Lemon Meringue Pie Cheesecake

Graham cracker crust, fluffy lemon cheesecake, lemon curd, and torched meringue – this Lemon Meringue Pie Cheesecake is perfect for summer!

By Redcurrantbakery

Original recipe source

Cook time: 120 minutes

Servings: 8

Ingredients

• 100 grams graham crackers
• 45 grams salted butter
• 30 grams granulated sugar
• 0.25 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 100 grams ground graham crackers
• 1 batch graham cracker mixture
• 21 grams cornstarch
• 225 grams granulated sugar
• 0.25 teaspoon fine sea salt
• 600 grams full-fat Greek yogurt
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 zested lemons
• 60 grams lemon juice
• 1 batch cheesecake filling
• 3 large egg yolks
• 90 grams granulated sugar
• 0.25 teaspoon fine sea salt
• 1 lemon lemon zest
• 60 grams lemon juice
• 180 grams mascarpone
• 3 large egg whites
• 150 grams granulated sugar
• 0.25 teaspoon fine sea salt
• 1 batch lemon curd
• 1 batch meringue

Instructions

1. Preheat the oven to 350º F and place a rack in the center of the oven.
2. Crumple a large square of parchment paper and then press it into a 7" springform pan.
3. Add 100 grams of graham crackers into a blender or food processor to blend until they become a fine powder.
4. Add 45 grams of soft salted butter, 30 grams of sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla extract into a medium mixing bowl and stir to combine.
5. Pour in the ground graham crackers and use a fork to combine with the butter mixture.
6. Press the graham cracker mixture into the bottom of the lined pan, creating an even layer. Chill the pan and crust in the fridge while you make the filling.
7. In a large mixing bowl, add 21 grams of cornstarch, 225 grams of sugar, and 1/4 teaspoon of salt. Whisk to combine.
8. Pour in 600 grams of full-fat Greek yogurt and whisk until smooth.
9. Add 2 eggs, 1 teaspoon of vanilla extract, the zest of 2 lemons, and 60 grams of lemon juice. Whisk the mixture again until well combined.
10. Carefully pour the filling into the chilled pressed crust.
11. Bake the cheesecake for 30 minutes, then rotate the pan 180º and bake for another 30-35 minutes until just slightly wobbly.
12. Remove the cheesecake from the oven and let it cool to room temperature on a rack. Then refrigerate it for at least 6 hours or overnight to set fully.
13. For the lemon curd, in a large metal bowl or double boiler top, add 3 egg yolks, 90 grams sugar, 1/4 teaspoon salt, and the zest and juice of 1 lemon. Whisk to combine.
14. Set the bowl over a pot of simmering water and whisk constantly until the mixture thickens to a mayonnaise-like consistency.
15. Remove from heat and whisk in 180 grams of cold mascarpone, a spoonful at a time, until smooth.
16. Strain the curd through a sieve into a shallow bowl, cover with plastic wrap, and chill until cold and thick.
17. For the meringue, add 3 egg whites, 150 grams of sugar, and a pinch of salt into a metal bowl.
18. Place the bowl over a pot of simmering water and whisk until sugar is fully dissolved.
19. Allow the mixture to cool slightly before whipping with an electric mixer on high speed until stiff peaks form.
20. Top the chilled cheesecake with a thick layer of lemon curd using a spatula.
21. Scoop the meringue over the lemon curd and spread into peaks using a spoon.
22. If desired, use a blow torch to toast the meringue until golden.
23. Slice the cheesecake into 8 pieces and serve immediately.