Lemon Raspberry Meringue Cheesecake Delight

This is the kind of dessert that makes people go quiet for a second. Lemon bright as sunshine, raspberries doing their sweet-tart thing, a creamy cheesecake center, and a toasted cloud of meringue on top. It’s a little extra, yeah, but the kind of extra that makes birthdays and Tuesdays feel the same—in a good way.

My husband, the non-dessert guy (lies), took one forkful and immediately went back for a bigger fork. The kids call the meringue “toasty marshmallow hat,” which is now canon in our home. We’ve made this for Easter, for my sister’s baby shower, and once at 10 p.m. because I had lemons that were trying to retire. It chills overnight, which honestly saves me from picking at it… mostly.

How to Make It

Okay, friend, here’s the flow. Yield: 12 slices. Active time: about 35 minutes. Bake: 55–60 minutes. Chill: 6 hours or overnight. Torch or quick broil for the meringue.

You’ll need a 9-inch springform pan. I wrap the outside in two layers of foil so I can use a water bath if I’m feeling fancy—less cracking, creamier center. If you’re not into baths, it still works.

Crust: Stir 1 1/2 cups graham cracker crumbs, 2 tablespoons sugar, a pinch of salt, and 5 tablespoons melted butter. Press into the pan, halfway up the sides if you’ve got the patience. Bake at 325°F for 10 minutes. Cool.

Raspberry ripple: Simmer 1 1/2 cups raspberries (fresh or frozen), 2 tablespoons sugar, 1 teaspoon lemon juice, and 1 teaspoon cornstarch with 1 tablespoon water for 3–4 minutes until jammy. Cool completely so it doesn’t sink your cheesecake.

Cheesecake: Beat 24 ounces room-temp cream cheese with 3/4 cup sugar until smooth. Mix in 1/2 cup sour cream, 2 tablespoons lemon zest, 1/4 cup fresh lemon juice, 1 teaspoon vanilla, and 1 tablespoon cornstarch. Add 3 eggs, one at a time, just until combined—no overbeating. Pour into crust. Dollop the raspberry sauce over top and swirl gently with a butter knife.

Bake: If using a water bath, set the pan into a larger pan and pour hot water halfway up the sides. Bake at 325°F for 50–60 minutes until the edges are set and the middle still shimmies slightly. Crack the oven door, turn off heat, and let it hang out for 1 hour. Then cool on the counter 30 minutes and chill 6 hours or overnight.

Lemon layer: Spread 3/4 cup lemon curd over the chilled cheesecake. Store-bought is fine. I won’t tell.

Meringue: Whisk 4 egg whites, 3/4 cup sugar, and a pinch of salt over a simmering water bath (bowl shouldn’t touch water) until warm and the sugar dissolves, about 3 minutes, or 160°F if you have a thermometer. Transfer to a mixer, add 1/4 teaspoon cream of tartar and 1 teaspoon vanilla, and whip to glossy stiff peaks, 4–6 minutes. Dollop and swoop on top. Torch until toasty or broil 30–60 seconds, watching like a hawk. Slice with a hot knife for clean edges and try not to brag too hard.

✔Ingredient Notes

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– Graham cracker crumbs: The buttery crunch. If it looks too sandy, add another tablespoon of melted butter until it packs like damp sand.
– Cream cheese: Full-fat, room temp. Cold blocks turn lumpy and make you cry. Ask me how I know.
– Sour cream: Adds tang and silk. Greek yogurt works in a pinch, but it’s a tad lighter and sets a bit softer.
– Lemon zest + juice: Zest is where the perfume lives. Don’t skip the zest. Bottled juice works if you’re desperate, fresh is brighter.
– Sugar: Granulated in both cheesecake and meringue. You can trim it by 2–3 tablespoons if you like things less sweet.
– Eggs: Room temp so they blend in like a dream. Cold eggs = overmixing = cracks.
– Cornstarch: Helps the cheesecake set and keeps it tender. Flour works too, but cornstarch stays silkier.
– Raspberries: Fresh or frozen. If using frozen, don’t thaw—just cook an extra minute and let it cool well.
– Lemon curd: The glossy topcoat. Store-bought is absolutely fine; homemade if you’re feeling extra.
– Egg whites + cream of tartar: Stability for that meringue cloud. No tartar? A few drops of lemon juice helps.

✔Recipe Steps

1. Preheat oven to 325°F, foil-wrap a 9-inch springform, and bake the graham crust (crumbs, sugar, butter, salt) for 10 minutes; cool.
2. Simmer raspberries with sugar, lemon, and cornstarch until jammy; cool completely.
3. Beat cream cheese and sugar smooth; mix in sour cream, zest, juice, vanilla, and cornstarch; blend in eggs one at a time.
4. Pour filling into crust, dollop raspberry sauce, and swirl; bake 50–60 minutes (with water bath if desired), then rest in the turned-off oven 1 hour.
5. Cool 30 minutes on the counter, chill 6 hours or overnight, then spread lemon curd over the top.
6. Whisk and whip Swiss meringue to stiff peaks, swoop it on, and toast with a torch or quick broil until golden.

What to Serve It With

– Bubbly (Prosecco or something pink and fun)
– Hot coffee or lemon tea to play up that citrus
– A bowl of fresh raspberries and a dusting of powdered sugar
– Salty snacks on the side—kettle chips, almonds—because balance

✔Tips & Mistakes

– Let your dairy and eggs come to room temp. Cold stuff is how you get lumps and overmixing.
– Don’t beat the life out of the batter after the eggs go in. Gentle mixing keeps it creamy and prevents cracks.
– If you skip the water bath, fine—just stop baking while the center still has a soft wobble.
– Cool it sloooowly. Shocked cheesecakes crack. We’re going for spa day, not ice bath.
– If the raspberry sauce is too thin, simmer a minute longer. Too thick? Whisk in a teaspoon of water.

