This Heavenly Lemon Raspberry Meringue Cheesecake Delight is a perfect dessert for any occasion. The blend of tangy lemon and sweet raspberries creates a refreshing taste. You can impress your friends and family with this creamy cheesecake topped with fluffy meringue. It’s also great for gatherings and celebrations. Once you taste it, you’ll know why it’s a favorite!
How to Make Heavenly Lemon Raspberry Meringue Cheesecake Delight
Ingredients
- 1 1⁄2 cups graham cracker crumbs
- 1⁄3 cup melted butter
- 2 cups cream cheese, softened
- 1 cup sour cream
- 1 cup granulated sugar
- 3 large eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1⁄2 cup fresh raspberries (for topping)
- 1⁄2 cup powdered sugar (for meringue)
- 3 egg whites
Directions
- Preheat the oven to 325°F (163°C).
- In a bowl, mix the graham cracker crumbs and melted butter. Press the mixture into the bottom of a greased 9-inch springform pan to create the crust.
- In another mixing bowl, beat the cream cheese, sour cream, granulated sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Keep mixing until everything is combined.
- Pour the cheesecake mixture over the prepared crust in the pan. Bake for 45-50 minutes or until the center is set and slightly jiggly.
- Let the cheesecake cool at room temperature for 1 hour. Then, refrigerate for at least 4 hours or overnight.
- For the meringue, beat the egg whites with powdered sugar until stiff peaks form, about 5-7 minutes.
- Spread the meringue over the chilled cheesecake, making swirls and peaks.
- Bake for an additional 10-12 minutes at 350°F (175°C) or until the meringue is golden.
- Top with fresh raspberries and let the cheesecake cool completely before serving.
How to Serve Heavenly Lemon Raspberry Meringue Cheesecake Delight
Serve this delicious cheesecake chilled, and cut it into slices. It looks beautiful on a dessert table, especially with the fresh raspberries on top. You can also pair it with whipped cream for extra sweetness.
How to Store Heavenly Lemon Raspberry Meringue Cheesecake Delight
Store any leftover cheesecake in the refrigerator. Keep it covered to maintain freshness. It will last for about 3-4 days. If you want to keep it longer, you can freeze it without the meringue for up to a month. Just be sure to thaw it in the fridge before serving.
Tips to Make Heavenly Lemon Raspberry Meringue Cheesecake Delight
- Make sure your cream cheese is softened to room temperature for easy mixing.
- Mix the meringue until you get stiff peaks; this will help it hold its shape.
- Don’t skip refrigerating the cheesecake—it helps it set properly.
Variation
You can switch up the fruit topping by using blueberries, strawberries, or even a mix of berries for a different flavor.
FAQs
Can I use store-bought crust?
Yes, you can save time by using a store-bought graham cracker crust.
How can I make the meringue even fluffier?
Make sure your mixing bowl and beaters are clean and dry. This will help the egg whites whip up better.
Can I make this cheesecake ahead of time?
Absolutely! It’s perfect for preparing a day in advance. Just keep it stored in the refrigerator until you’re ready to serve.
Heavenly Lemon Raspberry Meringue Cheesecake Delight
Ingredients
- 1/3 cup melted butter
- 2 cups cream cheese softened
- 1 cup sour cream
- 1 cup granulated sugar
- 3 large eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries for topping
- 1/2 cup powdered sugar for meringue
- 3 egg whites
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, mix the graham cracker crumbs and melted butter. Press the mixture into the bottom of a greased 9-inch springform pan to create the crust.
- In another mixing bowl, beat the cream cheese, sour cream, granulated sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Keep mixing until everything is combined.
- Pour the cheesecake mixture over the prepared crust in the pan. Bake for 45-50 minutes or until the center is set and slightly jiggly.
- Let the cheesecake cool at room temperature for 1 hour. Then, refrigerate for at least 4 hours or overnight.
- For the meringue, beat the egg whites with powdered sugar until stiff peaks form, about 5-7 minutes.
- Spread the meringue over the chilled cheesecake, making swirls and peaks.
- Bake for an additional 10-12 minutes at 350°F (175°C) or until the meringue is golden.
- Top with fresh raspberries and let the cheesecake cool completely before serving.
Leave a Reply