Lemon San Sebastian Cheesecake with Meringue: A Citrusy Delight with a Fluffy Top

Dive into the zestful world of our Lemon San Sebastian Cheesecake, which pairs the creamy richness of cheesecake with the bright, tangy notes of fresh lemon, topped with a fluffy, light meringue. This dessert combines smooth textures and vibrant flavors, making it a sophisticated and refreshing treat.

Why You’ll Love This Recipe: The lemon’s natural acidity cuts through the richness of the cream cheese and heavy cream, providing a perfect balance that’s neither too heavy nor too sweet. The meringue topping adds a delightful contrast in texture—crisp on the outside and marshmallow-soft inside. It’s a beautiful dessert that’s as pleasing to the eye as it is to the palate.

Perfect Occasion: This cheesecake is ideal for celebrations, spring and summer gatherings, or any occasion that calls for a special dessert. It’s particularly suitable for dinner parties or as a show-stopping finale to a festive meal.

Decoration Tips: After torching the meringue, garnish the top with thin lemon slices or zest for an extra pop of color and flavor. A few edible flowers or mint leaves can also enhance the visual appeal and add a touch of elegance.

• Ingredients:
  • For the cheesecake:
    • 400 g of cream cheese
    • 120 g of powdered sugar
    • 3 eggs
    • 10 g of vanilla sugar, extract, or paste
    • 240 g of heavy cream (33-34% fat)
    • 20 g of cornstarch
    • Juice and zest of two lemons
  • For the meringue:
    • 50 g of egg whites
    • 125 g of sugar
    • 45 g of water
    • 1/2 tsp of citric acid
• Instructions:
  1. In a blender, combine all cheesecake ingredients until smooth. Pour into a 16 cm baking mold lined with parchment paper.
  2. Bake in a preheated oven at 220°C for about 35 minutes. Let cool completely.
  3. For the meringue, mix sugar and water in a saucepan over medium heat. When the syrup reaches 107°C, start beating the egg whites. At 115°C, add the citric acid to the syrup. When it reaches 123°C, remove from heat and slowly pour into the beating egg whites. Continue to beat for 3-5 minutes.
  4. Apply the meringue to the cooled cheesecake and torch until golden.

Enjoy your delightful Lemon San Sebastian Cheesecake with Meringue!