Description
This Lemon Raspberry Meringue Cheesecake is a visual and taste delight, featuring a creamy, zesty cheesecake layer atop a buttery crust with a crown of golden meringue.
Ingredients
Scale
- 1½ cups graham cracker crumbs
- ¼ cup melted butter
- 2 tbsp sugar
- 16 oz cream cheese, softened
- ¾ cup sugar
- 2 large eggs
- Zest and juice of 1 lemon
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 3 egg whites
- ½ cup sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar until sand-like texture is achieved. Press into a 9-inch springform pan and bake for 10 minutes.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Incorporate lemon zest and juice, followed by vanilla. Fold in raspberries carefully. Pour onto crust.
- Bake for 45-50 minutes until the center is set. Cool to room temperature.
- Beat egg whites until soft peaks form. Gradually add sugar, increasing speed to form stiff peaks. Add vanilla gently.
- Spread meringue over cooled cheesecake, forming peaks. Bake at 400°F (200°C) for 5-7 minutes until lightly golden.
- Refrigerate cheesecake for at least two hours before serving.
Notes
Ensure cream cheese is at room temperature to achieve a smoother blend. Be gentle while folding raspberries to keep them intact.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
Nutrition
- Calories: 350 kcal
- Sodium: 240 mg
- Protein: 6 g