With a warm graham cracker crust, creamy cheesecake filling, zesty lemon custard, and a light meringue topping, this showstopper rivals the popular dessert from Costco.
INGREDIENTS
For the Cheesecake:
- 16 ounces cream cheese, softened
- Cooking spray
- 13 1/2 whole graham cracker sheets (about 7 ounces)
- 6 tablespoons unsalted butter
- 3/4 cup plus 1 tablespoon granulated sugar, divided
- 1/2 teaspoon kosher salt, divided
- 2 large eggs
- 1 large egg yolk (reserve egg white for meringue)
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
For the Lemon Custard and Meringue:
- 4 large eggs
- 1 large egg white (from cheesecake)
- 4 to 5 medium lemons
- 1 3/4 cups granulated sugar, divided
- 2 tablespoons cornstarch
- 1/2 teaspoon kosher salt, divided
- 5 large egg whites
- 1/4 teaspoon cream of tartar
INSTRUCTIONS
- Make the Cheesecake:
- Allow cream cheese to soften at room temperature.
- Preheat the oven to 325°F and coat the bottom of a 9-inch springform pan with cooking spray. Create a foil “X” by stacking two long sheets of heavy-duty foil, then wrap the pan with the foil, ensuring it’s completely covered.
- Break graham crackers into large pieces and pulse in a food processor until fine crumbs form (about 2 cups). Melt butter and drizzle over the crumbs. Add 1 tablespoon sugar and 1/4 teaspoon salt. Pulse until the mixture resembles wet sand.
- Press the graham cracker mixture into the pan, covering the bottom and sides up to 1 inch above the crust. Bake for 7-10 minutes until golden. Let it cool in the freezer while preparing the filling.
- Prepare the Cheesecake Filling:
- Bring 8 cups of water to a boil in a saucepan.
- In a clean food processor, process the cream cheese until smooth. Add eggs and egg yolk one at a time, pulsing between each addition. Add the remaining sugar and salt, then pulse to combine.
- Add sour cream, heavy cream, flour, and vanilla, and process until smooth and aerated (about 2 minutes). Scrape the sides of the bowl as needed.
- Pour the filling into the prepared pan. Place the pan in a larger baking dish or roasting pan and pour hot water into the dish until it comes halfway up the sides of the pan.
- Bake for 40-50 minutes until set with a slight wobble in the center. Turn off the oven and prop the door open with a wooden spoon. Let sit for 15 minutes.
- Remove the cheesecake from the oven, take off the foil, and let cool for 1 hour. Wrap the top of the cheesecake with plastic wrap and refrigerate for at least 3 hours or overnight.
- Make the Lemon Custard:
- Separate egg yolks into a saucepan and place the whites in a separate bowl. Add the reserved egg white to the whites.
- Grate the zest of 1 lemon and juice enough lemons to make 3/4 cup of juice. Add to the saucepan along with 3/4 cup sugar, cornstarch, and 1/4 teaspoon salt. Whisk to combine.
- Cook over medium-low heat, whisking constantly, until the mixture thickens and bubbles, about 4-5 minutes. Strain through a fine-mesh sieve into a small bowl to remove any lumps.
- Press plastic wrap or parchment directly on the surface of the custard to prevent a skin from forming. Refrigerate for at least 1 hour.
- Make the Meringue:
- In the bowl of a stand mixer, combine egg whites, 1 cup sugar, 1/4 teaspoon salt, and cream of tartar.
- Heat 1 1/2 to 2 inches of water in a saucepan over medium heat. Place the mixer bowl on top of the saucepan (water should not touch the bowl). Whisk continuously until the sugar dissolves and the mixture reaches 160ºF, 4-8 minutes.
- Transfer the bowl to the stand mixer and beat on medium-high until glossy, stiff peaks form, about 5 minutes.
- Assemble the Cheesecake:
- Run a knife around the edge of the cheesecake to loosen it from the pan. Remove the sides of the springform pan.
- Whisk the lemon custard until smooth, then spread it evenly over the cheesecake. Dollop the meringue over the custard, spreading into an even layer. Create decorative swoops with the back of a spoon or spatula.
- Toast the meringue with a kitchen torch until lightly browned or broil the cheesecake in the oven for 1-3 minutes until the meringue is golden.
Recipe Notes:
- Using Store-Bought Lemon Curd: 1 cup of prepared lemon curd can replace the homemade lemon custard.
- Storage: Leftovers can be refrigerated for up to 1 week, though the crust may soften over time.
- Make-Ahead: The crust can be baked, cooled, and frozen for up to 2 months in advance.
