Pink Lemonade Meringue Cheesecake

Ingredients

• 8 ounces miniature pretzels (about 5 cups)
• 3/4 cup (6 oz.) unsalted butter, melted
• 1 cup, plus 3 Tbsp. granulated sugar, divided
• 2/3 cup prepared lemon curd
• 3 drops pink liquid food coloring, divided
• 19 ounces cream cheese, softened
• 3/4 cup pink lemonade drink mix (such as Country Time)
• 3 large eggs
• 2 tablespoons heavy cream
• 1 teaspoon vanilla bean paste or vanilla extract
• 8 large egg whites

How to Make It

1. Preheat oven to 325°F. Line an 8-inch springform pan with parchment paper, and grease parchment. Process pretzels in a food processor until finely ground, about 2 minutes. Transfer ground pretzels to a bowl, and stir in butter and 3 tablespoons of the sugar. Press mixture into bottom and up sides of prepared pan. Chill until firm, about 20 minutes.

Stir together lemon curd and 1 drop of the food coloring. Spread evenly over bottom of chilled crust. Chill until ready to use.
2. Process cream cheese, pink lemonade mix, eggs, cream, vanilla, and remaining 2 drops pink food coloring in food processor until smooth. Pour cream cheese mixture evenly over lemon curd in crust. Bake in preheated oven until set, about 1 hour.
3. Turn oven off, and crack open oven door to let cheesecake cool slowly, about 1 hour. Transfer cheesecake to refrigerator, and cool completely, 6 to 8 hours.
4. Place egg whites in a large bowl; beat with an electric mixer on high speed until soft peaks form, about 1 minute. Gradually add remaining 1 cup sugar, and beat until stiff peaks form, about 1 minute. Dollop meringue over cooled cheesecake, and spread into stiff peaks. Lightly char with a blowtorch, or broil until lightly charred, about 1 minute. Serve immediately.