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Heavenly Lemon Raspberry Meringue Cheesecake

A delightful dessert combining tangy lemon, fresh raspberries, and a fluffy meringue topping on a rich cheesecake base.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/2 cups graham cracker crumbs Crunchy and buttery, perfect for a crust.
  • 1/4 cup sugar To enhance the sweetness.
  • 1/2 cup unsalted butter, melted Adds richness to the crust.
For the cheesecake filling
  • 3 packages (8 oz) cream cheese, softened The creamy heart of the cheesecake.
  • 1 cup sugar For the cheesecake filling, balancing the tartness.
  • 1/4 cup sour cream For added creaminess and tang.
  • 3 large eggs Binding the filling together.
  • 1/4 cup lemon juice For that zesty burst of flavor.
  • 1 tablespoon lemon zest Amplifying the lemony notes.
  • 1 cup fresh raspberries For a refreshing, fruity element.
For the meringue topping
  • 3 large egg whites The base for the meringue topping.
  • 1/2 cup sugar Sweetening the meringue.
  • 1/2 teaspoon vanilla extract For depth of flavor in the meringue.

Method
 

Preparation
  1. Preheat the oven to 325°F (165°C). Grease and line a 9-inch springform pan.
  2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until combined.
  3. Firmly press the mixture into the bottom of the prepared pan, forming a crust. Bake for 10 minutes, then set aside to cool.
Cheesecake Filling
  1. In a large mixing bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy.
  2. Add the sour cream, eggs, lemon juice, and lemon zest, mixing until fully combined and smooth.
  3. Gently fold in the fresh raspberries to the cream cheese mixture, ensuring they remain intact for pops of flavor.
  4. Pour the cheesecake mixture into the prepared crust, smoothing the top with a spatula.
  5. Bake for 50-55 minutes or until the center is set and the top is lightly golden.
Meringue Topping
  1. While the cheesecake is baking, prepare the meringue. In a clean bowl, beat the egg whites, 1/2 cup sugar, and vanilla extract until stiff peaks form.
  2. Once the cheesecake is finished baking, remove it from the oven and evenly spread the meringue on top.
  3. Return the cheesecake to the oven for an additional 10-12 minutes, or until the meringue is golden and slightly toasted.
  4. Allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours or overnight to set.
  5. Once chilled, remove the cheesecake from the springform pan, slice, and serve with extra fresh raspberries for garnish, if desired.

Notes

Ensure your cream cheese is at room temperature for easy mixing and a smooth filling. When folding in raspberries, be gentle to keep them intact. For stable meringue, ensure mixing bowl and beaters are clean.