Description
A luscious cheesecake with bright lemon and tart raspberry flavors, topped with a fluffy toasted meringue. Perfect for spring celebrations.
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup raspberry preserves
- 1 cup fresh raspberries
- 4 large egg whites, room temperature
- 1/2 cup granulated sugar (for meringue)
- 1/4 teaspoon cream of tartar
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F. Mix graham cracker crumbs and melted butter, press into bottom of a 9-inch springform pan. Bake 10 minutes, cool.
- Beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, then mix in sour cream, lemon juice, lemon zest, and vanilla. Pour filling over crust.
- Drop spoonfuls of raspberry preserves onto filling and swirl with a knife. Arrange fresh raspberries on top.
- Bake cheesecake for 50-55 minutes until edges are set but center jiggles. Cool completely, then refrigerate at least 4 hours or overnight.
- For meringue: Beat egg whites and cream of tartar until foamy, gradually add 1/2 cup sugar, beat until stiff peaks form. Spread meringue over chilled cheesecake, making peaks with a spatula.
- Toast meringue with a kitchen torch or broil for 1-2 minutes until golden. Refrigerate until serving.
Notes
You can customize the seasonings to taste. For a stronger lemon flavor, add extra zest. Use seedless raspberry preserves if preferred.