Lemon Meringue Cheesecake
Recipe: https://recipestripper.com/recipes/abed15c3-2408-487f-8d03-e52a1891b96a
Original source: https://freshbeanbakery.com/lemon-meringue-cheesecake/
Recipe image: https://freshbeanbakery.com/wp-content/uploads/2023/06/IMG_5674.jpg

Creamy cheesecake topped with fresh tangy lemon curd and sweet meringue.
Yield: 8
Prep time: PT60M
Cook time: PT60M
Total time: PT660M

Ingredients
- 42 g unsalted butter ((3 tbsp.))
- 60 g light brown sugar ((¼ c. + 1 tbsp.))
- 90 g all purpose flour ((¾ c.))
- 150 g granulated sugar ((¾ c.))
- 1 tbsp. cornstarch
- zest of 2 large lemons
- 452 g cream cheese (room temperature (two 8-oz bricks))
- 2 eggs (room temperature)
- 110 g heavy whipping cream (room temperature (½ c.) )
- 40 g fresh lemon juice ((3 tbsp.))
- 1 tbsp. vanilla bean paste
- 3 egg yolks
- 100 g granulated sugar ((½ c.))
- 60 g lemon juice ((¼ c.))
- zest of 1 large lemon
- ⅛ tsp. salt
- 56 g unsalted butter (cubed (¼ c.))
- 3 egg whites
- 180 g granulated sugar ((¾ c. + 2 tbsp.))
- ¼ tsp. salt
- 1 tsp. vanilla

Instructions
1. [Shortbread Crust] Preheat the oven to 350°F / 175°C. Line the bottom and sides of a 7" springform pan with parchment paper.
2. [Shortbread Crust] In a small mixing bowl, melt the butter. Add in the brown sugar and flour and mix until you have little clumps of dough.
3. [Shortbread Crust] Press the dough into the bottom of the springform pan, slightly pressing it ~1" up the sides as well, and bake for 10 minutes. In the meantime, start making the cheesecake filling.
4. [Lemon Vanilla Cheesecake] Add the sugar and cornstarch to a medium sized mixing bowl, or to the bowl of a stand mixer fitted with the paddle attachment.
5. [Lemon Vanilla Cheesecake] Zest the lemon into the sugar, then use your fingers to rub the zest into the sugar (this will get you more flavor!)
6. [Lemon Vanilla Cheesecake] Add in the cream cheese and beat the mixture until the cream cheese is completely smooth and free of lumps.
7. [Lemon Vanilla Cheesecake] Add the two eggs into the bowl, and beat the mixture on low speed *just* until the eggs have been fully incorporated.
8. [Lemon Vanilla Cheesecake] Add in the heavy cream, lemon juice, and vanilla bean paste. Again, beat the mixture on low speed just until cohesive.
9. [Lemon Vanilla Cheesecake] Pour the cheesecake filling over the crust, then tap the pan on the counter a few times to help remove air from the batter.
10. [Lemon Vanilla Cheesecake] Fill a 10" cake pan, or any larger pan that can reasonably fit the 7" springform pan inside of it, a third of the way with hot water. Wrap tinfoil around the sides and bottom of your springform pan to help avoid the possibility of water seeping into it.
11. [Lemon Vanilla Cheesecake] Place the springform pan into the larger pan, then place the whole thing into the oven. Bake for 60-70 minutes, or until the cheesecake only slightly wobbles and reaches an internal temperature of at least 155°F / 68°C.** If the cheesecake starts to brown on top, gently place a piece of tinfoil over the top of the pan for the rest of the baking time.
12. [Lemon Vanilla Cheesecake] Once the cheesecake is fully cooked, turn off the oven and leave the door slightly ajar with the cheesecake in it for 1 hr. Once the hour has passed, cover the cheesecake and place it in the fridge to set overnight (at least 8 hours.)
13. [Lemon Curd] Add the egg yolks, sugar, lemon juice, lemon zest, and salt to a small saucepan.
14. [Lemon Curd] Whisk the mixture vigorously over medium heat until it thickens, and reaches at least 170°F / 76°C. (This took me about 3-5 minutes)
15. [Lemon Curd] Remove the curd from the heat and pass it through a fine mesh sieve to remove the zest and any accidental cooked egg.
16. [Lemon Curd] Immediately whisk in the cubed butter until it melts and the mixture is completely smooth.
17. [Lemon Curd] Transfer the lemon curd to an airtight container and store it in the fridge until you're ready to assemble the cheesecake.
18. [Swiss Meringue] Once your ready to serve the cheesecake, make the meringue. First, wipe down the bowl of your stand mixer with lemon juice - this will help get rid of any fats that may be present, which would interfere with your meringue.
19. [Swiss Meringue] Add the egg whites and sugar to a medium sized saute pan set over medium heat. Constantly whisk the mixture until it reaches at least 170°F / 76°C.
20. [Swiss Meringue] Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment (alternatively you can use a hand mixer, it will just take longer).
21. [Swiss Meringue] Beat the mixture until soft peaks form, then add in the vanilla and salt. Continue to beat the mixture until stiff peaks form.
22. [Swiss Meringue] Top the cheesecake with a thick layer of lemon curd, then dollop on the meringue and carefully spread it around.
23. [Swiss Meringue] Use a kitchen torch to torch the meringue (optional), then slice, serve, and enjoy!