Description
A delightful fusion of tangy lemon, sweet raspberries, and fluffy meringue atop a creamy cheesecake base.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 cup fresh raspberries
- 3 large egg whites
- 1/4 tsp cream of tartar
- 1/2 cup superfine sugar
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F. Mix graham cracker crumbs and melted butter, press into a 9-inch springform pan.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, lemon juice, and zest.
- Pour filling over crust. Bake for 45-50 minutes until set. Cool completely.
- Top cheesecake with fresh raspberries.
- Beat egg whites and cream of tartar until soft peaks form. Gradually add superfine sugar until stiff peaks form.
- Pipe or spread meringue over raspberries. Use a kitchen torch to lightly brown the meringue.
Notes
You can customize the seasonings to taste.