Ingredients

• 1 ½ cups crushed graham crackers or digestive biscuits
• ¼ cup melted butter
• 2 tbsp sugar
• 500 g (about 2 cups) cream cheese
• softened
• ¾ cup sugar
• 3 large eggs
• ½ cup sour cream or Greek yogurt
• 2 tbsp flour
• 1 tbsp lemon zest
• 3 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 3 egg yolks
• ½ cup sugar
• 2 tbsp cornstarch
• ½ cup fresh lemon juice
• ¼ cup butter
• 1 tbsp lemon zest
• 3 egg whites
• ½ cup sugar
• ¼ tsp cream of tartar or a few drops of lemon juice

Instructions

• Prepare the crust: Mix crushed biscuits with melted butter and sugar. Press into the bottom of a springform pan. Bake at 170 °C / 340 °F for 10 minutes
• then set aside to cool. Make the cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time
• mixing after each. Blend in sour cream
• flour
• lemon zest
• lemon juice
• and vanilla until creamy. Pour over the crust. Bake: Bake at 160 °C / 325 °F for 55–65 minutes
• until the center is slightly jiggly. Turn off the oven
• leave the door slightly open
• and let it cool inside for 1 hour to prevent cracks. Then chill in the refrigerator for at least 4 hours. Make the lemon curd: In a saucepan over medium heat
• whisk egg yolks
• sugar
• cornstarch
• and lemon juice until thickened. Remove from heat
• stir in butter and zest
• and let cool. Spread the cooled lemon curd over the chilled cheesecake. Prepare the meringue: Whip egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until glossy stiff peaks form. Spread meringue over the lemon curd layer. Finish: Use a kitchen torch to lightly brown the meringue (or bake at 200 °C / 400 °F for 3–5 minutes) until golden. Chill again before serving.