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Lemon Raspberry Meringue Cheesecake

A show-stopping dessert that combines tangy lemon, sweet raspberries, and fluffy meringue for an enchanting treat.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cheesecake Layer
  • 1.5 cups graham cracker crumbs For the crust
  • 0.5 cups melted butter To mix with the crust
  • 2 packages (8-ounce) cream cheese, softened Essential for the cheesecake filling
  • 0.5 cups granulated sugar For sweetness in the filling
  • 2 large eggs Bind the cheesecake together
  • 1 teaspoon vanilla extract Enhances flavor
  • 2 lemons (juice and zest) For the tangy flavor
  • 1 cup fresh raspberries Adds fruity flavor
For the Meringue
  • 3 large egg whites The base for the meringue
  • 0.25 teaspoon cream of tartar Helps stabilize the meringue
  • 0.75 cups granulated sugar To sweeten the meringue

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, mix the graham cracker crumbs and melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan.
  3. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and zest.
  4. Gently fold in the raspberries.
Baking
  1. Pour the cheesecake mixture over your crust and spread it evenly. Bake for 40-45 minutes or until the center is set but still slightly wobbly.
  2. While the cheesecake is cooling, prepare the meringue by beating the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, until stiff peaks form.
  3. Spread the meringue over the cooled cheesecake, ensuring it touches the edges to prevent shrinking.
  4. Return to the oven for 10-15 minutes, until the meringue is golden.
Cooling and Serving
  1. Let the cheesecake cool completely. Refrigerate for at least 4 hours or overnight for the best texture.

Notes

Substitutions include using mascarpone or Greek yogurt instead of cream cheese. To store leftovers, keep covered in the refrigerator for up to 3-4 days.