Description

Imagine the joy of biting into a slice of Lemon Curd Meringue Cheesecake Bliss. Where each layer. Tells its own story of texture. And taste. This isn’t just a dessert. It’s a symphony of zesty lemon curd. Harmonizing with velvety cheesecake. All resting on a buttery crumb. That whispers tales of comfort. The meringue floats like a cloud. A sweet finish. That lingers like a soft echo. It’s the kind of treat. That turns a simple gathering. Into a celebration. A bite that brings smiles. And a moment where everything else fades away. Leaving just you. And this blissful creation. This cheesecake isn’t just made. It’s crafted with love. Were every spoonful. Is a hug for the soul.

Ingredients

Scale

For the crust:

2 c graham cracker crumbs

1 stick (113 grams) butter, melted

1 tbsp granulated sugar

For the cheesecake:

19.4 oz (550 grams) cream cheese

1 c granulated sugar

3 tsp lemon zest

1 tsp vanilla extract

3.53 oz (100 grams) sour cream

3 eggs

¼ c lemon juice

2 tbsp cornstarch

For the lemon curd:

⅓ c lemon juice

1 tbsp lemon zest

⅔ c granulated sugar

80 g (80 grams) butter, unsalted

¼ tsp kosher salt

1 egg

3 egg yolks

For the meringue:

3 egg whites

¾ c granulated sugar

½ tsp cream of tartar

Instructions

Crust Preparation:

Preheat oven to 350°F (180°C).

Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9-inch springform pan.

Bake for 7-8 minutes. Then cool.

Cheesecake Layer:

Lower oven to 280°F (140°C).

Beat room-temperature cream cheese with sugar, lemon zest, and vanilla. Until creamy.

Mix in sour cream and lemon juice. Then eggs one at a time. And finally the cornstarch. Until smooth.

Pour over the crust. And bake for about 60 minutes. Until set. But slightly jiggly in the center.

Let cool in the oven. With the door ajar. Then chill in the fridge. For at least 5 hours.

Lemon Curd:

While the cheesecake cools. Prepare the lemon curd (use your favorite recipe or the one provided).

Spread the curd evenly over the cooled cheesecake.

Meringue Topping:

Beat egg whites, sugar, and cream of tartar. Until stiff peaks form.

Spread over the lemon curd layer. And use a blowtorch. To lightly brown the meringue.

Serving:

Once assembled. Refrigerate until ready to serve. Can be stored in the fridge for up to 3 days.

Enjoy your Lemon Curd Meringue Cheesecake Bliss!

Notes

For those looking to savor the Lemon Curd Meringue Cheesecake Bliss without gluten. Don’t fret. Transforming this delightful dessert. Into a gluten-free masterpiece. Is simpler than you might think. Swap the traditional graham cracker crumbs in the crust. For a gluten-free alternative. Many brands offer delicious options. That mimics the taste. And the texture of the original. Ensure all your ingredients. Including the vanilla extract and cornstarch. Are certified gluten-free. To avoid any cross-contamination concerns. With these minor adjustments. You can indulge in the same zesty, creamy, and fluffy layers of bliss. Ensuring everyone can enjoy a slice of this heavenly treat. Without worry.

Prep Time: 30 minutes
Cook Time: 1 hour