Step 1

Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and spray the bottom and sides with nonstick spray. Set aside.

Step 2

Use a food processor to crush the vanilla wafer cookies to crumbs, about 1 minute.

Step 3

Add in the salted butter and pulse to combine. You should have a mixture with the consistency of wet sand.

Step 4

Press the crust into the springform pan.

Step 5

Bake the crust for 10-12 minutes, or until it just begins to brown.

Step 6

Reduce the oven to 300°F, remove the crust from the oven, and allow the crust to cool completely.

Step 7

While the crust is cooling, prepare a water bath by placing a lint free towel, folded, in the bottom of a roasting or large baking pan. You want a pan large enough for the springform pan to fit comfortably with a little space on all sides.

Step 8

Heat 4 cups of water in a kettle until boiling, turn off heat and allow it to set while you assemble the cheesecake.

Step 9

To make the cheesecake, beat together the sugar and lemon zest in a large mixing bowl with a hand or stand mixer until the sugar is fragrant, about 1 minute.

Step 10

Add in the cream cheese and beat on medium, just until light and fluffy, about 5-7 minutes, depending on the temperature of the cream cheese.

Step 11

Mix in the greek yogurt, lemon juice, and lemon extract until completely combined, about 2-3 minutes.

Step 12

Beat in the eggs, 1 at a time, on low speed, just until combined. Do not overbeat.

Step 13

Wrap the cooled springform pan in aluminum foil and a baking bag, if possible.

Step 14

Pour the cheesecake mixture into the prepared crust and gently spread into an even layer. Tap the pan gently several times on the counter to pop any air bubbles.

Step 15

Put the cheesecake pan on the folded towel in the roasting or large baking pan and place it all in the oven.

Step 16

Carefully pour the hot water into the baking pan, outside the springform pan, until it reaches the middle of the springform pan, at least 1-2 inches. This creates a water bath so that the cheesecake cooks more evenly.

Step 17

Bake for 75-90 minutes, or until the cheesecake has just a slight wiggle in the middle when the springform pan is moved.

Step 18

Shut the oven and turn it off, allowing the cheesecake to continue cooking as it cools for 30 minutes.

Step 19

Crack the oven and allow the cheesecake to cool for another 30-45 minutes or until you can comfortably touch the pan without being burnt, before removing it from the oven.

Step 20

Allow the cheesecake to set for 30-45 minutes at room temperature and then spread the lemon curd gently over the top, leaving a ¼-½ inch of space around the edge of the cake for the meringue to seal it in and then cover with plastic wrap and place in the for at least 4 hours or up to overnight.

Step 21

Once the cheesecake has refrigerated until set, at least 4 hours, prepare the meringue and preheat the oven to 425°F.

Step 22

Prepare the meringue by beating the egg whites and lemon juice together in a large mixing bowl using a hand or stand mixer, until soft peaks form, about 3-4 minutes.

Step 23

Gradually add in the sugar, ½ cup at a time, beating on high until all the sugar has been added.

Step 24

Once all the sugar has been added, continue beating until stiff peaks form. This can take another 5-10 minutes. You want a meringue that is stiff enough to hold its shape and stick to the bowl without sliding.

Step 25

Pipe or spread the meringue onto the cheesecake, being sure to place it around the edge of the top so that the curd won’t drip off when heating.

Step 26

Bake for 3-5 minutes or until golden brown.

Step 27

Allow to cool for at least 10 minutes before cutting and serving.