This Heavenly Lemon Raspberry Meringue Cheesecake is a show-stopping dessert that combines a velvety lemon cheesecake, a swirl of tangy raspberry, and a light, fluffy meringue topping. It’s the perfect blend of sweet, tart, and creamy, making it an ideal choice for special occasions or when you simply want to indulge.
Why You’ll Love This Recipe
- Combines three irresistible layers: cheesecake, raspberry, and meringue.
- The bright flavors of lemon and raspberry balance the rich creaminess.
- A visually stunning dessert that impresses guests.
- Perfect for spring, summer, or any festive occasion.
- A make-ahead dessert that saves time on the day of serving.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- Graham cracker crumbs
- Unsalted butter, melted
- Granulated sugar
For the Lemon Cheesecake Filling:
- Cream cheese, softened
- Granulated sugar
- Eggs
- Lemon juice
- Lemon zest
- Sour cream
For the Raspberry Swirl:
- Fresh or frozen raspberries
- Granulated sugar
- Cornstarch
For the Meringue Topping:
- Egg whites
- Granulated sugar
- Cream of tartar
Directions
1. Prepare the Crust:
- Preheat your oven to 325°F (160°C). Grease a springform pan and line the bottom with parchment paper.
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture into the bottom of the pan. Bake for 10 minutes and let cool.
2. Make the Raspberry Swirl:
- In a small saucepan, combine raspberries, sugar, and cornstarch. Cook over medium heat, stirring frequently, until thickened. Strain through a fine mesh sieve to remove seeds and set aside to cool.
3. Prepare the Lemon Cheesecake Filling:
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Stir in lemon juice, lemon zest, and sour cream until fully incorporated.
4. Assemble the Cheesecake:
- Pour the lemon cheesecake filling over the prepared crust.
- Dollop the raspberry mixture over the top and use a skewer or knife to swirl it gently into the cheesecake.
5. Bake:
- Place the springform pan in a larger roasting pan and pour hot water into the roasting pan to create a water bath.
- Bake for 55–65 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour. Remove from the oven and refrigerate for at least 4 hours or overnight.
6. Make the Meringue Topping:
- In a clean, dry bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form.
- Spread or pipe the meringue over the chilled cheesecake.
7. Torch or Broil:
- Use a kitchen torch to lightly brown the meringue, or place the cheesecake under the broiler for 1–2 minutes, watching closely to prevent burning.
8. Serve:
- Slice and enjoy! Refrigerate leftovers in an airtight container.
Servings and Timing
- Servings: 10–12 slices
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Chill Time: 4–6 hours (or overnight)
- Total Time: 6 hours 40 minutes
Variations
- Berry Mix: Substitute raspberries with blueberries, strawberries, or blackberries.
- Chocolate Twist: Add a layer of chocolate ganache over the crust before adding the cheesecake filling.
- Citrus Blend: Use lime or orange zest and juice for a different citrus profile.
- Gluten-Free Option: Use gluten-free graham crackers for the crust.
- Mini Cheesecakes: Divide the recipe into muffin tins with liners for individual portions.
Storage/Reheating
- Storage: Refrigerate the cheesecake in an airtight container for up to 4 days.
- Freezing: Freeze the cheesecake (without meringue) for up to 2 months. Add the meringue topping fresh after thawing.
FAQs
1. Can I make this cheesecake without a water bath?
Yes, but the water bath helps prevent cracks and ensures even baking. Without it, watch closely and bake at a lower temperature.
2. Can I use store-bought raspberry jam?
Yes, warm the jam slightly to make it easier to swirl into the cheesecake.
3. What if I don’t have a kitchen torch?
Use the broiler setting on your oven, but watch carefully as meringue can brown quickly.
4. Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.
5. Why is my meringue weeping?
This can happen if the sugar isn’t fully dissolved or the meringue is overbeaten. Ensure the sugar is incorporated gradually.
6. Can I use a premade crust?
Yes, but the cheesecake may be smaller since most premade crusts are smaller in size.
7. How do I know the cheesecake is done baking?
The edges should be set, and the center should have a slight jiggle when gently shaken.
8. Can I use a handheld mixer for the meringue?
Yes, but ensure the bowl and beaters are completely clean and dry for the best results.
9. What’s the best way to slice the cheesecake?
Use a sharp knife dipped in warm water, wiping it clean between slices.
10. Can I skip the meringue topping?
Yes, the cheesecake is delicious on its own or with whipped cream as an alternative.
Conclusion
Heavenly Lemon Raspberry Meringue Cheesecake is a stunning dessert that’s as delicious as it is beautiful. With its creamy lemon filling, vibrant raspberry swirl, and fluffy meringue topping, this cheesecake will wow your guests and become a favorite for any special occasion.
Print
Heavenly Lemon Raspberry Meringue Cheesecake
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 6 hours
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This show-stopping Lemon Raspberry Meringue Cheesecake combines a creamy lemon cheesecake with a swirl of tart raspberry and a billowy meringue topping. It’s the perfect dessert for special occasions, blending sweet and tangy flavors with a touch of elegance.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Lemon Cheesecake Filling:
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/3 cup sour cream
- 1/4 cup heavy cream
- 2 tbsp all-purpose flour
- 1/3 cup freshly squeezed lemon juice
- Zest of 1 lemon
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
For the Meringue Topping:
- 3 large egg whites, at room temperature
- 1/2 cup granulated sugar
- 1/4 tsp cream of tartar
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until evenly moistened.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
- Make the Raspberry Swirl:
- Combine raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until the berries break down and the mixture thickens slightly, about 5 minutes.
- Strain through a fine-mesh sieve to remove seeds and set aside to cool.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add eggs, one at a time, mixing well after each addition.
- Mix in sour cream, heavy cream, flour, lemon juice, and lemon zest until just combined. Avoid overmixing.
- Assemble the Cheesecake:
- Pour the cheesecake filling over the crust in the prepared pan.
- Drop spoonfuls of the raspberry sauce onto the filling and swirl gently with a skewer or knife for a marbled effect.
- Bake the Cheesecake:
- Place the springform pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the cheesecake pan.
- Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
- Remove from the oven and let cool completely at room temperature. Chill in the refrigerator for at least 4 hours or overnight.
- Make the Meringue Topping:
- In a clean bowl, beat the egg whites and cream of tartar on medium speed until frothy.
- Gradually add sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form.
- Top the Cheesecake:
- Spread or pipe the meringue over the chilled cheesecake. Use a spatula to create peaks for a dramatic look.
- Toast the meringue with a kitchen torch or place the cheesecake under a broiler for 1-2 minutes, watching closely to prevent burning.
- Serve:
- Slice and serve chilled or at room temperature. Store leftovers in the refrigerator.
Notes
- For a stronger raspberry flavor, double the raspberry swirl recipe.
- To avoid cracking, ensure all ingredients are at room temperature and use the water bath method.