This Lemon Raspberry Meringue Cheesecake is a bright and refreshing treat! With creamy cheesecake, zesty lemon, and sweet raspberries all topped with fluffy meringue, it’s a true delight.
Creamy, tart, and just a little bit sweet—every bite is a party in your mouth! I love serving this after dinner; it always impresses my guests (and makes me look like a superstar baker!).
Key Ingredients & Substitutions
Graham cracker crumbs: A classic choice for the crust, graham cracker crumbs offer a sweet and crunchy base. If you can’t find them, crushed digestive biscuits or vanilla wafer cookies work well, too.
Cream cheese: The main ingredient for a creamy texture, be sure to use full-fat cream cheese for the best results. For a healthier option, you can try Neufchâtel cheese, which has less fat.
Raspberries: Fresh raspberries are ideal for their bright flavor. If they’re out of season, frozen raspberries can be substituted; just thaw and drain excess liquid beforehand.
Egg whites: These are crucial for the fluffy meringue topping. If you’re looking for an egg-free option, aquafaba (the liquid from canned chickpeas) can be used as a great substitute for meringue.
How Do I Ensure My Meringue Stays Fluffy and Doesn’t Shrink?
Meringue can be tricky, but with a few tips, you can achieve a perfect fluffy topping. Here’s how:
- Make sure your mixing bowls and beaters are completely clean and dry. Any grease can prevent the egg whites from whipping properly.
- Add the sugar gradually once soft peaks form. This helps create stable peaks and prevents the meringue from collapsing.
- Spread the meringue all the way to the crust edges; this seals it and helps minimize shrinking during baking.
- After baking, cooling the cheesecake slowly to room temperature will help prevent the meringue from shrinking further.
By taking these steps, you’ll have a beautiful meringue topping that complements the cheesecake perfectly!
How to Make Lemon Raspberry Meringue Cheesecake
Ingredients You’ll Need:
For the crust:
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 1/3 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the lemon cheesecake layer:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- 2 tsp lemon zest
- 1 tsp vanilla extract
For the raspberry layer:
- 2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp water
For the meringue topping:
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
Garnish:
- Fresh raspberries
- Fresh mint leaves
- Lemon slices (optional)
Time Needed:
This delicious dessert will take approximately 20 minutes for preparation, plus around 1 hour and 20 minutes to bake, and at least 4 hours to chill in the refrigerator—so plan to make it ahead of time!
Step-by-Step Instructions:
1. Prepare the crust:
First, preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened. Next, press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake for 10 minutes, then remove it from the oven and set aside to cool.
2. Make the lemon cheesecake layer:
In a large bowl, beat the softened cream cheese with an electric mixer until it becomes smooth and creamy. Gradually add sugar and mix well. Add the eggs one at a time, mixing on low speed after each addition. Blend in sour cream, lemon juice, lemon zest, and vanilla extract until everything is smooth. Pour this batter over your baked crust and spread it evenly. Bake at 325°F (160°C) for 45-50 minutes until the edges are set but the center is still slightly jiggly. Once done, remove from the oven and let it cool slightly.
3. Prepare the raspberry layer:
In a small saucepan, combine the fresh raspberries, sugar, cornstarch, and water. Cook over medium heat while stirring frequently until the mixture thickens and the berries soften, about 5 minutes. Remove from heat and let it cool to room temperature, then gently spread the cooled raspberry mixture over the warm lemon cheesecake layer.
4. Make the meringue:
Next, increase your oven temperature to 350°F (175°C). In a large bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar, one tablespoon at a time, and continue beating until stiff, glossy peaks form. Add vanilla extract and gently mix.
5. Top and bake the meringue:
Carefully spread or pipe the meringue over the raspberry layer, making sure the edges touch the crust, which helps prevent shrinking during baking. Bake in the oven for about 10-12 minutes, or until the meringue is golden brown. After baking, remove it and allow it to cool completely on a wire rack.
6. Chill and serve:
Finally, refrigerate the cheesecake for at least 4 hours, or overnight, to let it set properly. Before you serve, garnish with fresh raspberries, mint leaves, and optional lemon slices. When you’re ready to slice, use a sharp knife and wipe it between cuts for clean slices. Enjoy your delightful Lemon Raspberry Meringue Cheesecake!
This recipe offers distinct layers: a crunchy graham cracker crust, creamy lemon cheesecake, a vibrant raspberry layer, and fluffy toasted meringue. Don’t forget to enjoy this delicious treat fresh!
Can I Use Other Berries Instead of Raspberries?
Absolutely! You can substitute raspberries with other berries such as blueberries, strawberries, or blackberries. Just keep in mind that different berries have varying sweetness levels, so you may want to adjust the sugar accordingly.
How Do I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap for up to 2 months. Thaw in the refrigerator before serving.
Can I Make This Recipe Ahead of Time?
Definitely! You can prepare the cheesecake up to a day in advance. Just make sure to refrigerate it after it has cooled completely. This allows it to set properly and enhances the flavors.
What Should I Do If My Meringue Weeps?
If your meringue starts to weep (when moisture forms beneath it), it may be due to too much humidity or not adding enough sugar. Make sure to beat the egg whites until stiff peaks form and keep it sealed to the crust to minimize moisture. If problems persist, consider using cornstarch in your meringue recipe for added stability.
