Heavenly Lemon Raspberry Meringue Cheesecake
A delightful dessert that combines vibrant lemon flavors with sweet raspberries, finished with a light meringue topping.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 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 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).
- Prepare a 9-inch springform pan by greasing and lining it.
- Make the crust by combining graham cracker crumbs, 1/4 cup sugar, and melted butter, then pressing into the bottom of the pan. Bake for 10 minutes and set aside to cool.
- Prepare the filling by beating cream cheese with 1 cup sugar until smooth, then mixing in sour cream, eggs, lemon juice, and lemon zest. Gently fold in fresh raspberries.
- Combine the filling with the cooled crust and smooth the top. Bake for 50-55 minutes or until set.
- Make the meringue by beating egg whites with 1/2 cup sugar and vanilla until stiff peaks form.
- Apply the meringue topping to the cheesecake and return to the oven for an additional 10-12 minutes.
- Cool to room temperature and then refrigerate for at least 4 hours.
- Serve slices with extra raspberries if desired.
Notes
Ensure mixing bowls and utensils are clean for perfect meringue. Room-temperature egg whites whip up better. Experiment with different berry variations.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg