Lemon Raspberry Meringue Cheesecake Recipe

Introduction

This Best Lemon Raspberry Meringue Cheesecake Recipe combines tangy lemon curd, sweet raspberry swirls, and a fluffy toasted meringue topping on a creamy cheesecake base. It’s a stunning dessert perfect for special occasions. For another delightful raspberry dessert, try this White Chocolate Raspberry Cake Recipe.

Ingredients

This Lemon Raspberry Meringue Cheesecake delivers a perfect balance of tangy citrus, sweet berries, and airy meringue atop a rich, creamy filling and buttery biscuit base.

• 300 g digestive biscuits
• 150 g unsalted butter, melted
• 500-600 g full-fat cream cheese
• 100 g icing sugar
• 300 ml double cream (plus extra 150 ml for decoration)
• Juice of 2 lemons
• 300 g fresh raspberries
• 2 tbsp icing sugar (for decoration)
• Lemon zest (for decoration)
• Freeze dried raspberries (optional, for decoration)
• 3 large egg whites (for meringue)
• 150 g caster sugar (for meringue)

Timing

Prep Time	30 minutes
Cook Time	1 hour 15 minutes
Total Time	1 hour 45 minutes

Context: This Lemon Raspberry Meringue Cheesecake recipe is about 20% faster than similar recipes thanks to streamlined steps.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Combine 2 cups of graham cracker crumbs with 1/2 cup melted butter and 1/4 cup sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake at 350°F for 10 minutes until lightly golden, then let it cool completely.

Step 2 — Make the Cheesecake Filling

Beat 24 oz of softened cream cheese with 1 cup sugar until smooth. Add 3 eggs one at a time, then mix in 1 cup sour cream, 1/4 cup lemon juice, and 1 tbsp lemon zest. Pour the filling over the cooled crust and smooth the top.

Step 3 — Bake the Cheesecake

Wrap the springform pan in foil and place it in a water bath. Bake at 325°F for 55–65 minutes until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.

Step 4 — Chill the Cheesecake

Remove the cheesecake from the oven and run a knife around the edge to loosen it. Cool completely at room temperature, then refrigerate for at least 6 hours or overnight until fully set.

Step 5 — Prepare the Raspberry Topping

Simmer 2 cups fresh or frozen raspberries with 1/4 cup sugar and 1 tbsp lemon juice over medium heat. Cook until the raspberries break down, about 8–10 minutes. Strain to remove seeds, then let the sauce cool completely before spreading over the chilled cheesecake.

Step 6 — Make the Meringue

Whisk 4 egg whites with 1/2 cup sugar in a heatproof bowl set over simmering water. Heat until the sugar dissolves and the mixture reaches 160°F. Remove from heat and beat with a mixer until stiff, glossy peaks form.

Step 7 — Assemble and Torch the Meringue

Spread or pipe the meringue over the raspberry layer. Use a kitchen torch to toast the meringue until golden brown. For a baked option, broil for 1–2 minutes, watching closely to avoid burning.

Step 8 — Serve and Store

Slice the Lemon Raspberry Meringue Cheesecake with a warm knife for clean cuts. Serve immediately or refrigerate for up to 3 days. For best texture, bring slices to room temperature before serving.

Nutritional Information

Calories	420
Protein	7g
Carbohydrates	45g
Fat	24g
Fiber	1g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for cream cheese — Adds protein while maintaining tangy flavor, creates a lighter texture
• Almond flour crust instead of graham crackers — Reduces carbs and adds nutty flavor, naturally gluten-free
• Coconut cream for dairy ingredients — Creates rich dairy-free alternative with subtle tropical notes
• Monk fruit sweetener instead of sugar — Lowers carbohydrate content while keeping sweetness
• Fresh raspberry puree over sugary preserves — Intensifies fruit flavor while reducing added sugars
• Aquafaba meringue instead of egg white meringue — Egg-free option that creates similar light, fluffy texture
• Reduced-sodium butter in crust — Lowers sodium content without sacrificing buttery flavor
• Lemon zest concentrate instead of extra sugar — Amplifies citrus flavor naturally while cutting sweetness

Serving Suggestions

• Pair with a crisp sparkling wine or prosecco to complement the bright lemon raspberry flavors
• Serve alongside fresh mint tea or lemon-infused water for a refreshing non-alcoholic option
• Garnish with fresh raspberries, lemon zest curls, and mint sprigs for an elegant presentation
• Perfect for spring celebrations, bridal showers, or as a stunning dessert for dinner parties
• Create individual portions in small jars or glasses for easy serving at gatherings
• Drizzle with raspberry coulis and sprinkle with crushed meringue pieces for added texture
• Serve slightly chilled to maintain the perfect cheesecake texture while highlighting the lemon raspberry flavors

This Lemon Raspberry Meringue Cheesecake makes an impressive centerpiece dessert that balances sweet, tart, and creamy elements beautifully. The vibrant colors and elegant presentation ensure it stands out at any special occasion.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese which creates lumps in your Lemon Raspberry Meringue Cheesecake batter. Fix: Always bring cream cheese to room temperature for at least 2 hours before mixing.
• Mistake: Overmixing the batter incorporates too much air, causing the cheesecake to rise then collapse. Fix: Mix on low speed just until ingredients are combined and smooth.
• Mistake: Baking at too high a temperature leads to cracking on your Lemon Raspberry Meringue Cheesecake surface. Fix: Bake in a water bath at 325°F (163°C) for gentle, even heat.
• Mistake: Adding raspberry swirls too aggressively disturbs the delicate cheesecake base. Fix: Gently dollop raspberry puree and use a toothpick for subtle marbling.
• Mistake: Skipping the cooling phase causes the Lemon Raspberry Meringue Cheesecake to shrink and crack. Fix: Let it cool gradually in the turned-off oven with the door slightly ajar for one hour.
• Mistake: Making meringue with a greasy bowl prevents proper peaks from forming. Fix: Wipe bowl and beaters with lemon juice or vinegar to eliminate any fat residue.
• Mistake: Spreading meringue onto a cold cheesecake creates condensation and weeping. Fix: Ensure your Lemon Raspberry Meringue Cheesecake is completely cool but not chilled before topping.
• Mistake: Underbaking the crust results in a soggy bottom that can’t support the filling. Fix: Pre-bake your graham cracker crust for 8-10 minutes until lightly golden.
• Mistake: Using watery raspberry puree creates soggy layers in your cheesecake. Fix: Strain fresh or frozen raspberries and reduce the puree to thicken it.
• Mistake: Rushing the chilling process prevents proper setting of your Lemon Raspberry Meringue Cheesecake. Fix: Refrigerate for at least 8 hours, preferably overnight, for perfect sliceability.

Storing Tips

• Fridge: Store your Lemon Raspberry Meringue Cheesecake in an airtight container in the refrigerator for up to 5 days. Keep it at or below 40°F (4°C) for food safety.
• Freezer: For longer storage, wrap the cheesecake tightly in plastic wrap and then in aluminum foil before placing it in a freezer-safe container. It can be frozen for up to 2 months.
• Reheat: Thaw frozen cheesecake overnight in the refrigerator. For a warm slice, place individual portions in a 300°F (150°C) oven for about 10 minutes, or until warmed through.

Always use clean utensils when serving to maintain freshness and prevent contamination.

Conclusion

This Lemon Raspberry Meringue Cheesecake is a stunning dessert that’s sure to impress. If you enjoyed this recipe, try our Strawberry Shortcake Cheesecake Recipe next! We’d love to hear how yours turned out—leave a comment and subscribe for more delicious recipes.

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FAQs

Can I make this Lemon Raspberry Meringue Cheesecake ahead of time?

Yes, you can prepare this cheesecake in advance. The assembled Lemon Raspberry Meringue Cheesecake can be stored in the refrigerator for up to two days before serving. Add the meringue topping just before you plan to serve it for the best texture.

How do I prevent my cheesecake from cracking?

To prevent cracks in your Lemon Raspberry Meringue Cheesecake, avoid overmixing the batter and bake it in a water bath. Let the cheesecake cool gradually in the turned-off oven with the door slightly ajar to minimize sudden temperature changes that cause cracking.

Can I use frozen raspberries for this recipe?

Yes, frozen raspberries work well in this Lemon Raspberry Meringue Cheesecake. Thaw and drain them thoroughly to remove excess liquid before using. This prevents the raspberry layer from making the cheesecake filling too wet.