Heavenly Lemon Raspberry Meringue Cheesecake
A delightful dessert that combines a velvety cream cheese filling infused with zesty lemon and fresh raspberries, all atop a buttery graham cracker crust, finished with a fluffy meringue topping.
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs Perfectly crunchy for a sweet, buttery crust
- 1/4 cup sugar Adds just the right amount of sweetness
- 1/2 cup unsalted butter, melted Gives the crust a rich, luscious flavor
Cheesecake Filling
- 3 packages cream cheese, softened (8 oz each) Silky and creamy for a dreamy filling
- 1 cup sugar Sweetens the creamy base beautifully
- 1/4 cup sour cream Adds a touch of tanginess
- 3 large eggs For a light and fluffy texture
- 1/4 cup lemon juice Zesty and brightening
- 1 tablespoon lemon zest Enhances the lemon flavor
- 1 cup fresh raspberries Juicy bursts of flavor throughout
Meringue Topping
- 3 large egg whites Forms the base of the meringue
- 1/2 cup sugar Sweetens the airy topping
- 1/2 teaspoon vanilla extract Adds warmth and depth to the meringue
Instructions
Preparation
- Preheat the oven to 325°F (165°C).
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press mixture into the bottom of the prepared pan and bake for 10 minutes. Set aside to cool.
Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy.
- Add sour cream, eggs, lemon juice, and lemon zest. Continue to beat until combined.
- Gently fold in fresh raspberries.
- Pour the cheesecake mixture into the cooled crust and smooth the top.
- Bake for 50-55 minutes or until the center is set and the top is lightly golden.
Meringue Topping
- While the cheesecake bakes, prepare the meringue by beating egg whites with sugar and vanilla extract until stiff peaks form.
- Once the cheesecake is done, gently spread the meringue over the top. Return to the oven for an additional 10-12 minutes until meringue is golden and slightly toasted.
Cooling & Serving
- Allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours or overnight.
- Remove from the springform pan, slice, and add extra fresh raspberries if desired.
Notes
Use room temperature ingredients for a smoother filling. For an ultra-creamy texture, bake your cheesecake in a water bath. Store leftovers in the fridge for up to 5 days.