Description
A delightful cheesecake featuring a lemon and raspberry swirl, topped with fluffy meringue.
Ingredients
Scale
- 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