A delightful fusion of tangy lemon, sweet raspberries, and fluffy meringue atop a creamy cheesecake base.
Author:Trusted Blog
Ingredients
Scale
For the Crust:
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup granulated sugar
24 oz cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1/2 cup sour cream
1/4 cup fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1 cup fresh raspberries
3 large egg whites
1/4 tsp cream of tartar
1/2 cup granulated sugar
1/2 tsp vanilla extract
Instructions
1. Prepare the Crust:
Preheat oven to 325°F (165°C). Mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press into a 9-inch springform pan.
Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then mix in sour cream, lemon juice, zest, and vanilla.
Pour filling over crust. Bake for 45-50 minutes until center is set. Cool completely.
Top cheesecake with raspberries. Beat egg whites and cream of tartar until foamy. Gradually add 1/2 cup sugar and vanilla, beating until stiff peaks form.
Spread meringue over raspberries. Broil for 1-2 minutes until golden. Chill before serving.