Oh, honey, let me tell you about a dessert that is just pure sunshine on a plate! We’re talking about Lemon Raspberry Meringue Cheesecake, and if you haven’t made one yet, you are in for a treat. It’s got that perfect creamy tang from the lemon and cheesecake, bursts of sweet-tart raspberry, and then that cloud of fluffy meringue on top… seriously, it’s a texture and flavor party in every single bite. I first fell head over heels for this kind of cheesecake years ago at a little bakery, and I just *had* to figure out how to make it at home. After a lot of happy testing (and maybe a few less-than-perfect meringues, don’t worry!), I’ve cracked the code. This recipe is my absolute favorite, and I just know it’s going to become yours too. Get ready to impress everyone!
Why You’ll Love This Lemon Raspberry Meringue Cheesecake
Okay, so besides just tasting utterly divine, this Lemon Raspberry Meringue Cheesecake has a few things going for it that make it a total winner in my book. Trust me, you’re going to want to make this again and again!
- That Flavor Punch: It’s not just sweet! The bright, zesty lemon cuts through the richness of the cheesecake, and then you get those little pops of tangy raspberry. It’s a perfect balance.
- Texture Heaven: You’ve got the crisp graham cracker crust, the smooth, creamy cheesecake filling, and then that light, airy meringue on top. Every bite is an adventure!
- It Just Looks Fancy: Seriously, with that swirled filling and the golden meringue peaks, this Lemon Raspberry Meringue Cheesecake looks like you spent hours slaving away. (Spoiler: it’s easier than it looks!)
- Crowd Pleaser: I have never, ever served this and not gotten rave reviews. It’s a guaranteed hit for any gathering or just when you want to feel a little fancy at home.
Ingredients for Lemon Raspberry Meringue Cheesecake
Alright, let’s gather up everything you’ll need to make this dreamy Lemon Raspberry Meringue Cheesecake. Nothing too fancy here, just good stuff!
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar (for the crust)
- 3 (8 ounce) packages cream cheese, softened (super important!)
- 1 1/2 cups granulated sugar (for the filling)
- 1/4 cup all-purpose flour
- 1/4 cup lemon juice (freshly squeezed is best!)
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup raspberry puree
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar (for the meringue)
Equipment for Your Lemon Raspberry Meringue Cheesecake
You don’t need a ton of fancy gadgets for this Lemon Raspberry Meringue Cheesecake, which is great! Here’s what you’ll definitely want to have on hand:
- A 9-inch springform pan (essential for getting that beautiful cheesecake out!)
- Mixing bowls (you’ll need a few!)
- An electric mixer (handheld or stand mixer, either works great for beating that cream cheese and whipping the meringue!)
- Measuring cups and spoons
- A rubber spatula or spoon for scraping down the bowl
- A knife or skewer for swirling that raspberry goodness
How to Make Lemon Raspberry Meringue Cheesecake
Okay, let’s get to the good part – actually making this incredible Lemon Raspberry Meringue Cheesecake! Don’t be intimidated, we’ll take it step-by-step. Think of it as a fun kitchen project with the most delicious reward at the end.
Preparing the Crust for Lemon Raspberry Meringue Cheesecake
First things first, the base! Get your oven preheating to 350°F (175°C). In a bowl, just mix those graham cracker crumbs, melted butter, and the first bit of sugar together until it looks like wet sand. Now, dump that into your springform pan. Use the bottom of a glass or your clean fingers to really press it down firmly and evenly. This is your foundation, so make it sturdy!
Crafting the Cheesecake Filling
This is where the magic happens for that creamy Lemon Raspberry Meringue Cheesecake filling. In a big bowl, beat the softened cream cheese and the larger amount of sugar until it’s super smooth and no lumps are hiding. See? Told you softening it was key! Now, beat in the flour, lemon juice, zest, and vanilla. Once that’s all happy together, add your eggs one at a time, beating just until each egg is mixed in. Don’t go crazy with the mixing here; we don’t want to incorporate too much air.
Assembling and Baking the Cheesecake
Pour about half of that gorgeous cheesecake batter over your prepped crust. Now, grab your raspberry puree and spoon little dollops all over the top. Don’t be shy! Carefully pour the rest of the cheesecake batter over the raspberry dollops. Now for the fun part! Take a knife or a skewer and gently swirl through the layers. Don’t over-swirl – you want distinct streaks of raspberry! Pop it in the preheated oven and bake for about 60-70 minutes. You’ll know it’s almost done when the edges look set but the very center still has a little wobble.
Whipping and Adding the Meringue Topping
Alright, almost there! Take the cheesecake out of the oven and bump the heat up to 400°F (200°C). While the oven heats, get out a clean, dry bowl (metal or glass works best for meringue!) and whip those egg whites and cream of tartar until you see soft peaks forming. Now, gradually add the last bit of sugar, beating constantly, until you have beautiful, stiff, glossy peaks. This is your fluffy cloud! Spoon that meringue over the warm cheesecake, making sure to spread it all the way to the edges of the pan to seal it.
