Print

Lemon Raspberry Meringue Cheesecake

Print Recipe

A refreshing no-bake lemon raspberry cheesecake topped with meringue and fresh raspberries, combining tangy lemon, sweet raspberries, and a crisp biscuit base.

Ingredients

Scale
  • 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)

Instructions

  1. Prepare the biscuit base by crushing the digestive biscuits finely and mixing with the melted butter until well combined.
  2. Press the biscuit mixture into the base of a springform pan and chill in the fridge to set.
  3. In a large bowl, whisk the cream cheese and icing sugar until smooth.
  4. Add the double cream and whisk until the mixture starts to thicken.
  5. Fold in the lemon juice, then add fresh raspberries and gently fold to combine.
  6. Spread the cheesecake filling evenly over the chilled biscuit base.
  7. Refrigerate for at least 5-6 hours or overnight for best set.
  8. Prepare the meringue by whisking the egg whites to soft peaks, gradually adding caster sugar to form a glossy and stiff meringue.
  9. Add cornflour and white wine vinegar and whisk briefly to incorporate.
  10. Spread or pipe the meringue evenly over the set cheesecake.
  11. Use a kitchen torch to lightly brown the meringue or place under a hot grill briefly.
  12. Whip the double cream with icing sugar until stiff peaks form and decorate the cheesecake with piped cream swirls, fresh raspberries, lemon zest, and sprinkle with freeze dried raspberries.
  13. Chill the finished cheesecake until ready to serve.

Notes

For a firmer lemon flavor, add a little lemon zest to the filling. Ensure the cheesecake is chilled sufficiently for clean meringue topping. Use fresh raspberries for best taste and presentation.

Nutrition

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