Description
A delicious lemon raspberry meringue cheesecake with a creamy texture and tangy flavors.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
- 3 egg whites
- ¼ teaspoon cream of tartar
- ½ cup powdered sugar
Instructions
- Preheat the oven to 325°F (163°C).
- Mix graham cracker crumbs and melted butter. Press into the bottom of a springform pan.
- Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well.
- Stir in sour cream, lemon juice, and lemon zest. Fold in raspberries gently.
- Pour mixture over the crust. Bake for 50 minutes or until set.
- While baking, beat egg whites and cream of tartar until soft peaks form. Gradually add powdered sugar and beat until stiff peaks form.
- Spread meringue over the cheesecake after it has cooled slightly.
- Bake for an additional 10 minutes or until meringue is golden.
- Cool completely before refrigerating for at least 4 hours.
Notes
- Use fresh raspberries for the best flavor.
- Make sure cream cheese is at room temperature for easy mixing.
- Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
Keywords: lemon raspberry meringue cheesecake