This Lemon Raspberry Meringue Cheesecake is a treat for the senses! It has a creamy cheesecake layer with zesty lemon and sweet raspberries, topped with fluffy meringue.
With its bright flavors, this dessert is perfect for gatherings or a special treat at home. I love how it looks fancy, but it’s quite easy to make. The first bite is always a wow! 🍰
Key Ingredients & Substitutions
Graham cracker crumbs: This is the base of your crust. You can substitute with crushed digestive biscuits or vanilla wafers if graham crackers aren’t available. I find that using a mix of crumbs can add extra flavor!
Cream cheese: It’s essential for the creamy texture of the cheesecake. If you’re looking for a lighter option, try using Neufchâtel cheese, which has less fat but still offers great flavor.
Lemon juice and zest: Fresh lemon juice brings a bright taste. If you don’t have fresh lemons, bottled juice can work in a pinch, though fresh is always better. The zest is important for adding fragrance and flavor, so don’t skip it!
Fresh raspberries: You can replace them with frozen raspberries if they’re out of season or too pricey. Just thaw and drain excess liquid before using to maintain the crust’s integrity.
Egg whites: Using fresh eggs will give you the best meringue texture. If you’re concerned about leftover yolks, consider making a custard or lemon curd with them!
How Do You Make Perfect Meringue?
Meringue can be tricky but so rewarding! Here’s how to achieve that light and fluffy texture.
- Start with clean, dry equipment: Any fat or residue can prevent egg whites from whipping up properly.
- Separate eggs carefully: Make sure no yolk gets into the whites. Use room temperature eggs for better volume.
- Whip to soft peaks: Begin at a low speed, then increase. Once soft peaks form, slowly add sugar while beating until stiff peaks form.
- Optional cream of tartar: This stabilizes the meringue. If you don’t have it, lemon juice can be a good substitute.
- Don’t rush the browning: Use a kitchen torch carefully, keeping it at a distance to avoid burning any areas.
With these tips, you’ll be set to create a stunning Lemon Raspberry Meringue Cheesecake!
How to Make Lemon Raspberry Meringue Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon zest (from about 1 lemon)
- 1/3 cup fresh lemon juice
- 2 large eggs
- 1 cup fresh raspberries
For the Lemon Curd Topping:
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 4 tbsp unsalted butter, cut into small pieces
For the Meringue:
- 4 large egg whites
- 1/2 cup granulated sugar
- 1/4 tsp cream of tartar (optional)
For the Raspberry Sauce:
- 1 cup fresh or frozen raspberries
- 1/4 cup sugar
- 1 tbsp lemon juice
How Much Time Will You Need?
This delightful cheesecake takes about 20 minutes of prep time, plus an additional 45-55 minutes for baking and cooling, and needs a few hours in the fridge to set. Total, you should plan for around 4 hours, including chilling time. Perfect for making ahead of a gathering!
Step-by-Step Instructions:
1. Preparing the Crust:
Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until it’s moist and crumbly, then firmly press the mixture into the bottom of a 9-inch (23cm) springform pan. Bake in the oven for 10 minutes, then take it out and let it cool.
2. Making the Cheesecake Filling:
While your crust cools, grab a large bowl and beat the softened cream cheese with granulated sugar until smooth. Next, add the vanilla extract, lemon zest, and lemon juice, mixing well. Add the eggs, one at a time, blending fully after each addition. Gently fold in the fresh raspberries. Pour this creamy mixture over your cooled crust and smooth the top with a spatula. Bake for about 40-45 minutes, or until the center is almost set. Once baked, allow it to cool to room temperature, then refrigerate for at least 3 hours or ideally overnight.
3. Preparing the Lemon Curd:
In the meantime, let’s make the lemon curd. Use a heatproof bowl over simmering water (a double boiler works well here). Whisk together the egg yolks, sugar, lemon juice, and lemon zest. Keep stirring continuously until the mixture thickens, which should take about 7-10 minutes. Once thickened, remove from heat and whisk in the butter pieces until smooth. Allow this to cool to room temperature.
4. Preparing the Raspberry Sauce:
In a small saucepan, combine your raspberries, sugar, and lemon juice. Over medium heat, stir frequently and allow it to reach a gentle simmer. Cook for about 5-7 minutes, until the raspberries break down and the sauce thickens a bit. If you prefer, strain it to remove the seeds, then let it cool.
5. Making the Meringue:
For the meringue, make sure you have a clean bowl! Beat the egg whites (and optional cream of tartar) until soft peaks form. Gradually add the granulated sugar while beating until you get stiff, glossy peaks. This may take a few minutes but keep an eye on it!
6. Assembling the Cheesecake:
Once the cheesecake has set, carefully remove it from the springform pan and place it on a serving plate. Spread the lemon curd evenly across the top of the cheesecake. Drizzle some raspberry sauce around the base of the cheesecake and on the sides for a lovely presentation.
7. Adding the Meringue Topping:
Now for the fun part! Use a spoon or a piping bag to decorate the cheesecake with meringue, forming peaks all over the top. If you have a kitchen torch, carefully brown the meringue until it’s golden and toasted.
8. Garnishing and Serving:
Finally, top your cheesecake with fresh raspberries for a pop of color and freshness. Serve immediately for the best texture and flavor. Enjoy every delicious bite of your Lemon Raspberry Meringue Cheesecake!
This stunning dessert is sure to impress your family and friends!
Can I Use A Different Crust Instead of Graham Crackers?
Absolutely! You can use crushed digestive biscuits, vanilla wafers, or even a nut-based crust for a gluten-free option. Just ensure it holds together nicely when pressed into the pan.
How Can I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator, and it should be good for 3-4 days. To keep the meringue looking fresh, consider covering it loosely with plastic wrap to avoid sticking.
Can I Make This Cheesecake in Advance?
Yes, this cheesecake can be made a day in advance. Just prepare it through step 6, then cover and refrigerate. Add the meringue and any garnishes just before serving for the best appearance.
What Can I Substitute for the Eggs in the Meringue?
If you’re looking for an egg-free option, you can use aquafaba (the liquid from canned chickpeas) instead of egg whites. Use about 3 tablespoons of aquafaba for each egg white and whip it until it forms stiff peaks, just like traditional meringue!