Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 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, 1/4 cup sugar, and melted butter. 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 filling over crust. Drop spoonfuls of raspberry puree on top and swirl with a knife. Bake for 45-50 minutes until set but slightly jiggly.
  4. For meringue, beat egg whites and cream of tartar until foamy. Gradually add 1/2 cup sugar and beat until stiff peaks form.
  5. Spread meringue over cooled cheesecake. Use a torch to brown the meringue or broil for 1-2 minutes. Chill before serving.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett