This Lemon Raspberry Meringue Cheesecake is a bright treat with creamy cheesecake, zesty lemon, and sweet raspberries. Topped with fluffy meringue, it’s pretty enough for any occasion!
Honestly, the mix of tangy lemon and juicy raspberry is a match made in dessert heaven. I love serving it chilled; it’s the perfect refreshing bite on a warm day. Yum! 🍋🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the base for the crust. If you can’t find graham crackers, you could use digestive biscuits or even make your own cookie crust with other types of cookies like Oreo or shortbread.
Fresh Raspberries: They add a tartness that complements the cheesecake. If fresh raspberries aren’t available, frozen ones can be a great substitute—just thaw and drain them before cooking.
Cream Cheese: A must for a rich cheesecake! If you’re looking for a lighter option, consider using low-fat cream cheese or even Greek yogurt for a similar texture, though it will change the flavor slightly.
Egg Whites: Essential for the meringue topping. If you’re looking for a vegan option, consider using aquafaba (the liquid from canned chickpeas) as a substitute for egg whites to create a meringue.
How Can You Achieve Perfect Meringue?
Making meringue can be tricky, but here are some tips for perfect results every time:
- Use a clean bowl and equipment: Even a tiny bit of grease can prevent egg whites from whipping up properly.
- Beat egg whites on medium speed until soft peaks form. This means the mixture should stand up but still droop over. Gradually add sugar while beating on high for stability.
- Make sure there are no yolks in your egg whites. Any fat will interfere with the whipping process.
- Spread or pipe meringue right after making it to maintain its fluffiness. Use a kitchen torch or broiler to quickly brown the peaks, but watch closely to prevent burning.
How to Make Lemon Raspberry Meringue Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Raspberry Layer:
- 1 1/2 cups fresh raspberries (plus extra for garnish)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
For the Lemon Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Meringue Topping:
- 4 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delightful cheesecake requires about 25 minutes of preparation time, plus around 1 hour of baking and cooling time. After that, let it chill in the refrigerator for at least 4 hours or overnight for the best results. So, it’s a bit of a project but totally worth it!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (160°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until combined. Once mixed, press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake this crust for about 10 minutes, then remove it from the oven and set aside to cool.
2. Prepare the Raspberry Layer:
In a small saucepan over medium heat, combine the fresh raspberries, granulated sugar, lemon juice, and cornstarch. Stir frequently as the mixture cooks, until it thickens and becomes jam-like (this should take about 5 minutes). Remove from heat and let it cool slightly. After cooling, spread the raspberry layer evenly over the cooled crust.
3. Make the Lemon Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with the granulated sugar until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then, stir in the lemon juice, lemon zest, vanilla extract, and sour cream until everything is well combined and smooth. Carefully pour this cheesecake filling over the raspberry layer.
4. Bake the Cheesecake:
Place the springform pan on a baking sheet to catch any drips, and bake the cheesecake in the preheated oven for about 55-65 minutes. Check to see that the edges are set while the center is still slightly jiggly. Once it’s baked, turn off the oven, crack the door open, and let the cheesecake cool inside for about 1 hour. After cooling, remove it from the oven and let it chill in the refrigerator for at least 4 hours, or even better, overnight.
5. Prepare the Meringue Topping:
While the cheesecake is chilling, make the meringue! In a clean, dry mixing 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, while beating on high until stiff, glossy peaks form. Finally, mix in the vanilla extract.
6. Add Meringue and Toast:
Once your cheesecake has chilled, spread or pipe the meringue evenly over the top. If you’re feeling fancy, use a kitchen torch to carefully brown the peaks of the meringue until they’re golden. Alternatively, you can place it under the broiler for 1-2 minutes—just keep a close eye on it to prevent burning!
7. Garnish and Serve:
Finish off by decorating the cheesecake with some fresh raspberries on top and around the slices. When you’re ready to serve, slice it up and enjoy the delightful combination of flavors that make this cheesecake so special!
Enjoy your bright and delicious Lemon Raspberry Meringue Cheesecake!
Can I Use Other Berries Instead of Raspberries?
Absolutely! You can substitute raspberries with other berries like blueberries, strawberries, or blackberries. Just keep in mind that the flavor and sweetness level may change slightly, so adjust the sugar accordingly if needed.
Can I Make This Recipe Gluten-Free?
Yes, you can! Simply use gluten-free graham cracker crumbs or crushed gluten-free cookies for the crust. Double-check the labels of other ingredients to ensure they are gluten-free as well.
How Do I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days. If you want to store it longer, you can freeze individual slices wrapped tightly in plastic wrap and then foil for up to a month. Just thaw in the fridge overnight before serving.
What Can I Substitute for Sour Cream?
If you don’t have sour cream, you can use Greek yogurt or crème fraîche as a substitute. They will provide a similar creaminess and tanginess to the cheesecake filling.