HEAVENLY LEMON RASPBERRY MERINGUE CHEESECAKE

HEAVENLY LEMON RASPBERRY MERINGUE CHEESECAKE

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HEAVENLY LEMON RASPBERRY MERINGUE CHEESECAKE 🍋🍓

Ingredients:

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 1 tablespoon sugar
  • 2 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ½ cup fresh lemon juice
  • Zest of 2 lemons
  • 1 cup fresh raspberries
  • 3 large egg whites
  • ⅔ cup granulated sugar (for meringue)

Directions:

  1. Begin by preheating your oven to 325°F (160°C). This will ensure that your cheesecake bakes evenly.
  2. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and the tablespoon of sugar. Mix well until all crumbs are coated.
  3. Press this mixture firmly into the bottom of a 9-inch springform pan to create the crust. Make sure it’s packed tightly to avoid crumbling later. Bake for 10 minutes, then remove and let cool.
  4. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. This is crucial for a lump-free texture.
  5. Gradually add in the cup of granulated sugar and continue to mix until well combined. Scrape down the sides of the bowl as necessary.
  6. Add the vanilla extract, eggs, lemon juice, and lemon zest, and mix until everything is fully incorporated. The mixture should be vibrant and smooth.
  7. Gently fold in the fresh raspberries, being careful not to break them apart too much. You want those lovely raspberry pieces throughout the cheesecake.
  8. Pour this beautiful batter onto the cooled graham cracker crust. Tap the pan lightly on the counter to release any trapped air bubbles.
  9. Bake in the oven for 45-50 minutes. The edges should look set while the center may still have a slight jiggle.
  10. In the meantime, prepare the meringue by whisking your egg whites in a clean mixing bowl until soft peaks form. Gradually add the ⅔ cup of granulated sugar, continuing to whip until stiff, glossy peaks form.
  11. Once the cheesecake has baked, immediately spread the meringue on top. Create peaks and swirls with a spatula or spoon for a more decorative look.
  12. Return the cheesecake to the oven and bake for an additional 10-15 minutes until the meringue is golden brown.
  13. After baking, allow it to cool down on a wire rack for about an hour, then refrigerate for at least 4 hours or overnight for the best set.

Additional Information:

  • Preparation time: 30 minutes
  • Cooking time: 1 hour
  • Total time: 1 hour 30 minutes (plus chilling time)
  • Serves: 10-12

Notes:

  • Ensure all ingredients are at room temperature for better mixing.
  • You can substitute fresh raspberries with other berries if desired.
  • Meringue can also be made ahead and stored in an airtight container until ready to use.

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