![- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup sugar The crust gives the cheesecake its base. First, mix the graham cracker crumbs, melted butter, and sugar in a bowl. Press this mixture firmly into your springform pan. Bake it for 10 minutes to set. Let it cool before adding the filling. - 450 grams cream cheese, softened - 200 grams sugar - 3 large eggs - Zest of 2 lemons - ½ cup fresh lemon juice - 1 teaspoon vanilla extract For the filling, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Then stir in the lemon zest, lemon juice, and vanilla extract. This mixture will create a creamy, tangy filling. - 3 large egg yolks - 100 grams sugar - ⅓ cup fresh lemon juice - Zest of 1 lemon - 2 tablespoons unsalted butter To make lemon curd, whisk egg yolks, sugar, lemon juice, and lemon zest in a pot. Cook it over medium heat while stirring until it thickens. Remove from heat and stir in the butter until melted. This curd adds a bright layer to your cheesecake. - 3 large egg whites - ¼ teaspoon cream of tartar - 100 grams sugar - 1 teaspoon vanilla extract For the meringue, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form. Finally, mix in the vanilla extract. This topping adds a sweet, fluffy finish to your cheesecake. For the full recipe, check out the [Full Recipe]. 1. Preheat the oven to 350°F (175°C). This helps the crust bake evenly. 2. In a bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and ¼ cup of sugar. This creates a tasty base. 3. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let it cool. 1. In a large bowl, beat 450 grams of softened cream cheese with 200 grams of sugar. Mix until smooth and creamy. 2. Add 3 large eggs, one at a time. Blend well after each egg. This helps the filling stay rich. 3. Stir in the zest of 2 lemons, ½ cup of fresh lemon juice, and 1 teaspoon of vanilla extract. This gives the filling a bright flavor. 4. Pour the cheesecake filling over the cooled crust. Spread it evenly. 1. Bake the cheesecake for 50-60 minutes. The center should be set but still jiggle slightly. 2. Turn off the oven and leave the door slightly open. Let the cheesecake cool for an hour inside the oven. This prevents cracks. 1. In a medium pot, whisk together 3 large egg yolks, 100 grams of sugar, ⅓ cup of fresh lemon juice, and the zest of 1 lemon. 2. Cook over medium heat, stirring constantly. It takes about 10 minutes to thicken. 3. Once thick, remove from heat and stir in 2 tablespoons of unsalted butter. Let it cool down. 1. Once the cheesecake is cool, spread the lemon curd evenly over the top. This adds a zesty layer. 2. In a separate bowl, beat 3 egg whites with ¼ teaspoon of cream of tartar until soft peaks form. Gradually add 100 grams of sugar. Continue beating until stiff peaks form. 3. Fold in 1 teaspoon of vanilla extract. Spread the meringue over the lemon curd, creating peaks and swirls. 1. Bake the cheesecake again at 350°F (175°C) for 10-12 minutes. The meringue should turn light golden. 2. Remove from the oven and let it cool at room temperature. Chill in the fridge for at least 4 hours, or overnight for best flavor. 3. When ready, remove from the springform pan and slice to serve. Enjoy every zesty bite! For more detailed steps, check out the Full Recipe. - Room temperature ingredients: Always use room temperature cream cheese and eggs. This helps the mixture blend smoothly. Cold ingredients can cause lumps and uneven texture. - Avoiding cracks: To prevent cracks, bake the cheesecake slowly in a water bath. This keeps the temperature even. Let it cool gradually in the oven with the door ajar. This step helps avoid sudden temperature changes. - Achieving perfect meringue consistency: Start with clean, dry bowls and beaters. Whip the egg whites until soft peaks form. Gradually add sugar, mixing until you see stiff peaks. This means the meringue is ready. - Tips for a golden top: Bake the meringue until it turns light golden. Keep an eye on it to avoid burning. Use a kitchen torch for a toasty finish if you want more color. - Garnishing ideas: Add fresh lemon slices and mint leaves on top for a pop of color. Whipped cream also makes a lovely touch. It adds creaminess and visual appeal. - Choosing the right serving dish: Use a clear glass cake stand. This showcases the layers beautifully. A decorative plate adds charm and makes your dessert