Classic Lemon Meringue Cheesecake (Print Version)

# Ingredients:

→ Crust

01 - Nilla wafer cookies, crushed - 2½ cups
02 - Granulated sugar - 5 tablespoons
03 - Salted sweet cream butter, melted - ½ cup

→ Cheesecake Filling

04 - Granulated sugar - 1½ cups
05 - Cornstarch - 3 tablespoons
06 - Cream cheese, softened - 32 ounces (4 8-oz packages)
07 - Sour cream, room temperature - ⅔ cup
08 - Fresh lemon zest - 1 tablespoon
09 - Fresh lemon juice - 2 tablespoons
10 - Pure vanilla extract - 2 teaspoons
11 - Large eggs, room temperature - 6
12 - Lemon curd - ¾ cup

→ Meringue

13 - Large egg whites, room temperature - 4
14 - Cream of tartar - ¼ teaspoon
15 - Granulated sugar - ¼ cup

# Instructions:

01 - Preheat oven to 325°F. Double wrap 9x3 springform pan in foil, spray with cooking spray and line bottom with parchment.
02 - Mix cookie crumbs, sugar, and melted butter. Press into pan bottom and 1 inch up sides.
03 - Beat cream cheese and sour cream until smooth. Add lemon zest, juice, vanilla, sugar mixture, and eggs one at a time.
04 - Pour filling into crust. Place in water bath, bake 1½ hours. Turn off oven, crack door, leave 1 hour. Cool 1 hour on rack.
05 - Add lemon curd. Make meringue with egg whites, cream of tartar, and sugar. Top cake and bake at 350°F for 12-15 minutes until golden.
06 - Refrigerate at least 8 hours before removing from pan and serving.

# Notes:

01 - Must use room temperature ingredients
02 - Requires water bath for baking
03 - Needs overnight chilling

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