Decadent Lemon Raspberry Meringue Cheesecake
Indulge in this Decadent Lemon Raspberry Meringue Cheesecake — a luscious combination of creamy cheesecake, zesty lemon, juicy raspberries, and a fluffy golden meringue topping. Perfect for special occasions or as a showstopping dessert to impress your guests.
Equipment
- Springform Pan
- Electric Mixer
- Mixing Bowls
- Spatula
- Oven
- Kitchen torch or broiler
Ingredients
Crust
- 1 ½ cups graham cracker crumbs for crust base
- ¼ cup sugar
- ½ cup butter melted
Cheesecake Filling
- 16 oz cream cheese softened
- 1 cup sugar
- 3 large eggs
- ½ cup sour cream
- ¼ cup lemon juice freshly squeezed
- 1 lemon zest zest of 1 lemon
- 1 ½ cups raspberries fresh or frozen
Meringue Topping
- 3 large egg whites
- ¼ tsp cream of tartar
- ½ cup sugar
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the pan to form the crust.
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing after each addition. Then add sour cream, lemon juice, and lemon zest. Fold in the raspberries gently.
- Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
- Bake for 45–50 minutes, or until the center is set but slightly jiggly. Remove from oven and cool completely.
- While the cheesecake cools, prepare the meringue. Beat egg whites and cream of tartar until frothy. Gradually add sugar and beat until stiff, glossy peaks form.
- Spread the meringue over the cooled cheesecake, using a spatula to create peaks and swirls.
- Toast the meringue using a kitchen torch or broiler until golden brown. Watch carefully to avoid burning.
- Refrigerate the cheesecake for at least 1 hour before serving for best results.
Notes
For a stronger lemon flavor, add extra lemon zest or a few drops of lemon extract. Ensure the cheesecake is fully cooled before topping with meringue to prevent it from melting. Store covered in the refrigerator for up to 4 days or freeze for up to 3 months.