Description
A delightful lemon raspberry meringue cheesecake with a creamy filling and a crisp crust.
Ingrédients
L'échelle
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 cup fresh raspberries
- ½ cup lemon juice
- 1 tablespoon lemon zest
- 3 large egg whites
- ¼ teaspoon cream of tartar
Instructions
- Preheat your oven to 325°F (163°C).
- Combine graham cracker crumbs and melted butter. Press into the bottom of a springform pan.
- In a bowl, mix cream cheese and sugar until smooth.
- Add eggs, sour cream, lemon juice, and lemon zest. Mix until well combined.
- Gently fold in raspberries.
- Pour the mixture over the crust in the springform pan.
- Bake for 50-60 minutes or until set. Let it cool.
- Whip egg whites and cream of tartar until stiff peaks form.
- Spread meringue over the cheesecake and bake for an additional 10 minutes until golden.
- Cool completely before serving.
Notes
- Use fresh raspberries for best flavor.
- Let the cheesecake chill in the fridge for several hours before serving.
- Temps De Préparation: 30 minutes
- Temps De Cuisson: 1 hour
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 350
- Sucre: 20g
- De Sodium: 200mg
- La graisse: 18g
- Graisses Saturées: 10g
- Les Graisses Insaturées: 5g
- Les Gras Trans: 0g
- Les hydrates de carbone: 40g
- La fibre: 1g
- La protéine: 5g
- Le taux de cholestérol: 70mg
Mots-clés: lemon raspberry meringue cheesecake