Description
A delightful cheesecake that blends the sweet and tart flavors of lemon and raspberry, crowned with a light and fluffy meringue.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tbsp sugar
- 16 oz cream cheese, softened
- 1 cup sugar
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup fresh raspberries
- 3 egg whites
- 1/4 tsp cream of tartar
- 1/4 cup sugar for meringue
Instructions
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and 2 tbsp sugar; press into the pan.
- Beat the cream cheese, gradually adding 1 cup sugar, lemon juice, and vanilla extract; add eggs one at a time.
- Fold in raspberries and pour the mixture over the crust.
- Bake for 45-50 minutes, or until the center is set with a slight jiggle.
- While cooling, beat egg whites and cream of tartar until soft peaks form, then gradually add 1/4 cup sugar until stiff peaks form; spread over the cheesecake.
- Bake for an additional 10-15 minutes, until the meringue is golden.
- Cool completely; refrigerate for at least 4 hours before serving.
Notes
Ensure all ingredients are at room temperature for a smooth batter. This cheesecake can be made 2-3 days in advance.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg