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Lemon Raspberry Meringue Cheesecake

A delightful cheesecake that combines creamy richness with zesty lemon and tart raspberry flavors, topped with a fluffy meringue.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs For that perfectly crumbly base.
  • 0.25 cups melted butter Adds richness and binding power.
  • 2 tbsp sugar Sweetening the crust.
For the Cheesecake Filling
  • 16 oz cream cheese, softened The star of the show.
  • 0.75 cups sugar Balances the zesty tang.
  • 2 large eggs Creates a smooth texture.
  • 1 each lemon, zest and juice Infuses the cheesecake with zestiness.
  • 1 tsp vanilla extract Adds depth and warmth.
  • 1 cup fresh raspberries Adds tartness and color.
For the Meringue Topping
  • 3 each egg whites Base of the fluffy topping.
  • 0.5 cups sugar Essential for the meringue's consistency.
  • 1 tsp vanilla extract Complements the meringue.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Combine the graham cracker crumbs, melted butter, and sugar in a mixing bowl until it resembles wet sand.
  3. Press the mixture into the bottom of a greased 9-inch springform pan.
Making the Filling
  1. In a large mixing bowl, beat the softened cream cheese with sugar until smooth and fluffy.
  2. Add the eggs one at a time, mixing until fully incorporated.
  3. Gradually mix in the lemon zest, juice, and vanilla extract.
  4. Gently fold in the fresh raspberries.
Baking the Cheesecake
  1. Pour the cheesecake mixture over the prepared crust and smooth with a spatula.
  2. Bake for about 45 minutes, or until edges are set with a slight jiggle in the center.
  3. Allow cooling before preparing the meringue.
Making the Meringue
  1. In a clean mixing bowl, beat the egg whites on medium speed until soft peaks form.
  2. Gradually add in the sugar, beating until the meringue is glossy and stiff peaks hold.
  3. Finish with a teaspoon of vanilla extract, then gently fold in.
Topping and Final Bake
  1. Spread the meringue over the baked cheesecake, creating a dramatic swirl.
  2. Return to the oven for 10-15 minutes, until the meringue is lightly golden.
Chill and Serve
  1. Let the cheesecake cool before refrigerating for at least 2 hours.
  2. Slice and serve when ready.

Notes

For lighter alternatives, consider using low-fat or dairy-free cream cheese. Pair with a scoop of vanilla ice cream for a delightful presentation.