Name: Indulge in a Heavenly Lemon Raspberry Meringue Cheesecake
Prep time: 30 min
Cook time: PT-487025H23M38S
Total time: PT-487025H23M38S
Cuisine: American
Ingredients: For the crust:; 1 ½ cups graham cracker crumbs; ¼ cup granulated sugar; ½ cup unsalted butter, melted; For the cheesecake filling:; 2 lbs cream cheese, softened; 1 cup granulated sugar; 3 large eggs; 1 cup sour cream; 2 tsp vanilla extract; 3 tbsp fresh lemon juice; 1 tbsp lemon zest; 1 cup fresh raspberries (plus extra for garnish); For the meringue:; 4 large egg whites; 1 cup granulated sugar; 1 tsp vanilla extract

Why You’ll Love This Recipe

This Lemon Raspberry Meringue Cheesecake is everything you want in a dessert: creamy, zesty, sweet, and with the perfect contrast of textures. The creamy lemon cheesecake filling is smooth and tangy, while the raspberries add a burst of fruitiness. The meringue topping gives a light, sugary crunch that perfectly complements the dense, creamy base. It’s a show-stopping dessert that’s as beautiful as it is delicious, and it’s sure to impress your guests while satisfying your sweet tooth.

Ingredients

For the crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

For the cheesecake filling:

2 lbs cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
2 tsp vanilla extract
3 tbsp fresh lemon juice
1 tbsp lemon zest
1 cup fresh raspberries (plus extra for garnish)

For the meringue:

4 large egg whites
1 cup granulated sugar
1 tsp vanilla extract

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

Directions

For the crust:

Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.

For the cheesecake filling:

Make the cheesecake filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the sour cream, vanilla extract, lemon juice, and lemon zest until fully combined.
Add the raspberries: Gently fold the fresh raspberries into the cheesecake batter. Be careful not to crush the berries too much—just mix until they’re evenly distributed throughout the filling.
Assemble the cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan, spreading it out evenly.
Bake: Bake the cheesecake at 325°F (163°C) for 50-60 minutes, or until the center is just set but still slightly wobbly. Turn off the oven and let the cheesecake cool completely in the oven with the door slightly ajar. After about an hour, remove the cheesecake from the oven and chill it in the fridge for at least 4 hours, or overnight.

For the meringue:

Prepare the meringue: In a clean bowl, beat the egg whites until soft peaks form. Gradually add the sugar, about a tablespoon at a time, and continue to beat until stiff, glossy peaks form. Stir in the vanilla extract.
Top the cheesecake with meringue: Once the cheesecake is fully chilled, spread the meringue over the top of the cheesecake in a decorative pattern, making sure it covers the entire surface.
Brown the meringue: Using a kitchen torch, lightly brown the meringue on top of the cheesecake, or place the cheesecake under a broiler for 2-3 minutes. Keep a close eye on it to ensure it doesn’t burn.
Garnish and serve: Let the cheesecake cool for a few more minutes, then garnish with fresh raspberries. Slice and serve chilled.

Servings and Timing

This recipe makes 12-16 servings. Preparation time is about 30 minutes, with a baking time of 50-60 minutes. Be sure to allow at least 4 hours for the cheesecake to chill, or overnight for the best texture. The meringue browning will only take a few minutes.

Variations

Mixed berries: Instead of just raspberries, you can use a combination of fresh berries like blueberries, blackberries, and strawberries for a different flavor.
Lemon curd topping: For an extra layer of lemon flavor, spread some lemon curd over the cheesecake before adding the meringue.
Crust alternatives: If you’re not a fan of graham crackers, you can substitute the crust with crushed shortbread cookies or even a gluten-free option if needed.

Storage/Reheating

Store leftover cheesecake in the refrigerator, tightly covered, for up to 3 days. The meringue may lose some of its crispness after being refrigerated, but the cheesecake will still taste great. This dessert is best served chilled, and there’s no need to reheat it.

FAQs

1. Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries, but make sure to thaw them and drain any excess liquid before adding them to the cheesecake mixture to avoid making the filling too runny.

2. Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead! It needs to chill for several hours, so you can make it a day or two before serving. Just top with the meringue shortly before serving.

3. Can I skip the meringue topping?

If you’re not a fan of meringue, you can top the cheesecake with whipped cream or leave it plain for a simpler dessert. However, the meringue adds a lovely light, sugary contrast to the tangy filling.

4. Can I use a different citrus in this recipe?

Yes, you can substitute lemon juice and zest with lime or orange for a different citrus twist. However, lemon pairs best with raspberries in this particular combination.

5. How do I prevent the cheesecake from cracking?

To prevent cracking, make sure to bake the cheesecake at a lower temperature and allow it to cool gradually in the oven. You can also place a pan of water in the oven while baking to create steam and help keep the cheesecake moist.

6. Can I use a different crust?

Yes, you can use any type of crumb-based crust you prefer. A buttery shortbread or even a crushed biscuit crust would work well in this recipe.

7. How do I know when the cheesecake is done?

The cheesecake should be slightly jiggly in the center when done. It will continue to set as it cools. A toothpick inserted into the center should come out clean.

8. Can I freeze this cheesecake?

Yes, you can freeze the cheesecake without the meringue for up to 2-3 months. To serve, thaw it in the fridge overnight and add the meringue before serving.

9. How long will the cheesecake last in the fridge?

The cheesecake will last for up to 3 days in the fridge. After that, the meringue may lose its texture, but the cheesecake itself will still be delicious.

10. Can I make this cheesecake without a springform pan?

Yes, you can use a regular cake pan, but you may have difficulty removing the cheesecake. You can line the pan with parchment paper to make it easier to lift out.

Conclusion

This Heavenly Lemon Raspberry Meringue Cheesecake is a showstopper that combines a tangy lemon cheesecake base with the sweetness of fresh raspberries and a light, airy meringue topping. It’s a beautiful, indulgent dessert that’s perfect for any celebration or special occasion. With its perfect balance of flavors and textures, this cheesecake is sure to be a favorite among your family and friends. Whether served as a refreshing summer treat or a sophisticated dessert for a holiday meal, it’s guaranteed to impress.

Indulge in a Heavenly Lemon Raspberry Meringue Cheesecake

Why You’ll Love This Recipe

Ingredients