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:
The oven should be heated to 325 degrees Fahrenheit (163 degrees Celsius).
Put parchment paper on the bottom of a 9-inch (23cm) springform pan and grease the sides.
In a small bowl, mix together the ingredients for the crust.
Press the mix into the bottom and up the sides of the springform pan.
After 10 minutes, set the crust aside to cool.
Wrap aluminum foil around the outside of the pan to keep water from the water bath from getting in.
Put the ready pan aside.
THE CHEESECAKE PREPARATION:
Turn down the heat in the oven to 300 degrees Fahrenheit (148 degrees Celsius).
Mix the cream cheese, sugar, and flour on low speed in a large bowl with a mixer until the mixture is smooth and well-combined.
Use low speed to cut down on the amount of air that gets into the batter, which could cause it to crack.
Taking food off of the sides of a plate.
On low speed, blend the sour cream, vanilla, and lemon zest until they are well mixed.
Add the eggs one by one, making sure to mix them in well after each one.
If you need to, scrape the sides of the bowl to make sure everything is mixed well.
Pour the cheesecake batter into the crust.
Place the springform pan inside a larger one.
Fill almost half of the springform pan’s edges with warm water in the outer pan.
The water shouldn’t reach the edge of the aluminum foil on the springform pan.
For 1 hour and 15 minutes, bake.
The middle should be firm but still have some give to it.
Close the door and turn off the oven for 30 minutes.
The cheesecake will keep cooking, but it will also slowly start to cool down.
When you take the cheesecake out of the oven 30 minutes later, leave the oven door slightly open so it can continue to cool slowly.
This method keeps cracks from happening.
While you make the lemon curd, take the cheesecake out of the oven and take off the wrapper that was in the water bath.
The cheesecake should be put in the fridge.
THE LEMON CURD PREPARATION:
Mix all the lemon curd ingredients in a double boiler.
Stir the mixture while heating it over and over again until it thickens and reaches 170 to 180 degrees.
It has already started to thicken beautifully, and it will keep thickening quickly.
Spread the lemon curd on the cheesecake quickly before it cools and gets thick.
Put the cheesecake back in the fridge for 5–6 hours, or until it is completely cold and solid.
THE MERINGUE TOPPING PREPARATION:
Sugar, cream of tartar, vanilla extract, and egg whites are mixed together in a large bowl to make the meringue.
Put the bowl over a pan or pot with water that is just about to boil.
Also, you could use a double boiler.
After the sugar has dissolved and the mixture has been whisked for 4-6 minutes, use a thermometer to bring the egg whites back up to 160 degrees Fahrenheit.
Put out the fire.
Using the whisk attachment, beat the egg white mixture on a moderate speed that gradually gets faster for 5 to 7 minutes, or until firm, glossy peaks form.
Put the meringue on top of the cheesecake in the shape of a small dome.
Brown the outside of the meringue with a cooking torch.