Luscious Lemon Raspberry Cheesecake with Toasted Meringue Swirl

 

Ingredients:

For the Crust:

- 1 1/2 cups (150g) graham cracker crumbs

- 1/4 cup (50g) granulated sugar

- 6 tablespoons (85g) unsalted butter, melted

For the Cheesecake Filling:

- 16 oz (450g) cream cheese, softened

- 1/2 cup (100g) granulated sugar

- 1 teaspoon vanilla extract

- 1/2 teaspoon lemon zest

- 1/4 cup (60ml) lemon juice

- 1 cup (240ml) heavy whipping cream

For the Raspberry Layer:

- 1 1/2 cups (150g) fresh or frozen raspberries

- 2 tablespoons sugar

- 1 teaspoon lemon juice

For the Lemon Curd:

- 1/2 cup (120ml) lemon juice

- 2 teaspoons lemon zest

- 1/2 cup (100g) sugar

- 2 eggs

- 1/4 cup (60g) unsalted butter

For the Meringue:

- 2 egg whites

- 1/4 cup (50g) sugar

- 1/4 teaspoon cream of tartar

- 1/2 teaspoon vanilla extract

To Garnish:

- Fresh raspberries

Directions:

1. Mix graham cracker crumbs, sugar, and melted butter.

Press into the base of a 9-inch (23cm) springform pan.

Chill for 20 minutes.

2. In a saucepan, cook raspberries, sugar, and lemon

juice over medium heat until slightly thickened. Let cool

completely.

3. For the cheesecake filling, beat cream cheese and

sugar until smooth. Add vanilla, lemon juice, and zest. In

another bowl, whip the heavy cream until stiff peaks

form, then fold it into the cream cheese mixture.

4. Spread half the cheesecake filling over the crust, add

the raspberry mixture, then top with remaining

cheesecake filling. Smooth the top and chill for at least 4

hours or overnight.

5. To make lemon curd, whisk together juice, zest, sugar,

and eggs in a saucepan over low heat. Add butter and

stir until thickened. Cool completely.

6. Spread cooled lemon curd over the cheesecake before

adding meringue.

7. For the meringue, beat egg whites and cream of tartar

until soft peaks form. Slowly add sugar and vanilla, then

beat to stiff glossy peaks.

8. Spoon or pipe the meringue onto the cheesecake.

Toast the meringue using a kitchen torch until golden.

9. Top with fresh raspberries and serve chilled.

Prep Time: 40 minutes | Chill Time: 4 hours | Total Time:

4 hours 40 minutes

Kcal: 420 kcal | Servings: 10 servings