Heavenly Lemon Raspberry Meringue Cheesecake

Hello cheesecake lovers! Today, we’re diving into the tangy world of Lemon Raspberry Meringue Cheesecake. This delightful recipe perfectly combines the zest of lemon, the sweetness of raspberries, and a light, airy meringue topping. If you’re a fan of fruity, creamy desserts that wow in flavor and presentation, this cheesecake is about to become your go-to. Read on to discover how this luscious creation will brighten up your dessert menu!

Introduction

The Lemon Raspberry Meringue Cheesecake is a unique twist on the classic cheesecake, blending lemon’s fresh, vibrant flavor with raspberries’ sweet-tart burst, crowned with a fluffy meringue topping. Inspired by classic European pastries and lemon desserts, this cheesecake brings a fresh perspective to your baking repertoire. It’s a delightful treat for spring and summer gatherings or any occasion that calls for a standout dessert with an elegant flair. Plus, it’s easier to make than you’d think! So let’s get started on this must-try recipe for cheesecake lovers and citrus fans alike.

Ingredients for Lemon Raspberry Meringue Cheesecake

Here’s everything you’ll need to make this Lemon Raspberry Meringue Cheesecake:

For the Crust:

• 1½ cups graham cracker crumbs
• ¼ cup melted butter
• 2 tbsp sugar

 Cheesecake:

• 16 oz cream cheese, softened
• ¾ cup sugar
• 2 large eggs
• Zest and juice of 1 lemon
• 1 tsp vanilla extract
• 1 cup fresh raspberries

 Meringue Topping:

• 3 egg whites
• ½ cup sugar
• 1 tsp vanilla extract

Optional Substitutions:
For a gluten-free crust, use gluten-free graham cracker crumbs. Substitute the cream cheese with a dairy-free alternative for a lactose-free option, and if egg-free, try a vegan meringue mix made from aquafaba.

How to Make Lemon Raspberry Meringue Cheesecake – Step by Step

Follow these step-by-step instructions to create your own Lemon Raspberry Meringue Cheesecake masterpiece.

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C).
2. Combine the graham cracker crumbs, melted butter, and sugar in a medium bowl.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes and set aside to cool.

 2: Make the Cheesecake Filling

1. Beat the softened cream cheese and sugar until smooth and creamy.
2. Add eggs one at a time, mixing well after each addition.
3. Add lemon zest, lemon juice, and vanilla extract. Continue mixing until well combined.
4. Fold in the raspberries carefully to keep them from breaking.
5. Pour the cheesecake mixture over the prepared crust.

 3: Bake the Cheesecake

1. Bake for 45-50 minutes or until the center is set.
2. Allow the cheesecake to cool completely before adding the meringue topping.

 4: Prepare the Meringue

1. In a clean mixing bowl, beat the egg whites on medium speed until soft peaks form.
2. Gradually add sugar while continuing to beat until stiff, glossy peaks form.
3. Add the vanilla extract and gently fold it into the meringue mixture.

 5: Top with Meringue and Bake

1. Spread the meringue topping over the cheesecake, creating peaks for texture.
2. Bake at 400°F (200°C) for 5-7 minutes, or until the meringue is lightly golden.

 6: Chill and Serve

1. Chill the cheesecake in the refrigerator for at least 2 hours before serving.
2. Slice and serve this refreshing Lemon Raspberry Meringue Cheesecake for a delightful experience.

Helpful Tips for Lemon Raspberry Meringue Cheesecake

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