Description
Silky lemon raspberry meringue cheesecake delivers a perfect harmony of tangy and sweet flavors. Creamy layers and crisp meringue topping create an irresistible dessert you’ll savor with pure delight.
Ingredients
Scale
Crust Ingredients:
- 1.5 cups graham cracker crumbs
- 0.25 cups (60 milliliters) granulated sugar
- 0.5 cups (115 grams) unsalted butter, melted
Cheesecake Filling Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 0.75 cups (150 grams) granulated sugar
- 3 large eggs
- 0.33 cups (80 milliliters) sour cream
- 0.25 cups (60 milliliters) heavy cream
- 2 tablespoons all-purpose flour
- 0.33 cups (80 milliliters) freshly squeezed lemon juice
- Zest of 1 lemon
Topping and Swirl Ingredients:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 3 large egg whites, at room temperature
- 0.5 cups (100 grams) granulated sugar
- 0.25 teaspoons cream of tartar
Instructions
- Craft a buttery foundation by blending graham cracker crumbs with sugar and melted butter, pressing firmly into a parchment-lined springform pan. Bake the crust for 10 minutes at 325F, allowing it to cool and set.
- Create a vibrant raspberry sauce by simmering fresh raspberries with sugar and lemon juice until the mixture thickens and berries break down. Strain through a fine sieve to remove seeds, then allow to cool completely.
- Whip cream cheese and sugar until silky smooth, incorporating eggs one by one to maintain a luxurious texture. Gently fold in sour cream, heavy cream, flour, lemon juice, and zest, ensuring minimal mixing to preserve the delicate consistency.
- Carefully pour the creamy cheesecake batter over the prepared crust, artfully dotting the surface with raspberry sauce. Use a skewer to create elegant marbled swirls throughout the filling.
- Establish a water bath by placing the springform pan in a larger roasting pan filled with hot water, reaching halfway up the sides. Bake for 55-65 minutes until the edges stabilize and the center retains a gentle wobble.
- After baking, leave the cheesecake in the oven with the door slightly open for one hour, allowing it to cool gradually and prevent cracking. Transfer to the refrigerator and chill for a minimum of 4 hours or overnight.
- Whip egg whites and cream of tartar to a frothy consistency, gradually introducing sugar until the meringue forms glossy, stiff peaks that stand tall and proud.
- Generously spread or pipe the meringue across the chilled cheesecake, sculpting dramatic peaks and valleys with a spatula.
- Caramelize the meringue using a kitchen torch or carefully broil for 1-2 minutes, watching intently to achieve a golden-brown finish without burning.
- Slice the cheesecake with a heated knife and serve chilled, storing any remaining portions in the refrigerator to maintain its pristine texture.
Notes
- Prevent Crust Crumbling by pressing the graham cracker mixture firmly and evenly into the pan, ensuring a solid base that holds together when sliced.
- Reduce Raspberry Seeds by thoroughly straining the raspberry sauce through a fine-mesh sieve, creating a smoother, more elegant swirl effect.
- Avoid Cheesecake Cracks by using room temperature ingredients, mixing gently, and employing the water bath technique to provide consistent, gentle heat.
- Customize Dietary Needs by substituting graham crackers with gluten-free alternatives, using low-fat cream cheese, or creating a dairy-free version with coconut-based ingredients.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 80 mg