TO MAKE THE CRUST:
- 300 grams.Of graham cracker crumbs.
- 140 grams.Of salted butter, melted.
- •40 grams.Of sugar.
TO MAKE THE CHEESECAKE FILLING:
- 680 grams.Of cream cheese; softened to room temp.
- 200 grams.Of white sugar.
- 30 grams.Of all-purpose flour.
- 230 grams.Of sour cream.
- 1 1/2 Tbsp.Of vanilla extract.
- 3 medium-grated lemon zest.
- 4 large eggs.
TO MAKE THE LEMON TOPPING:
- 8 Tbsp.Of lemon juice.
- 4 Tsp.Of grated lemon zest.
- 100 grams.Of sugar.
- 8 large egg yolks.
- 60 grams.Of salted butter.
TO MAKE THE MERINGUE TOPPING:
- 200 grams.Of white sugar.
- 1/2 Tsp.Of cream of tarter.
- 1 Tsp.Of vanilla extract.
- 4 large egg whites.
THE CRUST PREPARATION:
Heat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and oil the sides.
Combine the ingredients for the crust in a small bowl. Press the mixture into the springform pan’s bottom and up the sides. Ten minutes after baking the crust, lay it aside to cool.
Cover the pan’s outside with aluminum foil to prevent water from the water bath from entering. Set aside the prepared pan.
THE CHEESECAKE PREPARATION:
Reduce oven temperature to 300 degrees Fahrenheit (148 degrees Celsius).
In a large bowl, blend the cream cheese, sugar, and flour with a mixer on low speed until smooth and thoroughly incorporated. Use low speed to decrease the quantity of air incorporated into the batter, which may lead to cracking. Removing food off the edges of a dish.
Mix together the sour cream, vanilla, and lemon zest on low speed until well blended. Add the eggs one at a time, incorporating them carefully after each addition. As necessary, scrape the edges of the bowl to ensure that everything is well blended.
Pour the batter for the cheesecake into the crust. Insert the springform pan into a bigger pan. Fill the outer pan with warm water almost halfway up the springform pan’s edges. The water should not reach the top edge of the springform pan’s aluminum foil.
Bake for 1 hour and fifteen minutes. The center should be firm yet still somewhat jiggly. Turn off the oven and shut its door for thirty minutes. The cheesecake will continue to cook, but will also gradually begin to cool.
30 minutes after removing the cheesecake from the oven, leave the oven door slightly ajar so that it may continue to cool gently. This technique prevents cracking.
While you prepare the lemon curd, remove the cheesecake from the oven and water bath wrapper. Place the cheesecake in the refrigerator.
**THE LEMON CURD PREPARATION:**
In a double boiler, mix all the ingredients for the lemon curd. Continuously heat while whisking until the mixture thickens and reaches 170 to 180 degrees. It has already begun to thicken wonderfully, and it will continue to thicken rapidly.
Quickly spread the lemon curd on top of the cheesecake before it cools and thickens. Place the cheesecake back in the refrigerator for 5-6 hours, or until it is totally cold and solid.
**THE MERINGUE TOPPING PREPARATION:**
In a large mixing bowl, add sugar, cream of tartar, vanilla essence, and egg whites to form the meringue. Place the bowl over a skillet or pot with water that is simmering. Additionally, a double boiler may be used.
Using a thermometer, reheat the egg whites to 160 degrees Fahrenheit after the sugar has dissolved and the mixture has been whisked for 4-6 minutes. Turn off the heat.
Using the whisk attachment, beat the egg white mixture on a moderate speed, gradually rising to a high speed, for 5 to 7 minutes, or until firm, glossy peaks form.
Add the meringue in a little dome shape on the top of the cheesecake. Use a cooking torch to brown the meringue’s outsi