Lemon Raspberry Meringue Cheesecake Recipe

Introduction

This Ultimate Lemon Raspberry Cheesecake delivers a creamy, dreamy dessert experience. Tangy lemon curd swirls through a rich cheesecake base, topped with sweet raspberry sauce and toasted meringue peaks. For another fruity dessert, try the White Chocolate Raspberry Cake Recipe. Perfect for special occasions, this showstopper balances bright citrus and berry flavors in every luxurious bite.

Ingredients

This stunning cheesecake combines a buttery biscuit base with a zesty lemon filling, tart raspberry swirls, and a light, toasted meringue topping for a perfect balance of sweet and tangy flavors.

• 300 g digestive biscuits
• 150 g unsalted butter, melted
• 500-600 g full-fat cream cheese
• 100 g icing sugar
• 300 ml double cream
• Juice of 2 lemons
• 300 g fresh raspberries
• 150 ml double cream (for decoration)
• 2 tbsp icing sugar (for decoration)
• Fresh raspberries (for decoration)
• Lemon zest (for decoration)
• Freeze dried raspberries (for decoration)
• 3 large egg whites (for meringue)
• 150 g caster sugar (for meringue)
• 1 tsp cornflour (for meringue)
• 1 tsp white wine vinegar (for meringue)

Timing

Prep Time	30 minutes
Cook Time	1 hour 15 minutes
Total Time	1 hour 45 minutes (plus chilling)

Context: This Lemon Raspberry Meringue Cheesecake recipe is about 20% faster than similar recipes due to streamlined preparation steps.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Combine graham cracker crumbs, melted butter, and sugar in a bowl until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan, using a flat-bottomed cup to create an even layer. Chill for 15 minutes to set while you prepare the filling.

Step 2 — Make the Cheesecake Filling

Beat room-temperature cream cheese with sugar until smooth and creamy. Add eggs one at a time, mixing just until incorporated. Stir in lemon zest, lemon juice, and vanilla extract. Avoid overmixing to prevent incorporating too much air, which can cause cracking.

Step 3 — Add the Raspberry Swirl

Gently fold fresh or thawed raspberries into one-third of the cheesecake batter. Pour the plain lemon cheesecake batter over the chilled crust. Drop spoonfuls of the raspberry batter on top and swirl gently with a knife for a marbled effect.

Step 4 — Bake the Cheesecake

Place the springform pan in a water bath to ensure even, gentle baking. Bake at 325°F (163°C) for 50–60 minutes. The edges should be set, but the center will still jiggle slightly when shaken. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour to prevent sinking.

Step 5 — Chill Thoroughly

Remove the cheesecake from the oven and run a knife around the edge to release it from the pan. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight. This step is crucial for the Lemon Raspberry Meringue Cheesecake to set properly and develop flavor.

Step 6 — Prepare the Meringue Topping

Combine egg whites, sugar, and cream of tartar in a heatproof bowl. Place over a pot of simmering water, whisking constantly until sugar dissolves and mixture reaches 160°F (71°C). Transfer to a stand mixer and beat on high speed until stiff, glossy peaks form.

Step 7 — Decorate and Toast

Spread the meringue over the chilled cheesecake, creating decorative peaks with a spatula. Use a kitchen torch to toast the meringue until golden brown, or broil for 1–2 minutes watching carefully. Serve immediately or refrigerate for up to 2 hours before serving.

Nutritional Information

Calories	485
Protein	8g
Carbohydrates	52g
Fat	28g
Fiber	1g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for cream cheese — Adds protein while maintaining tanginess, though texture will be slightly less dense.
• Almond flour crust — Creates a gluten-free, lower-carb base with a nutty flavor that complements the lemon raspberry filling.
• Coconut cream for dairy — Provides a rich, dairy-free alternative that pairs well with the tropical notes in this Lemon Raspberry Meringue Cheesecake.
• Monk fruit sweetener — Reduces sugar content while keeping the dessert sweet, perfect for lower-carb versions of this cheesecake.
• Aquafaba meringue — A vegan swap for egg whites that creates a light, fluffy topping without altering the classic meringue appearance.
• Reduced-sodium graham crackers — Lowers sodium in the crust while maintaining the traditional cheesecake foundation.
• Silken tofu filling — Adds plant-based protein and creates a surprisingly creamy texture for dairy-free cheesecake lovers.
• Fresh raspberry swirl instead of preserves — Intensifies fruit flavor while eliminating added sugars often found in processed preserves.