Finishing and Cooling Your Lemon Raspberry Meringue Cheesecake
Put that meringue-topped beauty back in the hot oven for just 8-10 minutes. Watch it closely – you want those peaks to turn a lovely golden brown. Once it’s beautifully bronzed, take it out and let it cool completely on a wire rack. This is the hardest part: you HAVE to refrigerate it for at least 4 hours, but overnight is even better. Trust me, the chilling time is non-negotiable for a perfect slice of Lemon Raspberry Meringue Cheesecake!
Essential Tips for a Perfect Lemon Raspberry Meringue Cheesecake
So, you want your Lemon Raspberry Meringue Cheesecake to be absolutely show-stopping, right? Here are a few little things I’ve learned along the way that make a big difference. These are my go-to secrets!
- Temperature Matters: Make SURE your cream cheese and eggs are at room temperature. This helps everything mix smoothly without lumps, which is key for that creamy texture.
- Don’t Overmix: Especially after adding the eggs to the filling. Just mix until they’re *just* combined. Overmixing can add too much air and cause cracks later.
- Chill, Baby, Chill: I know waiting is tough, but that refrigeration time is critical! It lets the cheesecake set properly so you get clean slices and the flavors really meld together. Don’t skip this step for your Lemon Raspberry Meringue Cheesecake!
- Watch That Meringue: Meringue can go from perfect to burnt in a flash. Keep an eye on it in those last few minutes so it gets that lovely golden color without scorching.
Storage and Reheating Your Lemon Raspberry Meringue Cheesecake
Okay, okay, if you actually have any Lemon Raspberry Meringue Cheesecake leftover (which is a big “if” in my house!), you’ll want to store it properly. Just pop any remaining slices or the whole cake (if it’s still in the pan) into an airtight container and keep it in the fridge. It’ll stay delicious for about 3-4 days. As for reheating? Oh no, please don’t! This cheesecake is meant to be enjoyed chilled, straight from the fridge. Reheating would ruin that lovely texture, especially the meringue!
Frequently Asked Questions About Lemon Raspberry Meringue Cheesecake
I get asked a few things pretty often when people make this Lemon Raspberry Meringue Cheesecake for the first time! Here are some quick answers to help you out.
Can I use frozen raspberries for the puree?
Absolutely! Just thaw them first, then puree them just like you would fresh ones. Easy peasy!
Why did my meringue weep on the Lemon Raspberry Meringue Cheesecake?
Meringue weeping (those little sugary tears) can happen if it’s humid, if the sugar wasn’t fully dissolved, or if it wasn’t baked quite long enough. Make sure your bowl is super clean and dry before whipping!
How do I know when the Lemon Raspberry Meringue Cheesecake is set?
Look for the edges to be set and slightly puffed, while the very center (maybe a 2-3 inch circle) still has a gentle wobble when you nudge the pan. It will finish setting as it cools and chills.
Estimated Nutritional Information
Just a quick note about the nutrition stuff! While I’d love to give you exact numbers for this Lemon Raspberry Meringue Cheesecake, it really depends on the specific brands you use and how big you slice it. So, think of any nutritional info you see as just a friendly estimate, okay?
Enjoy Your Homemade Lemon Raspberry Meringue Cheesecake
And there you have it! Your very own, absolutely stunning, totally delicious Lemon Raspberry Meringue Cheesecake. I really hope you give this recipe a whirl – it’s a favorite for a reason! When you make it, snap a picture and let me know how it went in the comments below. I love hearing about your kitchen successes!
Print
Amazing Lemon Raspberry Meringue Cheesecake
- Total Time: 110 minutes
- Yield: 12 servings 1x
Description
A delightful cheesecake featuring a lemon and raspberry swirl, topped with fluffy meringue.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup raspberry puree
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese and 1 1/2 cups sugar until smooth. Beat in flour, lemon juice, lemon zest, and vanilla. Beat in eggs one at a time.
- Pour half of the cream cheese mixture over the crust. Spoon dollops of raspberry puree over the mixture. Pour remaining cream cheese mixture over the raspberry puree. Swirl with a knife.
- Bake for 60-70 minutes, or until the center is almost set.
- Remove from oven and increase oven temperature to 400 degrees F (200 degrees C).
- In a clean glass or metal bowl, whip egg whites and cream of tartar until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff, glossy peaks form.
- Spread meringue over the warm cheesecake, sealing to the edges of the pan.
- Bake for 8-10 minutes, or until meringue is golden brown.
- Cool completely on a wire rack, then refrigerate for at least 4 hours before serving.
Notes
- Ensure cream cheese is softened for a smooth batter.
- Do not overbake the cheesecake.
- Meringue should be spread over the warm cheesecake.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
Keywords: Cheesecake, Lemon, Raspberry, Meringue, Dessert, Baking