Heavenly Lemon Raspberry Meringue Cheesecake

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Indulge in the perfect blend of tangy lemon, sweet raspberries, and creamy cheesecake topped with a cloud-like meringue. This dessert is a showstopper for special occasions or a treat to brighten up your day.

Why You’ll Love This Recipe

  • Combines the zesty freshness of lemon with the sweetness of raspberries for a delightful flavor profile.
  • A beautiful dessert with layers that are as visually appealing as they are delicious.
  • Light, fluffy meringue perfectly complements the rich and creamy cheesecake.
  • Versatile recipe that allows for variations and personal touches.
  • Impresses guests but is surprisingly simple to make.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Graham crackers
  • Butter
  • Cream cheese
  • Granulated sugar
  • Eggs
  • Lemon juice and zest
  • Fresh raspberries
  • Cornstarch
  • Vanilla extract
  • Egg whites

Directions

this recipe
  1. Prepare the crust: Preheat your oven to 325°F (163°C). Crush the graham crackers and mix with melted butter. Press the mixture firmly into the bottom of a springform pan. Bake for 10 minutes, then let cool.
  2. Make the cheesecake filling: Beat the cream cheese and sugar until smooth. Add eggs one at a time, then mix in lemon juice and zest. Gently fold in fresh raspberries coated in cornstarch. Pour the filling over the crust.
  3. Bake the cheesecake: Bake the cheesecake for about 45-50 minutes or until the center is set but still slightly jiggly. Allow it to cool completely, then refrigerate for at least 4 hours or overnight.
  4. Prepare the meringue: Beat egg whites and sugar until stiff peaks form. Spread the meringue over the chilled cheesecake.
  5. Toast the meringue: Use a kitchen torch to lightly brown the meringue, or place it under the broiler for a minute or two, watching carefully to prevent burning.
  6. Serve: Slice and enjoy this heavenly dessert!

Servings and Timing

  • Servings: 8-10 slices
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Chill Time: 4-6 hours

Variations

  • Berry Swap: Replace raspberries with blueberries, strawberries, or blackberries for a different twist.
  • Crust Alternatives: Use digestive biscuits, shortbread cookies, or chocolate cookies instead of graham crackers.
  • Citrus Twist: Add lime or orange zest along with the lemon for a unique flavor combination.
  • Mini Cheesecakes: Make individual portions in a muffin tin with cupcake liners for easy serving.
  • Gluten-Free Option: Use gluten-free cookies for the crust.

Storage/Reheating

  • Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
  • Freezing: You can freeze the cheesecake (without the meringue) for up to 3 months. Thaw overnight in the fridge before adding meringue and serving.
  • Reheating: Serve chilled. If the meringue needs to be touched up, use a torch to refresh the toasty appearance.

FAQs

How do I prevent cracks in my cheesecake?

Bake the cheesecake in a water bath to keep it moist and help it bake evenly.

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for the best flavor, but bottled can be used in a pinch.

What’s the best way to toast the meringue?

A kitchen torch provides the most control, but you can also use your oven’s broiler—just watch it closely.

Can I make this cheesecake ahead of time?

Yes, you can prepare the cheesecake a day in advance and add the meringue topping just before serving.

What if my meringue weeps?

Ensure your mixing bowl and beaters are clean and free of grease, and avoid over-whipping the egg whites.

Can I make this without raspberries?

Certainly! You can omit the raspberries or replace them with your preferred fruit.

Is this recipe gluten-free?

It can be made gluten-free by using gluten-free cookies for the crust.

How long does this cheesecake need to chill?

For the best texture, chill the cheesecake for at least 4-6 hours or overnight.

Can I use frozen raspberries?

Yes, but thaw them first and pat them dry to prevent excess moisture.

Can I use a different topping instead of meringue?

You can skip the meringue and use whipped cream or a fruit compote as a topping.

Conclusion

This Heavenly Lemon Raspberry Meringue Cheesecake is the ultimate combination of creamy, tangy, and sweet. Whether it’s for a family gathering, a holiday celebration, or just because, this dessert will leave everyone asking for seconds. Enjoy the blend of flavors and the satisfaction of creating a masterpiece in your kitchen!

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Heavenly Lemon Raspberry Meringue Cheesecake

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This Heavenly Lemon Raspberry Meringue Cheesecake is a show-stopping dessert perfect for any celebration. A creamy lemon cheesecake base is swirled with a vibrant raspberry sauce, topped with a fluffy meringue layer, and baked to perfection. It’s a delightful balance of tartness and sweetness, with a buttery graham cracker crust to bring it all together.

  • Author: ksuur
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes (plus chilling time)
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

For the crust:

  • 2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the cheesecake filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/4 cup sour cream
  • 2 tbsp all-purpose flour
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon

For the raspberry sauce:

  • 1 cup fresh raspberries (or frozen, thawed)
  • 1/4 cup granulated sugar
  • 1 tsp cornstarch
  • 1 tbsp water

For the meringue topping:

  • 4 large egg whites
  • 1 cup granulated sugar
  • 1/2 tsp cream of tartar

Instructions

Prepare the crust:

  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
  3. Press mixture into the bottom of the prepared pan. Bake for 10 minutes. Set aside to cool.

2. Make the cheesecake filling:

  1. In a large bowl, beat cream cheese and sugar until smooth.
  2. Add eggs one at a time, mixing well after each addition.
  3. Mix in sour cream, flour, lemon juice, and lemon zest.

3. Make the raspberry sauce:

  1. In a small saucepan, combine raspberries, sugar, cornstarch, and water.
  2. Cook over medium heat, stirring, until the mixture thickens (about 5 minutes). Remove from heat and strain to remove seeds, if desired.

4. Assemble the cheesecake:

  1. Pour half of the cheesecake batter over the crust. Drizzle with half the raspberry sauce. Repeat with remaining batter and sauce. Swirl gently with a knife for a marbled effect.
  2. Bake for 50–60 minutes, or until the center is slightly jiggly but mostly set. Cool to room temperature, then refrigerate for at least 4 hours or overnight.

5. Prepare the meringue topping:

  1. In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.
  2. Spread meringue evenly over the chilled cheesecake.

6. Toast the meringue:

  1. Use a kitchen torch to gently toast the meringue until golden brown. Alternatively, place the cheesecake under a broiler for 1–2 minutes, watching closely.

7. Serve:
Slice and serve chilled. Enjoy!

Notes

  • For best results, use room-temperature ingredients for the cheesecake filling.
  • Store leftover cheesecake in the refrigerator for up to 3 days.
  • Add extra fresh raspberries on top for garnish, if desired.

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