Prepare the crust

1. Crush the graham crackers into fine crumbs using a food processor.
2. Mix with melted butter and sugar until well combined.
3. Press the mixture into the bottom and slightly up the sides of a 20–22 cm (8–9 inch) springform pan lined with parchment paper.
4. Use a flat-bottomed glass to smooth it out, then chill in the fridge for 30 minutes.

Make the lemon cheesecake filling

1. In a large mixing bowl, beat the cream cheese with the sugar and lemon zest until smooth and creamy.
2. Add the sour cream, lemon juice, and vanilla extract, and mix until combined.
3. Add the eggs one at a time, mixing on low after each addition.
4. Sift in the cornstarch and fold gently.
5. For an extra smooth texture, strain the batter through a fine mesh sieve to remove any lumps or zest.

Bake the cheesecake

1. Pour the batter over the chilled crust.
2. Place the springform pan on the middle oven rack and place a tray filled with boiling water on the rack below (water bath method).
3. Bake in a preheated oven at 285°F (140°C) for 1 hour to 1 hour 20 minutes, or until the edges are set and the center is slightly jiggly.
4. Turn off the oven, crack the door, and let the cheesecake cool slowly. Once at room temperature, cover with foil and chill in the fridge overnight.

Make the lemon curd

1. Follow my homemade lemon curd recipe to prepare a smooth, tangy topping.
2. Let it cool completely before using.

Make the Swiss meringue

1. Make my Swiss meringue.

Assemble and serve

1. Gently remove the cheesecake from the pan.
2. Spread the cooled lemon curd on top, then swirl on the meringue.
3. Toast it using a kitchen torch if desired.
4. Slice and serve chilled.