This Lemon Raspberry Meringue Cheesecake brings a burst of flavor! With a creamy base, tangy lemon, and sweet raspberries all topped with fluffy meringue, it’s a showstopper!
Honestly, the contrast of the tart lemon and sweet berries makes each bite a joy! I love serving this at gatherings—everyone can’t help but smile at the pretty look and taste!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the base of your cheesecake. If you’re in a pinch, you can use digestive biscuits, vanilla wafers, or even crushed pretzels for a salty-sweet mix.
Cream Cheese: Use full-fat for the richest texture. If you’re looking for a lighter option, Neufchâtel cheese works well, although it might be a little less creamy.
Sour Cream: This brings in a bit of tang and creaminess. If you need a substitute, plain Greek yogurt is a fantastic option that keeps the dish rich while being a bit healthier.
Raspberries: Fresh is best, but frozen berries are a great alternative. Just make sure to thaw them and drain any excess liquid before cooking.
Meringue: The recipe calls for egg whites for lightness. In place of egg whites, you could try aquafaba (the liquid from canned chickpeas) for a vegan option. It whips up beautifully!
How Do I Achieve a Smooth Cheesecake Filling?
Getting that smooth and creamy texture is key for your cheesecake. Here’s how to nail it:
- Make sure your cream cheese is really soft. Let it sit at room temperature for about 30 minutes before mixing.
- Mix on medium speed—too high can incorporate air and create bubbles.
- Add your eggs one by one to avoid overmixing. Mix just until incorporated; don’t overdo it.
Chilling the cheesecake after baking will help set the texture, too. Make sure to give it enough time in the fridge!
What’s the Trick to Making Perfect Meringue?
Meringue can be tricky, but with a few tips, you can make it shine:
- Make sure your mixing bowl and beaters are completely clean. Any grease can prevent the egg whites from whipping up properly.
- Beat the egg whites until they form soft peaks before adding sugar. Gradually add sugar to help it dissolve and create a glossy finish.
- Don’t underbeat! You want stiff peaks that hold their shape but don’t dry out. Aim for a beautiful glossy finish.
For a lovely golden brown, use a kitchen torch or broiler, but keep an eye on it to avoid burning.
Use these insights to elevate your Lemon Raspberry Meringue Cheesecake and enjoy each step of the baking process! Happy baking!
How to Make Lemon Raspberry Meringue Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Lemon Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- ¼ cup fresh lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
For the Raspberry Topping:
- 2 cups fresh raspberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For the Meringue:
- 4 large egg whites
- 1 cup granulated sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Additional:
- Lemon slices (for garnish)
How Much Time Will You Need?
This recipe requires about 25 minutes of prep time and around 70 minutes of cook time, followed by at least 4 hours of chilling in the refrigerator. Make sure to plan ahead for the chilling time so your cheesecake is perfectly set!
Step-by-Step Instructions:
1. Preparing the Crust:
First, preheat your oven to 325°F (160°C). In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until it looks like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust in the oven for 10 minutes, then take it out and let it cool while you work on the filling.
2. Making the Cheesecake Filling:
In a large mixing bowl, combine the softened cream cheese and sugar. Beat them together with a hand mixer until the mixture is smooth and creamy. Next, add the eggs one at a time, making sure to mix well after each addition. Add the sour cream, fresh lemon juice, lemon zest, and vanilla extract. Blend everything until just combined—don’t overmix!
3. Baking the Cheesecake:
Once your filling is ready, pour it over the cooled crust in the springform pan. Pop it in the oven and bake it for about 50-60 minutes, or until the center is set but still slightly jiggly. After baking, turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. Once cooled, move it to the refrigerator for at least 4 hours or overnight to set properly.
4. Preparing the Raspberry Topping:
While the cheesecake is chilling, you can prepare the raspberry topping! In a small saucepan, combine the fresh raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries start to break down and the mixture simmers (about 5 minutes). Stir in the cornstarch slurry and cook for another 1-2 minutes until thickened. Remove the saucepan from heat and let the topping cool.
5. Making the Meringue:
Now, let’s make the meringue! Using an electric mixer, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, about 1 tablespoon at a time, beating on high speed until you get stiff, glossy peaks. Lastly, add the vanilla extract and gently mix it in.
6. Assembling the Cheesecake:
Once your cheesecake has chilled, remove it from the springform pan and place it on a serving plate. Arrange lemon slices on top, then spoon the raspberry topping evenly over the cheesecake.
7. Adding the Meringue:
Spread the meringue over the raspberry topping, creating beautiful peaks with the back of a spoon or a spatula for that lovely texture.
8. Toasting the Meringue:
Using a kitchen torch, gently toast the meringue peaks until they turn golden brown. Alternatively, you can place it under a broiler for 1-2 minutes—just keep an eye on it to prevent burning!
9. Final Chill & Serve:
Let the cheesecake chill briefly (about 15 minutes) to set the meringue. Then, slice and serve your beautiful Lemon Raspberry Meringue Cheesecake!
Enjoy your bright and rich dessert that perfectly combines tangy lemon, sweet raspberries, creamy filling, and fluffy toasted meringue. Happy baking!
Can I Use Different Fruit for the Topping?
Absolutely! Feel free to substitute other berries like blueberries, strawberries, or blackberries. The cooking time for the topping may slightly vary, so adjust as needed until you achieve a similar jam-like consistency.
How Do I Prevent My Cheesecake from Cracking?
To minimize cracks, avoid overmixing the batter, as too much air can cause it to rise and then fall. Additionally, baking the cheesecake in a water bath (by placing the springform pan in a larger pan filled with water) can help regulate the temperature and moisture during baking.
Can I Make the Cheesecake in Advance?
Yes, you can prepare this cheesecake a day or two ahead of time! Just keep it stored in the refrigerator. Add the raspberry topping and meringue right before serving for the best texture and presentation.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s best to keep the meringue separate if possible, to preserve its texture. You can reassemble before serving!
