Preheat your oven to 350 degrees. This ensures that the crust bakes evenly and sets up nicely.
In a small bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter until well combined and moist. The mixture should hold together when pressed. This will be the base of your cheesecake.
Press the crumb mixture into the bottom and up the sides of a 9-inch springform pan. Make sure it's even and compact. Bake this crust for 10 minutes, then set aside to cool. This step is crucial for a sturdy base.
Reduce the oven temperature to 325 degrees. This lower temperature is perfect for baking the cheesecake filling without cracking.
In a large bowl, mix the cream cheese and granulated sugar together until the mixture is smooth and creamy. You want to make sure there are no lumps.
Next, stir in the vanilla extract and lemon extract. These will enhance the flavor profile of your cheesecake beautifully.
Now, add in the eggs one at a time. Make sure to fully incorporate each egg before adding the next. This helps to create a well-mixed batter.
Scrape down the edges of the bowl and stir in the lemon zest. This will add a wonderful fragrance and flavor to the cheesecake.
Now, gently dollop the lemon curd into the cooled crust, spreading it around the edges and in the center. Using cold lemon curd will help it hold its shape during baking.
Pour the prepared cheesecake batter over the lemon curd, smoothing the top with a spatula. This layer will be creamy and rich, complementing the tart lemon curd.
Bake the cheesecake for 1 hour. After this, turn the oven off completely but leave the cheesecake inside to cool slowly for about 6 hours. This will help prevent cracks.
Once cooled, refrigerate the cheesecake until completely chilled. This step ensures it sets properly and is easy to slice.
For the topping, use a hand mixer to whisk the egg whites, granulated sugar, and cream of tartar together in the top of a double boiler or a large, heat-safe bowl over simmering water. Whisk this for 5-7 minutes or until the mixture is thick, glossy, and billowy.
Fold in the vanilla extract, being careful not to deflate the meringue. This will be your fluffy topping.
Spread the meringue over the top of the cheesecake, creating peaks and swirls for texture. You can broil it on low until lightly browned or use a kitchen torch for a beautiful finish.
Refrigerate until ready to serve, allowing the flavors to meld beautifully together.
