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Heavenly Lemon Raspberry Meringue Cheesecake slice on a plate

Heavenly Lemon Raspberry Meringue Cheesecake

A divine dessert that combines zesty lemon flavor, vibrant raspberry accents, and a fluffy meringue topping, perfect for any special occasion.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Dessert, Special Occasion
Cuisine American
Servings 12 servings
Calories 350 kcal

Ingredients
  

For the crust

  • 1.5 cups graham cracker crumbs Adds delicious crunch and sweetness.
  • 0.25 cups sugar Enhances the sweetness of the crust.
  • 0.5 cups unsalted butter, melted Brings the graham crumbs together.

For the cheesecake filling

  • 3 packages cream cheese, softened The creamy heart of the cheesecake.
  • 1 cups sugar Sweetens the filling.
  • 0.25 cups sour cream Adds depth and tanginess.
  • 3 large eggs Binds the mixture.
  • 0.25 cups lemon juice Packs in flavor.
  • 1 tablespoon lemon zest Intensifies the lemony essence.
  • 1 cup fresh raspberries Adds tart sweetness and color.

For the meringue

  • 3 large egg whites Essential for a light and airy meringue.
  • 0.5 cups sugar Sweetens and stabilizes the meringue.
  • 0.5 teaspoons vanilla extract Adds aroma and depth.

Instructions
 

Preparation

  • Preheat your oven to 325°F (165°C) and grease and line a 9-inch springform pan.

Make the Crust

  • In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the prepared springform pan. Bake for 10 minutes and set aside to cool.

Prepare the Cheesecake Filling

  • In a large mixing bowl, beat softened cream cheese until smooth. Add 1 cup of sugar, sour cream, eggs, lemon juice, and lemon zest. Beat until fully combined.
  • Gently fold in the fresh raspberries.

Bake the Cheesecake

  • Pour the cheesecake filling into the cooled crust and smooth the top. Bake for 50-55 minutes or until the center is set and top is lightly golden.

Make the Meringue

  • While the cheesecake is baking, beat egg whites with sugar and vanilla extract until stiff peaks form.

Add Meringue Topping

  • Once the cheesecake has baked, spread the meringue evenly on top and return to the oven for an additional 10-12 minutes until golden.

Cool and Chill

  • Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours or overnight.

Serve

  • Slice and serve with extra raspberries if desired.

Notes

For best results, use room temperature cream cheese and eggs. Experiment with raspberry swirls for added flair.
Keyword Cheesecake, Dessert Recipe, Lemon, Meringue, raspberry