Lemon Raspberry Meringue Cheesecake
An elegant dessert featuring a buttery graham crust, silky lemon cheesecake with raspberries, and a fluffy toasted meringue topping.
Ingredients
Graham Crust
- 1 cup graham cracker crumbs For a buttery crust
- 1/4 cup granulated sugar Adds sweetness to the crust
- 1/2 cup unsalted butter, melted Holds the crust together
Lemon Cheesecake Filling
- 16 oz cream cheese, room temperature Crucial for a smooth texture
- 3/4 cup granulated sugar Sweetens the filling
- 1/4 cup fresh lemon juice Adds sharp brightness
- 2 large eggs Contributes to the texture
- 1 cup fresh raspberries Incorporated gently
Meringue Topping
- 3 large egg whites Creates the airy topping
- 1/4 cup granulated sugar Stabilizes the foam
- 1 tsp vanilla extract Adds flavor to the meringue
Instructions
Preparing the Crust
- Preheat the oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until combined.
- Press mixture into the bottom of a springform pan to form the crust.
- Bake crust for 10 minutes until lightly golden. Remove and set aside.
Making the Cheesecake Filling
- In a large bowl, beat room temperature cream cheese until smooth.
- Add granulated sugar and lemon juice, mixing until well combined.
- Add eggs one at a time, mixing gently after each addition.
- Fold in fresh raspberries carefully to keep them intact.
- Pour the cheesecake filling over the baked crust and smooth out the top.
- Bake for 50 minutes until edges are set and center jiggles slightly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open.
Preparing the Meringue
- In a clean mixing bowl, beat egg whites until foamy.
- Gradually add granulated sugar while continuing to beat until stiff peaks form.
- Mix in vanilla extract.
Finishing the Cheesecake
- Spread the meringue topping over the cooled cheesecake, creating peaks.
- Bake at 400°F (200°C) for 5 minutes until meringue is golden brown.
- Allow to cool and refrigerate for at least 4 hours before serving.
Notes
For the cleanest slices, dip a knife in warm water and wipe between cuts. The cheesecake pairs beautifully with espresso, tea, or sparkling wine.