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Lemon Raspberry Meringue Cheesecake Creamy Tart and Toasted to Perfection

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This Lemon Raspberry Meringue Cheesecake combines a buttery graham cracker crust, a creamy lemon-infused filling, and a vibrant raspberry swirl, all crowned with a toasted meringue topping. Elegant yet approachable, this show-stopping dessert is perfect for holidays, birthdays, or any celebration where you want to impress. Fresh citrus and berries brighten every bite, while the meringue adds a light, sweet finish that balances the richness below.

Ingredients

Scale

For the crust:

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup unsalted butter, melted
  • ¼ cup granulated sugar

For the filling:

  • 24 oz (680g) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 2 tablespoons all-purpose flour
  • Zest of 1 lemon
  • ⅓ cup fresh lemon juice
  • ½ cup raspberry preserves or jam
  • ½ cup fresh raspberries

For the meringue topping:

  • 4 large egg whites
  • ½ cup granulated sugar
  • ¼ teaspoon cream of tartar
  • ½ teaspoon vanilla extract

Instructions

Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.

In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of the springform pan to form the crust. Bake for 10 minutes, then set aside to cool.

In a large mixing bowl, beat cream cheese until smooth. Add sugar and beat until fluffy. Mix in eggs one at a time, beating well after each addition.

Add vanilla extract, sour cream, flour, lemon zest, and lemon juice. Mix until well combined and smooth.

Pour half of the cheesecake batter into the prepared crust. Drop spoonfuls of raspberry preserves over the batter and swirl gently. Add half of the fresh raspberries.

Pour in the remaining cheesecake batter and repeat with more raspberry preserves and remaining raspberries. Swirl again gently on top.

Place the springform pan on a baking sheet and bake for 50–60 minutes, or until the center is just set but still slightly jiggly.

Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Then refrigerate for at least 4 hours or overnight.

To make the meringue, place egg whites and cream of tartar in a clean mixing bowl. Beat on medium speed until soft peaks form. Gradually add sugar and continue beating on high speed until stiff, glossy peaks form. Beat in vanilla.

Spread or pipe the meringue over the chilled cheesecake. Use a kitchen torch to lightly toast the meringue, or place under the broiler for 1–2 minutes until golden brown. Watch closely to avoid burning.

Serve chilled. Keep refrigerated.

Notes

  • Always bring cream cheese and eggs to room temperature before starting.

  • Swirl raspberry preserves gently to avoid muddying the batter.

  • Toast meringue just before serving for best texture.

  • Use a parchment-lined springform pan for easy release and clean presentation.

  • Make ahead and chill overnight for optimal flavor and sliceability.

Find it online: https://claradelish.com/lemon-raspberry-meringue-cheesecake-creamy-tart-and-toasted-to-perfection/