This heavenly dessert combines the creamy indulgence of cheesecake with the zesty allure of lemon curd, crowned by a beautifully toasted meringue topping.
Each sumptuous bite unveils the velvety smoothness of the cheesecake, followed by a vibrant burst of citrus from the luscious lemon curd.
6 tablespoons unsalted butter, melted, plus more for coating pan
1 1/2 cups lemon cookie crumbs
3 tablespoons granulated sugar
2 pounds cream cheese, room temperature
1 cup granulated sugar
2 large eggs room, room temperature
1 large egg yolk, room temperature
2 tablespoons lemon juice
1 tablespoon lemon zest
2 teaspoons pure vanilla extract
2 1/2 cups lemon curd, store bought or homemade
4 large egg whites
3/4 cup granulated sugar
6 tablespoons light corn syrup
1/2 teaspoon pure vanilla extract
For crust: Grease a 9-inch springform pan with butter, and line with parchment paper round. Mix cookie crumbs, 6 tablespoons butter and sugar in a small bowl until combined. Press cookie mixture along the bottom and up the sides of the prepared pan. Set aside prepared crust.
For filling: Reduce oven temperature to 300°F. In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese and sugar together on medium speed, scraping down the sides as needed, until combined. Add eggs, one at a time, until combined. Add lemon juice, lemon zest and vanilla and mix until combined.
Wrap the outside of the prepared springform pan tightly with 2 layers of heavy duty aluminum foil. Pour half of the cream cheese mixture into the prepared pan. Spoon 3/4 cup of lemon curd evenly over the cheesecake filling. Swirl together with a rubber spatula. Pour the remaining cheesecake mixture over lemon curd.
Place springform pan inside a large baking pan. Pour hot water inside the baking pan until it reaches halfway up the springform pan.
Bake until edges are set and cheesecake wobbles just slightly, about 35 minutes to 1 hour. Carefully remove cheesecake from the water bath and set on a cooling rack. Allow to cool at room temperature for 30 minutes. Remove foil from sides of the springform pan. Transfer to the refrigerator and chill until cold, about 4 hours.
For meringue and assembly: whisk egg whites, sugar and corn syrup together in stand mixer bowl until combined. Bring a medium pot filled with 1-inch of water to a simmer over medium-low heat. Place bowl over simmering water, whisking frequently, until reaches 160°F, about 5 to 8 minutes. Transfer bowl to stand mixer fitted with a whisk attachment. Whip on medium-high speed until stiff peaks form and mixture reaches room temperature, about 10 minutes. Transfer meringue to a piping bag fitted with a coupler attachment and tip T17, T38 or T05.
Remove cheesecake from refrigerator and remove sides of springform pan. Place chilled cheesecake on cake turntable. Using an offset or straight spatula, spread remaining curd evenly over the top of cheesecake, leaving a 1/2 inch border around the edge.
Pipe meringue rosettes decoratively on top of the cheesecake. Using a torch, lightly toast the top of the meringue.
Slice and serve.