This Lemon Raspberry Meringue Cheesecake is a bright and tangy treat! With a creamy cheesecake base topped with zesty lemon and juicy raspberries, it’s super refreshing. The fluffy meringue on top adds a sweet touch that you can’t resist!
I just love how this cheesecake looks! It’s like a party on a plate. When I make it, I can’t help but sneak a bite of the meringue! Who can blame me for wanting the best part first? 😄
Key Ingredients & Substitutions
Graham Cracker Crumbs: For the crust, graham cracker crumbs bring a lovely sweetness. If you don’t have them, try using digestive biscuits or even crushed vanilla wafers for a different flavor.
Cream Cheese: This is essential for that creamy texture. You can substitute with Neufchâtel cheese for a slightly lower-fat option. Alternatively, use a vegan cream cheese if dairy is a concern.
Lemon Juice and Zest: Freshly squeezed lemon juice brightens the flavor! If you don’t have fresh lemons, bottled juice works, but it’s not as vibrant. Lime juice can also offer a tasty twist.
Raspberries: Fresh raspberries are delightful, but if they’re out of season, frozen ones are just fine! You could also swap in strawberries, blueberries, or any berry you prefer. Just adjust the sugar level according to sweetness.
How Do You Prevent Cracking in Your Cheesecake?
Cracking can happen when the cheesecake cooks too quickly. To avoid this, make sure to bake at a low temperature. Also, after baking, leave the cheesecake in the oven with the door slightly open for about an hour. This gradual cooling helps keep the texture smooth and creamy.
- Bake at 325°F (160°C) until edges are set but the center is still slightly jiggly.
- Turn off the oven and leave cheesecake inside for one hour after baking.
- Cool fully at room temperature before refrigerating to set.
What’s the Secret to a Perfect Meringue?
A light and fluffy meringue requires some simple techniques! Make sure to use a clean bowl and avoid any egg yolk in the egg whites. Adding cream of tartar stabilizes the meringue, helping it hold its shape.
- Whisk the egg whites until they form soft peaks first, then gradually add the sugar.
- Continue whisking on high until you achieve stiff peaks and the mixture looks glossy.
- Be patient and don’t rush this process; it makes all the difference!
Enjoy making this beautiful Lemon Raspberry Meringue Cheesecake! It’s as fun to create as it is to eat!
How to Make a Delightful Lemon Raspberry Meringue Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Lemon Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1/4 cup sour cream (optional, for extra creaminess)
For the Raspberry Sauce:
- 1 1/2 cups fresh or frozen raspberries
- 1/3 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water (for slurry)
For the Meringue Topping:
- 4 large egg whites
- 1/2 cup granulated sugar
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
For Garnish:
- Fresh raspberries
How Much Time Will You Need?
This scrumptious cheesecake requires about 30 minutes of preparation time, plus approximately 1 hour of baking. After baking, it needs to cool and then chill for at least 4 hours or overnight. In total, you’re looking at around 6 hours including chill time, but the wait is 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 the graham cracker crumbs, sugar, and melted butter until the crumbs feel moistened. Take a 9-inch springform pan, and firmly press the mixture into the bottom to create your crust. Toss it in the oven for 8-10 minutes, then let it cool completely.
2. Make the Cheesecake Filling:
In a large bowl, use an electric mixer to beat the softened cream cheese until it’s nice and smooth. Gradually mix in the sugar, still mixing until it’s creamy. Add the eggs one at a time, making sure to mix well after each addition. Then, blend in the lemon juice, lemon zest, vanilla extract, and optional sour cream. Once well combined, pour the filling over the cooled crust, smoothing the top. Bake for 50-60 minutes until the edges set but the center is still a bit jiggly. After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. This step helps prevent cracking. Finally, take it out, let it cool at room temperature, and refrigerate for at least 4 hours or preferably overnight.
3. Prepare the Raspberry Sauce:
For the sauce, grab a small saucepan and combine the raspberries, sugar, and lemon juice over medium heat. Cook them until the raspberries break down and the sugar dissolves, about 5 minutes. Mix in the cornstarch slurry and let it cook for another 1-2 minutes until it thickens, then take it off the heat. If you prefer a smooth sauce, strain it through a sieve to remove seeds, and cool it down.
4. Make the Meringue:
Using a clean mixing bowl and whisk attachment, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add in the sugar while increasing the speed to high, and keep whisking until you get stiff, glossy peaks. Beat in the vanilla extract as the last touch!
5. Assemble and Finish:
Carefully remove the cheesecake from the springform pan and place it on a serving plate. Drizzle the raspberry sauce over the cheesecake, allowing some to drip down the sides for that lovely effect. Spread the meringue over the top in a beautiful, swirly, decorative style. If you have a kitchen torch, lightly toast the meringue until it gets a lovely golden color on the peaks. Top it off with fresh raspberries around the base.
6. Serve:
Now the fun part! Slice your masterpiece and serve it immediately for the best texture and taste. You can enjoy the sweet, tangy, and fluffy flavors that make this cheesecake a treat for any occasion!
Enjoy your tangy, sweet, and fluffy Lemon Raspberry Meringue Cheesecake!
Can I Substitute the Cream Cheese?
Yes! You can use Neufchâtel cheese for a lower-fat option, or a dairy-free cream cheese if you’re looking for a vegan alternative. Make sure it’s softened for easy mixing!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The meringue may soften, so it’s best to keep it covered. To refresh it, you can briefly broil or torch it before serving!
Can I Use Different Berries in the Sauce?
Absolutely! You can replace raspberries with blueberries, strawberries, or even a mixed berry medley. Just adjust the sugar amount to match the sweetness of the berries you choose.
What If My Meringue Doesn’t Form Stiff Peaks?
If your meringue isn’t forming stiff peaks, make sure your mixing bowl and whisk are completely clean and free from any grease. Additionally, ensure there’s no yolk in the egg whites, as even a small amount can prevent proper whipping.