look more inviting. For the complete recipe, check [Full Recipe]. {{image_4}} You can have fun with flavors in this cheesecake. Try adding different citrus fruits. Think lime or orange zest for a twist. Each fruit brings a new taste that brightens the cake. You can also mix in fruits like berries. Blueberries or raspberries on top add color and flavor. Just make sure to balance the sweetness of the cheesecake with some tart fruit. This makes each bite lively and fresh. You may want to make this cheesecake gluten-free. Swap the graham cracker crumbs for gluten-free crumbs. You can also use almond flour as a base. This keeps the crust tasty and safe for everyone. For a dairy-free option, try a vegan cream cheese. There are many brands available now. You can use coconut cream for a rich texture. Just watch how it affects the flavor. It can add a nice tropical twist. These adjustments make the cheesecake work for all diets. Enjoy the process of creating your perfect slice! For the complete recipe, check the Full Recipe link. - Refrigeration tips: After serving, cover the cheesecake with plastic wrap. This keeps it fresh. Store it in the fridge for best results. A cake keeper works well too. Make sure it’s completely cool before wrapping. - Freezing the cheesecake: You can freeze leftover slices. Wrap each piece in plastic wrap tightly. Then, place them in a freezer bag. This helps avoid freezer burn. When you're ready to eat, thaw it in the fridge overnight. - How long does it last in the fridge?: The cheesecake stays fresh for about 5 days in the fridge. If you notice any changes in smell or texture, it’s best to toss it. - Signs of spoilage: Look for mold or an off smell. If the cheesecake feels slimy, it’s spoiled. Always trust your senses when checking food freshness. Enjoy your cheesecake while it’s still tasty! Lemon meringue cheesecake combines two classic desserts. Lemon meringue pie dates back to the 19th century. It became popular in Europe and America. Cheesecake has roots in ancient Greece. Over time, both desserts evolved. They now blend together into this tasty treat. Each layer adds its own flavor and texture. The bright lemon and sweet meringue create a perfect balance. Yes, you can make this cheesecake ahead of time. It tastes great after chilling overnight. Prepare the cheesecake, lemon curd, and meringue. Store them separately in the fridge. Assemble them just before serving. This keeps the meringue fresh and fluffy. If you want to store it longer, freeze the cheesecake. Just make sure to wrap it well. To prevent meringue from weeping, use fresh eggs. Make sure the bowl is clean and dry. Adding cream of tartar helps stabilize the egg whites. Beat the egg whites until they form stiff peaks. Gradually add sugar while beating. This adds structure and sweetness. Avoid overmixing after adding sugar. Bake the meringue just until golden brown for the best results. You can substitute some ingredients if needed. For a gluten-free crust, use crushed gluten-free cookies. You can swap cream cheese with a dairy-free version. Use coconut cream or cashew cream for a lighter taste. If you prefer less sugar, use a sugar substitute. Lemon zest can be replaced with lime zest for a twist. Just keep the main flavors balanced for the best cheesecake experience. For the complete recipe, check out the Full Recipe. This post shared the key ingredients and steps to make a delicious Lemon Meringue Cheesecake. We covered the crust, filling, lemon curd, and meringue topping. Each part adds its own twist to this classic treat. I also offered helpful tips for baking and storing. Remember, using the right techniques leads to the best results. Enjoy experimenting with flavors and variations. Whether you stick to tradition or try something new, this cheesecake is sure to impress. Happy baking!](https://eataroundit.com/wp-content/uploads/2025/05/59baea57-7a78-4ce8-bd58-b9a7e7773a12-768x768.webp)
Get ready to dive into a refreshing treat with my Triple Lemon Meringue Cheesecake Flavorful Delight Recipe! This dessert combines rich cheesecake, tangy lemon curd, and fluffy meringue for a burst of citrus goodness. Perfect for any occasion, this recipe is simple and easy to follow. Join me as we explore the ingredients, steps, and tips to create this delightful dessert that will impress friends and family alike!
