Heavenly Lemon Raspberry Meringue Cheesecake
A delightful dessert featuring a creamy lemon-raspberry filling topped with toasted meringue, perfect for impressing guests or indulging in a sweet treat.
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the filling
- 3 packages (8 oz) cream cheese, softened
- 1 cup sugar
- 1/4 cup sour cream
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
For the meringue
- 3 large egg whites
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 325°F (165°C) to ensure even baking.
- Grease and line a 9-inch springform pan with parchment paper.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well incorporated and press into the bottom of the prepared pan. Bake for 10 minutes and then set aside to cool.
Filling
- In a large mixing bowl, beat softened cream cheese with 1 cup sugar until smooth.
- Add sour cream, eggs, lemon juice, and lemon zest, mixing until lump-free.
- Gently fold in fresh raspberries.
Baking
- Pour the cheesecake mixture into the prepared crust and smooth the top.
- Bake for 50-55 minutes until the center is set and the top is lightly golden.
Meringue
- While the cheesecake is baking, beat egg whites until soft peaks form. Gradually add 1/2 cup sugar and 1/2 teaspoon vanilla extract until stiff peaks form.
- Spread the meringue evenly over the baked cheesecake.
- Return the cheesecake to the oven for 10-12 minutes until the meringue is golden.
Cooling and Serving
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Carefully remove from springform pan, slice, and serve with extra raspberries if desired.
Notes
For added flavor, consider using other berries like blueberries. Ensure ingredients are at room temperature for a smooth filling, and a water bath can prevent cracks.