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If you’re searching for a dessert that tantalizes the taste buds and makes a stunning centerpiece for any gathering, look no further than the Heavenly Lemon Raspberry Meringue Cheesecake. This delightful treat combines the zesty brightness of fresh lemons, the sweet-tart burst of ripe raspberries, and the ethereal lightness of meringue, all layered within a rich cheesecake. Each bite offers a symphony of flavors and textures, making it a perfect choice for those who appreciate a well-crafted dessert.

Heavenly Lemon Raspberry Meringue Cheesecake

Indulge in the deliciousness of Heavenly Lemon Raspberry Meringue Cheesecake! This stunning dessert features a zesty lemon filling, vibrant raspberry swirl, and fluffy meringue topping that create a perfect harmony of flavors and textures. Perfect for any gathering, this cheesecake is not just a treat for the taste buds but also a beautiful centerpiece. It's time to elevate your dessert game! #Cheesecake #Dessert #LemonRaspberry #Baking #SweetTreats #Yummy
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Ingredients
  

For the Cheesecake Base:

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

For the Lemon Cheesecake Filling:

16 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

1/3 cup sour cream

½ cup fresh lemon juice

Zest of 2 lemons

1 tsp vanilla extract

For the Raspberry Swirl:

1 cup fresh raspberries, pureed

2 tbsp sugar

1 tsp lemon juice

For the Meringue Topping:

4 large egg whites

1 cup granulated sugar

1 tsp vanilla extract

1/4 tsp cream of tartar

Instructions
 

Prepare the Base:

    - Preheat your oven to 325°F (160°C).

      - In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.

        - Press the mixture into the bottom of a 9-inch springform pan evenly. Bake for 10 minutes, then remove and let cool.

          Make the Lemon Cheesecake Filling:

            - In a large mixing bowl, beat the softened cream cheese until smooth.

              - Gradually add the granulated sugar and continue to beat until fully combined.

                - Add in the eggs, one at a time, mixing well after each addition.

                  - Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and creamy.

                    Prepare the Raspberry Swirl:

                      - In a small saucepan over medium heat, combine the fresh raspberries, sugar, and lemon juice. Cook until the raspberries break down and the mixture becomes syrupy (about 5-7 minutes). Remove from heat and strain through a fine mesh sieve to remove the seeds.

                        Assemble the Cheesecake:

                          - Pour half of the lemon cheesecake filling over the cooled graham cracker base.

                            - Drizzle half of the raspberry puree on top.

                              - Pour the remaining cheesecake filling over and then drizzle the remaining raspberry puree on top again.

                                - Use a toothpick or knife to gently swirl the raspberry into the cheesecake filling, creating a marbled effect.

                                  Bake:

                                    - Bake the cheesecake in the preheated oven for about 55-65 minutes, or until the center is set and the edges are slightly puffed. The center may still have a slight jiggle once you remove it from the oven. Turn off the oven, crack the oven door, and let the cheesecake cool for about an hour in the oven.

                                      Prepare the Meringue Topping:

                                        - In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.

                                          - Gradually add granulated sugar, a tablespoon at a time, while beating on high speed until stiff, glossy peaks form. Mix in the vanilla extract.

                                            Finish and Serve:

                                              - Once the cheesecake has completely cooled, spread the meringue topping over the cheesecake, making decorative swirls.

                                                - Use a kitchen torch to lightly toast the meringue, or place the cheesecake under the broiler for 1-2 minutes, watching closely to avoid burning.

                                                  - Chill the cheesecake in the refrigerator for at least 4 hours (or overnight) before serving.

                                                    Enjoy every heavenly bite of this Lemon Raspberry Meringue Cheesecake that will surely delight your taste buds!

                                                      Prep Time: 20 minutes | Total Time: 5 hours | Servings: 12