Heavenly Lemon Raspberry Meringue Cheesecake
A delightful cheesecake blending sweet and tangy flavors of lemon and raspberry, topped with a fluffy meringue.
Ingredients
For the Base
- 1.5 cups graham cracker crumbs Used for the crust
- 0.5 cups sugar Granulated sugar
- 0.5 cups unsalted butter, melted To bind the crust together
For the Cheesecake Filling
- 24 oz cream cheese, softened Should be at room temperature for easy mixing
- 1 cup sugar Granulated sugar
- 4 large eggs Room temperature for better mixing
- 0.5 cups sour cream For added creaminess
- 0.5 cups lemon juice Freshly squeezed for best flavor
- Zest of 2 lemons Enhances lemon flavor
- 1 cup raspberries Fresh or frozen; do not thaw if using frozen
For the Meringue Topping
- 4 large egg whites Make sure the bowl is clean and dry
- 1 cup sugar Granulated sugar
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan to form your crust.
- Bake the crust for about 10 minutes or until lightly golden. Set aside to cool.
Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream, lemon juice, and lemon zest until fully combined.
- Gently fold in the raspberries to keep them intact.
Baking the Cheesecake
- Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
- Tap the pan on the counter to release any air bubbles.
- Bake the cheesecake for about 50-60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and leave the cheesecake in for an additional hour to help prevent cracking.
Meringue Preparation
- While the cheesecake cools, make the meringue by whipping the egg whites in a clean, dry bowl until they form soft peaks.
- Gradually add the sugar while continuing to whip until stiff peaks form and the mixture is glossy, taking about 5-7 minutes.
Finalizing the Cheesecake
- Spread the meringue over the cooled cheesecake, ensuring it reaches the edges.
- Return the cheesecake to the oven for about 10-15 minutes or until the meringue is golden brown.
- Let it cool completely before refrigerating for at least four hours or overnight.
Serving
- When ready to serve, remove from the springform pan and slice.
Notes
Make sure your bowl is clean and dry for meringue. Leftovers can be stored in the fridge wrapped tightly in plastic wrap for up to three days. Frozen raspberries can be used directly without thawing, and for a gluten-free option for the crust, use almond flour or gluten-free graham cracker crumbs.