This Lemon Raspberry Meringue Cheesecake is a zesty treat that brings together tangy lemon, sweet raspberries, and fluffy meringue on top. It’s a lovely blend of flavors and textures!
I love how the bright colors of the raspberries really pop! Plus, making the meringue is like performing a little magic in the kitchen. Just wait for that crunchy top—yum!
Key Ingredients & Substitutions
Graham cracker crumbs: These give a nice crunchy base. If you want a gluten-free option, use crushed gluten-free cookies or almond flour mixed with a little butter.
Cream cheese: The star of the cheesecake! For a lighter version, consider using Neufchâtel cheese. It’s a little lower in fat but still creamy.
Raspberries: Fresh raspberries really brighten the dish. If you can’t find them, frozen work well, too—just make sure to thaw and drain excess juice.
Meringue: The egg whites give that lovely fluffy topping. If you’re in a pinch, powdered egg whites can be a substitute, just follow the package instructions for quantity.
How Do I Bake the Perfect Cheesecake without Cracks?
Baking a cheesecake can be tricky, especially ensuring a smooth top. Here are some tips:
- Make sure all your ingredients are at room temperature for a smooth batter.
- Don’t overmix; it can incorporate too much air, leading to cracks.
- Use a water bath or place a pan of water in the oven while baking. This keeps the humidity up, helping to prevent cracks.
- Once baked, turn off the oven and leave the cheesecake in there for an hour with the door slightly open.
Following these simple steps can help you get that perfect creamy texture without the worry of cracks!
How to Make Lemon Raspberry Meringue Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (or digestive biscuits), finely crushed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Lemon Cheesecake Filling:
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tbsp lemon zest
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
For the Raspberry Topping:
- 2 cups fresh raspberries
- 1/3 cup raspberry jam or preserves
- 1 tbsp lemon juice
For the Meringue Topping:
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
Garnish:
- Fresh raspberries
- Lemon slices or twists
How Much Time Will You Need?
This delightful cheesecake will take about 30 minutes of prep time, plus around 1 hour of baking, and it needs at least 4 hours to chill in the fridge (overnight is preferable). So, overall you’re looking at about 5-6 hours from start to finish with chilling time included, but don’t worry, it’s mostly hands-off!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating the oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until everything is nicely combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Pop it in the oven for 10 minutes, then set it aside to cool while you prepare the filling.
2. Make the Lemon Cheesecake Filling:
In a large bowl, use your electric mixer to beat the softened cream cheese until it’s smooth. Slowly add sugar and beat until creamy and fluffy. Then, add the eggs one at a time, mixing well after each addition. Next, mix in the sour cream, lemon juice, lemon zest, flour, and vanilla extract until it’s all smooth and creamy. Pour this lemony goodness over the cooled crust and smooth the top.
3. Bake the Cheesecake:
Place the springform pan on a baking sheet to catch any drips. Bake for about 50-60 minutes, or until the edges are set, but the center still jiggles when shaken gently. Once baked, turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to prevent cracks. Take it out and let it cool completely on a wire rack, then chill it in the fridge for at least 4 hours (overnight is best!).
4. Prepare the Raspberry Topping:
In a small saucepan, gently warm the raspberry jam with the lemon juice until it’s nice and liquid (just a minute or two). Toss in those lovely fresh raspberries, coating them in the jam, and then spread or pile the raspberry mixture evenly on top of the chilled cheesecake.
5. Make the Meringue:
In a clean, dry bowl, beat the egg whites with the cream of tartar using a whisk or electric mixer until soft peaks form. Gradually add sugar one tablespoon at a time, beating constantly until you achieve stiff, glossy peaks. Finally, mix in the vanilla extract to finish it off.
6. Top the Cheesecake with Meringue:
Spoon or pipe the meringue over the raspberry layer, creating beautiful swirls or peaks. Carefully use a kitchen torch to brown the meringue until it’s golden and delicious. If you don’t have a torch, you can place it under a broiler for 1-2 minutes—just make sure to watch it closely to avoid burning!
7. Garnish and Serve:
Decorate the cheesecake with fresh raspberries and a slice or twist of lemon for a lovely finishing touch. Chill for a little longer if needed, then slice it up and enjoy the delightful blend of flavors from this stunning dessert!
This recipe creates a beautiful Lemon Raspberry Meringue Cheesecake—perfect for impressing guests or just treating yourself! Enjoy!
Can I Use Store-Bought Raspberry Jam?
Absolutely! Store-bought raspberry jam works perfectly for this recipe. Just warm it slightly with the lemon juice to make it easier to coat the fresh raspberries.
How Do I Prevent My Cheesecake From Cracking?
To minimize cracking, bake your cheesecake in a water bath or place a pan of hot water in the oven while it bakes. Also, make sure to turn off the oven and let the cheesecake cool inside with the door ajar, which helps prevent sudden temperature changes.
Can I Make This Cheesecake Ahead of Time?
Yes! This cheesecake can be made a day in advance. In fact, chilling overnight allows the flavors to develop fully. Just assemble it fully before serving, but store it covered in the refrigerator until ready to enjoy!
What If I Don’t Have a Kitchen Torch for the Meringue?
No problem! If you don’t have a kitchen torch, you can use your oven’s broiler to brown the meringue. Just keep a close eye on it and check frequently to avoid burning—1-2 minutes should do the trick!
