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Heavenly Lemon Raspberry Meringue Cheesecake

A stunning dessert combining creamy lemon cheesecake, a swirl of raspberry, and a fluffy toasted meringue topping.

Ingredients

Scale

For the Crust:

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

Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F (165°C). Combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press into the bottom of 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, lemon zest, and vanilla.
  3. Pour filling over crust. Drop spoonfuls of raspberry preserves on top and swirl with a knife. Bake for 50-55 minutes until set but slightly jiggly in the center. Cool completely, then chill for at least 4 hours.
  4. For meringue, beat egg whites and cream of tartar until soft peaks form. Gradually add superfine sugar and beat until stiff, glossy peaks form. Spread over chilled cheesecake and toast with a kitchen torch.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett