Indulge in a Heavenly Lemon Raspberry Meringue Cheesecake Delight
Heavenly Lemon Raspberry Meringue Cheesecake: A Must-Try Delight The Heavenly Lemon Raspberry Meringue Cheesecake is a luscious dessert that combines the zing of lemon, the sweetness of raspberries, and the light, airy t
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Indulge in a Heavenly Lemon Raspberry Meringue Cheesecake Delight
Heavenly Lemon Raspberry Meringue Cheesecake: A Must-Try Delight The Heavenly Lemon Raspberry Meringue Cheesecake is a luscious dessert that combines the zing of lemon, the sweetness of raspberries, and the light, airy t
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
- 3 (8 oz) packages of cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup lemon juice
- 2 tbsp lemon zest
- 1 cup fresh raspberries
- 3 egg whites
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture into the bottom of the prepared pan.
- In a large bowl, beat the cream cheese and 1 cup of sugar until smooth. Add the eggs one at a time, blending well after each. Mix in the vanilla extract, lemon juice, and zest.
- Gently fold in the raspberries, then pour the filling over the crust.
- Bake for 60 to 70 minutes or until the center is set. Remove from oven and cool completely.
- In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add 1/2 cup sugar and continue beating until stiff peaks form.
- Spread the meringue over the cooled cheesecake. Use a kitchen torch to brown the tips of the meringue lightly, or bake in a 400°F (200°C) oven for 5-7 minutes until golden.
- Chill in the refrigerator for at least 4 hours before serving.
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