This Lemon Raspberry Meringue Cheesecake is a zesty delight! It’s smooth and creamy, with a pop of tart raspberries that’s sure to brighten your day.
Let’s be honest, that fluffy meringue on top makes it extra special! I love serving it to friends—they’re always impressed by how pretty it looks. 🍰
Making this cheesecake is so fun! I just mix, bake, and top it with the meringue. It’s a perfect dessert to share or enjoy all by myself—no judgment here! 😄
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a delicious base for the cheesecake. If you don’t have graham crackers, try using crushed digestive biscuits, cookies like Oreos, or even crushed almonds for a gluten-free option.
Cream Cheese: Essential for the creamy filling. If you prefer a lighter version, use Neufchâtel cheese. For a dairy-free option, you can try cashew cream or vegan cream cheese if available.
Fresh Raspberries: They give a vibrant flavor. If fresh isn’t available, you can use frozen raspberries. Just be sure to thaw and drain them well before use to avoid excess moisture.
Egg Whites: Used for the meringue, they add fluffiness. If you’re looking for an egg-free alternative, you might try aquafaba (the liquid from canned chickpeas) as a substitute; it whips up beautifully!
How Do You Make the Perfect Meringue?
Meringue can be tricky, but here’s how to nail it! The key is to start with clean, dry bowls and utensils to ensure the egg whites whip up properly. Follow these easy steps:
- Whip egg whites and cream of tartar on medium speed until they become foamy.
- Gradually add sugar while increasing the speed to high. This helps dissolve the sugar and create that lovely glossy finish.
- Continue whipping until stiff peaks form that hold their shape. Be careful not to over-whip!
Finally, use a kitchen torch to give that beautiful golden color. If you don’t have one, you can simply bake the meringue in the oven until it’s golden. Enjoy your baking adventure!
Lemon Raspberry Meringue Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Lemon Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the Raspberry Topping:
- 1 1/2 cups fresh raspberries (plus extra for garnish)
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
For the Meringue Topping:
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
For Garnish:
- Fresh raspberries
- Thin lemon slices
How Much Time Will You Need?
This delightful cheesecake takes about 25 minutes to prep and another 45-50 minutes to bake. Don’t forget to chill it for at least 2 hours before serving! So, allow yourself around 3 hours in total—and it will be worth every minute!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs with the sugar and melted butter. Use a fork to mix them well until everything is evenly coated. Now, press this mixture firmly into the bottom of a 9-inch springform pan. Bake it for 10 minutes and then let it cool.
2. Make the Lemon Cheesecake Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese with the sugar until it’s smooth and creamy. Now, add the eggs one by one, mixing well after each addition. Then, blend in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until everything is combined. Pour this luscious filling over your cooled crust, making sure it’s spread evenly.
3. Bake the Cheesecake:
Here comes the fun part! Place the springform pan on a baking sheet (to catch any drips) and bake in your preheated oven for 45-50 minutes. You want the edges to be set, but the center should still jiggle a bit. Once done, take it out and leave it to cool to room temperature.
4. Prepare the Raspberry Topping:
While the cheesecake cools, let’s make the raspberry topping! In a small saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes, stirring occasionally until the raspberries break down and the sugar dissolves. Thicken the mixture by stirring in the cornstarch slurry, cooking for another 1-2 minutes until it thickens. Remove from the heat and let it cool completely.
5. Spread Raspberry Topping:
Once the cheesecake has cooled, gently spread the raspberry topping over the cheesecake. It’s going to look beautiful!
6. Make the Meringue Topping:
In a clean mixing bowl, add the egg whites and cream of tartar. Whip on medium speed until foamy. Gradually add the sugar while increasing the speed to high, beating until you get stiff, glossy peaks. This is crucial for that perfect meringue! Finally, beat in the vanilla extract.
7. Add Meringue and Torch:
Get creative! Pipe or spoon the meringue over the raspberry layer, making fun peaks and swirls. Then, using a kitchen torch, gently brown the meringue peaks until they are golden. If you don’t have a torch, you can bake it in the oven for a few minutes instead.
8. Chill and Garnish:
Chill your cheesecake in the refrigerator for at least 2 hours to set everything nicely. Before serving, garnish it with fresh raspberries and thin lemon slices on top for that beautiful presentation!
Enjoy your beautiful and delicious Lemon Raspberry Meringue Cheesecake! It’s perfect for any occasion, and I bet everyone will be impressed!
Can I Use a Different Type of Crust?
Absolutely! While graham cracker crust is traditional, you can use other types such as crushed Oreos, vanilla wafers, or even a nut crust for a gluten-free option.
Can I Make This Cheesecake Ahead of Time?
Yes, you can prepare the cheesecake a day in advance. Just make sure to refrigerate it after it has completely cooled and set. Add the meringue topping right before serving for the best texture!
What Should I Do If My Meringue Is Runny?
If your meringue is not forming stiff peaks, try making sure your bowl and beaters are completely clean and dry. Also, ensure that you’re using fresh, room-temperature egg whites for the best results!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Just keep in mind that the meringue may soften over time, so it’s best enjoyed fresh!