Ingredients
Ingredients for the Crust
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– ¼ cup sugar
The crust gives the cheesecake its base. First, mix the graham cracker crumbs, melted butter, and sugar in a bowl. Press this mixture firmly into your springform pan. Bake it for 10 minutes to set. Let it cool before adding the filling.
Ingredients for the Cheesecake Filling
– 450 grams cream cheese, softened
– 200 grams sugar
– 3 large eggs
– Zest of 2 lemons
– ½ cup fresh lemon juice
– 1 teaspoon vanilla extract
For the filling, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Then stir in the lemon zest, lemon juice, and vanilla extract. This mixture will create a creamy, tangy filling.
Ingredients for the Lemon Curd
– 3 large egg yolks
– 100 grams sugar
– ⅓ cup fresh lemon juice
– Zest of 1 lemon
– 2 tablespoons unsalted butter
To make lemon curd, whisk egg yolks, sugar, lemon juice, and lemon zest in a pot. Cook it over medium heat while stirring until it thickens. Remove from heat and stir in the butter until melted. This curd adds a bright layer to your cheesecake.
Ingredients for the Meringue Topping
– 3 large egg whites
– ¼ teaspoon cream of tartar
– 100 grams sugar
– 1 teaspoon vanilla extract
For the meringue, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form. Finally, mix in the vanilla extract. This topping adds a sweet, fluffy finish to your cheesecake.
For the full recipe, check out the [Full Recipe].
Step-by-Step Instructions
Preparing the Crust
1. Preheat the oven to 350°F (175°C). This helps the crust bake evenly.
2. In a bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and ¼ cup of sugar. This creates a tasty base.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let it cool.
Making the Cheesecake Filling
1. In a large bowl, beat 450 grams of softened cream cheese with 200 grams of sugar. Mix until smooth and creamy.
2. Add 3 large eggs, one at a time. Blend well after each egg. This helps the filling stay rich.
3. Stir in the zest of 2 lemons, ½ cup of fresh lemon juice, and 1 teaspoon of vanilla extract. This gives the filling a bright flavor.
4. Pour the cheesecake filling over the cooled crust. Spread it evenly.
Baking the Cheesecake
1. Bake the cheesecake for 50-60 minutes. The center should be set but still jiggle slightly.
2. Turn off the oven and leave the door slightly open. Let the cheesecake cool for an hour inside the oven. This prevents cracks.
Preparing the Lemon Curd
1. In a medium pot, whisk together 3 large egg yolks, 100 grams of sugar, ⅓ cup of fresh lemon juice, and the zest of 1 lemon.
2. Cook over medium heat, stirring constantly. It takes about 10 minutes to thicken.
3. Once thick, remove from heat and stir in 2 tablespoons of unsalted butter. Let it cool down.
Assembling the Cheesecake
1. Once the cheesecake is cool, spread the lemon curd evenly over the top. This adds a zesty layer.
2. In a separate bowl, beat 3 egg whites with ¼ teaspoon of cream of tartar until soft peaks form. Gradually add 100 grams of sugar. Continue beating until stiff peaks form.
3. Fold in 1 teaspoon of vanilla extract. Spread the meringue over the lemon curd, creating peaks and swirls.
Final Baking and Cooling
1. Bake the cheesecake again at 350°F (175°C) for 10-12 minutes. The meringue should turn light golden.
2. Remove from the oven and let it cool at room temperature. Chill in the fridge for at least 4 hours, or overnight for best flavor.
3. When ready, remove from the springform pan and slice to serve. Enjoy every zesty bite!
For more detailed steps, check out the Full Recipe.
Tips & Tricks
Best Practices for a Flawless Cheesecake
– Room temperature ingredients: Always use room temperature cream cheese and eggs. This helps the mixture blend smoothly. Cold ingredients can cause lumps and uneven texture.
– Avoiding cracks: To prevent cracks, bake the cheesecake slowly in a water bath. This keeps the temperature even. Let it cool gradually in the oven with the door ajar. This step helps avoid sudden temperature changes.
