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STEP 1: While the cheesecake bakes make the lemon curd. In a small pot add lemon juice, sugar, egg, and egg yolk. With a whisk, constantly whisk the curd, while heating it up on a medium heat until it starts to thicken and slight bubbles. STEP 2: Take it off the heat, and pour it through a sieve over a bowl.
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Preheat oven to 350°F. Combine sugar, cornstarch, egg yolks and water in a large saucepan. Whisk constantly over medium heat until mixture reaches a boil. Stir in ½ cup lemon juice & zest from 2 lemons. Let boil 1 minute while stirring. Remove from heat and stir in butter, keep warm.
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STEP FIVE: Add the granulated sugar and cornstarch to a small mixing bowl. Whisk to combine. STEP SIX: Using a stand mixer or a large bowl and a hand mixer on medium-low speed, beat the cream cheese and sour cream just until smooth. STEP SEVEN: Add the lemon zest, lemon juice, and vanilla extract.
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Prepare the filling ingredients. Finely grate the zest of 1 large lemon into the bowl of cream cheese (about 1 tablespoon). Juice the lemon (about 3 tablespoons) and add the juice to the bowl. Add 1 cup granulated sugar, 1 tablespoon cornstarch, and 1/4 teaspoon kosher salt. Mix the filling.
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Create the crust by combining the graham cracker crumbs, brown sugar and melted butter. Press the crust into the prepared pan and bake for 10 minutes. Beat the cream cheese and sugar together in a stand mixer until smooth. Add the egg yolks and combine. Add the salt and cornstarch and then pour onto the cooled crust.
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Set aside to cool slightly. Using a stand mixer (if you have one) with the paddle attachment, beat the cream cheese and sugar together on medium until creamy and smooth. Add the lemon zest, lemon juice mixture and sour cream and beat through until fully combined. Scrape down the sides with a spatula.
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Step three. Line bottom of 13x9 inch pan with graham cracker crumbs or other cookie crumbs. Add lemon zest to the crumbs for even more lemon flavor. Spoon in the lemon cheesecake mixture. Top with more graham cracker crumbs and lemon zest, cover, and chill overnight.
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7. Add the sour cream, vanilla and lemon zest and mix on low speed until well combined. 8. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined. 9. Pour the cheesecake batter into the crust. 10.
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To make the cheesecake, beat together the sugar and lemon zest in a large mixing bowl with a hand or stand mixer until the sugar is fragrant, about 1 minute. ¾ cup granulated sugar, 1½ tablespoons lemon zest. Add in the cream cheese and beat on medium, just until light and fluffy, about 5-7 minutes, depending on the temperature of the cream.
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Into a small to medium mixing bowl, add the graham crackers crumbs, granulated sugar, and melted butter. Mix with a spoon until the crumbs are coated with butter. Transfer the crumbs into a prepared 9-inch cake pan, pressing evenly and firmly into the pan. Bake the crust in a 180c (350f) preheated oven for 7-8 minutes.
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Prepare the pan: Preheat oven to 375°F. Line bottom of a 9-inch springform pan with a round of parchment paper; coat parchment paper and sides of springform pan with cooking spray. Set springform pan inside a 12-inch round cake pan. (Alternatively, wrap outside of pan with 2 layers of heavy-duty aluminum foil.)
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Avoid splashing water into the cheesecake batter. Bake the lemon cheesecake for 1 hour and 15 minutes. Turn off the oven and prop open the door 2 inches with a wooden spoon once the baking time has elapsed. After an hour of cooling in the oven, remove the cheesecake pan from the outer pan and remove the foil layers.
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Storage Recommendations. Refrigerator: Keep the lemon meringue cheesecake in a covered container in the refrigerator for 3-4 days. The meringue topping will get soft and lose the toasted texture, but it still tastes great. Freezer: Place the cooled lemon cheesecake (without toppings) on a sheet pan and freeze for 30 minutes. Wrap tightly in plastic wrap and foil, then place in a freezer safe.
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For baked cheesecake, allow it to cool to room temperature and then chill in the fridge until set. For no-bake cheesecake, be sure your cheesecake has chilled long enough for it to set before freezing. Don't add any toppings at this point—wait to do so until just before serving. 2. Wrap With Plastic Wrap.
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Gradually add in the granulated sugar and beat until stiff peaks form and there is a shiny gloss. Spread the meringue over the top of the lemon curd. Bake: Bake at 350 degrees Fahrenheit for 12-15 minutes or until the meringue is a light golden brown. Chill the in the fridge in the springform pan for at least 8 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. Beat in sugar and cream of tartar until mixture is glossy and stiff peaks form. Spread lemon curd over chilled cheesecake. Mound whipped egg whites over top and spread until curd is completely covered.