Heavenly Lemon Raspberry Cheesecake

Featured in Sweet Treats and Baked Goods.

This delightful dessert combines a zesty lemon cheesecake base with swirls of fresh raspberries and is crowned with a fluffy toasted meringue. The buttery graham cracker crust provides the perfect foundation for a creamy, tangy filling. It's baked to perfection with a water bath to ensure a smooth, crack-free texture, then finished with a golden meringue topping toasted to perfection for a stunning presentation and a tantalizing bite. A true showstopper dessert that’s perfect for any special occasion.

Fatiha
Updated on Sun, 25 May 2025 15:37:27 GMT
A slice of cake with raspberries and whipped cream. Pin it
A slice of cake with raspberries and whipped cream. | zestplate.com

This showstopping lemon raspberry meringue cheesecake combines three beloved desserts into one extraordinary treat. The tangy lemon cheesecake studded with fresh raspberries sits on a buttery graham cracker crust, all crowned with a cloud of toasted meringue that will make your guests swoon.

I created this recipe for my daughter's graduation celebration, and it's become our most requested dessert for milestone events. The combination of bright lemon, sweet-tart raspberries, and pillowy meringue never fails to elicit gasps when I bring it to the table.

Ingredients

  • Graham cracker crumbs: Create a classic crunchy foundation that perfectly complements the creamy filling
  • Room temperature cream cheese: Ensures a silky smooth texture without lumps
  • Fresh lemon zest and juice: Provide bright, authentic citrus flavor that canned alternatives simply cannot match
  • Sour cream: Adds tanginess and creates that signature New York cheesecake richness
  • Fresh raspberries: Bring bursts of sweet tartness and beautiful color contrast
  • Egg whites: Whip into a cloudlike meringue topping that transforms this from ordinary cheesecake to extraordinary dessert

How To Make Heavenly Lemon Raspberry Meringue Cheesecake

Prepare the crust:
Process graham crackers until they reach fine sandy texture, then mix thoroughly with melted butter until every crumb is moistened. Press firmly into your springform pan using the bottom of a measuring cup to create an even layer with slightly raised edges. The pre-baking step ensures a crisp foundation that won't become soggy under the filling.
Create the filling:
Beat cream cheese for a full 3 minutes until completely smooth and free of lumps before adding sugar. Incorporate eggs individually at low speed, waiting until each disappears before adding the next. This patient approach prevents incorporating excess air which can cause cracking. Fold in sour cream, lemon zest, lemon juice, and vanilla just until combined.
Add raspberry swirl:
Gently drop spoonfuls of fresh raspberries across the top of your cheesecake batter, then use a skewer or knife tip to create elegant swirls. Work quickly with a light touch to maintain distinct raspberry streaks rather than fully incorporating them.
Master the water bath:
Wrap your springform pan in two layers of heavy-duty aluminum foil, extending well up the sides to prevent water seepage. Place in a larger roasting pan and pour hot water to reach halfway up the springform. This crucial step ensures gentle, even heat distribution for perfectly smooth cheesecake texture.
Perfect the meringue:
Whip room temperature egg whites in an absolutely clean, dry bowl until foamy before gradually streaming in sugar. Continue beating until glossy peaks hold their shape when the beater is lifted. Pile high onto thoroughly chilled cheesecake and create decorative swirls with the back of a spoon before torching to a golden brown.
A slice of cake with white frosting and raspberries. Pin it
A slice of cake with white frosting and raspberries. | zestplate.com

This cheesecake brings back memories of my grandmother's kitchen, where I first learned to appreciate the magic of transforming simple ingredients into something extraordinary. The fresh raspberries remind me of summer berry-picking with my children, their fingers and lips stained purple-red from sneaking samples along the way.

Preventing Cheesecake Cracks

The most common challenge with cheesecakes is preventing cracks on the surface. Beyond using a water bath, avoid overmixing your batter which incorporates air bubbles that expand and contract during baking. Never open the oven door during baking, as temperature fluctuations are a primary cause of cracks. Finally, allowing the cheesecake to cool gradually in the turned-off oven gives the structure time to set properly without the shock of temperature change.

