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
- 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.
- 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.
- 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 slightly.
- Make the Meringue:
- Beat egg whites and cream of tartar to soft peaks.
- Gradually add sugar and beat until stiff, glossy peaks form.
- Assemble the Cheesecake:
- Once cooled, spread raspberry sauce over the cheesecake.
- Spread meringue over the top, creating peaks and swirls.
- Toast the Meringue:
- Use a kitchen torch to toast the meringue or broil in the oven for 1-2 minutes.
- 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.
Lemon Raspberry Meringue Cheesecake
- 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