Heavenly Lemon Raspberry Meringue Cheesecake
A delightful combination of creamy cheesecake, zesty lemon, and fresh raspberries, topped with a light and airy meringue, perfect for celebrations or comforting dessert.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1/4 cup sour cream
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
- 3 large egg whites
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (165°C). Grease and line a 9-inch springform pan.
- Combine the graham cracker crumbs, 1/4 cup of sugar, and the melted butter in a medium bowl. Press into the bottom of the prepared pan to create your crust. Bake for 10 minutes and allow it to cool.
- Beat the softened cream cheese and 1 cup of sugar together until smooth. Add in the sour cream, eggs, lemon juice, and lemon zest. Mix until well combined and gently fold in the raspberries.
- Pour the filling into the cooled crust and smooth the top. Bake for about 50-55 minutes until set in the center.
- Beat the egg whites until soft peaks form, then gradually add 1/2 cup of sugar and vanilla extract, beating until stiff peaks form. Spread the meringue over the cheesecake.
- Bake the meringue for an additional 10-12 minutes until golden.
- Cool the cheesecake to room temperature, then refrigerate for at least 4 hours before serving.
Notes
Allow the cheesecake to cool slowly to prevent cracks. Ensure all ingredients are at room temperature for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg