Instructions

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and let cool slightly.
3. In a separate mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, lemon zest, lemon juice, and vanilla extract, blending until creamy.
4. Add the eggs one at a time, beating well after each addition until fully incorporated.
5. Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
6. Bake for 45-50 minutes, or until the center is set and the edges are slightly golden. The center may still have a slight jiggle.
7. While baking, prepare the meringue: In a clean mixing bowl, whip the egg whites and cream of tartar using an electric mixer on medium speed until soft peaks form.
8. Gradually add the powdered sugar while continuing to beat until stiff peaks form and the meringue is glossy.
9. Spread the meringue over the baked cheesecake, making sure to seal the edges to prevent shrinking.
10. Return the cheesecake to the oven and bake for an additional 10-15 minutes, or until the meringue is lightly browned.
11. Remove from the oven and let the cheesecake cool completely at room temperature before refrigerating for at least 4 hours or overnight.
12. For best results, serve chilled and enjoy the harmonious blend of flavors!