Luscious Lemon Raspberry Cheesecake with Toasted Meringue Swirl
Ingredients:
Crust:
1½ cups graham cracker crumbs
¼ cup melted butter
2 tbsp sugar
Cheesecake Layer:
3 (8 oz) packages cream cheese, softened
¾ cup granulated sugar
3 large eggs
1 tsp vanilla extract
2 tbsp all-purpose flour
1 tbsp lemon zest
2 tbsp fresh lemon juice
Raspberry Swirl:
¾ cup fresh raspberries
2 tbsp sugar
1 tsp lemon juice
Meringue Topping:
3 large egg whites
¼ tsp cream of tartar
6 tbsp granulated sugar
Directions:
Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared pan. Bake the crust for 8 minutes. Remove and cool slightly.
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in vanilla, flour, lemon zest, and lemon juice until just combined. Do not overmix.
In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Simmer for 5-7 minutes until thickened slightly. Strain to remove seeds if desired.
Pour cheesecake batter over the crust. Drop spoonfuls of the raspberry sauce over the batter and swirl gently using a knife.
Bake for 50-55 minutes or until the center is slightly jiggly but set. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
For the meringue, in a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.
Spread or pipe the meringue over the chilled cheesecake. Use a kitchen torch to toast the meringue until golden brown, or place under the broiler for 1-2 minutes, watching closely.
Prep Time: 25 minutes | Cooking Time: 55 minutes | Total Time: 5 hours (includes chilling)
Kcal: 420 kcal | Servings: 12 servings