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Anna Olson's Lemon Meringue Cheesecake
Ingredients
Graham Crust
- 1 cup (225g) graham cracker crumbs
- 2 Tbsp (25 g) granulated sugar
- ¼ cup (60 g) unsalted butter, melted
Cheesecake
- 3 pkg (750 g) cream cheese, at room temperature
- 1 tin (300 mL) sweetened condensed milk
- 1 Tbsp (15 mL) finely grated lemon zest
- 2 tsp (10 mL) vanilla extract
- 2 large whole eggs, at room temperature
- 1 large egg yolk, at room temperature
- ½ cup (125 mL) fresh lemon juice
Lemon Curd
- 2 large whole eggs
- 3 large egg yolks (reserve whites for meringue)
- ½ cup (100g) granulated sugar
- 1 Tbsp (15 mL) finely grated lemon zest
- ½ cup (125 mL) fresh lemon juice
- ½ cup (115 g) unsalted butter, cut into pieces
- ¼ cup (60 g) sour cream
Meringue Topping
- 3 large egg whites
- 9 Tbsp (110 g) granulated sugar
Directions
- Preheat the oven to 350 °F (180 °C). Lightly grease a 9-inch (23 cm) springform pan.
- For the crust, stir the graham crumbs, sugar and melted butter together in a bowl until combined and press this into the bottom of the prepared pan. Bake for 10 minutes (no change in colour to note) and cool completely on a rack before filling.
- For the cheesecake, lower the oven temperature to 300°F (150°C). Beat the cream cheese until light and fluffy. Beat in the condensed milk, scraping the sides and bottom of the bowl well. Beat in the zest and vanilla, then on a lower speed; beat in each egg and the yolk one at a time. Still on low speed, beat in the lemon juice. Pour this over the cooled crust and bake for about 45 minutes, until the outside of the cheesecake is set, but the centre still has a little jiggle to it. Prepare the lemon curd as the cheesecake cools.
- For the curd, whisk the whole eggs, egg yolks, sugar, lemon zest and juice in a metal bowl. Whisk in the butter and sour cream and place the bowl over a pot of gently simmering water, whisking often, until the lemon curd has thickened (but it will still be fluid), about 10 minutes. Strain the curd and spread this gently over the cheesecake. Once fully cooled to room temperature, chill the cheesecake for at least 6 hours (do not cover with plastic wrap).
- For the topping, whisk the egg whites and sugar in a metal bowl placed over a pot of gently simmering water until frothy and very warm to touch (150°F/65°C if using a thermometer). Use electric beaters or transfer to the bowl of a stand mixer and whip until the meringue has cooled and holds a stiff peak when the beaters are lifted, about 3 minutes. Use a butane kitchen torch to brown the meringue or pop it into a 400°F (200°C) oven for 3-4 minutes to brown and then cool before refrigerating.
The cheesecake will keep, refrigerated, for up to 3 days.
