Description
A delightful dessert featuring a creamy lemon cheesecake layered with raspberry sauce and topped with a toasted meringue.
Ingredients
- For the Graham Cracker Crust
- 2 cups (200 g) graham cracker crumbs
- ¼ cup (50 g) granulated sugar
- ½ cup (115 g) unsalted butter, melted
- ¼ teaspoon (1.25 mL) salt
- For the Raspberry Layer
- 2 cups (250 g) fresh or frozen raspberries
- ¼ cup (50 g) granulated sugar
- 1 tablespoon (15 mL) lemon juice
- 1 tablespoon (8 g) cornstarch
- 1 tablespoon (15 mL) water
- For the Lemon Cheesecake
- 24 oz (680 g) cream cheese, softened
- ¾ cup (150 g) granulated sugar
- 3 large eggs
- ½ cup (120 g) sour cream
- 2 tablespoons (30 mL) fresh lemon juice
- 1 tablespoon (15 g) finely grated lemon zest
- 1 teaspoon (5 mL) vanilla extract
- For the Meringue
- 4 large egg whites
- ¾ cup (150 g) granulated sugar
- ¼ teaspoon (1.25 mL) cream of tartar
- 1 teaspoon (5 mL) vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Combine graham cracker crumbs, sugar, salt, and melted butter. Press firmly into the bottom of a 9-inch (23 cm) springform pan. Bake for 8–10 minutes, then cool slightly.
- Add raspberries, sugar, and lemon juice to a small saucepan. Cook over medium heat for 5–7 minutes, gently crushing the berries. Mix cornstarch and water, then stir it into the berries. Cook for 1–2 minutes until thickened. Set aside to cool.
- Beat cream cheese and sugar until smooth. Add the eggs one at a time, mixing just until incorporated. Add sour cream, lemon juice, lemon zest, and vanilla. Mix until smooth, being careful not to overbeat.
- Pour half of the cheesecake batter over the crust. Spoon half of the raspberry sauce over the batter and gently swirl with a knife. Add the remaining cheesecake batter and finish with the remaining raspberry sauce. Swirl lightly.
- Reduce the oven temperature to 325°F (165°C). Bake for 55–65 minutes, until the edges are set and the center has a slight jiggle.
- Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour. Remove and cool completely.
- Cover and refrigerate for at least 6 hours, preferably overnight.
- Beat the egg whites, cream of tartar, and salt until soft peaks form. Gradually add the sugar while beating until the meringue is thick, glossy, and forms stiff peaks. Beat in vanilla.
- Spread or pipe the meringue over the fully chilled cheesecake, covering the surface completely.
- Use a kitchen torch to toast the meringue until golden brown. Alternatively, place the cheesecake under a broiler for 30–60 seconds, watching constantly.
- Let the cheesecake sit for about 10 minutes before slicing. Garnish with fresh raspberries and a little lemon zest.
Notes
- For best results, chill the cheesecake overnight.
- Use fresh raspberries for a vibrant flavor, but frozen can be used if fresh are unavailable.
- Be careful when toasting the meringue to avoid burning.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg