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Heavenly Lemon Raspberry Meringue Cheesecake Recipe

Heavenly Lemon Raspberry Meringue Cheesecake Recipe
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★★★★★

4.8 from 29 reviews

This Heavenly Lemon Raspberry Meringue Cheesecake combines a rich, creamy lemon-infused cheesecake with fresh raspberries and a light, fluffy meringue topping. Encased in a buttery graham cracker crust, this dessert is perfectly balanced with tangy citrus, sweet berries, and an elegant toasted meringue finish. Ideal for special occasions or a delightful weekend treat.

Ingredients

Scale

Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted

Cheesecake Filling

  • 24 oz cream cheese, room temperature
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup sour cream
  • 2 tbsp lemon zest
  • 1/4 cup lemon juice
  • 1 tsp vanilla extract
  • 1 cup fresh raspberries

Meringue Topping

  • 4 large egg whites
  • 1/2 cup granulated sugar

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a food processor, pulse the graham crackers into fine crumbs. Combine the crumbs with the melted butter until evenly mixed, then press firmly into the bottom of the prepared pan. Bake for 10 minutes to set, then remove and allow to cool.
  2. Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter. Stir in the sour cream, lemon zest, lemon juice, and vanilla extract until evenly combined.
  3. Assemble cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Drop spoonfuls of fresh raspberries onto the filling and gently swirl them using a knife to distribute the berries without fully mixing.
  4. Bake the cheesecake in a water bath: Place the springform pan inside a larger baking dish. Carefully pour hot water into the larger dish until it reaches halfway up the sides of the springform pan. Bake for 50 to 60 minutes, or until the center is set but still has a slight jiggle when moved.
  5. Cool the cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. Then, remove the cheesecake and chill it in the refrigerator for at least 4 hours to fully set and firm up.
  6. Prepare the meringue topping: In a clean bowl, beat the egg whites until soft peaks form. Gradually add the sugar while continuing to beat, until stiff peaks are achieved and the meringue is glossy and holds its shape firmly.
  7. Apply and toast the meringue: Spread the prepared meringue evenly over the chilled cheesecake. Using a kitchen torch, carefully toast the meringue until golden brown peaks form for a beautiful finish.
  8. Serve: Serve immediately after toasting or keep refrigerated until ready to enjoy. Store any leftovers in an airtight container in the refrigerator.

Notes

  • Room temperature ingredients help create a smoother cheesecake batter.
  • Swirling raspberries gently prevents breaking the batter too much and keeps beautiful berry distribution.
  • Using a water bath during baking ensures even cooking and prevents cracks.
  • Toast meringue carefully with a kitchen torch to avoid burning.
  • Letting cheesecake cool gradually in the oven helps prevent cracks.
  • This cheesecake is best served chilled and consumed within 3 days.

Nutrition

Keywords: lemon cheesecake, raspberry cheesecake, meringue topping, baked cheesecake, lemon dessert, berry cheesecake, springform pan cheesecake

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