Description
A creamy, tangy cheesecake with a crisp graham cracker crust, topped with a sweet and fluffy meringue. The fresh lemon and raspberry combination makes this dessert irresistibly refreshing and indulgent!
Ingredients
Scale
- 1½ cups graham cracker crumbs
- ¼ cup melted butter
- 2 tbsp sugar
- 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
- 3 egg whites
- ½ cup sugar
- 1 tsp vanilla extract
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then remove from the oven and let cool.
- Make 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. Stir in the lemon zest, lemon juice, and vanilla extract.
- Add raspberries: Gently fold in fresh raspberries, being careful not to break them up too much. Pour the cream cheese mixture onto the cooled crust.
- Bake the cheesecake: Bake for 45-50 minutes, or until the center is set and only slightly jiggles. Let cool in the pan for about 30 minutes, then refrigerate for at least 4 hours, or preferably overnight.
- Prepare the meringue: In a clean, dry mixing bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add sugar, one tablespoon at a time, and continue beating until stiff, glossy peaks form. Add vanilla extract and mix until incorporated.
- Top with meringue: After the cheesecake has chilled, spread the meringue over the top, making decorative swirls.
- Bake the meringue: Place the cheesecake back into the oven at 325°F (163°C) and bake for an additional 10-12 minutes, or until the meringue is golden brown.
- Serve: Let the cheesecake cool completely before slicing and serving.
Notes
- You can substitute frozen raspberries for fresh if necessary, just make sure to thaw and drain them before folding into the cheesecake batter.
- For extra lemon flavor, you can add a bit more lemon zest or juice to the filling.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Meringue Cheesecake, lemon, raspberry, cheesecake, meringue, dessert