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.

Instructions:

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.

Enjoy!