✔Storage Tips

Refrigerate, uncovered for 30 minutes to set the meringue, then cover loosely and keep up to 3 days. Eat it cold and it’s ultra-clean slices with a snappy lemon zing; room temp gets softer and more mousse-like. For breakfast? I mean… dairy, fruit, eggs. You’re basically a wellness icon.

Freeze the cheesecake without the meringue (and ideally without the lemon curd) for up to 2 months; wrap tight. Thaw overnight in the fridge, then add curd and meringue fresh.

✔Variations and Substitutions

– Graham swap: Vanilla wafers or gluten-free cookies both work.
– Berry swap: Blueberries or blackberries hold up great; strawberry gets softer but still tasty.
– Sweeteners: Honey or maple in the raspberry sauce is lovely; keep granulated sugar for the meringue structure.
– Citrus twist: Lime or Meyer lemon for a softer, floral vibe.
– No meringue: Top with whipped cream or skip straight to the curd-only finish.
– No water bath: Bake low-and-slow, then cover cracks with curd. No one will know.

Frequently Asked Questions

Lemon Raspberry Meringue Cheesecake Delight

A bright, creamy lemon cheesecake swirled with fresh raspberry coulis and crowned with toasted meringue. Tart, sweet, and irresistibly silky for a show-stopping dessert.

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Prep Time: 35 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup graham cracker crumbs
• ▢ 0.25 cup granulated sugar for crust
• ▢ 0.5 cup unsalted butter, melted
• ▢ 0.13 tsp fine sea salt for crust
• ▢ 32 oz cream cheese, softened brick-style
• ▢ 1 cup granulated sugar for filling
• ▢ 1 cup sour cream room temperature
• ▢ 2 tbsp lemon zest from about 2 lemons
• ▢ 0.33 cup fresh lemon juice strained
• ▢ 1 tsp vanilla extract
• ▢ 2 tbsp cornstarch for filling
• ▢ 4 large eggs eggs room temperature
• ▢ 2 cup fresh raspberries for sauce
• ▢ 0.25 cup granulated sugar for raspberry sauce
• ▢ 1 tbsp lemon juice for raspberry sauce
• ▢ 1 tbsp cornstarch for slurry
• ▢ 1 tbsp water for cornstarch slurry
• ▢ 4 large egg whites egg whites room temperature
• ▢ 0.75 cup granulated sugar for meringue
• ▢ 0.25 tsp cream of tartar
• ▢ 0.5 tsp vanilla extract for meringue
• ▢ 1 cup fresh raspberries for garnish
• ▢ 1 tbsp powdered sugar optional garnish
• ▢ 1 tbsp lemon zest for garnish

Instructions

Preparation Steps

• Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment. Wrap the outside of the pan with 2 layers of heavy-duty foil to prepare for a water bath.
• Make the crust: In a bowl, combine graham cracker crumbs, 0.25 cup sugar, and salt. Stir in melted butter until the mixture resembles wet sand. Press firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool slightly.
• Cook the raspberry sauce: In a small saucepan, combine raspberries, 0.25 cup sugar, and 1 tbsp lemon juice over medium heat. Simmer 4 to 6 minutes, stirring and gently mashing until juicy.
• Whisk cornstarch and water together to make a slurry. Stir into the raspberries and cook 1 to 2 minutes until thickened. Press through a fine-mesh strainer to remove seeds. Cool to room temperature.
• Make the cheesecake filling: Beat cream cheese and 1 cup sugar on medium speed until very smooth and creamy, 2 to 3 minutes, scraping the bowl as needed.
• Mix in sour cream, lemon zest, lemon juice, and 1 tsp vanilla until combined. Sprinkle in 2 tbsp cornstarch and mix just to incorporate.
• Add eggs one at a time on low speed, mixing just until combined after each to avoid incorporating excess air.
• Assemble: Pour filling over the crust. Dollop spoonfuls of cooled raspberry sauce over the surface and swirl gently with a skewer or knife for a marbled effect.
• Bake in a water bath: Place the springform pan in a large roasting pan and pour hot water into the roasting pan to reach halfway up the sides of the springform. Bake 60 to 70 minutes, until edges are set and the center wobbles slightly.
• Turn off oven, crack the door, and let the cheesecake cool inside for 30 minutes. Remove from the water bath, discard foil, and cool to room temperature. Refrigerate at least 6 hours or overnight until fully set.
• Make the meringue: Whip egg whites and cream of tartar on medium speed until foamy. Gradually rain in 0.75 cup sugar and continue whipping on high until stiff, glossy peaks form. Beat in 0.5 tsp vanilla.
• Top and toast: Unmold the chilled cheesecake. Spoon or pipe meringue over the top in swoops. Toast with a kitchen torch until golden, or broil 30 to 60 seconds watching closely to avoid burning.
• Garnish with fresh raspberries, a dusting of powdered sugar, and lemon zest. Slice with a hot, dry knife for clean edges and serve.

Notes

For fewer cracks, avoid overmixing and use room-temperature ingredients. A water bath helps maintain gentle, even heat. If broiling the meringue, keep the cheesecake cold and rotate the pan for even browning. Store covered in the refrigerator for up to 3 days; add garnishes just before serving. For cleaner slices, chill 30 minutes after toasting the meringue.