Description
Lemon raspberry meringue cheesecake blends tangy citrus with sweet berries in a luxurious dessert. Silky layers meld creamy cheese, zesty lemon, and pillowy meringue for a sophisticated flavor profile you’ll savor to the last delightful bite.
Ingredients
- 24 oz (680 g) cream cheese, softened
- 3 large eggs
- 1.5 cups graham cracker crumbs
- 0.75 cups (150 g) granulated sugar
- 0.5 cups (115 g) unsalted butter, melted
- 0.33 cups (80 ml) sour cream
- 0.33 cups (80 ml) lemon juice, freshly squeezed
- 0.25 cups (60 ml) heavy cream
- 0.25 cups (60 ml) granulated sugar
- 3 large egg whites, at room temperature
- 1 cup fresh or frozen raspberries
- 2 tbsps granulated sugar
- 2 tbsps all-purpose flour
- 1 tsp lemon juice
- 1 lemon zest
- 0.5 cups (100 g) granulated sugar
- 0.25 tsp cream of tartar
Instructions
- Crust Preparation: Merge graham cracker crumbs, sugar, and melted butter into a cohesive mixture. Press firmly into a parchment-lined springform pan, then bake at 325F for 10 minutes until set and golden.
- Raspberry Sauce Creation: Simmer raspberries with sugar and lemon juice, breaking down the berries into a rich, vibrant sauce. Strain through a fine-mesh sieve to remove seeds, then cool completely.
- Cheesecake Batter Development: Blend cream cheese and sugar until velvety smooth. Incorporate eggs individually, then gently fold in sour cream, heavy cream, flour, lemon juice, and zest. Maintain a delicate mixing technique to preserve the luxurious texture.
- Assembling and Marbling: Pour the creamy batter over the cooled crust, strategically dotting the surface with raspberry sauce. Use a skewer to create elegant, swirling marble patterns throughout the filling.
- Precision Baking: Position the springform pan in a water bath, filling the outer pan with hot water halfway up the sides. Bake for 55-65 minutes until the edges stabilize and the center maintains a subtle jiggle.
- Cooling Protocol: Allow the cheesecake to rest in the oven with the door slightly ajar for one hour, preventing potential cracking. Refrigerate for a minimum of 4 hours or overnight to achieve optimal setting.
- Meringue Crafting: Whip egg whites and cream of tartar until frothy, gradually introducing sugar to create glossy, stiff peaks that stand confidently.
- Meringue Application: Spread or pipe the meringue across the chilled cheesecake, sculpting dramatic peaks and valleys with artistic flair.
- Final Caramelization: Use a kitchen torch or broiler to achieve a golden-brown meringue finish, monitoring closely to prevent burning.
- Serving and Storage: Slice with a heated knife, serve chilled, and store any remaining portions in the refrigerator to maintain the cheesecake’s impeccable texture.
Notes
Prevent Cracking Catastrophe: Slow and steady cooling prevents unsightly cracks, so never rush the chilling process by removing the cheesecake from the oven immediately after baking.
Raspberry Swirl Technique: Create beautiful marbling by gently dragging a skewer through the raspberry sauce, avoiding overmixing to maintain distinct color patterns and prevent muddying the cheesecake’s appearance.
Water Bath Wisdom: Ensure the water bath covers exactly halfway up the springform pan’s sides to provide even, gentle heat distribution and protect the delicate cheesecake from direct, harsh oven temperatures.
Meringue Magic: Whip egg whites at room temperature for maximum volume, and add sugar gradually to create stable, glossy peaks that will torch beautifully without weeping or deflating.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 390
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg