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

Scale

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