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Preheat and Prep: Warm your oven to 350°F (175°C). Fill a large sheet pan halfway with water and place it on the very bottom oven rack. This steam bath will help your cheesecake stay moist and crack-free. Line a 9-inch springform pan with parchment paper.
Crust Creation: Mix the graham cracker crumbs, sugar, and melted butter. Press this mixture evenly into the bottom of your prepared pan. This crust is the foundation of your cheesecake, providing a delightful crunch to every bite.
Cheesecake Filling: In a large bowl, beat the cream cheese and sugar until light and creamy. Add in the sour cream, lemon juice, zest, and flour, mixing until smooth. Gently whisk the eggs and fold them into the batter without overbeating.
Baking Bliss: Pour the filling over your crust and bake for 50-60 minutes. The sides should be set, but the center will still be slightly jiggly (like Jello!). Turn off the oven and open the door slightly for 10-15 minutes to let it cool gradually.
Chill Out: Remove the cheesecake and let it cool for about an hour, then refrigerate it for 6-8 hours or overnight. This step is crucial for achieving that perfect cheesecake texture.
Lemon Curd Layer: Spread your lemon curd over the chilled cheesecake. Let this zesty layer set in the fridge for about an hour.
Meringue Magic: In a heatproof bowl, combine egg whites, sugar, and cream of tartar. Set the bowl over a saucepan of simmering water, ensuring the bottom doesn’t touch the water. Whisk for 5 minutes until the sugar dissolves and the mixture is warm. Remove from heat and beat for 8-10 minutes to form stiff, glossy peaks. Stir in vanilla gently.
