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Heavenly Lemon Raspberry Meringue Cheesecake Recipe

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  • Author: admin
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 5 hours 35 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Heavenly Lemon Raspberry Meringue Cheesecake is a delightful dessert featuring a buttery graham cracker crust, a smooth and creamy lemon-infused cheesecake filling studded with fresh raspberries, and a luscious golden-baked meringue topping. Perfectly balancing tartness and sweetness, it’s a show-stopping treat ideal for special occasions or any time you crave an elegant dessert.

Ingredients

Scale

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted

For the cheesecake:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon
  • 1/2 cup fresh raspberries

For the meringue:

  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Make the crust: Preheat your oven to 325°F (165°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 8-10 minutes until golden and set. Remove from oven and let cool.
  2. Prepare the cheesecake batter: In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add the sugar, vanilla extract, lemon juice, and lemon zest, and continue mixing until smooth.
  3. Add eggs and sour cream: Add the eggs, one at a time, beating well after each addition. Stir in the sour cream until the batter is completely smooth.
  4. Pour and bake: Pour the cheesecake batter into the cooled crust, spreading it evenly. Drop fresh raspberries into the batter, lightly pressing them down. Bake the cheesecake for 50-60 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door cracked for about 1 hour.
  5. Make the meringue: In a clean bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, until stiff peaks form. Mix in vanilla extract.
  6. Top the cheesecake with meringue: Once the cheesecake has cooled, spread the meringue over the top, creating soft peaks. Use a spatula to make decorative swirls.
  7. Bake the meringue: Increase the oven temperature to 350°F (175°C). Bake the cheesecake with the meringue for 8-10 minutes, or until the meringue is golden brown.
  8. Cool and serve: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving. Garnish with extra fresh raspberries if desired.
  9. Enjoy: Serve and enjoy your Heavenly Lemon Raspberry Meringue Cheesecake!

Notes

  • Ensure the cream cheese is softened to room temperature for a smooth batter without lumps.
  • Carefully fold fresh raspberries into the batter to avoid breaking them apart and staining the batter.
  • Letting the cheesecake cool gradually in the oven prevents cracking on the surface.
  • The meringue topping should be baked just until golden to maintain a soft and fluffy texture inside.
  • For the best flavor, make the cheesecake a day ahead to allow it to fully set and flavors to meld.

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