Lemon Raspberry Meringue Cheesecake Recipe
Introduction
This Lemon Raspberry Meringue Cheesecake is a delightful treat that perfectly balances tangy lemon and sweet raspberries. Topped with a light, fluffy meringue, it’s an impressive dessert that’s surprisingly simple to make at home.
Ingredients
- 1½ cups graham cracker crumbs
- ¼ cup melted butter
- 2 tbsp sugar (for crust)
- 16 oz cream cheese, softened
- ¾ cup sugar (for cheesecake)
- 2 eggs
- Zest and juice of 1 lemon
- 1 tsp vanilla extract (for cheesecake)
- 1 cup fresh raspberries
- 3 egg whites (for meringue)
- ½ cup sugar (for meringue)
- 1 tsp vanilla extract (for meringue)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press mixture firmly into the bottom of a springform pan. Bake for 10 minutes, then let it cool.
- Step 2: Beat cream cheese and ¾ cup sugar together until smooth. Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and 1 teaspoon vanilla extract. Gently fold in fresh raspberries.
- Step 3: Pour cheesecake filling over the cooled crust. Bake for 45-50 minutes until the center is set. Remove from oven and allow to cool completely.
- Step 4: To make the meringue, beat egg whites in a clean bowl until soft peaks form. Gradually add ½ cup sugar while continuing to beat until stiff peaks form. Stir in 1 teaspoon vanilla extract.
- Step 5: Spread meringue evenly over the cooled cheesecake, forming peaks. Increase oven temperature to 400°F (200°C) and bake for 5-7 minutes, or until the meringue is golden brown.
- Step 6: Let the cheesecake chill in the refrigerator for at least 2 hours before serving to allow flavors to set.
Tips & Variations
- Use fresh, ripe raspberries for the best flavor and texture.
- If you prefer a less tart lemon flavor, reduce the lemon juice slightly but keep the zest for aroma.
- For a nutty crust, substitute half of the graham cracker crumbs with finely chopped almonds or pecans.
- Ensure egg whites are at room temperature before whipping for a better meringue texture.
Storage
Store the cheesecake covered in the refrigerator for up to 3 days. Avoid freezing, as the meringue topping may become watery upon thawing. Before serving, let the cheesecake sit at room temperature for 15-20 minutes to enhance flavor and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberries instead of fresh?
Frozen raspberries tend to release more juice and can make the filling watery. If you use frozen, thaw and drain them well before folding into the cheesecake batter to prevent excess moisture.
How do I know when the cheesecake is fully baked?
The cheesecake is done when the edges are set and the center jiggles slightly when you gently shake the pan. It will firm up completely as it cools.
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Lemon Raspberry Meringue Cheesecake Recipe
- Total Time: 3 hours 20 minutes
- Yield: 8 servings 1x
Description
This Lemon Raspberry Meringue Cheesecake is a delightful dessert featuring a buttery graham cracker crust, a creamy lemon-infused cheesecake filling studded with fresh raspberries, and a light, fluffy meringue topping toasted to golden perfection. The combination of tangy lemon, sweet-tart raspberries, and airy meringue creates a perfectly balanced and visually stunning cheesecake.
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup melted butter
- 2 tbsp sugar
For the Cheesecake:
- 16 oz cream cheese, softened
- ¾ cup sugar
- 2 eggs
- Zest and juice of 1 lemon
- 1 tsp vanilla extract
- 1 cup fresh raspberries
For the Meringue Topping:
- 3 egg whites
- ½ cup sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, melted butter, and sugar until evenly mixed. Press this mixture firmly into the bottom of a springform pan to form an even crust. Bake for 10 minutes, then set aside to cool completely.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with sugar until the texture is smooth and creamy. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the lemon zest, lemon juice, and vanilla extract for refreshing citrus flavor. Gently fold in the fresh raspberries to avoid breaking them, then pour the batter over the cooled crust evenly.
- Bake the Cheesecake: Place the springform pan in the oven and bake for 45-50 minutes or until the center appears set and no longer jiggly. Once baked, remove from oven and allow it to cool completely at room temperature.
- Prepare the Meringue: In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add sugar while continuing to beat until stiff, glossy peaks form. Add the vanilla extract and mix briefly to combine.
- Top with Meringue: Spread the prepared meringue evenly over the cooled cheesecake, using a spatula to create decorative peaks. Return the cheesecake to the oven preheated at 400°F (200°C) and bake for 5-7 minutes, or until the meringue is golden brown on top.
- Chill and Serve: Remove the cheesecake from the oven and let it cool. Refrigerate for at least 2 hours to allow the flavors to meld and the cheesecake to set properly. Serve chilled, enjoying the fresh raspberry bursts and the luscious lemon flavor enhanced by the airy meringue topping.
Notes
- Use room temperature cream cheese for a smoother batter and to avoid lumps.
- Be gentle when folding in raspberries to keep their shape intact and prevent bleeding color into the batter.
- Ensure no yolk gets into the egg whites for a successful meringue; even a small amount can prevent proper whipping.
- Cooling the cheesecake completely before spreading meringue prevents the meringue from melting.
- The meringue topping is best eaten the same day to enjoy its fluffy texture.
- Store leftovers in the refrigerator, covered, for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon raspberry cheesecake, meringue cheesecake, lemon dessert, raspberry cheesecake, creamy cheesecake, baked cheesecake, lemon meringue dessert
