Heavenly Lemon Raspberry Meringue Cheesecake Delight
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!
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.