Best Ever Lemon Meringue Cheesecake

Start by preheating your oven to 320°F (160°C). Mix together the graham cracker crumbs, melted butter, and sugar for the crust in a bowl. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and then set it aside.

For the cheesecake, make sure your cream cheese is well softened - this helps reduce chances of lumps. Mix the cream cheese, sugar, and vanilla extract until it is smooth and creamy. Add the eggs one at a time, mixing each until just mixed - over beating can lead to a cracked surface. Once combined, fold in the sour cream, lemon zest, and juice gently with a spatula. Pour this over the cooled crust.

Bake the cheesecake for one hour. Turn off the oven but leave the cheesecake inside with the door closed for another hour - this lessens chances of the cheesecake collapsing. Remove it from the oven and let it cool completely.

While it cools, create your lemon curd. Mix the lemon juice, zest, sugar, and egg yolks in a saucepan over medium heat. Stir constantly until the mixture thickens. Strain it to remove any lumps - this step makes your curd smoother. Let it cool and then spread it over the cooled cheesecake.

For the meringue, whip the egg whites, sugar, and cream of tartar until stiff peaks form. Spread this over the lemon curd.

Place the cheesecake under a broiler until the meringue is lightly browned - watch it closely to prevent burning. Let it chill in the fridge for around 3 hours before serving.