1-First Steps: Prepping the Crust: Preheat your oven to 325°F (163°C). Mix the graham cracker crumbs with melted butter and sugar; press this mixture evenly into a greased, parchment-lined 9-inch springform pan. Bake for 10 minutes, then let it cool while you prepare the rest.

Wrap the pan’s exterior in foil to keep water out during baking. This little trick helps everything bake evenly!

2-Creating the Cheesecake Filling: Reduce the oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar, and flour until smooth and creamy. Add the sour cream, vanilla extract, and lemon zest, mixing well to blend those fresh flavors.

Then, add the eggs one at a time, making sure each is fully incorporated before adding the next. Pour this mixture into the cooled crust and place the pan in a larger roasting pan. Add warm water to the roasting pan until it reaches halfway up the sides of the springform pan.

Bake for about 1 hour and 15 minutes, or until the center is set but still a bit jiggly. Turn off the oven, leave the door closed for 30 minutes, then crack it open for another 30 minutes to cool gradually.

3-Adding the Lemon Curd and Meringue: For the lemon curd, combine lemon juice, zest, sugar, egg yolks, and butter in a double boiler. Whisk constantly over simmering water until it thickens to 170-180°F, then pour it over the cooled cheesecake and refrigerate for 5-6 hours.

Finally, for the meringue, mix sugar, cream of tartar, vanilla, and egg whites in a heatproof bowl over simmering water. Whisk until the sugar dissolves and the mixture hits 160°F, about 4-6 minutes. Remove and beat until stiff, glossy peaks form, then spread over the chilled cheesecake and toast with a kitchen torch.