Blueberry Lemon Meringue Cheesecake Recipe

Name: Blueberry Lemon Meringue Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 oz graham cracker crumbs; 4 1/2 tbsp butter, melted; 13.5 oz cream cheese, softened; 3/4 cup granulated sugar; 2 tsp lemon zest; 2 None large eggs, separated; 1 tbsp cornstarch; 9 oz mascarpone cheese; 2 tbsp lemon juice; 1 cup store-bought lemon curd, chilled; 9 oz fresh blueberries; 1 tsp powdered sugar; None None For the Meringue; 6 None large egg whites; 2 tbsp granulated sugar

Servings: persons

9 oz graham cracker crumbs
4 1/2 tbsp butter, melted
13.5 oz cream cheese, softened
3/4 cup granulated sugar
2 tsp lemon zest
2 None large eggs, separated
1 tbsp cornstarch
9 oz mascarpone cheese
2 tbsp lemon juice
1 cup store-bought lemon curd, chilled
9 oz fresh blueberries
1 tsp powdered sugar
None None For the Meringue
6 None large egg whites
2 tbsp granulated sugar

1
Preheat oven to 300u00b0F.
2
Combine graham cracker crumbs and butter. Press firmly into base of an 8 inch springform cake pan. Transfer to a baking tray and refrigerate until required.
3
Meanwhile, in a stand mixer, beat cream cheese, 1/2 cup sugar, lemon zest, egg yolks and cornstarch until smooth. Add mascarpone and lemon juice. Beat until just combined.
4
Whip egg whites to soft peaks. Gradually add remaining sugar, beating until dissolved. Fold into cream cheese mixture then transfer batter to prepared pan. Bake for 50 mins, or until just set in the center. Turn oven off. Let cheesecake cool in oven with door ajar.
5
Transfer cheesecake to a cake plate. Spread lemon curd over cheesecake and top with 6 oz blueberries.
6
To make the meringue, whip egg whites and sugar in a stand mixer for 8 mins, or until thick and glossy. Transfer 1/3 meringue to a piping bag fitted with a 1/3 inch plain tip. Pipe meringue on sides of cheesecake to cover. Drop spoonfuls of remaining meringue on top of blueberries. Using a blowtorch, lightly brown meringue. Top with remaining blueberries and dust with powdered sugar to serve.

1336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 9 oz graham cracker crumbs, 4 1/2 tbsp butter, melted, 13.5 oz cream cheese, softened, 3/4 cup granulated sugar, and more.

Yes, Blueberry Lemon Meringue Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Lemon Meringue Cheesecake

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