60 mins
Chill: 8 hrs
Total: 9 hrs 30 mins
Servings: 12 slices
Yield: 1 cheesescake
If you love the delicate and beautiful toasted meringue topping adorning lemon meringue pie, you will love the same classic topping over this lemon cheesecake.
The cheesecake starts with a simple crust made from crushed vanilla wafer cookies. It is then filled with a classic cheesecake filling that has been flavored with lemon curd and freshly grated lemon zest. Once the cheesecake has baked, cooled, and chilled overnight, it is time to prepare the meringue topping. That’s when the real fun begins. After spreading the meringue topping over the prepared cheesecake, it’s time to bring out the blow torch. Each delicate peak of meringue is toasted to perfection with the flame. Then it is time to slice, serve, and enjoy the fruits of your labor.
Ingredients
- Crust:
- 1 1/2 cups finely crushed vanilla wafer cookies (40 cookies)
- 1 teaspoon grated lemon zest
- 1/4 cup unsalted butter (melted)
- Lemon Filling:
- 3 (8 ounce) packages cream cheese (softened)
- 3/4 cup granulated sugar
- 3/4 cup lemon curd
- 1 teaspoon grated lemon zest
- 3 eggs
- Meringue Topping:
- 3 egg whites (at room temperature)
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
- 1/2 teaspoon vanilla extract
Steps to Make It
-
Gather the ingredients. Heat the oven to 325 F.
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Combine the crushed vanilla wafer cookie crumbs, 1 teaspoon of the lemon peel and the melted butter in a medium bowl .
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Press cookie crust mixture evenly in the bottom of a springform pan. Wrap the bottom of the pan in aluminum foil to prevent any leaks in the oven. Set aside.
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Beat the cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in the granulated sugar, lemon curd, and remaining 1 teaspoon lemon peel until smooth.
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Beat in the eggs, one at a time, mixing well after each addition.
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Pour the filling over the crust. Bake 55 to 65 minutes or until center is set.
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Allow to cool on a wire rack for 30 minutes. Then, run metal spatula alongside the inside the pan to loosen the cheesecake. Cover and refrigerate at least 2 hours but no longer than 48 hours.
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When ready to serve, remove the side of the pan. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; scrape side of bowl occasionally. Continue beating until stiff, glossy peaks form and sugar is completely dissolved. Beat in vanilla.
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Spread the meringue over the top of the cheesecake. Use your knife to lift the meringue into peaks just before toasting.
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Use a kitchen torch to toast the outside of the meringue. Refrigerate the cheesecake until ready to serve.
Alternately, if you don’t have a kitchen torch, bake in a 350 F oven for 20 to 25 minutes or until meringue is browned and the temperature of the meringue reaches 160 F.
