This showstopper combines two iconic desserts for the best of both worlds: A creamy, lemony no-bake cheesecake topped with billows of torched meringue, all on a buttery graham crust. Absolutely stunning — and impossibly delicious!
Step 1
Make crust: Heat oven to 350°F. Butter bottom of 9-inch springform pan and line with parchment paper, then butter parchment.
Step 2
In food processor, pulse graham crackers and salt to form fine crumbs. Add butter and pulse to combine. Press into bottom of prepared pan and bake until fragrant and just set, 10 to 12 minutes. Let cool at room temperature 5 minutes, then refrigerate until no longer warm to the touch, about 30 minutes.
Step 3
During last 15 minutes of crust chilling, make filling: Using electric mixer, beat cream cheese in large bowl on medium until smooth, about 1 minute. Add confectioners’ sugar, lemon zest and juice, vanilla, and salt and beat, scraping bowl halfway through, until smooth, about 3 minutes.
Step 4
Pour heavy cream into very clean bowl and, using electric mixer (switch to whisk attachment if using stand mixer), whip on medium-high just until stiff peaks form, 2 to 3 minutes. In 4 batches, add whipped cream to cream cheese mixture and gently fold after each addition until uniformly combined.
Step 5
Scrape half of filling onto crust and spread to edges. Repeat with remaining filling, spreading thoroughly to edges; using small offset spatula, smooth top. Refrigerate until cheesecake is set, at least 6 hours, up to 2 days.
Step 6
About 15 minutes before serving, make meringue topping: In heatproof bowl for electric mixer, whisk together egg whites, granulated sugar, cream of tartar, and salt. Set bowl over (but not in) medium saucepan of simmering water and cook, whisking constantly, until sugar has dissolved and egg whites are very warm to the touch, about 5 minutes. Immediately transfer bowl to stand mixer fitted with whisk attachment and beat on medium-high until glossy, medium-stiff peaks form, 2 to 3 minutes. Beat in vanilla. Do not overbeat.
Step 7
Carefully release springform pan (if needed, gently run small offset spatula around cake to help release). Decorate top with meringue and torch as desired (see Meringue Magic, below). For best results, serve immediately and slice with slightly wet knife, wiping between cuts.
