Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 5 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
- 5 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar (for meringue)
Instructions
- Preheat oven to 325°F (163°C).
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter; press into the bottom of a 9-inch springform pan to form crust.
- In a large bowl, beat cream cheese until smooth. Add 1 cup sugar and flour; mix well.
- Add eggs one at a time, beating after each addition.
- Stir in lemon juice and lemon zest.
- Pour batter over crust in pan.
- Bake for 55-60 minutes or until center is almost set.
- Remove from oven and arrange fresh raspberries evenly over the cheesecake.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add 1/2 cup sugar, beating until stiff peaks form to make meringue.
- Spread meringue over raspberries and cheesecake, sealing edges to crust.
- Return to oven and bake an additional 10-15 minutes or until meringue is golden brown.
- Cool completely on a wire rack, then refrigerate for at least 4 hours before serving.
Notes
For best results, use room temperature ingredients and ensure the meringue is spread evenly to prevent weeping. Refrigerate thoroughly to allow flavors to meld and cheesecake to set properly.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 28g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 150mg