Description
This delightful Raspberry Lemon Cheesecake features a buttery graham cracker crust, a creamy lemon-infused filling, a luscious raspberry layer, and a fluffy meringue topping. Perfect for any occasion, this dessert is sure to impress!
Ingredients
- Egg whites
- Cream of tartar
- Granulated sugar
- Vanilla extract
- Raspberries
- Lemon juice
- Graham cracker crumbs
- Butter
- Granulated sugar (for crust)
- Salt
- Cheese (cream cheese)
- Sour cream
- Eggs
Instructions
- Open the oven door, allowing the cheesecake to cool gradually for about 1 hour to help prevent cracking.
- After an hour, remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours, or overnight for best results.
- In a clean mixing bowl, beat the egg whites on medium speed until foamy.
- Add the cream of tartar and continue to beat until soft peaks form.
- Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat until stiff peaks form and the mixture is glossy.
- Stir in the vanilla extract.
- Once the cheesecake has chilled, spread the meringue topping evenly over the cheesecake, making sure to cover it completely.
- Use a kitchen torch to lightly brown the meringue, or place it under the broiler for a few minutes, watching closely to prevent burning.
- Let the cheesecake cool for a few more minutes before slicing and serving. Enjoy your delicious raspberry lemon cheesecake with meringue topping!
Notes
- For a smoother raspberry layer, you can blend the raspberries before cooking.
- Make sure all your ingredients are at room temperature for the best results.
- Store any leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes