Heavenly Lemon Raspberry Meringue Cheesecake
A delightful dessert that combines a creamy cheesecake with a light meringue topping on a buttery graham cracker crust, enhanced by zesty lemon and juicy raspberries.
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs Providing a sweet and crunchy base
- 1/4 cup sugar Adding the perfect touch of sweetness
- 1/2 cup unsalted butter, melted To bind the crust
For the cheesecake filling
- 3 packages (8 oz) cream cheese, softened To create a rich and creamy filling
- 1 cup sugar Sweetening the cheesecake mixture
- 1/4 cup sour cream Adding tang and moisture
- 3 large eggs Offering structure to the cheesecake
- 1/4 cup lemon juice Delivering zesty flavor
- 1 tablespoon lemon zest For an extra citrus burst
- 1 cup fresh raspberries Adding color and bursts of flavor
For the meringue topping
- 3 large egg whites Essential for the fluffy meringue topping
- 1/2 cup sugar To sweeten the meringue
- 1/2 teaspoon vanilla extract Enhancing the meringue's flavor
Instructions
Preparation
- Preheat your oven to 325°F (165°C). Start by greasing and lining a 9-inch springform pan for easy release.
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until it resembles wet sand, then press the mixture into the bottom of the prepared pan to form a crust. Bake for 10 minutes and then set aside to cool.
Cheesecake filling
- In a large mixing bowl, beat the softened cream cheese with 1 cup sugar until smooth and creamy.
- Add the sour cream, eggs, lemon juice, and lemon zest, beating until fully combined and smooth.
- Gently fold in the fresh raspberries, being careful not to break them apart too much.
- Pour the cheesecake mixture into the prepared crust and smooth the top with a spatula.
Baking
- Bake for 50-55 minutes, or until the center is set and the top is lightly golden.
- While the cheesecake is baking, you can make the meringue topping.
Meringue topping
- In a clean bowl, beat the egg whites with 1/2 cup sugar and vanilla extract until stiff peaks form.
- Once the cheesecake is done baking, remove it from the oven and spread the meringue evenly on top.
- Return the cheesecake to the oven for an additional 10-12 minutes, or until the meringue is golden and slightly toasted.
Cooling
- Allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours, or overnight, to set.
- Once set, remove from the springform pan, slice, and serve with extra fresh raspberries if desired.
Notes
Use room temperature ingredients to get better mixing results. For a thicker crust, add more graham cracker crumbs. Avoid opening the oven door while baking to maintain even heat.