This Lemon Raspberry Meringue Cheesecake is a showstopper! With a creamy cheesecake base, zesty lemon flavor, and sweet raspberries, it’s sure to delight your taste buds.
Don’t forget that fluffy meringue on top—it’s like a cloud of sweetness! I love bringing this to parties; everyone always asks for the recipe. Get ready for compliments!
Key Ingredients & Substitutions
Graham cracker crumbs: This forms the base of the cheesecake. If you can’t find graham crackers, crushed cookies like Oreos or Digestives work well for a different flavor.
Cream cheese: The heart of the cheesecake. Make sure it’s softened, which makes mixing easier. If you’re looking for a lighter option, you might use Neufchâtel cheese, or even a dairy-free cream cheese for a vegan version.
Lemon juice and zest: Fresh lemon is key for that bright flavor! You can substitute with bottled lemon juice in a pinch, but the zest adds a fresh aroma that’s hard to replicate.
Raspberries: Fresh raspberries are delightful, but frozen ones are a good substitute, especially when out of season. Just thaw and drain any excess liquid before using.
Egg whites: For the meringue, use fresh egg whites. If you’re short on eggs, aquafaba (liquid from canned chickpeas) is a fantastic egg replacement for meringue—just whip until stiff peaks form!
How Do I Get the Meringue Just Right?
Meringue can be tricky, but with practice, you’ll nail it! Start with a clean, dry bowl; even a drop of fat can prevent the egg whites from whipping up properly. Make sure your egg whites are at room temperature for better volume.
- Beat the egg whites and cream of tartar at medium speed until soft peaks form.
- Gradually add sugar while beating on high until you see stiff peaks and it looks shiny. This means the sugar is fully dissolved.
- Add vanilla extract at the end—this gives flavor without compromising your peaks.
Finally, after spreading the meringue, you can use a kitchen torch for a lovely golden finish. Just watch it closely to avoid burning!
Lemon Raspberry Meringue Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 7 tablespoons unsalted butter, melted
For The Lemon Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest (from about 1 lemon)
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- ¼ cup sour cream or heavy cream
For The Raspberry Topping:
- 2 cups fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
For The Meringue:
- 4 large egg whites (room temperature)
- ¾ cup granulated sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Garnish:
- Fresh raspberries
- Fresh mint leaves (optional)
Time Needed:
This delightful dessert takes about 30 minutes for preparation, plus approximately 1 hour for baking and cooling, and then at least 4 hours refrigeration time (overnight is best). Plan for some time to let the finished cheesecake chill and set before serving!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 8-10 minutes until it’s set, then remove the pan from the oven and let it cool completely.
2. Make the Lemon Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until it’s nice and smooth. Gradually add in the sugar and continue beating until creamy. Add the eggs one at a time, mixing well after each addition. Then, stir in the lemon zest, lemon juice, vanilla extract, and sour cream (or heavy cream) until fully combined and smooth.
3. Bake the Cheesecake:
Pour the lemon cheesecake filling over your cooled crust in the springform pan. Place this pan inside a larger baking dish and fill the outer dish with hot water halfway up the sides of the springform pan—a water bath helps prevent cracks in your cheesecake! Bake in the oven at 325°F (160°C) for about 50-60 minutes, or until the center is almost set but still slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. After that, remove it from the water bath and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
4. Prepare the Raspberry Topping:
In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook until the raspberries start to break down, about 3-5 minutes. Stir in the cornstarch slurry and cook for another minute until it thickens slightly. Remove from heat and allow it to cool to room temperature.
5. Make the Meringue:
In a clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form. Finally, mix in the vanilla extract.
6. Assemble the Cheesecake:
Once chilled, carefully remove the cheesecake from the springform pan and place it on a serving platter. Spread the cooled raspberry topping evenly over the cheesecake.
7. Add the Meringue Topping:
Use a spatula or piping bag to spread or pipe the fluffy meringue over the raspberry layer in pretty swirls or peaks.
8. Torch the Meringue:
Using a kitchen torch, carefully brown the meringue until golden and toasted in spots. Be cautious and watch it closely to avoid burning!
9. Garnish and Serve:
For an extra touch, top your cheesecake with fresh raspberries and mint leaves for color. Chill for an additional 15-30 minutes before slicing and serving to help everything set nicely.
Enjoy your luscious Lemon Raspberry Meringue Cheesecake—a delightful combination of zesty lemon, sweet raspberry, and fluffy meringue layered over a creamy cheesecake base!
Can I Use a Different Type of Crust?
Absolutely! If you prefer, you can use a cookie crust instead, such as Oreo or Digestive biscuits. Just crush them finely and follow the same mixing and pressing method. The flavor will be different but delicious!
How Do I Thaw Frozen Raspberries?
If you’re using frozen raspberries, simply place them in the fridge overnight to thaw, or you can quickly thaw them by placing them in a colander under cold running water for a few minutes. Be sure to drain any excess liquid before using them in the topping!
Can I Make This Cheesecake Ahead of Time?
Yes, this cheesecake is perfect for making ahead! In fact, it tastes better after chilling overnight. Just be sure to store it covered in the fridge to keep it fresh.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To enjoy later, simply slice and serve cold or let it come to room temperature for a perfect treat!
