Heavenly Lemon Raspberry Meringue Cheesecake

Description
This cheesecake is pure heaven: a buttery graham crust, silky lemon cheesecake filling swirled with raspberry, and topped with golden, fluffy meringue. Light and decadent at the same time, it’s a perfect fusion of cheesecake and lemon meringue pie.

Origin
This dessert combines elements of American cheesecake, classic French meringue, and the zesty freshness of British lemon curd traditions. A modern fusion that elevates all three into one elegant centerpiece.

Ingredients Quantity

Crust:

1 ½ cups (150g) graham cracker or digestive biscuit crumbs
¼ cup (50g) sugar
½ cup (113g) unsalted butter, melted

Cheesecake Filling:

3 packages (8 oz/225g each) cream cheese, softened
¾ cup (150g) granulated sugar
3 large eggs
⅓ cup (80ml) lemon juice (fresh)
1 tbsp lemon zest
1 tsp vanilla extract
⅓ cup sour cream or Greek yogurt

Raspberry Swirl:

¾ cup (100g) fresh or frozen raspberries
2 tbsp sugar
1 tsp lemon juice

Meringue Topping:

3 egg whites
½ cup (100g) granulated sugar
¼ tsp cream of tartar or a few drops of lemon juice
½ tsp vanilla extract

Ingredients Optional

Raspberry jam or lemon curd for layering
Crushed freeze-dried raspberries for garnish
A pinch of salt in the crust for depth
Torch for browning the meringue

Instruction

Make the crust: Preheat oven to 325°F (160°C). Mix crumbs, sugar, and butter. Press into bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
Prepare raspberry swirl: In a small saucepan, simmer raspberries, sugar, and lemon juice for 5–7 minutes. Mash, then strain to remove seeds. Set aside to cool.
Make cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in lemon juice, zest, vanilla, and sour cream.
Assemble: Pour cheesecake batter into crust. Drop spoonfuls of raspberry puree over the top and swirl with a skewer or knife.
Bake: Place the cheesecake in a water bath or on a tray with hot water in the oven. Bake for 50–60 minutes until mostly set with a slight jiggle. Cool in oven with door slightly open. Then chill for 4+ hours or overnight.
Make meringue: Whip egg whites and cream of tartar until foamy. Gradually add sugar and beat until stiff glossy peaks form. Mix in vanilla.
Top and finish: Spoon meringue on top of chilled cheesecake. Toast with a kitchen torch or broil briefly until golden.

Tips of Success
Use room temperature ingredients for a smooth filling.
Don’t overbake — the center should jiggle slightly when done.
Make sure cheesecake is completely cool before adding meringue.
Use a sharp knife dipped in hot water for clean slices.

Recommendation
Serve chilled with extra raspberries or lemon zest on top. Pairs beautifully with champagne or a citrusy tea. Store leftovers in the fridge (not freezer) for up to 3 days.

Nutrition (per slice, approx. 12 servings)
Calories: ~420
Fat: 28g
Carbohydrates: 35g
Sugar: 26g
Protein: 7g
Fiber: 1g
Sodium: 220mg

Want a gluten-free crust or sugar-free meringue version? I can help you tweak it!