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Heavenly Lemon Raspberry Meringue Cheesecake

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  • Author: clara
  • 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

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://recipe.ukfinda.com/heavenly-lemon-raspberry-meringue-cheesecake/