Lemon Raspberry Meringue Cheesecake: 5 Irresistible Layers

octobre 15, 2025

By:

Julia marin

Oh my goodness, let me tell you about my absolute favorite dessert: lemon raspberry meringue cheesecake! This beauty is a delightful explosion of flavors and textures. Imagine a creamy filling that just melts in your mouth, paired with a crisp, buttery crust that adds the perfect crunch. And the best part? The tartness of fresh raspberries beautifully balances the zesty lemon, creating a harmonious blend that’s simply irresistible. Trust me, once you take a bite of this lemon raspberry meringue cheesecake, you’ll be hooked! It’s perfect for special occasions or just a sweet treat to brighten your day. Get ready to impress your friends and family with this showstopper!

lemon raspberry meringue cheesecake - detail 1

Ingredients List

Gather these ingredients to make your own lemon raspberry meringue cheesecake. Trust me, having everything ready makes the process so much smoother!

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 cups cream cheese, softened (let it sit out for a bit to make mixing easier!)
1 cup granulated sugar
3 large eggs
1 cup sour cream (this adds that luscious creaminess)
1 cup fresh raspberries (the fresher, the better for flavor!)
½ cup lemon juice (freshly squeezed if you can—so much brighter!)
1 tablespoon lemon zest (for that extra zing)
3 large egg whites (for the meringue topping)
¼ teaspoon cream of tartar (this helps the egg whites whip up perfectly)

With these ingredients on hand, you’re all set to create a cheesecake that’s as delicious as it is beautiful!

How to Prepare Lemon Raspberry Meringue Cheesecake

Alright, let’s dive into the magic of making this lemon raspberry meringue cheesecake! Follow these steps, and you’ll be on your way to a dessert that’s sure to wow everyone!

Preheat and Prepare the Crust

First things first, preheat your oven to 325°F (163°C). This is super important, so don’t skip it! While that’s heating up, grab your springform pan. Combine the 1 ½ cups of graham cracker crumbs with the ½ cup of melted unsalted butter in a bowl. Mix it well until it resembles wet sand. Now, press this mixture firmly into the bottom of your springform pan, making sure it’s nice and even. You want that crust to hold up and give a perfect crunch when you slice into it!

Make the Cheesecake Filling

Now, onto the filling! In a large mixing bowl, beat together the 2 cups of softened cream cheese and 1 cup of granulated sugar until it’s smooth and creamy—trust me, this is the moment where the magic begins! Next, add in the 3 large eggs, 1 cup of sour cream, ½ cup of lemon juice, and 1 tablespoon of lemon zest. Mix everything together until it’s well combined and luscious. Oh, the smell is divine! Now, gently fold in the 1 cup of fresh raspberries. Be careful here; you want to keep those beautiful berries intact. Pour this heavenly mixture over your prepared crust, spreading it evenly.

Bake the Cheesecake

Pop it in the oven and let it bake for about 50-60 minutes. You’ll know it’s done when the edges are set but the center has a slight jiggle. Don’t worry; it’ll firm up as it cools! Once baked, take it out and let it cool at room temperature for a bit before transferring it to the fridge for a few hours. Chilling is essential to help the flavors meld together beautifully.

Prepare the Meringue Topping

While the cheesecake is chilling, let’s whip up that gorgeous meringue topping! In a clean bowl, whip the 3 large egg whites and ¼ teaspoon of cream of tartar until stiff peaks form. This is where the magic happens—those fluffy clouds are going to top your cheesecake perfectly! Once ready, spread the meringue over the chilled cheesecake, making sure to cover it all the way to the edges. Pop it back in the oven for another 10 minutes, or until the meringue is beautifully golden. Wow, just wow!

Why You’ll Love This Recipe

Delicious flavor: The combination of zesty lemon and sweet raspberries creates a mouthwatering experience that’s hard to resist.
Visually appealing: With its vibrant colors and fluffy meringue topping, this cheesecake is a showstopper that’s sure to impress your guests!
Perfect for gatherings: Whether it’s a birthday party, holiday dinner, or just a get-together, this dessert is a crowd-pleaser that everyone will love.
Easy to make: Don’t worry if you’re not a pro in the kitchen; the steps are straightforward and totally manageable for home cooks of all levels.
Sweet and tart flavors: The balance of sweet creaminess from the cheesecake and the tartness from the raspberries creates a delightful harmony that’s simply irresistible.

