1-Step 1: Prepare the Oven and Crust Preheat your oven to 325°F (163°C). To make the crust, mix the graham cracker crumbs, melted butter, and sugar, then press this mixture into the bottom and up the sides of a 9-inch springform pan lined with parchment paper. Bake it for 10 minutes, let it cool, and cover with aluminum foil for the water bath.

2-Step 2: Make the Cheesecake Filling Lower the oven temperature to 300°F (148°C). In a bowl, beat the cream cheese, sugar, and flour on low speed until smooth, then add the sour cream, vanilla extract, and lemon zest, mixing until combined. Incorporate the eggs one at a time on low speed and pour the batter into the cooled crust.

3-Step 3: Bake the Cheesecake Place the springform pan in a larger pan and add warm water halfway up the sides for the water bath. Bake for 1 hour and 15 minutes until the center is set but still slightly jiggly. Turn off the oven, leave the door closed for 30 minutes, then crack it open for another 30 minutes before removing.

4-Step 4: Add the Lemon Topping and Meringue While the cheesecake cools at room temperature, prepare the lemon curd by whisking lemon juice, lemon zest, sugar, egg yolks, and butter in a double boiler until it thickens to 170 180°F (77 82°C), then spread it on the cheesecake. For the meringue, combine sugar, cream of tartar, vanilla, and egg whites over simmering water until it reaches 160°F (71°C), then beat to stiff peaks and spread it dome-shaped on top, toasting with a kitchen torch.

5-Step 5: Chill and Serve Chill the cheesecake for 5 6 hours until firm, and refrigerate until serving, ideally within 3 4 days. The total prep time is 30 minutes, cook time is 1 hour 30 minutes, for a yield of 12 14 slices. For more lemon-inspired baking, try our easy lemon tart recipe on the site.