Description
A delightful citrusy dessert that combines the tanginess of lemon curd with the creaminess of cheesecake and the lightness of meringue.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup lemon curd
- 1 teaspoon vanilla extract
- 4 large egg whites
- ½ teaspoon cream of tartar
- ½ cup powdered sugar
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of a springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Stir in the lemon curd and vanilla extract until fully incorporated.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 45-50 minutes or until the center is set. Let it cool completely.
- In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add powdered sugar and continue beating until stiff peaks form.
- Spread the meringue over the cooled cheesecake, making peaks with a spatula.
- Broil the meringue for 1-2 minutes until golden brown, watching closely to prevent burning.
- Let the cheesecake cool completely before serving. Enjoy!
Notes
- For a more intense lemon flavor, add extra lemon zest to the cheesecake mixture.
- Ensure all ingredients are at room temperature for a smoother batter.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
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