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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.

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.

Find it online: https://recipe.newsvks.com/heavenly-lemon-raspberry-meringue-cheesecake/