Lemon Meringue and Fresh Raspberry Cheesecake Recipe

Introduction

This Ultimate Lemon Raspberry Cheesecake combines a creamy, tangy filling with a sweet meringue topping and fresh raspberries for a stunning dessert. The bright citrus flavor and berry freshness create a perfect balance. For another raspberry dessert, try this Pomegranate Raspberry Chia Pudding Parfait Recipe. This showstopping cheesecake is surprisingly approachable for home bakers.

Ingredients

This Lemon Raspberry Meringue Cheesecake combines the bright zing of lemon with sweet raspberries, creamy cheesecake filling, and a fluffy toasted meringue topping for a dessert that’s both refreshing and decadent.

• 2 cups water
• 1 cup granulated sugar
• 1/2 cup cornstarch
• 5 egg yolks, beaten
• 1/4 cup lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 2 cups cream cheese, softened
• 1 cup granulated sugar (for cheesecake)
• 3 egg whites
• 1 cup fresh raspberries
• 1 prepared graham cracker crust

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 thanks to simplified assembly 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 the bottom of a glass to create an even, compact layer.

Bake the crust at 325°F (163°C) for 10 minutes, then let it cool completely. A properly baked crust will be lightly golden and firm to the touch.

Step 2 — Make the Cheesecake Filling

Beat room-temperature cream cheese with sugar until completely smooth and free of lumps. Add eggs one at a time, mixing just until incorporated after each addition to avoid overbeating.

Stir in lemon zest, fresh lemon juice, and vanilla extract. For the best texture, scrape the bowl thoroughly to ensure all ingredients are evenly combined.

Step 3 — Add the Raspberry Swirl

Pour half of the cheesecake filling over the cooled crust. Dollop spoonfuls of raspberry preserves evenly across the surface, then top with the remaining filling.

Use a knife or skewer to gently swirl the raspberry preserves into the filling, creating a marbled effect. Be careful not to overmix or disturb the crust.

Step 4 — Bake the Cheesecake

Place the springform pan in a water bath to ensure gentle, even baking and prevent cracking. Bake at 325°F (163°C) for 55–65 minutes.

The Lemon Raspberry Meringue Cheesecake is done when the edges are set but the center still jiggles slightly when nudged. Turn off the oven and crack the door open, letting the cheesecake cool gradually for one hour inside.

Step 5 — Chill Thoroughly

Remove the cheesecake from the oven and water bath, then run a knife around the edge to loosen it from the pan. Cool completely at room temperature before covering.

Refrigerate the Lemon Raspberry Meringue Cheesecake for at least 6 hours, or preferably overnight, to allow it to set fully and develop flavor.

Step 6 — Prepare the Meringue Topping

Combine egg whites, sugar, and cream of tartar in a heatproof bowl set over a pot of simmering water. Whisk constantly until the sugar dissolves and the mixture reaches 160°F (71°C).

Transfer to a stand mixer and beat on high speed until stiff, glossy peaks form and the meringue has cooled to room temperature.

Step 7 — Decorate and Toast

Spread or pipe the meringue over the chilled Lemon Raspberry Meringue Cheesecake. Use a kitchen torch to toast the meringue until golden brown, moving continuously to avoid burning.

For oven toasting, place under a preheated broiler for 1–2 minutes, watching closely. Serve immediately or refrigerate briefly to maintain texture.

Nutritional Information

Calories	485
Protein	8g
Carbohydrates	42g
Fat	32g
Fiber	2g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for cream cheese — Boosts protein content while maintaining tanginess, though texture will be slightly less dense.
• Almond flour crust — Creates a gluten-free, lower-carb base that complements the lemon raspberry flavors.
• Coconut cream for dairy — Provides a rich, dairy-free alternative that pairs well with citrus and berry notes.
• Monk fruit sweetener — Reduces sugar content significantly while keeping the dessert sweet without aftertaste.
• Aquafaba meringue — Egg-free meringue option that creates similar light texture with no cholesterol.
• Reduced-sodium digestive biscuits — Lowers sodium in crust while maintaining the classic cheesecake base texture.
• Fresh raspberry swirl instead of preserves — Intensifies natural berry flavor while eliminating added sugars and preservatives.
• Avocado in filling — Adds creaminess and healthy fats while reducing the need for excessive cream cheese.

