Lemon Meringue Cheesecake

Instructions

1. Step 1

   Gather the ingredients. Heat the oven to 325 F.

2. Step 2

   Combine the crushed vanilla wafer cookie crumbs, 1 teaspoon of the lemon peel and the melted butter in a medium bowl .

3. Step 3

   Press cookie crust mixture evenly in the bottom of a springform pan . Wrap the bottom of the pan in aluminum foil to prevent any leaks in the oven. Set aside.

4. Step 4

   Beat the cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in the granulated sugar, lemon curd, and remaining 1 teaspoon lemon peel until smooth.

5. Step 5

   Beat in the eggs, one at a time, mixing well after each addition.

6. Step 6

   Pour the filling over the crust. Bake 55 to 65 minutes or until center is set.

7. Step 7

   Allow to cool on a wire rack for 30 minutes. Then, run metal spatula alongside the inside the pan to loosen the cheesecake. Cover and refrigerate at least 2 hours but no longer than 48 hours.

8. Step 8

   When ready to serve, remove the side of the pan. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; scrape side of bowl occasionally. Continue beating until stiff, glossy peaks form and sugar is completely dissolved. Beat in vanilla.

9. Step 9

   Spread the meringue over the top of the cheesecake. Use your knife to lift the meringue into peaks just before toasting.

10. Step 10

    Use a kitchen torch to toast the outside of the meringue. Refrigerate the cheesecake until ready to serve. Alternately, if you don’t have a kitchen torch, bake in a 350 F oven for 20 to 25 minutes or until meringue is browned and the temperature of the meringue reaches 160 F.