Description
A delightful cheesecake featuring a tangy lemon flavor, luscious raspberry swirls, and a light, airy meringue topping for a perfect dessert.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup sour cream
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs with melted butter and press into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat cream cheese and granulated sugar until smooth.
- Add sour cream, eggs, lemon juice, and lemon zest; blend until combined.
- Gently fold in the fresh raspberries, being careful not to break them.
- Pour the cheesecake mixture over the crust and bake for 50-60 minutes, or until set.
- Meanwhile, in a clean bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add powdered sugar, continuing to beat until stiff peaks form.
- Spread the meringue over the baked cheesecake and return to the oven for an additional 10-15 minutes, until the meringue is lightly browned.
- Let cool before refrigerating for at least 4 hours before serving.
Notes
- For best results, use room temperature cream cheese.
- Top with additional fresh raspberries before serving for decoration.
- This cheesecake can be made a day in advance for improved flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg