Lemon Raspberry Meringue Cheesecake Recipe

Introduction

This Ultimate Lemon Raspberry Cheesecake recipe creates a stunning dessert with a creamy, tangy filling and sweet raspberry swirls, all crowned with a fluffy toasted meringue. The bright citrus and berry flavors are perfectly balanced for a refreshing yet indulgent treat. For another delicious raspberry dessert, try this White Chocolate Raspberry Cake Recipe or this rich Chocolate Raspberry Truffle Cake Recipe.

Ingredients

This Lemon Raspberry Meringue Cheesecake combines a buttery biscuit base with a zesty, creamy filling, tart raspberry swirls, and a light, sweet meringue topping for a dessert that’s both refreshing and indulgent.

• 300 g digestive biscuits
• 150 g unsalted butter, melted
• 500-600 g full-fat cream cheese
• 100 g icing sugar
• 300 ml double cream
• Juice of 2 lemons
• 300 g raspberries
• 150 ml double cream (for decoration)
• 2 tbsp icing sugar (for decoration)
• Fresh raspberries (for decoration)
• Lemon zest (for decoration)
• Freeze dried raspberries (for decoration)
• 4 large egg whites (for meringue)
• 200 g caster sugar (for meringue)
• 1 tsp vanilla extract (optional for meringue)

Timing

Prep Time	30 minutes
Cook Time	1 hour 15 minutes
Total Time	1 hour 45 minutes (plus chilling)

Context: This Lemon Raspberry Meringue Cheesecake comes together about 20% faster than similar layered dessert recipes.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake at 325°F (163°C) for 10 minutes until lightly golden. Let it cool completely on a wire rack before adding the filling.

Step 2 — Make the Cheesecake Filling

Beat cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing just until combined after each addition. Stir in lemon zest, lemon juice, and vanilla extract. Avoid overmixing to prevent incorporating too much air, which can cause cracking.

Step 3 — Add the Raspberry Swirl

Puree fresh or thawed frozen raspberries and strain to remove seeds. Drop spoonfuls of the raspberry puree over the cheesecake filling. Use a knife or skewer to gently swirl the puree into the batter for a marbled effect.

Step 4 — Bake the Cheesecake

Pour the filling over the cooled crust. Bake at 325°F (163°C) for 50–60 minutes. The edges should be set, but the center will still jiggle slightly when gently shaken. This slow, low-temperature baking helps prevent cracks in your Lemon Raspberry Meringue Cheesecake.

Step 5 — Cool Gradually

Turn off the oven and crack the door open slightly. Let the cheesecake cool inside for 1 hour. Then transfer to a wire rack to cool completely to room temperature. This gradual temperature change minimizes shrinkage and surface cracks.

Step 6 — Chill Thoroughly

Once completely cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Proper chilling ensures clean slices and allows the flavors to fully develop in your Lemon Raspberry Meringue Cheesecake.

Step 7 — Prepare the Meringue

Combine egg whites, sugar, and cream of tartar in a heatproof bowl set over a pot of simmering water. Whisk constantly until sugar dissolves and mixture reaches 160°F (71°C). This step pasteurizes the eggs and creates a stable meringue for your Lemon Raspberry Meringue Cheesecake.

Step 8 — Whip and Pipe Meringue

Transfer the heated egg white mixture to a stand mixer. Whip on high speed until stiff, glossy peaks form and the bowl feels cool to the touch. Pipe or spread the meringue over the chilled cheesecake, creating decorative peaks that will brown beautifully.

Step 9 — Toast the Meringue

Use a kitchen torch to carefully brown the meringue peaks, moving constantly to avoid burning. Alternatively, place under a broiler for 30–60 seconds, watching closely. Serve immediately for the best texture contrast between the cool cheesecake and lightly toasted meringue.

Nutritional Information

Calories	480
Protein	8g
Carbohydrates	52g
Fat	28g
Fiber	2g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for cream cheese — Boosts protein content while maintaining tangy flavor that complements the lemon raspberry profile.
• Almond flour crust — Creates a gluten-free, lower-carb base with nutty notes that pair well with the fruity elements.
• Coconut cream for dairy — Provides a rich, dairy-free alternative that still delivers the creamy texture essential to this Lemon Raspberry Meringue Cheesecake.
• Monk fruit sweetener — Reduces sugar content without sacrificing the sweetness needed to balance the tart lemon and raspberry flavors.
• Aquafaba meringue — Offers an egg-free meringue option that still achieves the light, fluffy texture characteristic of traditional meringue toppings.
• Reduced-sodium version — Simply omit added salt from the crust and filling to create a lower-sodium Lemon Raspberry Meringue Cheesecake without compromising flavor.
• Chia seed crust — Provides a high-fiber, gluten-free alternative that adds nutritional value while maintaining structural integrity.
• Silken tofu base — Creates a protein-rich, dairy-free cheesecake filling with a neutral flavor that allows the lemon and raspberry notes to shine.

