Description
A luscious cheesecake combining zesty lemon, tart raspberries, and a light meringue topping for a heavenly dessert.
Ingredients
- For the Crust: 1 1/2 cups graham cracker crumbs
- For the Crust: 1/4 cup granulated sugar
- For the Crust: 1/2 cup unsalted butter, melted
- For the Filling: 24 oz cream cheese, softened
- For the Filling: 1 cup granulated sugar
- For the Filling: 3 large eggs
- For the Filling: Zest of 2 lemons
- For the Filling: 1/4 cup fresh lemon juice
- For the Filling: 1 cup fresh raspberries
- For the Meringue: 4 large egg whites
- For the Meringue: 1 cup granulated sugar
- For the Topping: 1 cup fresh raspberries for garnish
Instructions
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- For the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Let cool.
- For the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in lemon zest and juice. Gently fold in raspberries.
- Pour filling over the crust and bake for 55-60 minutes, or until set. Let cool completely.
- For the meringue: Beat egg whites until soft peaks form, then gradually add sugar until stiff peaks form. Spread over the cooled cheesecake.
- Broil the meringue for 1-2 minutes until golden. Garnish with fresh raspberries and chill before serving.
Notes
Ensure all ingredients are at room temperature for best results. Store in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 35g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 7g