Print

Heavenly Lemon Raspberry Meringue Cheesecake Recipe

Heavenly Lemon Raspberry Meringue Cheesecake Recipe
Print Recipe

★★★★★

4.9 from 13 reviews

This Heavenly Lemon Raspberry Meringue Cheesecake is a luscious dessert featuring a buttery graham cracker crust, creamy lemon-infused cheesecake filling, a vibrant raspberry swirl, and a light, toasted meringue topping. Perfect for special occasions, this elegant cheesecake combines tart citrus flavors with sweet raspberries and a fluffy meringue finish for a truly impressive treat.

Ingredients

Scale

For the Crust

  • 2 cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the Cheesecake Filling

  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • Zest of 1 lemon
  • 2 tablespoons lemon juice

For the Raspberry Swirl

  • 1 ½ cups fresh raspberries (plus extra for garnish)
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch mixed with 2 teaspoons water

For the Meringue Topping

  • 4 large egg whites, room temperature
  • 1 cup granulated sugar
  • ½ teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Crust: Preheat the oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture is evenly moistened. Press this firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from oven and set aside to cool.
  2. Make the Raspberry Swirl: In a saucepan over medium heat, combine fresh raspberries, sugar, and lemon juice. Cook, stirring occasionally, until the raspberries break down and release their juices. Add the cornstarch and water mixture and stir continuously until the sauce thickens. Remove from heat, strain through a fine mesh sieve to remove seeds, and let cool completely.
  3. Prepare the Cheesecake Filling: Using an electric mixer, beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing gently after each addition to prevent over beating. Stir in vanilla extract, sour cream, lemon zest, and lemon juice until well combined. Pour half of this batter over the cooled crust in the springform pan.
  4. Add Raspberry Swirl: Spoon dollops of half the cooled raspberry sauce over the cheesecake batter. Using a skewer or toothpick, gently swirl the sauce into the batter to create a marbled effect. Pour the remaining cheesecake batter over the swirled layer and repeat the dolloping and swirling with the remaining raspberry sauce.
  5. Bake the Cheesecake: Place the springform pan into a larger roasting pan and carefully add hot water until it reaches halfway up the sides of the springform pan, creating a water bath. Bake for 55 to 65 minutes until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove from the oven and refrigerate for at least 4 hours or overnight to fully set.
  6. Make the Meringue Topping: In a clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add sugar while continuing to beat until the meringue forms stiff, glossy peaks. Beat in vanilla extract for flavor.
  7. Finish the Cheesecake: Spread or pipe the meringue evenly over the chilled cheesecake. Using a kitchen torch, lightly toast the meringue until it develops a golden-brown color for an attractive finish.
  8. Decorate & Serve: Garnish the cheesecake with fresh raspberries and curls of lemon zest for a beautiful presentation. Slice and serve chilled, enjoying the harmonious blend of flavors and textures.

Notes

  • Ensure cream cheese and eggs are at room temperature to achieve a smooth batter without lumps.
  • Do not overmix the batter to prevent cracks during baking.
  • The water bath helps the cheesecake bake evenly and prevents cracking.
  • The meringue topping should be toasted just before serving to maintain its texture.
  • Store leftover cheesecake covered in the refrigerator for up to 3 days.

Nutrition

Keywords: lemon cheesecake, raspberry swirl, meringue topping, dessert, elegant cheesecake, holiday dessert

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