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Lemon Raspberry Meringue Cheesecake

A luscious cheesecake that combines tangy lemon, sweet raspberries, and a light meringue topping, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Cheesecake, Dessert
Cuisine: American, Baking
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cups sugar
  • 0.5 cups unsalted butter, melted
For the Cheesecake Filling
  • 16 oz cream cheese, softened
  • 0.75 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 zest of lemon
  • 0.5 cups fresh lemon juice
  • 1 cups fresh raspberries plus extra for garnish
For the Meringue
  • 3 large egg whites
  • 0.25 teaspoon cream of tartar
  • 0.5 cups sugar

Method
 

Create the Crust
  1. Preheat your oven to 350°F.
  2. Mix the graham cracker crumbs, sugar, and melted butter in a bowl until combined.
  3. Press the mixture firmly into the bottom of a springform pan to create a solid base.
  4. Bake for about 10 minutes, then let it cool.
Whip Up the Cheesecake Filling
  1. Blend the cream cheese and sugar until smooth and creamy.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Stir in the vanilla extract, lemon zest, and lemon juice.
  4. Gently fold in the raspberries and pour the mixture over the cooled crust.
  5. Bake for 40-45 minutes, until the center is set. Allow it to cool for 1 hour.
  6. Refrigerate for at least 4 hours, ideally overnight.
Make the Meringue
  1. Beat the egg whites with cream of tartar until soft peaks form.
  2. Gradually add in the sugar, continuing to beat until you achieve glossy, stiff peaks.
  3. Spread the meringue over the cooled cheesecake.
A Final Bake
  1. Bake the cheesecake with the meringue on top for an additional 10 minutes at 350°F.
  2. Allow it to cool before transferring to the fridge again for a brief chill.

Notes

Don’t fret if your meringue looks a little imperfect! If you’re not a fan of raspberries, feel free to substitute with strawberries or any berry of your choice. Leftover cheesecake can be kept in the fridge for about 3-4 days.