Description
A delicious lemon raspberry meringue cheesecake with a creamy texture and a zesty flavor.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup sour cream
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup raspberries
- 3 egg whites
- 1/4 teaspoon cream of tartar
Instructions
- Preheat your oven to 325°F (160°C).
- Mix graham cracker crumbs and melted butter. Press into the bottom of a springform pan.
- In a bowl, beat cream cheese and sugar until smooth.
- Add sour cream, eggs, lemon juice, and lemon zest. Mix until well combined.
- Gently fold in raspberries.
- Pour the cheesecake batter over the crust.
- Bake for 60 minutes or until set. Let it cool.
- Whip egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.
- Spread meringue over the cooled cheesecake.
- Toast the meringue lightly with a kitchen torch or under a broiler.
Notes
- Use fresh raspberries for best flavor.
- Allow cheesecake to cool completely before adding meringue.
- Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: lemon raspberry meringue cheesecake, cheesecake, lemon dessert, raspberry dessert