Serving Suggestions

• Pair with a crisp sparkling wine or floral herbal tea to complement the bright lemon and sweet raspberry flavors
• Serve chilled for special occasions like spring celebrations, bridal showers, or elegant dinner parties
• Garnish with fresh raspberries, lemon zest curls, and mint sprigs for a vibrant presentation
• Drizzle with raspberry coulis or lemon curd on the plate for added visual appeal
• Accompany with a light vanilla bean ice cream or whipped cream for contrast
• Slice with a warm knife for clean cuts through the meringue topping
• Present on individual dessert plates with edible flowers for an upscale finish

This Lemon Raspberry Meringue Cheesecake makes a stunning centerpiece dessert that balances tart, sweet, and creamy elements beautifully.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese, which causes lumps in your Lemon Raspberry Meringue Cheesecake batter. Fix: Always bring ingredients to room temperature for a perfectly smooth, creamy filling.
• Mistake: Overmixing the cheesecake filling after adding eggs, incorporating too much air. Fix: Mix on low speed just until combined to prevent cracking and a soufflé-like texture.
• Mistake: Baking the cheesecake at too high a temperature, leading to a cracked top. Fix: Use a moderate oven (around 325°F/160°C) and a water bath for gentle, even cooking.
• Mistake: Adding fresh raspberries directly to the batter, which can bleed color and make it soggy. Fix: Use a raspberry swirl or compote layer to control moisture and distribute flavor beautifully.
• Mistake: Spreading meringue onto a cold cheesecake, causing it to weep and slide off. Fix: Ensure your Lemon Raspberry Meringue Cheesecake is slightly warm so the meringue adheres properly when torched.
• Mistake: Underbaking the crust, resulting in a crumbly, weak base. Fix: Pre-bake your crust until golden for a firm foundation that holds its shape when sliced.
• Mistake: Opening the oven door during baking, causing the delicate cheesecake to fall. Fix: Resist peeking until the minimum bake time has passed and the center is just set.
• Mistake: Rushing the cooling process, which can lead to a dense, sunken center. Fix: Let it cool gradually in the turned-off oven with the door ajar, then chill thoroughly overnight.
• Mistake: Making Italian meringue with underheated sugar syrup, which won’t properly cook the egg whites. Fix: Use a candy thermometer to heat syrup to 240°F (115°C) for stable, glossy peaks.
• Mistake: Not straining the lemon curd, leaving bits of cooked egg for a gritty texture. Fix: Always press curd through a fine-mesh sieve for the silkiest lemon layer in your cheesecake.

Storing Tips

• Fridge: Store your Lemon Raspberry Meringue Cheesecake in an airtight container in the refrigerator for up to 5 days. Keep it chilled at or below 40°F (4°C) for food safety.
• Freezer: For longer storage, wrap the cheesecake tightly in plastic wrap and then in aluminum foil before placing it in a freezer-safe container. It can be frozen for up to 2 months.
• Reheat: Thaw frozen cheesecake overnight in the refrigerator. For a warm slice, place individual portions in a 300°F (150°C) oven for 10-15 minutes until just warmed through.

Always allow your Lemon Raspberry Meringue Cheesecake to cool completely before storing to prevent condensation and maintain the perfect texture.

Conclusion

This Lemon Raspberry Meringue Cheesecake is a stunning dessert that balances sweet, tart, and creamy flavors. We hope you love making it as much as we do! Try the recipe, share your results in the comments, and subscribe for more delicious treats like our Lemon Marbled Cheesecake Bars Recipe.

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FAQs

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

Yes, you can prepare this cheesecake in advance. Bake and chill the cheesecake base, then add the meringue topping just before serving for the best texture.

How do I prevent the meringue from weeping on my Lemon Raspberry Meringue Cheesecake?

Ensure the meringue is spread over a warm cheesecake base and make sure it touches the crust edges to seal it. This helps prevent moisture from seeping out.

Can I use frozen raspberries for the Lemon Raspberry Meringue Cheesecake?

Yes, frozen raspberries work well. Thaw and drain them thoroughly to avoid excess liquid, which could make the filling runny.