Tips for Success

Alright, let’s make sure your lemon raspberry meringue cheesecake turns out absolutely perfect! Here are some of my top tips that I swear by:

Use high-quality ingredients: Fresh, ripe raspberries and real lemon juice will make a world of difference in flavor. Organic ingredients can elevate your cheesecake to a whole new level!
Room temperature ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This helps achieve that smooth, creamy texture without lumps.
Don’t overmix: When you’re combining your filling, mix just until everything is combined. Overmixing can introduce air bubbles, which might lead to cracks in your cheesecake as it bakes.
Check for doneness: Remember, the cheesecake should have a slight jiggle in the center when you take it out of the oven. It will continue to set as it cools, so don’t overbake it!
Chill time is key: Let your cheesecake chill in the fridge for at least 4 hours (or even overnight). This resting time allows the flavors to meld and gives you that perfect slice when it’s time to serve!
Use a hot knife for slicing: To get clean slices, dip your knife in hot water, then wipe it dry before cutting. This way, you won’t disturb the beautiful layers!
Top with extras: Don’t hesitate to get creative! A drizzle of lemon curd, a sprinkle of crushed raspberries, or even some whipped cream can take your cheesecake to the next level!

With these tips in your back pocket, you’re all set for an incredible lemon raspberry meringue cheesecake experience. Get ready to impress everyone with your baking skills!

Nutritional Information

Let’s talk numbers! Here’s the typical nutritional breakdown for each slice of your delightful lemon raspberry meringue cheesecake. Keep in mind that these values are estimates, but they give you a good idea of what you’re indulging in:

Calories: 350
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 200mg
Carbohydrates: 40g
Fiber: 1g
Protein: 5g
Sugar: 20g

So there you have it! This cheesecake is definitely a treat, but it’s worth every delicious bite. Enjoy it in moderation, and don’t forget to share with friends and family—after all, it’s all about spreading the joy!

FAQ Section

Got questions about your lemon raspberry meringue cheesecake? Don’t worry, I’ve got you covered! Here are some common queries and handy answers to help you along the way.

Can I use frozen raspberries instead of fresh?

Absolutely! Just make sure to thaw and drain them well before adding to your cheesecake filling. Frozen berries can work beautifully, though fresh really does give that vibrant flavor!

How do I store leftover cheesecake?

Keep your lemon raspberry meringue cheesecake in an airtight container in the fridge. It should last about 3-4 days. Just remember, the flavors get even better as it sits!

Can I make this cheesecake in advance?

You bet! This cheesecake is perfect for making a day or two ahead of time. Just remember to let it chill in the fridge for at least 4 hours before serving so it sets up nicely.

What if my meringue doesn’t whip up?

No worries! Make sure your bowl and beaters are completely clean and dry, as any grease can prevent the egg whites from whipping properly. Adding a bit of cream of tartar, like we do in this recipe, helps stabilize them too!

Can I add other fruits to this cheesecake?

Definitely! You can experiment with other fruits like blueberries or strawberries. Just keep in mind that the flavor balance may shift a bit, but I’m sure it’ll still be delicious!

Is it possible to make a gluten-free version?

You can! Simply substitute the graham cracker crumbs with gluten-free alternatives, like crushed gluten-free cookies or almond flour mixed with a little sugar and butter for the crust.

How do I know when the cheesecake is done baking?

The edges should be set, but the center should still have a slight jiggle. It’ll firm up as it cools, so don’t worry if it looks a bit wobbly when it comes out of the oven!

There you have it! With these FAQs answered, you’re all set to tackle your lemon raspberry meringue cheesecake with confidence. Now, go forth and bake your masterpiece!

Storage & Reheating Instructions

Now, let’s talk about how to keep your lemon raspberry meringue cheesecake fresh and fabulous! After you’ve enjoyed your first slice (or two!), you’ll want to store those leftovers properly to maintain that creamy goodness.

To store your cheesecake, make sure it’s completely cooled. Then, cover it with plastic wrap or aluminum foil, or place it in an airtight container. It’ll keep in the fridge for about 3-4 days. Just remember, the flavors will continue to develop, so it might taste even better the next day!

If you find yourself with a mountain of cheesecake (lucky you!), you can also freeze it. Slice it into individual pieces, wrap each slice tightly in plastic wrap, and then place them in a freezer-safe bag or container. It should last for up to 2 months. When you’re ready to enjoy a piece, just transfer it to the fridge to thaw overnight. No need to reheat—this cheesecake is best served chilled!

And there you go! With these easy storage tips, you can savor every last bite of your delicious lemon raspberry meringue cheesecake, even days after you’ve baked it. Enjoy!

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Sur moi

Bonjour, je m'appelle Julia, je suis le cœur de Vihaad Recettes et une passionnée de bonne cuisine. Mon amour pour la cuisine a commencé dans mon enfance, inspirée par les délicieux repas de ma grand-mère. Aujourd'hui, je partage des recettes savoureuses qui rassemblent les gens à travers le plaisir de manger ensemble.