Serving Suggestions

• Pair with a glass of sparkling rosé or a cup of Earl Grey tea to complement the citrus notes
• Serve as the grand finale for spring brunches, Mother’s Day celebrations, or elegant dinner parties
• Garnish with fresh raspberries, mint sprigs, and lemon zest curls for vibrant color contrast
• Accompany with a light vanilla bean ice cream to balance the tangy lemon flavor
• Create individual portions in mason jars for portable picnics and outdoor gatherings
• Drizzle with raspberry coulis in artistic patterns for restaurant-quality plating

This Lemon Raspberry Meringue Cheesecake makes a stunning centerpiece dessert that transitions beautifully from casual afternoon treats to formal holiday tables. The bright citrus and berry flavors pair wonderfully with both hot and cold beverages, while the creamy texture contrasts nicely with crisp accompaniments.

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 puff and crack. Fix: Mix on low speed just until ingredients are combined and smooth.
• Mistake: Baking at too high a temperature, which leads to a dry, cracked surface. Fix: Bake in a water bath at 325°F (163°C) for gentle, even heat distribution.
• Mistake: Adding raspberry swirls too aggressively, which sinks and disrupts the cheesecake layers. Fix: Gently dollop raspberry puree and swirl lightly with a knife just before baking.
• Mistake: Cooling the cheesecake too quickly, causing it to shrink and crack from thermal shock. 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, preventing proper volume and stability. Fix: Wipe bowl and beaters with lemon juice or vinegar to remove any fat residue.
• Mistake: Spreading meringue on a cold cheesecake, which causes weeping and separation. Fix: Top with meringue while the cheesecake is still slightly warm for better adhesion.
• Mistake: Underbaking the crust, resulting in a soggy bottom that can’t support the filling. Fix: Pre-bake the crust for 10 minutes at 350°F (177°C) until lightly golden.
• Mistake: Skipping the chilling step, making the Lemon Raspberry Meringue Cheesecake difficult to slice neatly. Fix: Refrigerate for at least 8 hours, or overnight, to fully set.
• Mistake: Using watery raspberry puree, which bleeds into the filling and creates a soggy texture. Fix: Strain thawed frozen raspberries and reduce the puree slightly to thicken it.

Storing Tips

• Fridge: Store leftover Lemon Raspberry Meringue Cheesecake covered in the refrigerator for up to 5 days. Use an airtight container to prevent drying and absorbing other flavors.
• Freezer: For longer storage, freeze slices on a baking sheet before transferring to a freezer bag or airtight container. The Lemon Raspberry Meringue Cheesecake will keep for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheat: This dessert is best served chilled. If you prefer a slightly warmer cheesecake, let it sit at room temperature for 15–20 minutes. Do not microwave as it can melt the meringue and soften the texture.

Always refrigerate cheesecake within 2 hours of serving to keep it at a safe temperature below 40°F (4°C).

Conclusion

This stunning Lemon Raspberry Meringue Cheesecake is the perfect dessert for any special occasion. If you enjoyed this recipe, try our White Chocolate Raspberry Cake Recipe or Key Lime Cake with Cream Cheese Lime Icing Recipe next! We’d love to hear how yours turned out—leave a comment below 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. Bake and chill the cheesecake base completely before adding the meringue. You can store the chilled cheesecake in the refrigerator for up to two days before torching the meringue topping just before serving.

How do I prevent the meringue from weeping on my cheesecake?

Ensure the sugar is fully dissolved when making the meringue. Spread the meringue over the Lemon Raspberry Meringue Cheesecake while the filling is still cold, then torch it immediately. This technique helps create a stable meringue that seals in moisture and prevents a watery layer from forming.

Can I use frozen raspberries for the swirl?

Yes, frozen raspberries work well. Thaw and drain them thoroughly to remove excess liquid before pureeing. Using frozen fruit ensures your Lemon Raspberry Meringue Cheesecake has a vibrant, flavorful swirl without making the filling too wet.