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Lemon Raspberry Meringue Cheesecake

A zesty and sweet cheesecake combining lemon and raspberry flavors with a light, airy meringue topping. This dessert features a biscuit base, creamy lemon-raspberry filling, and is finished with piped meringue and fresh raspberries.

  • Total Time: 6 hours 40 minutes (including chilling)
  • Yield: 10 1x

Ingredients

Scale
  • 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)

Instructions

  1. Prepare the biscuit base by crushing the digestive biscuits finely and mixing with melted unsalted butter until combined.
  2. Press the biscuit mixture firmly into the base of a springform pan and chill in the fridge while preparing the filling.
  3. In a large bowl, whisk the cream cheese and icing sugar until smooth.
  4. Add the double cream and continue whisking until the mixture thickens slightly.
  5. Fold in the lemon juice and then gently fold in the fresh raspberries.
  6. Spread the lemon-raspberry cream cheese mixture evenly over the biscuit base. Refrigerate for at least 5-6 hours or overnight to set.
  7. For the meringue topping, whisk egg whites on medium speed until soft peaks form.
  8. Gradually add caster sugar and continue whisking until stiff and glossy peaks form. Optionally, add vanilla extract and whisk to combine.
  9. Pipe or spread the meringue over the chilled cheesecake evenly.
  10. Use a kitchen torch to lightly brown the meringue or bake in a preheated 180°C (350°F) oven for 5-7 minutes until golden.
  11. Whip the double cream and icing sugar together until soft peaks form for decoration.
  12. Pipe the whipped cream onto the set cheesecake, garnish with fresh raspberries, lemon zest, and sprinkle freeze dried raspberries.

Notes

1. For best texture, refrigerate the cheesecake overnight to allow proper setting.
2. Use fresh and freeze-dried raspberries for a combination of fresh flavor and texture contrast.
3. Carefully brown the meringue with a kitchen torch to avoid overcooking.

  • Author: Dorothy Miller
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes (for meringue browning)
  • Method: Dessert
  • Cuisine: Dessert

Nutrition

  • Calories: 420
  • Sugar: 25g
  • Sodium: 150mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 90mg