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Category   Desserts - Breads
Sub Category   None

2 1/2 c graham cracker crumbs
1/3 c sugar
6 T melted butter
4 8oz pkgs cream cheese, room temperature
1 1/2 c sugar
6 egg yolks reserve whites for
2 T flour
1 c sour cream
2 T lemon zest from 2 large lemons
6 egg whites
1 1/2 c sugar

Preheat oven to 300F CRUST 1.In a bowl, make sure to evenly combine all ingredients for crust then press mixture into a 9 inch springform pan and up the sides about one inch. 2.Bake for 10 minutes and cool.
FILLING 1.Beat together cream cheese and sugar in bowl fitted with paddle attachment until combined and smooth, then add in egg yolks and beat until mixture is just combined, scraping sides as necessary. 2.Add in flour, sour cream and lemon zest and mix until smooth. 3.Pour mixture over prepared crust and bake for 75 minutes. When finished, make sure to turn off oven and leave cheesecake in the warm oven with the door closed for 4 hours. 4.Once done, remove from oven, run a knife along the edges to loosen from pan and chill for 6 hours or overnight.
MERINGUE TOPPING Whisk 6 reserved egg whites with sugar and place over a double boiler and stirring constantly heat mixture until it reaches 140 on candy thermometer. Then por mixture into bowl of stand mixer fitted with whisk attachment and beat for 10 minutes until glossy and stiff peaks form. 2.Spread meringue over chilled cheesecake and with kitchen torch lightly brown the tops of the meringue.
NOTES You can also add another T of lemon zest to amp up the flavor of lemon in this recipe if desired. 2. be certain you store covered in refrigerator for up to 3 days

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