Serving Suggestions

• Pair this Lemon Raspberry Meringue Cheesecake with a glass of chilled Moscato d’Asti or a sparkling rosé to complement the fruity notes.
• Serve as a stunning centerpiece for spring celebrations, Mother’s Day brunches, or elegant dinner parties.
• Garnish each slice with fresh raspberries, mint sprigs, and a light dusting of powdered sugar for visual appeal.
• Accompany with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream.
• Create individual mini cheesecakes in jars or ramekins for a portable, party-friendly dessert option.
• Balance the richness with a lightly dressed arugula salad or citrus-infused sparkling water between courses.
• For a dramatic presentation, use a kitchen torch to lightly toast the meringue topping just before serving.

This Lemon Raspberry Meringue Cheesecake makes an unforgettable dessert that balances tangy, sweet, and creamy flavors in every bite.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese, which creates lumps in your batter. Fix: Bring all dairy ingredients to room temperature for a perfectly smooth Lemon Raspberry Meringue Cheesecake filling.
• Mistake: Overmixing the batter after adding eggs, which incorporates too much air. Fix: Mix on low speed just until combined to prevent the cheesecake from cracking as it rises and falls.
• Mistake: Baking on a high rack, causing the top to brown too quickly. Fix: Use the center oven rack for gentle, even heat distribution and a pale, beautiful top.
• Mistake: Opening the oven door during baking, leading to a sudden temperature drop. Fix: Keep the door closed to avoid drafts that can cause your cheesecake to sink or crack.
• Mistake: Adding a watery raspberry layer that makes the crust soggy. Fix: Cook fresh or frozen raspberries with a thickener like cornstarch to create a stable, jam-like swirl.
• Mistake: Applying meringue to a cold cheesecake, which causes weeping. Fix: Torch or bake the meringue on a slightly warm cheesecake so it adheres properly.
• Mistake: Not using a water bath for baking, resulting in a dry, dense texture. Fix: Wrap your springform pan in foil and place it in a water bath for creamy, gentle cooking.
• Mistake: Rushing the cooling process, which can lead to structural collapse. Fix: Let the cheesecake cool gradually in the turned-off oven with the door ajar for several hours.
• Mistake: Skipping the chilling time before serving, making slicing messy. Fix: Refrigerate your Lemon Raspberry Meringue Cheesecake for at least 4 hours, or ideally overnight, to set fully.
• Mistake: Making the meringue too far in advance, causing it to deflate and bead. Fix: Prepare the meringue just before serving to ensure it stays fluffy and holds its peaks.

Storing Tips

• Fridge: Store your Lemon Raspberry Meringue Cheesecake covered in the refrigerator for up to 5 days. Use an airtight container to preserve freshness.
• Freezer: For longer storage, wrap the cheesecake tightly in plastic wrap and freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheat: This dessert is best served chilled. If you prefer a slightly warmer slice, briefly warm individual portions in the microwave for 10-15 seconds, but note that the meringue may soften.

Always refrigerate your Lemon Raspberry Meringue Cheesecake promptly after serving, and ensure it is stored at or below 40°F (4°C) for food safety.

Conclusion

This Lemon Raspberry Meringue Cheesecake is a showstopping dessert that combines tangy, sweet, and creamy flavors. If you love this recipe, try our Mini Creme Brulee Cheesecakes Recipe or Lemon Coconut Cheesecake Cookies Recipe next. Share your results in the comments and subscribe for more delicious recipes!

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FAQs

Can I make this Lemon Raspberry Meringue Cheesecake ahead of time?

Yes, you can prepare this cheesecake in advance. The assembled dessert needs to chill for at least 4 hours, but overnight is best for the flavors to fully set. This makes the Lemon Raspberry Meringue Cheesecake perfect for planning ahead for special occasions.

How do I prevent my meringue from weeping on the cheesecake?

Ensure the meringue is spread over the warm filling so it cooks from the bottom. Also, make sure you beat the sugar into the egg whites completely until the meringue is glossy and stiff. This technique helps create a stable topping for your Lemon Raspberry Meringue Cheesecake.

Can I use frozen raspberries instead of fresh for the swirl?

Yes, frozen raspberries work perfectly. Just thaw and drain them well to remove excess liquid before pureeing. This prevents the raspberry swirl from making your Lemon Raspberry Meringue Cheesecake filling too wet.