Blueberry Lemon Cheesecake Topped with Fluffy Meringue

Indulge in a slice of heaven with our delightful Blueberry Lemon Cheesecake topped with fluffy meringue!


• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1/4 cup lemon juice
• 1 cup fresh blueberries
• 3 egg whites
• 1/4 tsp cream of tartar
• 1/2 cup granulated sugar


. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
. In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press onto the bottom and up sides of the prepared pan.
. In a separate bowl, beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla, lemon zest, and lemon juice. Gently fold in blueberries.
. Pour mixture over crust and smooth the top. Bake for 45-50 minutes or until center is almost set.
. Meanwhile, in a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff peaks form.
. Spread meringue over hot cheesecake. Bake for an additional 15 minutes or until meringue is golden brown.
. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, then serve and enjoy

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