Preparation Steps

• Preheat the oven to 325°F. Grease a 9-inch springform pan and wrap the outside with foil for a water bath.
• Make the crust: combine graham cracker crumbs, 2 tablespoons of sugar (from the filling sugar), and the melted butter. Press firmly into the bottom of the pan and about 1/2 inch up the sides. Bake crust 8 to 10 minutes, then cool slightly.
• Prepare the filling: beat the softened cream cheese with 1 cup granulated sugar until smooth. Add sour cream, lemon zest, lemon juice, and cornstarch and mix until combined. Add eggs one at a time, mixing gently after each until just combined. Do not overmix.
• Pour the filling over the prepared crust. Place the springform pan into a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform (water bath).
• Bake at 325°F for about 45 to 50 minutes, until the edges are set and the center still slightly jiggles. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 30 minutes to prevent cracking. Then remove and cool to room temperature.
• Make the meringue: beat egg whites with cream of tartar and salt until soft peaks form. Gradually add 1 cup granulated sugar and beat until glossy stiff peaks form.
• Top the cooled cheesecake with the meringue, spreading to the edges to seal. Broil briefly on low or use a kitchen torch to brown the meringue evenly, watching carefully to avoid burning.
• Chill the cheesecake at least 4 hours or overnight before removing the springform ring and serving chilled slices.