Lemon Curd Meringue Cheesecake

Directions

• 1

  Preheat oven to 375°F. Line bottom of a 8-inch springform pan with a round of parchment paper; coat parchment paper and sides of springform pan with cooking spray and wrap the outside of the pan with 2 layers of heavy-duty aluminum foil. Set springform pan inside a 12-inch round cake pan.

Prepare the crust:

• 2

  Place cookies, almonds, cardamom, and salt in food processor bowl; process until finely ground into crumbs, about 30 seconds. With processor running, pour melted butter through food chute, and process until crumbs are moistened, about 30 seconds.

• 3

  Press the cookie mixture into the prepared pan, using a spoon or bottom of cup to smooth out.

• 4

  Bake, uncovered, in preheated oven until slightly puffed, golden, set, and firm, about 10 minutes. Remove from oven, and let cool slightly, about 10 minutes. Reduce oven temperature to 300°F.

Meanwhile, Prepare the Filling:

• 5

  While crust cools, beat cream cheese and sugar with a stand mixer fitted with a paddle attachment on medium-low speed until creamy and smooth, about 3 minutes, stopping to scrape down sides and bottom of bowl as needed.

• 6

  Add eggs, one at a time, sour cream, Ann Clark Lemon Flavor, and salt beating until just incorporated, scraping down sides of bowl, and beat on low speed until batter is smooth, about 1 minute.

• 7

  Pour into cooled crust. Gently smooth top, as needed, with an offset spatula. 

• 8

  Place pan in oven, carefully pour hot water into cake pan, filling to a depth halfway up sides of springform pan.

• 9

  Bake at 300°F until the center is almost set (but still slightly wobbly), about 45 minutes. Turn off oven. Let cheesecake stand in oven until water in roasting pan has cooled to just warm, about 30 minutes. Remove springform pan from cake pan (or alternatively remove foil). Place in refrigerator until set, at least 4 hours or up to 12 hours.

Meanwhile, prepare lemon curd:

• 10

  Place gelatin and 2 teaspoon water in a small bowl, until softened, about 5 minutes.  Set it aside.

• 11

  Whisk lemon curd dry mix and ½ cups water in a medium saucepan, until combined. 

• 12

  Heat mixture over medium-high, until just boiling, about 2 minutes.

• 13

  Lower heat to medium-low, until just simmering, cook until thickened and golden in color, stirring occasionally, about 10 minutes.

• 14

  Remove from heat, stir in butter and reserved gelatin, until melted and smooth.

• 15

  Pour into a heat-proof container and chill in an ice bath, until thickened and cold, about 1 hour. 

Meanwhile, prepare meringue:

• 16

  Always use a clean glass or metal bowl, as oil residue will prevent meringue from forming stiff peaks. Combine 1 cup meringue powder and ½ cup water, to stand mixer with whisk attachment or electric mixer. 

• 17

  Whip mixture on medium-high speed, until glossy and do not fold over onto itself when holding the whisk upright, 9-12 minutes.

Assemble:

• 18

  Remove cheesecake from refrigerator and remove the pan.

• 19

  Spread evenly the lemon curd, using a small offset spatula, over the top of the cheesecake.  The lemon curd should be thick enough to hold without dripping over the edges.

• 20

  Top the lemon curd with meringue by swirling peaks with spatula. (Alternatively, use the back of a spoon.). Toast meringue with a kitchen torch until lightly browned. Slice and serve chilled.