Meringue Tips
– Achieving perfect meringue consistency: Start with clean, dry bowls and beaters. Whip the egg whites until soft peaks form. Gradually add sugar, mixing until you see stiff peaks. This means the meringue is ready.
– Tips for a golden top: Bake the meringue until it turns light golden. Keep an eye on it to avoid burning. Use a kitchen torch for a toasty finish if you want more color.
Presentation Tips
– Garnishing ideas: Add fresh lemon slices and mint leaves on top for a pop of color. Whipped cream also makes a lovely touch. It adds creaminess and visual appeal.
– Choosing the right serving dish: Use a clear glass cake stand. This showcases the layers beautifully. A decorative plate adds charm and makes your dessert look more inviting.
For the complete recipe, check [Full Recipe].
Variations
Flavor Variations
You can have fun with flavors in this cheesecake. Try adding different citrus fruits. Think lime or orange zest for a twist. Each fruit brings a new taste that brightens the cake.
You can also mix in fruits like berries. Blueberries or raspberries on top add color and flavor. Just make sure to balance the sweetness of the cheesecake with some tart fruit. This makes each bite lively and fresh.
Dietary Adjustments
You may want to make this cheesecake gluten-free. Swap the graham cracker crumbs for gluten-free crumbs. You can also use almond flour as a base. This keeps the crust tasty and safe for everyone.
For a dairy-free option, try a vegan cream cheese. There are many brands available now. You can use coconut cream for a rich texture. Just watch how it affects the flavor. It can add a nice tropical twist.
These adjustments make the cheesecake work for all diets. Enjoy the process of creating your perfect slice! For the complete recipe, check the Full Recipe link.
Storage Info
Best Storage Methods
– Refrigeration tips: After serving, cover the cheesecake with plastic wrap. This keeps it fresh. Store it in the fridge for best results. A cake keeper works well too. Make sure it’s completely cool before wrapping.
– Freezing the cheesecake: You can freeze leftover slices. Wrap each piece in plastic wrap tightly. Then, place them in a freezer bag. This helps avoid freezer burn. When you’re ready to eat, thaw it in the fridge overnight.
Shelf Life
– How long does it last in the fridge?: The cheesecake stays fresh for about 5 days in the fridge. If you notice any changes in smell or texture, it’s best to toss it.
– Signs of spoilage: Look for mold or an off smell. If the cheesecake feels slimy, it’s spoiled. Always trust your senses when checking food freshness. Enjoy your cheesecake while it’s still tasty!
FAQs
What is the origin of Lemon Meringue Cheesecake?
Lemon meringue cheesecake combines two classic desserts. Lemon meringue pie dates back to the 19th century. It became popular in Europe and America. Cheesecake has roots in ancient Greece. Over time, both desserts evolved. They now blend together into this tasty treat. Each layer adds its own flavor and texture. The bright lemon and sweet meringue create a perfect balance.
Can I make this cheesecake ahead of time?
Yes, you can make this cheesecake ahead of time. It tastes great after chilling overnight. Prepare the cheesecake, lemon curd, and meringue. Store them separately in the fridge. Assemble them just before serving. This keeps the meringue fresh and fluffy. If you want to store it longer, freeze the cheesecake. Just make sure to wrap it well.
How do I prevent my meringue from weeping?
To prevent meringue from weeping, use fresh eggs. Make sure the bowl is clean and dry. Adding cream of tartar helps stabilize the egg whites. Beat the egg whites until they form stiff peaks. Gradually add sugar while beating. This adds structure and sweetness. Avoid overmixing after adding sugar. Bake the meringue just until golden brown for the best results.
Can I substitute ingredients in this recipe?
You can substitute some ingredients if needed. For a gluten-free crust, use crushed gluten-free cookies. You can swap cream cheese with a dairy-free version. Use coconut cream or cashew cream for a lighter taste. If you prefer less sugar, use a sugar substitute. Lemon zest can be replaced with lime zest for a twist. Just keep the main flavors balanced for the best cheesecake experience.
For the complete recipe, check out the Full Recipe.
