This Lemon Raspberry Meringue Cheesecake is a bright treat with zesty lemon flavor and sweet raspberries on a creamy base. That fluffy meringue topping? It’s the cherry on top—literally!
Whenever I make this, I can’t help but smile at the colorful layers. Plus, it’s a great way to impress friends at a dinner. Just warn them: they might want seconds! 😊
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are essential for the crust, giving it a nice crunch. If you’re looking for a gluten-free option, crushed almond flour or gluten-free cookies work well.
Cream Cheese: This gives the cheesecake its rich texture. Neufchâtel cheese can be a lighter alternative if you want to cut down on calories.
Lemon Juice and Zest: Fresh lemon juice and zest provide the best flavor. If fresh isn’t available, bottled juice can do in a pinch, but fresh is always my favorite for a bright taste.
Raspberries: Fresh raspberries are ideal, but you can substitute with frozen ones. Just thaw and drain excess moisture to avoid a soggy layer.
Egg Whites: If you’re looking to make this meringue vegan, aquafaba (the liquid from canned chickpeas) can replace egg whites. Use 3 tablespoons of aquafaba for each egg white!
How Do I Bake a Perfect Cheesecake Without Cracks?
Cracking is a common issue, but there are tricks to prevent it! Here’s how:
- Use a water bath: This helps keep an even temperature and prevents the top from drying out.
- Don’t overmix: Whip the batter just until combined to incorporate air, but avoid incorporating too much. Less air reduces the chance of cracks.
- Cool slowly: After baking, turn off the oven, crack the door, and let the cheesecake cool slowly. This prevents sudden temperature changes that cause cracks.
- Chill thoroughly: Let it cool in the fridge for at least four hours, better yet, overnight. It helps set the structure nicely.
By following these tips, your cheesecake will look and taste fabulous, making it a perfect centerpiece for any gathering! Enjoy your baking!
How to Make Lemon Raspberry Meringue Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Lemon Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ⅓ cup fresh lemon juice
- 2 tbsp lemon zest
- ½ cup sour cream
- 1 tsp vanilla extract
For the Raspberry Layer:
- 2 cups fresh raspberries (plus extra for garnish)
- ½ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 1 tbsp water (slurry)
For the Meringue Topping:
- 4 large egg whites
- ½ cup granulated sugar
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
How Much Time Will You Need?
This delightful cheesecake takes about 30 minutes to prepare, 60 minutes to bake, plus 4 hours to cool and set in the fridge (overnight is best). So plan for a total of around 5 hours and 30 minutes before you can slice into this beauty!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until everything is combined well. Now, press this mixture firmly into the bottom of a 9-inch springform pan. Bake it in the preheated oven for about 10 minutes, then remove and let it cool completely.
2. Make the Lemon Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with the granulated sugar until it’s smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then, add the fresh lemon juice, lemon zest, sour cream, and vanilla extract. Mix everything until well combined. Pour this luscious lemon cheesecake mixture over your cooled crust.
3. Prepare the Raspberry Layer:
In a small saucepan, combine the fresh raspberries, sugar, and lemon juice. Over medium heat, cook the mixture for about 5 minutes until the raspberries break down and get soft. Stir in the cornstarch slurry and cook for another minute until it thickens. If you desire a smoother texture, you can strain it; otherwise, just leave it as it is. Gently spread this raspberry mixture over the cheesecake filling.
4. Bake the Cheesecake:
Now, for the fun part! Carefully place the springform pan in a water bath (make sure to wrap the bottom of the pan with foil to prevent any leaks). Bake at 325°F (163°C) for about 50-60 minutes. You want the edges to be set, while the center should still be a tiny bit jiggly. After baking, turn off the oven, crack the door, and let your cheesecake cool inside for about an hour to prevent cracking. Finally, pull it out and chill it in the fridge for at least 4 hours—overnight is even better!
5. Prepare the Meringue Topping:
While your cheesecake cools, let’s make the meringue! In a clean bowl, beat the egg whites and cream of tartar until you reach soft peaks. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form. Finally, fold in the vanilla extract gently.
6. Add the Meringue and Brown:
Once your cheesecake has chilled, remove it from the pan and place it onto a heat-safe platter. Spread or pipe the meringue evenly over the top, creating beautiful peaks. Use a kitchen torch to gently brown the meringue until it’s golden and toasted (if you don’t have a torch, you can place it under a broiler for 1-2 minutes—just watch it closely!).
7. Garnish and Serve:
For that final touch, decorate the top with extra fresh raspberries and lemon peel curls if you like. Slice it up using a sharp knife (dipping it in hot water and wiping it clean between cuts yields the best results). Now, it’s time to serve and enjoy this magnificent Lemon Raspberry Meringue Cheesecake!
This cheesecake blends tangy lemon, sweet raspberry, and a fluffy meringue to create a stunning dessert that is sure to wow everyone who tries it. Happy baking! 🍰
Can I Use Store-Bought Graham Cracker Crust?
Yes, you can use a store-bought graham cracker crust to save time! Just make sure the crust fits a 9-inch springform pan and skip the baking step for the crust since it’s already pre-baked.
What If I Can’t Find Fresh Raspberries?
No worries! You can substitute with frozen raspberries. Just thaw them and drain off any excess liquid before using them in the raspberry layer. They work just as well!
Can I Make This Cheesecake Ahead of Time?
Absolutely! This cheesecake can be made a day or two ahead of time. Just be sure to keep it covered in the fridge until you’re ready to serve it for the best flavor and freshness.
How Do I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days. If you want to prolong its life, you can freeze it wrapped well in plastic wrap and then foil for up to 2-3 months—just thaw in the refrigerator before serving!