Lemon Raspberry Meringue Cheesecake
This Lemon Raspberry Meringue Cheesecake is a vibrant dessert thats sure to impress! With a delightful mix of tangy lemon, sweet raspberry, and fluffy meringue, its a treat for any occasion.
Ingredients:
– 3 8 oz packages cream cheese, softened
– 3 large egg whites
– 1/4 cup granulated sugar for the meringue
– 1/2 cup unsalted butter, melted
– 3/4 cup granulated sugar for cheesecake filling
– 1 tablespoon lemon zest
– 1/2 cup raspberry jam
– 1 large egg yolk
– 1/4 cup lemon juice
– 1/2 cup sour cream
– 1/2 cup granulated sugar for lemon curd
– 1 1/2 cups graham cracker crumbs
– 1/4 teaspoon cream of tartar
– 2 tablespoons unsalted butter for lemon curd
– 3 large eggs, room temperature
Instructions:
1. Preheat your oven to 325F 163C and grease a 9-inch springform pan. Line the bottom with parchment paper for easy removal.
2. In a bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until sandy in texture. Firmly press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then let it cool.
3. For the cheesecake filling, beat the softened cream cheese and 3/4 cup sugar together in a large bowl until smooth.
4. Mix in the lemon juice, lemon zest, and sour cream until fully blended.
5. Add the eggs one at a time, making sure each one is incorporated before adding the next.
6. Pour half of the cheesecake batter over the cooled crust. Drizzle half of the raspberry jam on top and swirl gently with a knife.
7. Pour the remaining batter over the first layer and repeat the swirling process with the remaining raspberry jam.
8. Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan until its halfway up the sides of the springform pan.
9. Bake the cheesecake for 60 to 70 minutes, until the center is set and slightly jiggly.
10. Turn off the oven, crack the door open, and let the cheesecake cool inside for about 1 hour.
11. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to firm up.
12. To prepare the lemon curd, whisk together 3 large egg yolks, 1/2 cup sugar, and 1/4 cup lemon juice in a saucepan over medium heat. Stir constantly until thickened, roughly 5 to 7 minutes.
13. After thickening, remove from heat and mix in 2 tablespoons unsalted butter and 1 teaspoon lemon zest until completely smooth. Allow it to cool.
14. For the meringue topping, in a clean bowl, beat the 3 large egg whites and cream of tartar until soft peaks form. Gradually add 1/4 cup sugar, continuing to beat until stiff, glossy peaks form.
15. Spread the cooled lemon curd over the cheesecake. Spoon or pipe the meringue on top, creating swirls and peaks.
16. For toasting, use a kitchen torch to brown the meringue until it turns golden. Alternatively, broil on low for 1-2 minutes, watching carefully to avoid burning.
17. Slice your stunning Lemon Raspberry Meringue Cheesecake and enjoy the delightful blend of flavors!
Nutritional Information: Approx. 300 calories per serving; 20g fat; 28g carbohydrates; 5g protein per slice based on 12 servings.
Time: Preparation time: 25 minutes Cooking time: 2 hours includes baking and cooling