Step 1: Preparing the Crust Preheat your oven to 325°F (165°C) and line a 9-inch springform pan with parchment paper, then grease the sides. Mix the 2 1/4 cups graham cracker crumbs, 10 tablespoons melted salted butter, and 3 tablespoons sugar until well combined. Press the mixture into the bottom and up the sides of the pan, then bake for 10 minutes and let it cool. Don’t forget to wrap the pan with foil for the water bath later.

Step 2: Making the Cheesecake Filling Reduce the oven to 300°F (150°C). In a bowl, beat 24 ounces of room-temperature cream cheese, 1 cup sugar, and 3 tablespoons all-purpose flour on low speed until smooth. Add 1 cup sour cream, 1 1/2 tablespoons vanilla extract, and 1 tablespoon grated lemon zest, mixing on low. Then, add 4 large eggs one at a time, mixing slowly and scraping the sides as needed. Pour the batter into the cooled crust.

Step 3: Baking the Cheesecake Place the springform pan in a larger pan and fill the larger pan with warm water halfway up the sides to create a water bath. Bake for 1 hour and 15 minutes until the center is set but slightly jiggly. Turn off the oven, close the door, and let the cheesecake cool inside for 30 minutes, then crack the door open for another 30 minutes. Remove and let it reach room temperature.

Step 4: Adding Lemon Curd and Meringue For the lemon curd, combine 8 tablespoons lemon juice, 4 teaspoons grated lemon zest, 1/2 cup sugar, 8 large egg yolks, and 1/4 cup salted butter in a double boiler. Whisk until thickened to 170-180°F (77-82°C), then spread it over the cheesecake and refrigerate for 5 to 6 hours. For the meringue, whisk 1 cup sugar, 1/2 teaspoon cream of tartar, 1 teaspoon vanilla extract, and 4 large egg whites over simmering water until it reaches 160°F (71°C), then beat to stiff peaks and spread over the curd. Toast with a kitchen torch and refrigerate.