This Lemon Raspberry Meringue Cheesecake is a bright and tasty treat! With its creamy cheesecake base topped with tangy lemon and sweet raspberries, it’s a real crowd-pleaser.
The fluffy meringue topping adds a lovely touch—you’ll want to eat it right off the top! Every slice is a burst of flavor, perfect for sharing or keeping all to yourself. Yum!
Key Ingredients & Substitutions
Graham cracker crumbs: These create a sweet and crunchy crust. If you don’t have graham crackers, you can use digestive biscuits or even crushed vanilla wafers for a different flavor.
Cream cheese: Cream cheese makes the cheesecake rich and creamy. If you’re looking for a lighter option, use Neufchâtel cheese, which has less fat. Plant-based cream cheese can also work for a dairy-free version.
Lemon juice and zest: Fresh lemons provide a bright flavor. If fresh lemons aren’t available, bottled lemon juice can be an alternative, but the zest adds a unique freshness that’s hard to replace. You might skip the zest in that case!
Raspberries: Fresh raspberries really shine in this recipe. You can substitute them with strawberries or blueberries, or you can use frozen raspberries. Just thaw them first and drain excess liquid to avoid a soggy sauce.
Egg whites: The meringue topping is made of egg whites. If you’re worried about raw eggs, look for pasteurized egg whites. For a vegan option, use aquafaba (the liquid from canned chickpeas) as a substitute.
How Do I Make Sure My Meringue Is Perfect?
Meringue can be tricky, but with the right steps, you can achieve a fluffy topping. First, make sure your bowl and beaters are completely clean and dry—any grease can prevent the egg whites from whipping up properly.
- Start on low speed to break up the egg whites, then gradually increase to medium to reach soft peaks.
- Once you switch to high speed, add the sugar gradually—this helps the sugar dissolve fully and leads to a glossy finish.
- Watch for stiff peaks; when you can turn the bowl upside down and the meringue holds its shape, you’re ready to go!
Lastly, if you have a kitchen torch, use it for an evenly toasted finish. Just be careful not to burn the meringue. This adds a lovely color and flavor that really ties the cheesecake together!
Lemon Raspberry Meringue Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy cream, whipped to soft peaks
For the Lemon Curd Layer:
- 3/4 cup fresh lemon juice (about 4 lemons)
- 1 tbsp lemon zest
- 1 cup granulated sugar
- 3 large eggs
- 6 tbsp unsalted butter, cut into pieces
For the Raspberry Sauce:
- 1 1/2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
For the Meringue:
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
For Garnish:
- Fresh raspberries
How Much Time Will You Need?
This delicious cheesecake will take about 30 minutes of active prep time, plus at least 2 to 3 hours of chilling time to set properly. It’s a fantastic dessert that’s worth the wait!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, sugar, and melted butter together until they are well combined. Press this mixture evenly into the bottom of a 9-inch springform pan or a removable bottom cake ring. Bake the crust for about 8-10 minutes until it’s set and lightly golden. Once done, take it out of the oven and let it cool completely.
2. Make the Cheesecake Layer:
In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until it’s smooth and creamy. Carefully fold in the whipped heavy cream until it’s just combined and fluffy. Spread this cheesecake mixture evenly over the cooled crust. Place the springform pan in the fridge to chill while you prepare the lemon curd layer.
3. Prepare the Lemon Curd:
Grab a heatproof bowl and whisk together the lemon juice, lemon zest, sugar, and eggs. Set the bowl over a pot of simmering water (making sure the bottom of the bowl doesn’t touch the water) to create a double boiler. Stir constantly until the mixture thickens and can coat the back of a spoon—this should take about 8-10 minutes. Once thickened, remove from heat and whisk in the butter until it’s smooth. Let this cool to room temperature.
4. Pour the Lemon Curd Over the Cheesecake Layer:
Gently spread the cooled lemon curd over the cheesecake layer to create a smooth, even topping. Cover and refrigerate for at least 1 hour to allow it to set properly.
5. Make the Raspberry Sauce:
In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Stir often until the raspberries break down and the sauce thickens slightly—it should take about 10 minutes. If you prefer a smooth texture, strain the sauce to remove the seeds and allow it to cool.
6. Top the Lemon Curd with Raspberry Sauce:
Spread a generous layer of raspberry sauce over the lemon curd layer. Place it back in the fridge for another 30 minutes to chill.
7. Make the Meringue Topping:
In a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the sugar (one tablespoon at a time) while continuing to beat until stiff, glossy peaks form. Finally, beat in the vanilla extract until well combined.
8. Pipe or Spread the Meringue:
Remove the cheesecake from the fridge and pipe or spoon the meringue mixture on top in beautiful peaks. If you have a kitchen torch, use it to carefully brown the meringue until golden peaks form. Be cautious to avoid burning it!
9. Garnish and Serve:
Top the cheesecake with fresh raspberries for a lovely presentation. Chill the cheesecake for at least another hour before serving to let the flavors meld and the layers set perfectly.
Enjoy your delightful Lemon Raspberry Meringue Cheesecake filled with bright lemon flavor, sweet raspberries, and fluffy toasted meringue!
Can I Use Store-Bought Lemon Curd?
Absolutely! If you’re short on time, store-bought lemon curd is a great shortcut. Just make sure to choose a high-quality brand for the best flavor!
Can I Make This Cheesecake Gluten-Free?
Yes, simply use gluten-free graham cracker crumbs or crushed gluten-free cookies for the crust. The rest of the ingredients are naturally gluten-free!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep the meringue from becoming soggy, avoid covering it too tightly.
Can I Freeze This Cheesecake?
Yes, you can freeze the cheesecake, but it’s best to do so before adding the meringue topping. Wrap it tightly in plastic wrap and then in foil for up to 2 months. Thaw in the fridge overnight before serving, then add the meringue when ready to enjoy.