This post shared the key ingredients and steps to make a delicious Lemon Meringue Cheesecake. We covered the crust, filling, lemon curd, and meringue topping. Each part adds its own twist to this classic treat. I also offered helpful tips for baking and storing. Remember, using the right techniques leads to the best results. Enjoy experimenting with flavors and variations. Whether you stick to tradition or try something new, this cheesecake is sure to impress. Happy baking!
![- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup sugar The crust gives the cheesecake its base. First, mix the graham cracker crumbs, melted butter, and sugar in a bowl. Press this mixture firmly into your springform pan. Bake it for 10 minutes to set. Let it cool before adding the filling. - 450 grams cream cheese, softened - 200 grams sugar - 3 large eggs - Zest of 2 lemons - ½ cup fresh lemon juice - 1 teaspoon vanilla extract For the filling, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Then stir in the lemon zest, lemon juice, and vanilla extract. This mixture will create a creamy, tangy filling. - 3 large egg yolks - 100 grams sugar - ⅓ cup fresh lemon juice - Zest of 1 lemon - 2 tablespoons unsalted butter To make lemon curd, whisk egg yolks, sugar, lemon juice, and lemon zest in a pot. Cook it over medium heat while stirring until it thickens. Remove from heat and stir in the butter until melted. This curd adds a bright layer to your cheesecake. - 3 large egg whites - ¼ teaspoon cream of tartar - 100 grams sugar - 1 teaspoon vanilla extract For the meringue, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form. Finally, mix in the vanilla extract. This topping adds a sweet, fluffy finish to your cheesecake. For the full recipe, check out the [Full Recipe]. 1. Preheat the oven to 350°F (175°C). This helps the crust bake evenly. 2. In a bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and ¼ cup of sugar. This creates a tasty base. 3. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let it cool. 1. In a large bowl, beat 450 grams of softened cream cheese with 200 grams of sugar. Mix until smooth and creamy. 2. Add 3 large eggs, one at a time. Blend well after each egg. This helps the filling stay rich. 3. Stir in the zest of 2 lemons, ½ cup of fresh lemon juice, and 1 teaspoon of vanilla extract. This gives the filling a bright flavor. 4. Pour the cheesecake filling over the cooled crust. Spread it evenly. 1. Bake the cheesecake for 50-60 minutes. The center should be set but still jiggle slightly. 2. Turn off the oven and leave the door slightly open. Let the cheesecake cool for an hour inside the oven. This prevents cracks. 1. In a medium pot, whisk together 3 large egg yolks, 100 grams of sugar, ⅓ cup of fresh lemon juice, and the zest of 1 lemon. 2. Cook over medium heat, stirring constantly. It takes about 10 minutes to thicken. 3. Once thick, remove from heat and stir in 2 tablespoons of unsalted butter. Let it cool down. 1. Once the cheesecake is cool, spread the lemon curd evenly over the top. This adds a zesty layer. 2. In a separate bowl, beat 3 egg whites with ¼ teaspoon of cream of tartar until soft peaks form. Gradually add 100 grams of sugar. Continue beating until stiff peaks form. 3. Fold in 1 teaspoon of vanilla extract. Spread the meringue over the lemon curd, creating peaks and swirls. 1. Bake the cheesecake again at 350°F (175°C) for 10-12 minutes. The meringue should turn light golden. 2. Remove from the oven and let it cool at room temperature. Chill in the fridge for at least 4 hours, or overnight for best flavor. 3. When ready, remove from the springform pan and slice to serve. Enjoy every zesty bite! For more detailed steps, check out the Full Recipe. - Room temperature ingredients: Always use room temperature cream cheese and eggs. This helps the mixture blend smoothly. Cold ingredients can cause lumps and uneven texture. - Avoiding cracks: To prevent cracks, bake the cheesecake slowly in a water bath. This keeps the temperature even. Let it cool gradually in the oven with the door ajar. This step helps avoid sudden temperature changes. - Achieving perfect meringue consistency: Start with clean, dry bowls and beaters. Whip the egg whites until soft peaks form. Gradually add sugar, mixing until you see stiff peaks. This means the meringue is ready. - Tips for a golden top: Bake the meringue