Description
A luscious cheesecake with a creamy filling, zesty lemon, fresh raspberries, and a crisp meringue topping for a perfect dessert.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1/4 cup sour cream
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
- 3 large egg whites
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (165°C) and prepare a 9-inch springform pan with grease and parchment paper.
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter, mixing until well combined.
- Press the mixture into the bottom of the pan to form a crust; bake for about 10 minutes until golden brown and set aside to cool.
- Beat the softened cream cheese with 1 cup sugar until smooth and creamy.
- Add sour cream, eggs, lemon juice, and lemon zest, beating until well combined.
- Fold in fresh raspberries carefully to maintain their shape.
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- Bake for 50-55 minutes, or until the center is set and the top is lightly golden.
- Beat egg whites with 1/2 cup sugar and vanilla extract until stiff peaks form for the meringue.
- Spread the meringue evenly over the baked cheesecake and return to the oven for 10-12 minutes, or until golden.
- Cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Slice and serve, optionally garnished with fresh raspberries.
Notes
Use room temperature ingredients for the best results; be gentle when folding in raspberries to maintain their shape.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Sugar: 26g
- Sodium: 250mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg