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Heavenly Lemon Raspberry Meringue Cheesecake

Heavenly Lemon Raspberry Meringue Cheesecake

A luscious cheesecake featuring layers of tangy lemon, fresh raspberries, and a light meringue topping.

  • Total Time: 90 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1/2 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 cup fresh raspberries
  • 4 large egg whites
  • 1 cup granulated sugar for meringue

Instructions

  1. Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter; press into the bottom of the pan.
  3. Beat cream cheese and 1 cup sugar until smooth; add eggs one at a time.
  4. Stir in sour cream, lemon juice, and lemon zest; fold in raspberries gently.
  5. Pour batter over crust and bake for 55-60 minutes until set.
  6. For meringue, beat egg whites until soft peaks form, then gradually add 1 cup sugar until stiff.
  7. Spread meringue over cooled cheesecake and broil for 1-2 minutes until golden.

Notes

Ensure raspberries are fresh and not frozen for the best flavor and texture. Chill the cheesecake for at least 4 hours before serving.

  • Author: Chef Sally
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 450
  • Sugar: 28g
  • Fat: 30g
  • Carbohydrates: 38g
  • Protein: 7g