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Heavenly Lemon Raspberry Meringue Cheesecake

A luscious cheesecake with a tangy lemon filling, swirled with raspberry puree, and topped with a fluffy meringue.

Ingredients

Scale

For the Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/4 cup granulated sugar
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1/2 cup raspberry puree
  • 3 large egg whites
  • 1/4 tsp cream of tartar
  • 1/2 cup granulated sugar

Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F. Mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press into a 9-inch springform pan.
  2. Beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, then mix in sour cream, lemon juice, zest, and vanilla.
  3. Pour half the batter over the crust. Spoon raspberry puree over batter, then swirl with a knife. Add remaining batter.
  4. Bake for 45-50 minutes until center is set. Cool completely.
  5. For meringue, beat egg whites and cream of tartar until soft peaks form. Gradually add 1/2 cup sugar and beat until stiff peaks form.
  6. Spread meringue over cooled cheesecake. Use a torch to lightly brown the meringue before serving.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally