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Lemon Meringue Bliss Cheesecake

Lemon Meringue Bliss Cheesecake
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Lemon Meringue Bliss Cheesecake is a delicious dessert that beautifully balances tangy fresh lemon flavors with a rich, creamy cheesecake base, topped with light, toasted meringue. Perfect for celebrations or an everyday treat, this dessert offers a zesty and smooth experience with an elegant presentation and simple-to-master techniques.

Ingredients

Scale

Crust Ingredients

  • 1 1/2 cups graham cracker crumbs (use gluten-free graham crackers for gluten-free option)
  • 6 tablespoons melted butter
  • 2 tablespoons sugar

Cheesecake Filling Ingredients

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1/4 cup fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream

Meringue Topping Ingredients

  • 3 large egg whites
  • 1/4 teaspoon cream of tartar (or few drops lemon juice/white vinegar)
  • 1/2 cup sugar

Instructions

  1. Prepare the Crust: Mix the crushed graham crackers, melted butter, and sugar together until well combined. Press the mixture firmly into the bottom of a springform pan to form an even crust layer. Chill the crust in the refrigerator while you prepare the filling.
  2. Make the Lemon Cheesecake Filling: Beat the softened cream cheese until fluffy and smooth. Gradually add the sugar, then one by one add the eggs, mixing well after each addition. Incorporate the fresh lemon juice, lemon zest, vanilla extract, and heavy cream. Mix until the batter is smooth and silky with no lumps, ensuring a perfect creamy texture.
  3. Bake the Cheesecake: Pour the lemon cheesecake filling over the chilled crust in the springform pan. Place the pan in a water bath to promote even baking and prevent cracks. Bake at 325°F (165°C) until the cheesecake is set but slightly jiggly in the center, approximately 50-60 minutes. Remove from oven and let cool completely.
  4. Whip the Meringue: In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar while continuing to whip until stiff, glossy peaks develop, creating a light and stable meringue.
  5. Top and Toast the Meringue: Spread the meringue generously over the cooled cheesecake, creating peaks and swirls using a spatula. Toast the meringue with a kitchen torch or place under the broiler for 2-3 minutes, watching carefully to achieve a beautiful golden brown color without burning.

Notes

  • Use room temperature cream cheese to avoid lumps in the batter.
  • Fresh lemon juice and zest deliver the best bright and vibrant flavor.
  • Baking in a water bath prevents cracks and keeps cheesecake silky smooth.
  • Do not overbeat the meringue to avoid grainy texture and collapse; stop at stiff peaks.
  • Allow the cheesecake to cool completely before adding meringue to prevent sliding or melting.

Nutrition

Keywords: lemon cheesecake, lemon meringue, cheesecake recipe, citrus dessert, meringue topping, gluten-free dessert

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