Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Heavenly Lemon Raspberry Meringue Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: KimEasy
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 5 hours 30 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Heavenly Lemon Raspberry Meringue Cheesecake is the perfect combination of tangy and sweet. A buttery graham cracker crust holds a smooth lemon-infused cheesecake, swirled with fresh raspberries. Topped with fluffy toasted meringue, this dessert is light yet indulgent. Perfect for special occasions or when you’re craving something truly delightful!

Ingredients

Units Scale

Crust:

  • 1 1/2 cups (180g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (113g) unsalted butter, melted

Lemon Raspberry Cheesecake Filling:

  • 24 oz (680g) cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 2 tbsp all-purpose flour
  • 3 large eggs
  • 1/3 cup (80ml) sour cream
  • 1/4 cup (60ml) fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1/2 cup (100g) fresh raspberries

Meringue Topping:

  • 3 large egg whites
  • 1/2 cup (100g) granulated sugar
  • 1/4 tsp cream of tartar
  • 1/2 tsp vanilla extract

Instructions

  1. Prepare the crust:
    • Preheat oven to 325°F (163°C).
    • Mix graham cracker crumbs, sugar, and melted butter in a bowl.
    • Press the mixture firmly into the bottom of a 9-inch springform pan.
    • Bake for 10 minutes, then let cool.
  2. Make the cheesecake filling:
    • In a large bowl, beat cream cheese until smooth. Add sugar and flour, mixing until combined.
    • Add eggs one at a time, mixing on low speed.
    • Stir in sour cream, lemon juice, lemon zest, and vanilla.
    • Gently fold in fresh raspberries.
    • Pour the filling over the crust and smooth the top.
  3. Bake the cheesecake:
    • Place the cheesecake in a water bath (wrap the pan in foil and place it in a larger pan with 1 inch of hot water).
    • Bake for 50–60 minutes, until the center is set but slightly jiggly.
    • Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
    • Refrigerate for at least 4 hours or overnight.
  4. Make the meringue topping:
    • In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form.
    • Gradually add sugar while beating until stiff, glossy peaks form.
    • Mix in vanilla extract.
  5. Top and toast the meringue:
    • Spread the meringue over the chilled cheesecake.
    • Use a kitchen torch to lightly toast the meringue until golden brown. (Alternatively, broil for 1–2 minutes, watching closely.)
  6. Serve and enjoy!
    • Slice and serve chilled for the best texture.

Notes

  • Water Bath Tip: Prevent leaks by wrapping your springform pan tightly with two layers of aluminum foil.
  • No Torch? Use the broiler method, but be careful—it toasts quickly!
  • Storage: Store in the fridge for up to 3 days.

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