Ingredients :
TO MAKE THE CRUST:
300 grams.Of graham cracker crumbs.
140 grams.Of salted butter, melted.
•40 grams.Of sugar.
TO MAKE THE CHEESECAKE FILLING:
680 grams.Of cream cheese; softened to room temp.
200 grams.Of white sugar.
30 grams.Of all-purpose flour.
230 grams.Of sour cream.
1 1/2 Tbsp.Of vanilla extract.
3 medium-grated lemon zest.
4 large eggs.
TO MAKE THE LEMON TOPPING:
8 Tbsp.Of lemon juice.
4 Tsp.Of grated lemon zest.
100 grams.Of sugar.
8 large egg yolks.
60 grams.Of salted butter.
TO MAKE THE MERINGUE TOPPING:
200 grams.Of white sugar.
1/2 Tsp.Of cream of tarter.
1 Tsp.Of vanilla extract.
4 large egg whites.
Preparation :
THE CRUST PREPARATION:
Step 1:
Heat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and oil the sides.
Step 2:
Combine the ingredients for the crust in a small bowl. Press the mixture into the springform pan’s bottom and up the sides. Ten minutes after baking the crust, lay it aside to cool.
Step 3:
Cover the pan’s outside with aluminum foil to prevent water from the water bath from entering. Set aside the prepared pan.
THE CHEESECAKE PREPARATION:
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