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Heavenly Lemon Raspberry Meringue Cheesecake

A delightful fusion of tart lemon and sweet raspberry flavors combined with a creamy cheesecake base and crowned with fluffy meringue.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dessert, Sweets
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs The base providing a sweet, crunchy texture
  • 0.25 cups 1/4 cup sugar Enhances sweetness
  • 0.5 cups 1/2 cup unsalted butter, melted Binds the crumbs together
For the filling
  • 3 packages 3 (8 oz) packages cream cheese, softened Forms the heart of the cheesecake
  • 1 cup 1 cup sugar Necessary for sweetness
  • 0.25 cups 1/4 cup sour cream Adds a creamy tang
  • 3 large 3 large eggs Essential for structure
  • 0.25 cups 1/4 cup lemon juice Provides zesty flavor
  • 1 tablespoon 1 tablespoon lemon zest Amplifies lemony notes
  • 1 cup 1 cup fresh raspberries Adds a pop of color
For the meringue topping
  • 3 large 3 large egg whites Creates the fluffy meringue
  • 0.5 cups 1/2 cup sugar Sweetens the meringue
  • 0.5 teaspoons 1/2 teaspoon vanilla extract Adds depth of flavor

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C).
  2. Grease and line the bottom of a 9-inch springform pan with parchment paper.
  3. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the prepared pan and bake for 10 minutes. Set aside to cool.
Making the Filling
  1. In a large mixing bowl, beat the softened cream cheese with 1 cup sugar until smooth and creamy.
  2. Incorporate the sour cream, eggs, lemon juice, and lemon zest into the cream cheese mixture and beat until combined.
  3. Gently fold in the fresh raspberries.
  4. Pour the cheesecake mixture into the cooled crust and smooth out the top. Bake for 50-55 minutes or until the center is set.
Making the Meringue
  1. While the cheesecake bakes, beat the egg whites with 1/2 cup sugar and vanilla extract until stiff peaks form.
  2. Spread the meringue evenly on top of the baked cheesecake and return to the oven for 10-12 minutes until golden.
Cooling and Serving
  1. Allow the cheesecake to cool at room temperature before refrigerating for at least 4 hours or overnight.
  2. Once set, remove from the springform pan, slice, and serve with extra fresh raspberries if desired.

Notes

For an extra special touch, add a layer of raspberry sauce on top before serving. You may also substitute low-fat cream cheese for a lighter version or experiment with different berry combinations.