Lemon Raspberry Meringue Cheesecake

The first days of spring bring more than just sunshine and blooms—they invite a change in how we gather, cook, and celebrate. For me, spring has always been a season of family brunches, breezy Sunday afternoons, and recipes that celebrate freshness and color. One dessert that consistently made its way onto our spring table was Lemon Raspberry Meringue Cheesecake.

It wasn’t just about the taste—though that delicate blend of tart lemon, sweet raspberry, and creamy cheesecake is unforgettable. It was the experience. My mother would hand me the zester as I stood on tiptoes, the scent of lemon oils perfuming the kitchen, while my grandmother whipped meringue until it held stiff, snowy peaks. The final cheesecake, golden-topped and gleaming with berries, looked like sunshine on a plate.

This recipe has lived on through baby showers, Easter picnics, and even summer weddings. The Lemon Raspberry Meringue Cheesecake brings a nostalgic warmth and elegance to any celebration, a perfect balance of tang and sweetness with an airy, cloud-like finish.

Why You’ll Love This Recipe

If you’re looking for a showstopper dessert that feels both light and luxurious, this is it. The brightness of lemon cuts through the richness of the cheesecake, and the raspberries add sweet bursts of flavor and color. The meringue topping not only adds a soft, billowy finish but also a beautiful golden crown when toasted.

This Lemon Raspberry Meringue Cheesecake is perfect for spring holidays, brunches, baby showers, or any time you want to impress without fuss.

INGREDIENTS YOU’LL NEED:

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup melted butter

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ¼ cup fresh lemon juice
• 2 tablespoons lemon zest
• 1 cup fresh raspberries

For the Meringue Topping:

• 3 egg whites
• ¼ teaspoon cream of tartar
• ½ cup granulated sugar

How to Make Lemon Raspberry Meringue Cheesecake

This cheesecake may look like a bakery masterpiece, but it comes together with simple steps and a little patience. Let’s walk through it together.

STEP-BY-STEP INSTRUCTIONS:

Step 1: Make the Crust

Preheat your oven to 325°F (160°C). In a mixing bowl, stir together graham cracker crumbs, sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool while you prepare the filling.

Step 2: Prepare the Cheesecake Filling

Beat the softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, mixing well. Stir in vanilla extract, lemon juice, and lemon zest. Gently fold in the raspberries—careful not to break them too much so you keep those beautiful berry swirls.

Step 3: Bake the Cheesecake

Pour the filling over the prepared crust and smooth out the top. Bake for 60 to 70 minutes, or until the center is just set with a slight jiggle. Turn off the oven, crack the door open slightly, and let it cool inside for an hour to prevent cracking.

Step 4: Make the Meringue

Whip the egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks hold and the mixture is glossy. This meringue will be your golden topper.

Step 5: Assemble and Finish

Spread the meringue over the cooled cheesecake, sealing the edges. Use a kitchen torch to lightly toast the meringue or place under the broiler for a few minutes—watch closely. Chill in the fridge for at least 4 hours before serving.

Helpful Tips:

• Always use room temperature cream cheese and eggs for the smoothest filling.
• For the meringue, make sure your mixing bowl is completely clean and dry—any fat or moisture can prevent stiff peaks.
• Fresh raspberries give the best texture, but if using frozen, thaw and drain them thoroughly to avoid excess moisture.

DETAILS:

• Prep Time: 30 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 50 minutes + chilling
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

• This cheesecake can be made a day ahead—perfect for entertaining.
• If you don’t have a kitchen torch, carefully broil the meringue, watching closely.
• Want more lemon zing? Add an extra teaspoon of zest.

NUTRITIONAL INFORMATION:

Estimated per serving (1 slice)
Calories: 450
Fat: 30g
Carbohydrates: 35g
Protein: 6g
Sugar: 28g

FREQUENTLY ASKED QUESTIONS:

Can I make this cheesecake without a springform pan?
A springform pan is ideal, but you can use a deep pie dish—just be cautious when removing slices.

How do I store leftover cheesecake?
Store covered in the fridge for up to 3 days. The meringue may lose a bit of its volume, but the flavor remains delicious.

Can I freeze it?
Yes, you can freeze the cheesecake without the meringue topping. Wrap tightly and freeze for up to one month. Add fresh meringue before serving.

STORAGE INSTRUCTIONS:

Keep your cheesecake covered in the refrigerator. For best flavor and texture, enjoy within 3 days. Avoid freezing the meringue topping, as it can separate when thawed. If making ahead, freeze the base and top with fresh meringue just before serving.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other fruity and creamy treats:

• Custard Bread Pudding with Vanilla Sauce
• Chocolate Covered Strawberry Brownies
• Strawberry Pistachio Cheesecake

CONCLUSION:

Lemon Raspberry Meringue Cheesecake is a springtime favorite that never fails to bring smiles. Whether you’re celebrating a special day or simply treating yourself, this dessert brings a little sunshine to your plate with every bite. From its crisp crust to its velvety lemon filling and toasted meringue top, it’s a dessert worth every step.

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