Lemon Raspberry Meringue Delight (Print Version)
# Ingredients:
→ Crust
01 -
1½ cups graham cracker crumbs
02 -
¼ cup melted butter
03 -
2 tablespoons sugar
→ Cheesecake Filling
04 -
16 ounces cream cheese, softened
05 -
¾ cup sugar
06 -
2 large eggs
07 -
Zest and juice of 1 lemon
08 -
1 teaspoon vanilla extract
09 -
1 cup fresh raspberries
→ Meringue Topping
10 -
3 egg whites
11 -
½ cup sugar
12 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat the oven to 175°C (350°F). Combine graham cracker crumbs, melted butter, and sugar in a medium bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
02 -
Beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Add lemon zest, lemon juice, and vanilla extract, and continue mixing until well combined. Gently fold in fresh raspberries to avoid breaking. Pour the cheesecake mixture over the prepared crust.
03 -
Bake at 175°C (350°F) for 45-50 minutes, or until the center is set. Allow the cheesecake to cool completely before adding the meringue topping.
04 -
In a clean mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar while continuing to beat until stiff, glossy peaks form. Add vanilla extract and gently fold it into the meringue mixture.
05 -
Spread the meringue topping over the cheesecake, creating peaks for texture. Bake at 200°C (400°F) for 5-7 minutes, or until the meringue is lightly golden.
06 -
Chill the cheesecake in the refrigerator for at least 2 hours before serving. Slice and serve the Lemon Raspberry Meringue Cheesecake for a refreshing dessert.
# Notes:
01 -
For best results, use fresh ingredients such as fresh lemon juice and raspberries. Avoid using bottled lemon juice.
02 -
Ensure the cream cheese is softened to room temperature to create a smooth batter.
03 -
To create decorative meringue peaks, use the back of a spoon to shape the topping.