Lemon Raspberry Meringue Dessert (Print Version)
# 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:
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.
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.
03 -
Pour the filling over the cooled crust. Drop spoonfuls of raspberries onto the filling and swirl gently with a knife.
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.
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.
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.
07 -
Serve immediately or store in the refrigerator until ready to serve.