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Lemon Meringue Bliss Cheesecake

Lemon Meringue Bliss Cheesecake
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Lemon Meringue Bliss Cheesecake is a luscious dessert that masterfully balances the zesty brightness of fresh lemons with the creamy richness of cheesecake and the light, airy texture of toasted meringue. Perfect for celebrations or a weekend indulgence, this recipe offers a refreshing and sophisticated flavor profile, stunning presentation, and delightful texture harmony that everyone will love.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

Cheesecake Filling

  • 24 oz (680 g) full-fat cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs, room temperature
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • Zest of 2 fresh lemons
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornstarch or all-purpose flour

Meringue Topping

  • 3 large egg whites, room temperature
  • 1/2 cup granulated sugar
  • 1/4 teaspoon cream of tartar or a few drops of vinegar (optional, for stability)

Instructions

  1. Prepare the Crust: Start by crushing graham crackers finely and mix them with melted butter and granulated sugar. Press the mixture evenly into the bottom of a springform pan, creating a firm base. Chill the crust in the refrigerator while preparing the filling.
  2. Make the Cheesecake Filling: Beat softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition to maintain a velvety texture. Stir in fresh lemon juice, lemon zest, vanilla extract, and cornstarch or flour until fully combined.
  3. Bake the Cheesecake: Pour the cheesecake mixture over the chilled crust. Bake at 325°F (160°C) for about 50-60 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside with the door slightly open to cool gradually.
  4. Whip the Meringue: While the cheesecake cools, whisk egg whites with cream of tartar (if using) until soft peaks form. Gradually add sugar and continue whisking until stiff, glossy peaks form, ensuring the meringue is stable and fluffy.
  5. Add the Meringue and Brown: Spread the meringue evenly over the cooled cheesecake. Use a spatula to create peaks and swirls for texture. Brown the meringue using a broiler for 2-4 minutes or carefully with a kitchen torch until golden brown and beautiful. Chill before serving.

Notes

  • Use room temperature cream cheese and eggs for a smoother cheesecake filling without lumps.
  • Do not overbake; a slight jiggle in the center indicates perfect doneness to avoid cracks and dryness.
  • Fresh lemon juice and zest give the best flavor—avoid bottled lemon juice.
  • Use cream of tartar or vinegar to stabilize meringue and maintain peak volume.
  • Allow cheesecake to cool completely before adding meringue to prevent melting.
  • The crust can be prepared and chilled up to 2 days ahead for convenience.
  • Store leftovers tightly covered in the refrigerator for up to 4 days.
  • Freeze cheesecake without meringue for up to 2 months; add fresh meringue before serving.
  • Serve chilled; bring to room temperature briefly if desired before slicing.

Nutrition

Keywords: lemon cheesecake, meringue, lemon dessert, springform cheesecake, creamy lemon dessert, gluten-free cheesecake, vegan option cheesecake

Find it online: https://cherrycooks.com/lemon-meringue-bliss-cheesecake/