*ingredients:
° 2 c shortbread crumbs
° 1/4 c melt butter
° 3 packages (8 ounces) soft cream cheese
° 1 cup sour cream
° 1 cup white sugar
° 4 eggs
° 1/4 cup fresh lemon juice
° 1 teaspoon of vanilla
° 1 grated lemon
° 4 egg whites
° 1/4 cup white sugar
° 1/4 teaspoon cream of tartar (optional)
• 1 1/2 cups of lemon curd
*Methods:
Preheat oven 325°F (165°C)
Mix cookie crumbs and melted butter together in a bowl until well blended; Press into bottom of a 9-inch baking pan.
Whisk the cream cheese, sour cream, and 1 c of the sugar together in the bowl of an electric mixer until smooth and creamy. Adding eggs one at a time, beating well after every addition. Mix lemon juice, vanilla extract, and lemon zest into cream cheese mixture, scraping bottom and sides of bowl. Spread the mixture over the cookie crust in the springform pan.
Bake in the preheated oven until roughly set in the center, about 1 hour. Cool to room temperature and refrigerate until completely chilled, at least 3 to 4 h.
Preheat oven 375°F (190°C).
Beat egg whites in the bowl of an electric mixer until soft peaks form; Add 1/4 cup of the sugar and the cream of tartar, and beat until stiff but not dry.
Spreading lemon curd on cheesecake. Pile the beaten egg whites over the curds, sealing tightly around all edges.
Baking in preheated oven to meringue is golden brown, for 10 mn. Chill uncovered in refrigerator, about 1 h
Enjoy!
