Lemon Raspberry Meringue Cheesecake
A delicious Lemon Raspberry Meringue Cheesecake that's perfect for any occasion.
Equipment
- 9-inch springform pan
- Mixing bowl
- whisk
- kitchen torch
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.5 cups melted butter
For the Cheesecake Filling
- 3 packages cream cheese, softened 8 oz each
- 1 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.25 cups fresh lemon juice
- 2 tablespoons lemon zest
- 1 cups fresh raspberries
For the Meringue Topping
- 3 large egg whites
- 0.25 teaspoon cream of tartar
- 0.5 cups granulated sugar
Instructions
Make the Crust
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Cool.
Prepare the Cheesecake Filling
- Beat cream cheese with sugar until smooth. Add eggs one by one. Stir in vanilla, lemon juice, and lemon zest. Fold in raspberries.
Bake the Cheesecake
- Pour filling over crust and bake for 60-70 minutes until center is just set. Cool in the oven with door slightly open for 1 hour.
Make the Meringue
- Whip egg whites and cream of tartar until soft peaks. Gradually add sugar until stiff peaks form.
Assemble and Finish
- Spread meringue over cheesecake. Use a torch to toast or broil until golden. Chill for at least 4 hours before serving.
Notes
Ensure the cheesecake cools properly to prevent cracking.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 6gFat: 15gSaturated Fat: 9gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 160mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 80mgIron: 1mg
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