Heavenly Lemon Raspberry Meringue Cheesecake delights taste buds!
A bright and luscious dessert that combines the tangy flavors of lemon and raspberry with a fluffy meringue topping, perfect for summer gatherings.
- Prep Time: 45 minutes
- Cook Time: N/A
- Total Time: 4 hours 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 150g crushed biscuits
- 85g melted butter
- 450g cream cheese
- 120g powdered sugar
- 250ml whipped cream
- 1 ½ cups raspberries
- ½ cup lemon juice
- 3 egg yolks
- 3 egg whites
- 100g sugar
- 60g butter
- 1 tsp vanilla extract
Instructions
- Prepare crust: mix biscuits with butter and sugar, press into a springform pan, and chill.
- Beat cream cheese, sugar, and vanilla. Fold in whipped cream. Spread half over crust.
- Cook raspberries with sugar and cornstarch until thick. Cool, then spread over filling.
- Top with remaining cheesecake layer. Chill while making lemon curd.
- Whisk yolks, sugar, lemon juice, and zest over heat until thick. Add butter and cool. Spread over cheesecake.
- Beat egg whites with cream of tartar, adding sugar gradually until stiff peaks. Swirl meringue on top.
- Torch or bake briefly to toast. Chill 4 hours before serving.
Notes
- Drizzle with raspberry coulis for garnish.
- Make it vegan with plant-based cream and egg replacer.
- Use gluten-free biscuits for a gluten-free version.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg