Lemon Raspberry Meringue Cheesecake

Lemon Raspberry Meringue Cheesecake: A Delicious Layered Dessert Adventure

If you’re looking for a show-stopping dessert that brings together tart lemon, sweet raspberry, and a fluffy meringue, then look no further. This Lemon Raspberry Meringue Cheesecake is an elegant combination of flavors and textures, perfect for special occasions or simply indulging your sweet tooth. The bright and zesty lemon cheesecake pairs wonderfully with the tangy raspberry layer, all topped with a cloud-like meringue that’s lightly toasted to perfection.

This recipe takes classic elements—lemon curd, cheesecake, and meringue—and brings them together in a beautiful, multi-layered dessert. Not only is it visually stunning, but each bite brings a mix of sweet, tangy, and creamy goodness. If you love cheesecake but want something extra, this is the recipe for you!

Tips Before You Begin

1. Prep the Layers: Each layer in this cheesecake requires some cooling time, so make sure to plan ahead. The cheesecake base should be fully cooled before adding the raspberry layer, and the meringue is best made and toasted just before serving for maximum fluffiness.
2. Toasting the Meringue: While you can use a kitchen torch for a professional finish, a quick broil in the oven also works well. Keep a close eye on it, as it can turn from golden brown to burned quickly.
3. Room Temperature Ingredients: For the creamiest cheesecake, ensure all your ingredients are at room temperature. This helps avoid lumps and ensures a smooth, velvety texture.

Lemon Raspberry Meringue Cheesecake Recipe

Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Lemon Cheesecake Layer:

• 2 (8 oz) packages cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• Zest of 1 lemon
• ¼ cup fresh lemon juice
• 1 teaspoon vanilla extract

For the Raspberry Layer:

• 1 cup fresh or frozen raspberries
• ¼ cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

For the Meringue:

• 4 large egg whites
• 1 cup granulated sugar
• ¼ teaspoon cream of tartar
• 1 teaspoon vanilla extract

Directions:

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C).
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well-combined and press into the bottom of a 9-inch springform pan.
3. Bake the crust for 8–10 minutes until lightly golden. Set aside to cool.

Step 2: Make the Lemon Cheesecake Layer

1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy, about 2–3 minutes.
2. Add in the eggs, one at a time, beating after each addition. Then mix in the lemon zest, lemon juice, and vanilla extract.
3. Pour the lemon cheesecake mixture over the cooled crust and spread it out evenly.
4. Bake for 40–45 minutes, or until the center is just set and jiggles slightly when tapped. Remove from the oven and allow to cool completely.

Step 3: Make the Raspberry Layer

1. In a small saucepan, combine the raspberries, sugar, cornstarch, and lemon juice over medium heat.
2. Cook, stirring frequently, until the raspberries break down and the mixture thickens (about 5 minutes). Remove from heat and allow to cool completely.
3. Once cool, spread the raspberry mixture over the cooled lemon cheesecake layer. Place the cheesecake in the fridge while you prepare the meringue.

Step 4: Prepare the Meringue

1. In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
2. Gradually add the sugar, 1 tablespoon at a time, while continuing to beat on high speed. Beat until stiff, glossy peaks form and the sugar is completely dissolved.
3. Add in the vanilla extract and beat for another 30 seconds.

Step 5: Assemble and Toast the Meringue

1. Preheat your oven to broil or use a kitchen torch.
2. Spread the meringue over the raspberry layer, creating swirls and peaks.
3. Place the cheesecake under the broiler for 1–2 minutes, watching closely, until the meringue is lightly toasted. Alternatively, use a kitchen torch to brown the meringue.
4. Chill the cheesecake for at least 2 hours before serving.

Common Questions and Answers:

Q: Can I make this cheesecake in advance?

• A: Yes! You can make the lemon cheesecake and raspberry layers a day in advance. However, it’s best to add the meringue just before serving to keep it fluffy and fresh.

Q: What can I use if I don’t have a kitchen torch?

• A: If you don’t have a kitchen torch, the broiler works perfectly fine! Just make sure to keep a close eye on the meringue as it can brown very quickly.

Q: How do I prevent the meringue from weeping?

• A: To prevent weeping, make sure your egg whites are free from any yolk and that the meringue is beaten to stiff peaks. Also, apply the meringue while the cheesecake is cold and toast it right away.

Q: Can I substitute the raspberries with another fruit?

• A: Absolutely! You can use other berries like strawberries, blueberries, or even a mix of berries for a different flavor profile.

Q: How should I store the leftovers?

• A: Leftovers should be stored in an airtight container in the fridge. The cheesecake will keep well for up to 3 days. Keep in mind that the meringue may start to soften after a day.

Final Thoughts:

This Lemon Raspberry Meringue Cheesecake is a perfect blend of flavors and textures, making it a fantastic dessert for any occasion. The combination of tart lemon cheesecake, sweet raspberry, and toasted meringue will leave your guests raving and coming back for seconds. Whether you’re a seasoned baker or just looking to impress, this recipe is a must-try!