Lemon Raspberry Meringue Cheesecake

Why You’ll Love This Recipe

  • Perfect Flavor Balance: The zesty lemon, sweet raspberries, and velvety cheesecake create a harmonious flavor combination.
  • Beautiful Presentation: The toasted meringue adds a show-stopping touch.
  • Versatile: Ideal for holidays, dinner parties, or special celebrations.
  • Make-Ahead Dessert: This cheesecake requires chilling, making it convenient for preparing in advance.

Ingredients

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

For the Crust:

  • graham cracker crumbs
  • granulated sugar
  • unsalted butter, melted

For the Cheesecake Layer:

  • cream cheese, softened
  • granulated sugar
  • vanilla extract
  • large eggs
  • sour cream
  • zest and juice of lemons

For the Raspberry Topping:

  • fresh raspberries (or frozen, thawed)
  • granulated sugar

For the Meringue:

  • large egg whites
  • cream of tartar
  • granulated sugar

Directions

  1. Prepare the Crust:
    • Preheat oven to 325°F (163°C).
    • Mix graham cracker crumbs, sugar, and melted butter. Press into a greased 9-inch springform pan.
    • Bake for 10 minutes. Let it cool.
  2. Make the Cheesecake Layer:
    • Beat cream cheese and sugar until smooth. Add vanilla, lemon zest, and juice. Mix well.
    • Add eggs one at a time, mixing just until incorporated. Fold in sour cream.
    • Pour over the cooled crust and spread evenly.
  3. Bake the Cheesecake:
    • Bake for 50-60 minutes, until the center is set but slightly jiggly.
    • Turn off the oven, crack the door, and cool for 1 hour.
  4. Prepare the Raspberry Topping:
    • Cook raspberries and sugar in a saucepan over medium heat until a sauce forms. Let cool slightly.
  5. Make the Meringue:
    • Beat egg whites and cream of tartar to soft peaks.
    • Gradually add sugar and beat until stiff, glossy peaks form.
  6. Assemble the Cheesecake:
    • Once cooled, spread raspberry sauce over the cheesecake.
    • Spread meringue over the top, creating peaks and swirls.
  7. Toast the Meringue:
    • Use a kitchen torch to toast the meringue or broil in the oven for 1-2 minutes.
  8. Chill and Serve:
    • Refrigerate for at least 4 hours or overnight before serving.

Servings and Timing

  • Servings: 12 slices
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Chilling Time: 4+ hours

Variations

  • Berry Options: Substitute raspberries with strawberries, blueberries, or blackberries.
  • Crust Twist: Use a chocolate cookie crust or almond-based crust for added variety.
  • Citrus Infusion: Add lime or orange zest for a different citrus flavor.
  • Meringue-Free: Skip the meringue and top with whipped cream instead.

Storage/Reheating

  • Storage: Keep cheesecake in an airtight container in the refrigerator for up to 5 days.
  • Freezing: Freeze slices (without meringue) wrapped in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge.
  • Reheating: Serve chilled. Do not reheat as it alters the texture.

FAQs

1. Can I make this cheesecake ahead of time?

Yes, it’s best made a day ahead to allow proper chilling and flavor melding.

2. Can I use store-bought raspberry sauce?

Absolutely! Store-bought raspberry sauce works if you’re short on time.

3. How do I know when the cheesecake is done baking?

The edges should be set, but the center will jiggle slightly. It firms up as it cools.

4. Can I skip the meringue topping?

Yes, you can top with whipped cream or leave it plain.

5. What type of pan should I use?

A 9-inch springform pan is ideal for easy removal and presentation.

6. Can I use frozen raspberries?

Yes, thaw them first and drain any excess liquid.

7. How do I prevent cracks in the cheesecake?

Avoid overmixing, bake in a water bath, and let it cool gradually in the oven.

8. Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for the best texture and flavor.

9. What if I don’t have a kitchen torch?

Broil the meringue in the oven for 1-2 minutes, watching carefully.

10. Can I substitute the graham cracker crust?

Yes, use digestive biscuits, shortbread cookies, or Oreos for the crust.

Conclusion

Lemon Raspberry Meringue Cheesecake is a show-stopping dessert that’s sure to impress. Its vibrant flavors and stunning presentation make it a crowd favorite. Whether for a holiday, dinner party, or a special family treat, this cheesecake will leave everyone asking for seconds.


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Lemon Raspberry Meringue Cheesecake


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  • Author: Isabella
  • Total Time: 5 hours 40 minutes
  • Yield: 12 slices
  • Diet: Vegetarian

Description

Lemon Raspberry Meringue Cheesecake is a dazzling dessert featuring zesty lemon, sweet raspberries, and velvety cheesecake topped with golden meringue. Perfect for holidays, parties, and special celebrations!

 


Ingredients

For the Crust:

  • Graham cracker crumbs
  • Granulated sugar
  • Unsalted butter, melted

For the Cheesecake Layer:

  • Cream cheese, softened
  • Granulated sugar
  • Vanilla extract
  • Large eggs
  • Sour cream
  • Zest and juice of lemons

For the Raspberry Topping:

  • Fresh raspberries (or frozen, thawed)
  • Granulated sugar

For the Meringue:

  • Large egg whites
  • Cream of tartar
  • Granulated sugar

Instructions

  • Prepare the Crust:
    • Preheat oven to 325°F (163°C).
    • Mix graham cracker crumbs, sugar, and melted butter. Press into a greased 9-inch springform pan.
    • Bake for 10 minutes. Cool.
  • Make the Cheesecake Layer:
    • Beat cream cheese and sugar until smooth. Add vanilla, lemon zest, and juice; mix.
    • Add eggs one at a time, mixing until incorporated. Fold in sour cream.
    • Pour over cooled crust and spread evenly.
  • Bake the Cheesecake:
    • Bake for 50-60 minutes until the center is set but slightly jiggly.
    • Turn off the oven, crack the door, and cool for 1 hour.
  • Prepare the Raspberry Topping:
    • Cook raspberries and sugar in a saucepan over medium heat until a sauce forms. Let cool.
  • Make the Meringue:
    • Beat egg whites and cream of tartar to soft peaks. Gradually add sugar and beat to stiff peaks.
  • Assemble and Toast:
    • Spread raspberry sauce over the cooled cheesecake.
    • Spread meringue on top, creating peaks and swirls.
    • Toast with a kitchen torch or broil in the oven for 1-2 minutes.
  • Chill and Serve:
    • Refrigerate for at least 4 hours or overnight before serving.

Notes

  • For variety, try substituting raspberries with other berries like strawberries or blueberries.
  • Avoid overmixing the cheesecake batter to prevent cracks.
  • Store in the refrigerator for up to 5 days or freeze slices without meringue for up to 3 months.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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