This Lemon Raspberry Meringue Cheesecake is a sweet and tangy treat that brightens your day! With a creamy cheesecake layer and bursts of fresh raspberries, it’s just delightful!
Let’s not forget about that fluffy meringue topping—it’s like a cloud of happiness! I love to serve it chilled, and it disappears faster than I can say “cheesecake”! 🍰
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create the perfect buttery crust. If you’re out of them, consider using digestive biscuits or even crushed pretzels for a salty-sweet vibe.
Cream Cheese: The heart of your cheesecake! For a lighter version, use a low-fat cream cheese. Neufchâtel works nicely too if you can find it.
Fresh Raspberries: Bright and tangy, they shine in this recipe. If raspberries are out of season, frozen berries work well—just thaw and drain excess juice.
Egg Whites: Essential for the fluffy meringue. If you’re vegan, try aquafaba (the liquid from canned chickpeas) instead, using 3 tbsp for each egg white!
How Do You Achieve the Perfect Cheesecake Texture?
Getting that creamy, smooth cheesecake texture is key! Here’s what to focus on:
- Ensure all ingredients (especially cream cheese) are at room temperature before mixing. This helps to beat a smooth mixture without lumps.
- Add eggs one at a time, mixing gently after each addition. Overmixing after adding eggs can lead to cracks.
- When baking, keep a close eye on the cheesecake. It should be set around the edges but slightly jiggly in the center. This ensures creaminess!
What’s the Best Way to Brown Meringue Without Burning It?
Brown meringue can be tricky, but here’s how to do it right:
- If using a torch, keep it moving back and forth to avoid scorching. Aim for an even golden color.
- When broiling, set a timer for 1-2 minutes. Stay right next to the oven—things can go from perfect to burnt very quickly!
- If meringue tips brown too fast, cover with foil and continue broiling gently.
With these tips, you’ll set yourself up for cheesecake success! Enjoy making and sharing this delightful dessert! 🍰
Lemon Raspberry Meringue Cheesecake Recipe
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs (about 12 full sheets)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Lemon Cheesecake Filling:
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- ¼ cup fresh lemon juice (about 1-2 lemons)
- ⅔ cup sour cream or heavy cream
For the Raspberry Topping:
- 2 cups fresh raspberries, plus extra for garnish
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch dissolved in 1 tablespoon water (optional for thickening)
For the Meringue Topping:
- 4 large egg whites
- ½ cup granulated sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Time Estimate:
This recipe takes about 30 minutes of active preparation time, along with 45-55 minutes of baking. After baking, make sure to allow 1 hour for cooling, plus at least 4 hours for chilling in the fridge. It’s best to make this cheesecake a day in advance for optimal taste and texture!
Step-by-Step Instructions:
1. Preparing the Crust:
Start by preheating your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are evenly coated. Press this mixture firmly and evenly into the bottom of a 9-inch (23 cm) springform pan. Bake the crust for 8-10 minutes or until it’s set and slightly golden. Once done, let it cool while you prepare the filling.
2. Making the Lemon Cheesecake Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Gradually add in the 1 cup of sugar, mixing until well combined. Add the eggs, one at a time, making sure to beat well after each addition. Then, stir in the vanilla, lemon zest, and lemon juice. Finally, mix in the sour cream or heavy cream until it’s all smooth. Pour this creamy mixture over your cooled crust.
3. Baking the Cheesecake:
Place the cheesecake in the oven and bake at 325°F (160°C) for about 45-55 minutes. You want the edges to be set but the center to remain slightly jiggly. Once baked, turn off the oven and slightly crack the door open. Let the cheesecake cool in the oven for 1 hour. After this, remove it from the oven and allow it to cool to room temperature before chilling it in the refrigerator for at least 4 hours, or preferably overnight.
4. Preparing the Raspberry Topping:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook this over medium heat, stirring occasionally, until the raspberries start to break down and the mixture thickens (around 5-8 minutes). If you prefer a thicker topping, add the dissolved cornstarch and cook for another minute or two. Once done, let it cool before spreading it evenly over the chilled cheesecake.
5. Making the Meringue Topping:
In a clean bowl, whip the egg whites with the cream of tartar until they form soft peaks. Gradually add the sugar while continuing to whip until stiff, glossy peaks form. Mix in the vanilla extract. Using a spoon or piping bag, carefully dollop or pipe the meringue on top of the raspberry layer in swirls or peaks.
6. Browning the Meringue:
If you have a kitchen torch, this is the perfect time to use it! Toast the meringue evenly until golden. If you don’t have a torch, place the cheesecake under a preheated broiler for just 1-2 minutes. Keep a close eye on it to prevent burning—the meringue can go from great to charred very quickly!
7. Serve It Up:
Once beautifully browned, garnish your cheesecake with extra fresh raspberries and lemon slices for a beautiful presentation. Slice and serve chilled. Enjoy the refreshing, tangy sweetness of your homemade Lemon Raspberry Meringue Cheesecake!
Bon appétit!
Can I Use Store-Bought Graham Cracker Crust?
Absolutely! If you’re short on time, a pre-made graham cracker crust can save the day. Just make sure to follow the directions on the package and adjust baking times accordingly.
What Can I Substitute for Cream Cheese?
If you’re looking for a lighter option, you can use low-fat cream cheese or a blend of cream cheese and Greek yogurt. For a dairy-free alternative, try cashew cream blended until smooth!
How Do I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to freeze it, allow it to chill completely, then wrap it tightly in plastic wrap and aluminum foil before freezing for up to 2 months. Thaw in the fridge before serving.
Can I Make This Cheesecake Without Eggs?
Yes, you can! To make a no-egg version, try using silken tofu blended until smooth or a commercial egg replacer. Keep in mind the texture and flavor will be slightly different, but it will still be delicious!