Ingredients:

  • 1 1/2 cups (150g) graham cracker crumbs
  • 1/4 cup (57g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • 2/3 cup (135g) granulated sugar
  • 2 large eggs
  • 1/4 cup (60ml) sour cream
  • 1/4 cup (60ml) fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 3 large egg whites, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar. Press into muffin cups. Bake until golden; cool completely.
  2. Beat cream cheese and sugar until smooth. Beat in eggs, then sour cream, lemon juice, zest, and vanilla. Pour over crusts.
  3. Bake until set with a slight jiggle in the center. Cool completely, then chill.
  4. Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks. Stir in vanilla.
  5. Pipe or spoon meringue onto chilled cheesecakes.
  6. Toast the meringue with a kitchen torch or under a broiler until golden brown.
  7. Chill for at least 30 minutes and serve chilled.