Description
A delightful cheesecake that balances the tartness of lemon and the sweetness of raspberries, topped with fluffy meringue.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- ¼ cup freshly squeezed lemon juice
- Zest of 1 lemon
- 1 cup raspberries (fresh or frozen)
- 3 large egg whites
- ¼ teaspoon cream of tartar
- ¾ cup granulated sugar
Instructions
- Preheat your oven to 325°F (163°C).
- Combine graham cracker crumbs with melted butter until it resembles wet sand.
- Press the mixture into the bottom of a springform pan.
- Bake for about 10 minutes and then let it cool while you prepare the filling.
- Beat cream cheese and sugar together until silky smooth.
- Add the eggs one at a time, blending fully before adding the next.
- Mix in sour cream, lemon juice, and lemon zest until combined.
- Fold in the raspberries.
- Pour the mixture over your cooled crust.
- Bake the cheesecake for 50-60 minutes until just set.
- Turn off the oven and let it cool in there for another hour.
- Beat the egg whites and cream of tartar until soft peaks form.
- Gradually add sugar, continuing to beat until stiff peaks form.
- Spread meringue over the cooled cheesecake and create peaks.
- Return to the oven at 325°F for about 10 minutes until lightly browned.
- Cool before refrigerating for at least four hours or overnight.
Notes
Ensure cream cheese and eggs are at room temperature for a smooth texture. Letting the cheesecake cool in the oven helps prevent cracks.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 27g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 70mg
Keywords: cheesecake, lemon, raspberry, dessert, meringue