The assignment? Cheesecake Factory's newest creation: The Lemon Meringue Cheesecake.
Lemon Cream Cheesecake Swirled with Lemon, Topped with Layers of Lemon Mascarpone Mousse and Housemade Meringue on a Vanilla Crumb Crust.
This light sensation did not disappoint. It was not heavy at all, but it still had the rich, full flavor of a cheesecake. Likewise, the lemon was light and citrus-tart, but without a hint of a squint (ya know, when it's too sour).
The only hesitations I had at all were the not-graham crust (which I LOVE) and the meringue--not my favorite. This crust? Well, it was VERY good, it didn't slow down my eating, and I wouldn't have given it a thought if I wasn't writing this blog. :) And since we exited the restaurant and entered the heat immediately upon receiving our desserts, the meringue on my pie melted. It left some sweet gooey-ness on top of the cheesecake---Mmmm! However, if you are big meringue fan, you'll want to keep this cheesecake cool until you eat it.
Usually I'm an all-chocolate girl, but with a need for something just a tiny bit lighter on my palette, this cheesecake was the perfect choice!