Description
A showstopping dessert combining a creamy lemon cheesecake base with a vibrant raspberry swirl and a light, toasted meringue topping. This Lemon Raspberry Meringue Cheesecake offers a harmonious blend of tangy citrus, sweet berries, and a buttery graham cracker crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup butter, melted
- 4 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup lemon pie filling
- 1 cup fresh raspberries
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
Instructions
- Prepare the Crust: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 8-10 minutes until golden. Cool completely.
- Make the Cheesecake Filling: Beat softened cream cheese and 1 cup sugar until smooth. Add eggs one at a time, mixing until just incorporated. Stir in lemon pie filling and vanilla extract. Avoid overmixing.
- Assemble and Bake: Pour the filling over the cooled crust. Tap the pan to remove air bubbles. Bake at 325°F (160°C) for 45-55 minutes until edges are set and the center has a slight jiggle. Turn off the oven, crack the door open, and let cool inside for 1 hour.
- Create the Raspberry Layer: Gently heat fresh raspberries with a little sugar and lemon juice until berries break down. For a smooth sauce, press through a sieve. Let cool.
- Prepare the Meringue: In a clean bowl, whisk egg whites and cream of tartar until soft peaks form. Gradually add 1/2 cup sugar, whisking until stiff, glossy peaks form.
- Top and Torch the Meringue: Spread or pipe meringue over the cooled cheesecake (after chilling). Toast with a kitchen torch until golden brown. Alternatively, broil briefly, watching constantly.
- Chill and Serve: Refrigerate the Lemon Raspberry Meringue Cheesecake for at least 4 hours, or overnight, to set. Use a hot, clean knife for slicing.
Notes
- For best results, use room temperature ingredients for a smooth batter.
- Avoid overbaking to maintain a creamy texture.
- Fresh raspberries provide a bright contrast.
- Ensure the cheesecake is completely cool before adding meringue to prevent weeping.
- Toast or bake meringue until golden brown for optimal texture.
- Chill thoroughly for clean slices.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 130mg