This Lemon Raspberry Meringue Cheesecake is a bright treat that combines zesty lemon, sweet raspberries, and fluffy meringue on a creamy cheesecake. It’s sure to make your taste buds dance!
I can’t get enough of that refreshing lemon flavor with the fruity raspberries. When friends come over, this cheesecake is always the star of the dessert table! 🍰✨
Key Ingredients & Substitutions
Graham cracker crumbs: This forms the base of your cheesecake. If you’re out of graham crackers, you can use digestive biscuits or even crushed vanilla wafer cookies.
Cream cheese: For the best texture, go for full-fat cream cheese. Neufchâtel can be used for a lighter option, but it won’t be as rich.
Fresh raspberries: Always a delicious choice! If they’re not in season, you can opt for frozen raspberries; just thaw and drain excess water before using.
Lemon juice: Fresh lemon juice adds brightness. If you’re in a pinch, bottled lemon juice works too, but fresh really enhances the flavor!
Egg whites: These are crucial for the meringue. If you want an egg-free option, consider whipping aquafaba (liquid from canned chickpeas) until stiff peaks form.
What’s the Best Way to Bake Cheesecake to Avoid Cracks?
Baking a cheesecake can be tricky, but a water bath is your best friend here. Here’s a step-by-step:
- Wrap the bottom of your springform pan in aluminum foil to prevent leaking.
- Place the wrapped pan in a larger baking dish.
- Pour hot water into the outer dish, halfway up the sides of the springform pan. This helps the cheesecake cook evenly.
- For gentle baking, avoid opening the oven door too often to check on it. Every time you open the door, the temperature drops!
After baking, let the cheesecake cool in the oven with the door slightly open, which helps prevent sudden temperature changes that cause cracks!
Lemon Raspberry Meringue Cheesecake Recipe
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 7 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 3 tbsp fresh lemon juice
- ½ cup sour cream
For the Raspberry Swirl:
- 1 cup fresh raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water (optional for thickening)
For the Lemon Curd Layer:
- 4 large egg yolks
- 1 cup granulated sugar
- ⅓ cup fresh lemon juice
- 1 tbsp lemon zest
- 6 tbsp unsalted butter
For the Meringue Topping:
- 4 large egg whites
- ½ cup granulated sugar
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
For Garnish:
- Fresh raspberries
How Much Time Will You Need?
This delightful cheesecake will take about 40 minutes of active preparation time and around 1 hour of baking time. After that, you’ll need 4 hours for chilling it in the refrigerator, so plan ahead! Total time is approximately 5 hours and 40 minutes, including cooling time.
Step-by-Step Instructions:
1. Preparing the Crust:
First things first, preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until everything is well combined. Now, press this mixture evenly into the bottom of a 9-inch springform pan. Bake it for about 10 minutes, then remove from the oven and set aside to cool.
2. Making the Raspberry Swirl:
In a small saucepan, combine the fresh raspberries, sugar, and lemon juice. Cook over medium heat, stirring gently, until the raspberries start to break down and the sauce thickens just slightly—this should take about 5 minutes. If you want a thicker swirl, mix in the cornstarch slurry and cook for an additional minute. Once done, remove from heat and let it cool down.
3. Preparing the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Now, stir in the vanilla extract, lemon zest, lemon juice, and sour cream until fully combined. Pour half of this cheesecake batter over the baked crust.
4. Adding the Raspberry Swirl:
Spoon the cooled raspberry mixture over the first layer of batter and spread it gently. Then, pour the remaining cheesecake batter on top, smooth it out with a spatula, and set aside.
5. Baking the Cheesecake:
Place your springform pan into a larger baking dish, creating a water bath (make sure to wrap the bottom of the pan in foil to avoid leaks). Bake at 325°F (160°C) for about 50-60 minutes. The edges should be set, but the center will still look a bit wobbly. After baking, turn off the oven, crack the door open slightly, and leave the cheesecake inside for an hour to cool down gradually. Finally, remove it, let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
6. Preparing the Lemon Curd:
In a heatproof bowl, whisk together the egg yolks, sugar, lemon juice, and lemon zest. Place this bowl over a pot of simmering water (creating a double boiler), and stir constantly until the mixture thickens—about 8-10 minutes. Remove from heat and whisk in butter until the mixture is smooth. Let the lemon curd cool to room temperature, then spread it evenly over the chilled cheesecake.
7. Making the Meringue Topping:
In a clean, dry mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add in the sugar while increasing the speed to high, and beat until stiff, glossy peaks form. Mix in the vanilla extract at the end.
8. Finishing the Cheesecake:
Now it’s time to add the meringue! Spread or pipe the meringue over the lemon curd layer, making sure to get creative with it! If you have a kitchen torch, use it to brown the meringue until golden peaks form, creating a beautiful contrast on top. You can also garnish with fresh raspberries on top for a lovely presentation.
9. Serve:
Chill the finished cheesecake for an additional 30 minutes before slicing. Now, take a moment to admire your creation and enjoy the bright, creamy, and fluffy goodness of this Lemon Raspberry Meringue Cheesecake!
This cake truly combines all flavors: buttery crust, creamy lemon filling adorned with raspberry pockets, topped beautifully with lemon curd and toasted meringue. Perfect for any occasion! Enjoy every slice!
Can I Use Different Fruits for the Swirl?
Absolutely! You can substitute fresh raspberries with other berries like strawberries, blueberries, or blackberries. Just adjust the sugar if your chosen fruit is sweeter or tartier!
How Can I Prevent the Meringue from Weeping?
To prevent the meringue from weeping, make sure the lemon curd layer is completely cool before adding the meringue. Also, bake the meringue until it’s slightly crispy on the outside to help seal in moisture.
How Should I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator. The cheesecake is best enjoyed within 3-4 days. If you have leftover meringue, it can be stored separately, but keep in mind it may lose its texture over time.
Can I Make This Cheesecake Gluten-Free?
Yes! You can easily make this cheesecake gluten-free by using gluten-free graham cracker crumbs for the crust. Just check the labels to ensure there are no hidden gluten ingredients!