Description
A delightful dessert featuring a creamy lemon cheesecake base topped with fresh raspberries and a light meringue.
Ingredients
Scale
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 3 large eggs
- 1 cup fresh raspberries
- Meringue:
- 4 large egg whites
- 1 cup sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes.
- In a large bowl, beat cream cheese and sugar until smooth. Add lemon zest, lemon juice, and eggs; mix well.
- Pour the filling over the crust and bake for 50-60 minutes until set.
- Let cool, then top with fresh raspberries.
- For meringue: Beat egg whites until soft peaks form, gradually add sugar and vanilla. Spread over cheesecake and broil until golden.
Notes
Ensure eggs are at room temperature for the best results. Store in the refrigerator for up to 3 days.
Nutrition
- Calories: 450
- Sugar: 35g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 7g