Lemon Blueberry Burnt Basque Cheesecake
This showstopping dessert will be the highlight of your springtime gatherings! The vibrant lemon flavor and pillowy meringue topping create an elegant treat that will have your guests asking for seconds.
Ingredients
Cheesecake
3 - 8 oz. blocks cream cheese, softened (ensure they're at room temperature)
1 cup granulated sugar
3 Eggland's Best eggs, large (room temperature)
1 tbsp vanilla
1.5 tbsp all purpose flour
1 tsp corn starch
1.5 cups heavy cream
2 tbsp lemon juice
Zest of an entire lemon (about 1 tablespoon)
Meringue
4 Eggland's Best eggs, large (egg whites only)
1 cup granulated sugar
Blueberry Sauce
1 cup blueberries (fresh or frozen)
2 tbsp granulated sugar
Preparation
Cheesecake
- Combine softened cream cheese, sugar, eggs and vanilla in food processor.
- Scrape sides between pulses until well mixed.
- Add cornstarch, flour, heavy cream, lemon juice and zest.
- Pulse just until ingredients come together.
- Transfer to parchment lined loaf pan and bake at 450°F for 30 minutes.
- Let cool completely overnight.
Meringue
- Beat egg whites until foamy, gradually add sugar and whip to stiff glossy peaks.
- Chill until assembly.
Blueberry Sauce Instructions
- Gently mash blueberries with sugar in saucepan. Simmer briefly then cool fully.
Decorate
- Top cooled cheesecake with blueberry sauce and meringue. Torch meringue until golden brown for a stunning finish!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 733 |
| Fat | 15g |
| Saturated Fat | 7.8g |
| Cholesterol | 82.4mg |
| Sodium | 71mg |
| Carbohydrates | 37.7g |
| Dietary Fiber | .5g |
| Protein | 3.5g |
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