Blueberry Lemon Meringue Cheesecake - cooking recipe

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

Preparation

Preheat oven to 300\u00b0F.
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.
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.
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.
Transfer cheesecake to a cake plate. Spread lemon curd over cheesecake and top with 6 oz blueberries.
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.