until it turns light golden. Keep an eye on it to avoid burning. Use a kitchen torch for a toasty finish if you want more color. - Garnishing ideas: Add fresh lemon slices and mint leaves on top for a pop of color. Whipped cream also makes a lovely touch. It adds creaminess and visual appeal. - Choosing the right serving dish: Use a clear glass cake stand. This showcases the layers beautifully. A decorative plate adds charm and makes your dessert look more inviting. For the complete recipe, check [Full Recipe]. {{image_4}} You can have fun with flavors in this cheesecake. Try adding different citrus fruits. Think lime or orange zest for a twist. Each fruit brings a new taste that brightens the cake. You can also mix in fruits like berries. Blueberries or raspberries on top add color and flavor. Just make sure to balance the sweetness of the cheesecake with some tart fruit. This makes each bite lively and fresh. You may want to make this cheesecake gluten-free. Swap the graham cracker crumbs for gluten-free crumbs. You can also use almond flour as a base. This keeps the crust tasty and safe for everyone. For a dairy-free option, try a vegan cream cheese. There are many brands available now. You can use coconut cream for a rich texture. Just watch how it affects the flavor. It can add a nice tropical twist. These adjustments make the cheesecake work for all diets. Enjoy the process of creating your perfect slice! For the complete recipe, check the Full Recipe link. - Refrigeration tips: After serving, cover the cheesecake with plastic wrap. This keeps it fresh. Store it in the fridge for best results. A cake keeper works well too. Make sure it’s completely cool before wrapping. - Freezing the cheesecake: You can freeze leftover slices. Wrap each piece in plastic wrap tightly. Then, place them in a freezer bag. This helps avoid freezer burn. When you're ready to eat, thaw it in the fridge overnight. - How long does it last in the fridge?: The cheesecake stays fresh for about 5 days in the fridge. If you notice any changes in smell or texture, it’s best to toss it. - Signs of spoilage: Look for mold or an off smell. If the cheesecake feels slimy, it’s spoiled. Always trust your senses when checking food freshness. Enjoy your cheesecake while it’s still tasty! Lemon meringue cheesecake combines two classic desserts. Lemon meringue pie dates back to the 19th century. It became popular in Europe and America. Cheesecake has roots in ancient Greece. Over time, both desserts evolved. They now blend together into this tasty treat. Each layer adds its own flavor and texture. The bright lemon and sweet meringue create a perfect balance. Yes, you can make this cheesecake ahead of time. It tastes great after chilling overnight. Prepare the cheesecake, lemon curd, and meringue. Store them separately in the fridge. Assemble them just before serving. This keeps the meringue fresh and fluffy. If you want to store it longer, freeze the cheesecake. Just make sure to wrap it well. To prevent meringue from weeping, use fresh eggs. Make sure the bowl is clean and dry. Adding cream of tartar helps stabilize the egg whites. Beat the egg whites until they form stiff peaks. Gradually add sugar while beating. This adds structure and sweetness. Avoid overmixing after adding sugar. Bake the meringue just until golden brown for the best results. You can substitute some ingredients if needed. For a gluten-free crust, use crushed gluten-free cookies. You can swap cream cheese with a dairy-free version. Use coconut cream or cashew cream for a lighter taste. If you prefer less sugar, use a sugar substitute. Lemon zest can be replaced with lime zest for a twist. Just keep the main flavors balanced for the best cheesecake experience. For the complete recipe, check out the Full Recipe. This post shared the key ingredients and steps to make a delicious Lemon Meringue Cheesecake. We covered the crust, filling, lemon curd, and meringue topping. Each part adds its own twist to this classic treat. I also offered helpful tips for baking and storing. Remember, using the right techniques leads to the best results. Enjoy experimenting with flavors and variations. Whether you stick to tradition or try something new, this cheesecake is sure to impress. Happy baking!](https://eataroundit.com/wp-content/uploads/2025/05/59baea57-7a78-4ce8-bd58-b9a7e7773a12-250x250.webp)
