Lemon Raspberry Meringue Cheesecake

Indulge in the perfect combination of tangy lemon, sweet raspberries, creamy cheesecake, and a fluffy meringue topping with this refreshing dessert. Ideal for special occasions or whenever you crave a decadent treat, this Lemon Raspberry Meringue Cheesecake is a stunning addition to any dessert table.

Why You’ll Love This Recipe

• Balanced Flavors: The tartness of lemon and raspberries complements the rich, creamy cheesecake.
• Visually Stunning: A golden meringue topping adds an elegant touch.
• Easy to Customize: Options for gluten-free, lactose-free, and vegan alternatives.
• Perfect for Any Occasion: From dinner parties to casual gatherings, this dessert impresses every time.
• Make-Ahead Friendly: Prepare in advance and chill until ready to serve.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

• 1½ cups graham cracker crumbs
• ¼ cup melted butter
• 2 tbsp sugar

For the Cheesecake:

• 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

For the Meringue Topping:

• 3 egg whites
• ½ cup sugar
• 1 tsp vanilla extract

Directions

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
2. Add eggs one at a time, mixing well after each addition.
3. Mix in lemon zest, lemon juice, and vanilla extract until combined.
4. Carefully fold in fresh raspberries to avoid breaking them.
5. Pour the cheesecake mixture over the cooled crust.

Step 3: Bake the Cheesecake

1. Bake in the preheated oven for 45-50 minutes or until the center is set.
2. Let the cheesecake cool completely before proceeding with the meringue topping.

Step 4: Prepare the Meringue

1. In a clean mixing bowl, beat egg whites on medium speed until soft peaks form.
2. Gradually add sugar while continuing to beat until stiff, glossy peaks form.
3. Fold in the vanilla extract gently.

Step 5: Top with Meringue and Bake

1. Spread the meringue topping evenly over the cooled cheesecake, creating peaks for texture.
2. Bake at 400°F (200°C) for 5-7 minutes, or until the meringue is lightly golden.

Step 6: Chill and Serve

1. Chill the cheesecake in the refrigerator for at least 2 hours before serving.
2. Slice and serve for a refreshing, delightful dessert experience.

Servings and Timing

• Prep Time: 20 minutes
• Cooking Time: 50 minutes
• Total Time: 2 hours and 10 minutes
• Servings: 8

Variations

• Gluten-Free Crust: Use gluten-free graham cracker crumbs.
• Lactose-Free Option: Substitute cream cheese with a dairy-free alternative.
• Vegan Version: Replace eggs with aquafaba and use vegan cream cheese.
• Berry Swap: Use blueberries or blackberries instead of raspberries.
• Citrus Twist: Add lime or orange zest for a different flavor profile.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 3 days.
• Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
• Reheating: Not necessary, as this dessert is best served chilled.

FAQs

1. Can I use frozen raspberries?

Yes, but thaw them first and pat dry to avoid excess moisture.

2. How do I prevent cracks in the cheesecake?

Avoid overmixing the batter and bake at the recommended temperature.

3. Can I skip the meringue topping?

Yes, the cheesecake is delicious on its own, or you can top it with whipped cream.

4. How do I know when the cheesecake is done baking?

The center should be slightly jiggly but not liquid. It will firm up as it cools.

5. What’s the best way to slice this cheesecake?

Use a sharp knife dipped in warm water, wiping between cuts for clean slices.

6. Can I use a different pan?

A springform pan is ideal, but a deep pie dish can work in a pinch.

7. Can I add more lemon flavor?

Yes, increase the zest or add a touch of lemon extract to the batter.

8. How do I ensure the meringue stays fluffy?

Beat the egg whites until stiff peaks form and bake immediately after spreading.

9. What can I use instead of graham crackers for the crust?

Try digestive biscuits, shortbread, or gingersnaps for a unique twist.

10. How do I keep the crust from sticking to the pan?

Line the bottom of the pan with parchment paper for easy removal.

Conclusion

Lemon Raspberry Meringue Cheesecake is a delightful fusion of tangy citrus, sweet berries, creamy cheesecake, and fluffy meringue. Perfect for any occasion, this dessert is sure to impress with its vibrant flavors and beautiful presentation. Treat yourself and your loved ones to this refreshing, indulgent creation!

Lemon Raspberry Meringue Cheesecake

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• Author: Asma
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 2 hours 10 minutes
• Yield: 8 servings 1x
• Category: Desserts
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Lemon Raspberry Meringue Cheesecake combines tangy lemon, sweet raspberries, creamy cheesecake, and fluffy meringue for an elegant and refreshing dessert perfect for any occasion!

 

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Ingredients

Units USM Scale 1x2x3x

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter
• 2 tbsp sugar

For the Cheesecake:

• 16 oz cream cheese, softened
• 3/4 cup sugar
• 2 large eggs
• Zest and juice of 1 lemon
• 1 tsp vanilla extract
• 1 cup fresh raspberries

For the Meringue Topping:

• 3 egg whites
• 1/2 cup sugar
• 1 tsp vanilla extract

Optional Substitutions:

• Use gluten-free graham cracker crumbs for a gluten-free crust.
• Substitute cream cheese with a dairy-free alternative for lactose-free options.
• Replace egg whites with aquafaba for an egg-free meringue.

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Instructions

Step 1: Prepare the Crust

• Preheat oven to 350°F (175°C).
• Combine graham cracker crumbs, melted butter, and sugar in a medium bowl.
• Press the mixture into the bottom of a 9-inch springform pan.
• Bake for 10 minutes and set aside to cool.

Step 2: Make the Cheesecake Filling

• Beat softened cream cheese and sugar until smooth and creamy.
• Add eggs one at a time, mixing well after each addition.
• Mix in lemon zest, lemon juice, and vanilla extract.
• Carefully fold in the raspberries.
• Pour the mixture over the prepared crust.

Step 3: Bake the Cheesecake

• Bake for 45-50 minutes, or until the center is set.
• Cool completely before adding the meringue topping.

Step 4: Prepare the Meringue

• In a clean bowl, beat egg whites on medium speed until soft peaks form.
• Gradually add sugar, beating until stiff and glossy peaks form.
• Gently fold in the vanilla extract.

Step 5: Top with Meringue and Bake

• Spread meringue over the cheesecake, creating peaks for texture.
• Bake at 400°F (200°C) for 5-7 minutes, until the meringue is lightly golden.

Step 6: Chill and Serve

• Chill the cheesecake in the refrigerator for at least 2 hours before serving.
• Slice and serve for a refreshing, tangy, and sweet dessert experience.

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Notes

• Storage Tip: Store leftovers in the refrigerator for up to 3 days in an airtight container.
• Flavor Twist: Substitute raspberries with blackberries or blueberries for a unique variation.