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Heavenly Lemon Raspberry Meringue Cheesecake

This delightful cheesecake combines zesty lemon, sweet-tart raspberries, and a fluffy meringue topping atop a buttery graham cracker crust, creating a stunning dessert that’s perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs Feel free to crush them by hand for a little extra workout!
  • 0.25 cups 1/4 cup sugar Adds sweetness to the crust.
  • 0.5 cups 1/2 cup unsalted butter, melted Let it cool slightly before mixing in.
For the cheesecake
  • 3 packages 3 (8 oz) packages cream cheese, softened Bring it to room temperature for the best results.
  • 1 cups 1 cup granulated sugar Balances the tangy cheesecake.
  • 1 teaspoon 1 teaspoon vanilla extract Adds a warm undertone.
  • 3 large 3 large eggs Add one at a time.
  • 0.5 cups 1/2 cup sour cream Enhances flavor and texture.
  • 0.25 cups 1/4 cup fresh lemon juice Always go for the fresh juice.
  • 1 lemon Zest of 1 lemon Brings fragrant citrus flavor.
  • 0.5 cups 1/2 cup fresh raspberries Choose plump and ripe ones.
For the meringue
  • 3 large 3 large egg whites Ensure your bowl and beaters are clean.
  • 0.25 teaspoon 1/4 teaspoon cream of tartar Helps stabilize the egg whites.
  • 0.5 cups 1/2 cup granulated sugar Adds sweetness and gloss.
  • 0.5 teaspoon 1/2 teaspoon vanilla extract For aroma and flavor.

Method
 

Make the crust
  1. Preheat your oven to 325°F (165°C).
  2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until well mixed.
  3. Firmly press the crumb mixture into the bottom of a 9-inch springform pan to create an even layer.
  4. Bake for 8-10 minutes until golden and set. Let it cool.
Prepare the cheesecake batter
  1. In a large bowl, use an electric mixer to beat the cream cheese until smooth and creamy.
  2. Add sugar, vanilla extract, lemon juice, and zest, and mix until combined.
Add eggs and sour cream
  1. Add the eggs, one at a time, mixing well after each addition.
  2. Stir in the sour cream, being careful not to overmix.
Pour and bake
  1. Pour the cheesecake batter into the cooled crust, smoothing it out.
  2. Drop the raspberries into the batter and lightly press them down.
  3. Bake for 50-60 minutes until the center is slightly jiggly. Cool for an hour in the oven with the door cracked.
Make the meringue
  1. In a clean bowl, combine the egg whites and cream of tartar. Beat until soft peaks form.
  2. Gradually add sugar, one tablespoon at a time, until stiff peaks form. Mix in vanilla extract.
Top the cheesecake with meringue
  1. Spread the meringue over the cooled cheesecake, creating peaks and swirls.
Bake the meringue
  1. Raise the oven temperature to 350°F (175°C) and bake the cheesecake with meringue for 8-10 minutes until golden brown.
Cool and serve
  1. Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  2. Garnish with extra raspberries when serving.

Notes

Make sure your cream cheese is at room temperature to avoid lumps. For best flavor, refrigerate overnight before serving.