Description
Lemon Raspberry Meringue Cheesecake brings together tangy and sweet flavors in a show-stopping dessert that’ll make your taste buds dance. Creamy cheesecake layers, zesty lemon, and fresh raspberries topped with fluffy meringue create a perfect balance of textures and tastes.
Ingredients
Scale
Main Ingredients:
- 16 ounces cream cheese
- 3 large eggs
- 2 cups fresh raspberries
- 1 ½ cups graham cracker crumbs
- 1 cup sour cream
- 1 cup granulated sugar
Supporting Ingredients:
- ½ cup unsalted butter
- ½ cup fresh lemon juice
- ¼ cup granulated sugar
- 3 large egg whites
- 1 zest of 1 lemon
Finishing Ingredients:
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
- ¼ teaspoon cream of tartar
Instructions
- Crush 1 ½ cups graham crackers and blend with ½ cup melted butter, ¼ cup sugar, and 1 teaspoon vanilla until mixture resembles coarse sand.
- Press crumb mixture firmly into bottom of 9-inch springform pan, creating a compact base.
- Bake crust at 350°F for 10 minutes until golden brown. Remove and let cool completely.
- Beat 16 oz softened cream cheese with electric mixer for 2-3 minutes until completely smooth.
- Add 1 cup sugar to cream cheese and mix until fully incorporated, scraping bowl sides.
- Add 3 eggs one at a time, mixing gently after each addition to prevent overbeating.
- Stir in 1 teaspoon vanilla, 1 cup sour cream, ½ cup lemon juice, and lemon zest until just combined.
- Combine 2 cups raspberries, ¼ cup sugar, 1 tablespoon cornstarch, and 1 tablespoon lemon juice in saucepan.
- Cook raspberry mixture over medium heat for 5-7 minutes until slightly thickened and syrupy.
- Pour half of cheesecake batter into cooled crust, spreading evenly.
- Spoon raspberry mixture over first cheesecake layer, distributing gently.
- Cover raspberry layer with remaining cheesecake batter, smoothing surface.
- Tap pan to release air bubbles.
- Bake at 350°F for 50-60 minutes until edges are set but center remains slightly jiggly.
- Turn off oven, crack door, and let cheesecake cool slowly for 1 hour to prevent cracking.
Notes
- Always use room temperature cream cheese to ensure a smooth, lump-free filling that blends perfectly.
- Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in during baking if using a water bath.
- Let the cheesecake cool completely at room temperature before refrigerating, which helps prevent cracking and ensures a creamy texture.
- For a gluten-free version, replace graham cracker crumbs with almond flour or gluten-free cookie crumbs to maintain the delicious crust.
- Prep Time: 15 minutes
- Cook Time: 1 hour - 1 hour 10 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 376 kcal
- Sugar: 41 g
- Sodium: 190 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg