Made by Fresh Bean Bakery

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Ingredients:

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1x

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•   42 g unsalted butter
•   60 g light brown sugar
•   90 g all-purpose flour
•   150 g granulated suga
•   1 tbsp cornstarch
•   2 lemons
•   450 g ream cheese
•   5 Eggs
•   110 g heavy whipping cream
•   40 g lemon juice
•   1 tbsp vanilla bean paste
•   100 g granulated sugar
•   60 g lemon juice
•   50 g unsalted butter
•   180 g granulated sugar
•   1 tsp vanilla

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

Shortbread Crust

1. Preheat the oven to 350°F / 175°C. Line the bottom and sides of a 7″ springform pan with parchment paper.
2. In a small mixing bowl, melt 42g of butter. Add in the brown sugar and flour and mix until you have little clumps of dough.
3. Press the dough into the bottom of the springform pan, slightly pressing it ~1″ up the sides as well, and bake for 10 minutes.

Lemon Vanilla Cheesecake

1. Add 150g of sugar and cornstarch to a medium sized mixing bowl, or to the bowl of a stand mixer fitted with the paddle attachment.
2. Zest 2 of the lemons into the sugar, then use your fingers to rub the zest into the sugar (this will get you more flavor!).
3. Add in the cream cheese and beat the mixture until the cream cheese is completely smooth and free of lumps.
4. Add 2 of the eggs into the bowl, and beat the mixture on low speed just until the eggs have been fully incorporated.
5. Add in the heavy cream, 40g of lemon juice, and vanilla bean paste. Again, beat the mixture on low speed just until cohesive.
6. Pour the cheesecake filling over the crust, then tap the pan on the counter a few times to help remove air from the batter.
7. Fill a 10″ cake pan (or any larger pan that can fit the 7″ springform inside) a third of the way with hot water. Wrap tinfoil around the sides and bottom of your springform pan to prevent water from seeping in.
8. Place the springform pan into the larger pan, then place the whole thing into the oven. Bake for 60–70 minutes, or until the cheesecake only slightly wobbles and reaches an internal temperature of at least 155°F / 68°C.
9. Once the cheesecake is fully cooked, turn off the oven and leave the door slightly ajar with the cheesecake in it for 1 hour. Then cover and refrigerate overnight (at least 8 hours).

Lemon Curd

1. Add 3 egg yolks (save the whites for the meringue!), 100g of sugar, 60g of lemon juice, zest of 1 lemon, and ⅛ tsp of salt to a small saucepan.
2. Whisk the mixture vigorously over medium heat until it thickens and reaches at least 170°F / 76°C (about 3–5 minutes).
3. Remove the curd from the heat and pass it through a fine mesh sieve to remove the zest and any accidental cooked egg.
4. Immediately whisk in 56g of cubed butter until it melts and the mixture is completely smooth.
5. Transfer the lemon curd to an airtight container and store it in the fridge until you’re ready to assemble.

Swiss Meringue & Assembly

1. When ready to serve, wipe down the bowl of your stand mixer with lemon juice – this helps remove any fats that would interfere with the meringue.
2. Add the 3 egg whites and 180g of sugar to a medium saucepan set over medium heat. Constantly whisk until the mixture reaches at least 170°F / 76°C.
3. Transfer to the stand mixer fitted with the whisk attachment. Beat until soft peaks form, then add vanilla and ¼ tsp of salt. Continue beating until stiff peaks form.
4. Top the cheesecake with a thick layer of lemon curd, then dollop on the meringue and carefully spread it around.
5. Use a kitchen torch to torch the meringue (optional), then slice, serve, and enjoy!