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Lemon Meringue and Fresh Raspberry Cheesecake

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A luscious cheesecake featuring a creamy lemon custard layer, fresh raspberries, and a fluffy meringue topping, combining tartness and sweetness in a stunning dessert.

Ingredients

Scale
  • 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

Instructions

  1. In a saucepan, combine water, granulated sugar, cornstarch, and salt, stirring constantly until thickened over medium heat.
  2. In a bowl, beat egg yolks and gradually stir into the hot mixture, cook for 2 more minutes until thickened.
  3. Remove from heat and stir in lemon juice and lemon zest; cool slightly.
  4. In a large bowl, beat cream cheese and sugar until smooth; gradually add lemon mixture and beat until combined.
  5. Pour mixture into the prepared graham cracker crust.
  6. Top cheesecake with fresh raspberries evenly distributed.
  7. Beat egg whites until stiff peaks form; spread meringue over raspberries and lemon cheesecake layer.
  8. Bake at 350°F for 15-20 minutes or until meringue is golden brown.
  9. Cool to room temperature, then refrigerate for at least 4 hours before serving.

Notes

Use fresh raspberries for best flavor and texture. Ensure the meringue is spread completely over the cheesecake to seal the top and prevent shrinking. Allow the cheesecake to chill thoroughly for clean slicing.

Nutrition

Find it online: https://www.rapidrecipes.blog/lemon-raspberry-meringue-cheesecake-2/