Make-Ahead Options

This cheesecake actually improves with time as flavors meld, making it perfect for advance preparation. The base cheesecake can be made up to three days ahead and stored covered in the refrigerator. Add the meringue topping just before serving for the most dramatic presentation. If needed, the entire finished cheesecake can be refrigerated for several hours after torching the meringue, though the meringue will gradually soften slightly.

Seasonal Variations

While raspberries create a classic pairing with lemon, this versatile recipe welcomes seasonal adaptations. Try blackberries in late summer, cranberries for holiday gatherings, or even sliced strawberries in spring. Each variation brings its own character while maintaining the beautiful color contrast against the pale yellow cheesecake and white meringue. For a tropical twist, substitute lime zest and juice for the lemon and pair with fresh mango.

Serving Suggestions

For the cleanest slices, dip your knife in hot water and wipe clean between cuts. Serve on chilled plates with a small pitcher of raspberry coulis for guests to add as desired. A sprig of fresh mint adds a beautiful finishing touch. This dessert pairs beautifully with champagne, prosecco, or a late-harvest Riesling for special occasions.

A slice of cake with raspberries on top. Pin it
A slice of cake with raspberries on top. | zestplate.com

Frequently Asked Questions

→ How can I prevent cracks in the cheesecake?

Baking the cheesecake in a water bath helps maintain even cooking and prevents cracks. Make sure to not overbake and allow the cheesecake to cool gradually.

→ Can I use frozen raspberries?

Yes, but make sure to thaw them and pat them dry to remove excess moisture, which can affect the consistency of the filling.

→ What can I use if I don't have a kitchen torch?

If you don’t have a kitchen torch, you can place the meringue-topped cheesecake under a broiler for a few seconds until the meringue is lightly browned. Watch it closely to avoid burning.

→ How long should I chill the cheesecake before serving?

The cheesecake should be chilled in the refrigerator for at least 4 hours or until it is fully set. For best results, chill overnight.

→ Can I substitute the graham cracker crust with another crust type?

Yes, you can use crushed digestive biscuits, oreo cookies, or even a nut-based crust for a different flavor and texture.

Lemon Raspberry Meringue Dessert

A tangy lemon and raspberry cheesecake crowned with fluffy toasted meringue.

Prep Time
30 Minutes
Cook Time
60 Minutes
Total Time
90 Minutes
By: Fatiha

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (1 cheesecake)

Dietary: Vegetarian

Ingredients

→ Crust

01 2 cups graham cracker crumbs
02 1/2 cup unsalted butter, melted

→ Filling

03 24 oz cream cheese, room temperature
04 1 cup granulated sugar
05 3 large eggs, room temperature
06 1/2 cup sour cream
07 2 tbsp lemon zest
08 1/4 cup lemon juice
09 1 tsp vanilla extract
10 1 cup fresh raspberries

→ Meringue Topping

11 4 large egg whites
12 1/2 cup granulated sugar

Instructions

Step 01

Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a food processor, pulse the graham crackers into fine crumbs. Mix with melted butter and press into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.

Step 02

In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, lemon zest, lemon juice, and vanilla extract.

Step 03

Pour the filling over the cooled crust. Drop spoonfuls of raspberries onto the filling and swirl gently with a knife.

Step 04

Place the pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan. Bake for 50-60 minutes, or until the center is set but still slightly jiggly.

Step 05

Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Remove from the oven and chill in the refrigerator for at least 4 hours.

Step 06

For the meringue, beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form. Spread the meringue over the chilled cheesecake and toast with a kitchen torch.

Step 07

Serve immediately or store in the refrigerator until ready to serve.

Tools You'll Need

  • 9-inch springform pan
  • Stand mixer or hand mixer
  • Food processor
  • Kitchen torch
  • Parchment paper

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 385
  • Total Fat: 26 g
  • Total Carbohydrate: 28 g
  • Protein: 5 g