Lemon Raspberry Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
1/2 cup melted unsalted butter
02 -
2 cups of crushed graham crackers
→ Filling
03 -
3 large eggs at room temp
04 -
1 cup fresh raspberries
05 -
1 cup white sugar
06 -
24 oz softened cream cheese
07 -
2 tbsp grated lemon peel
08 -
1 tsp pure vanilla extract
09 -
1/4 cup freshly squeezed lemon juice
10 -
1/2 cup sour cream
→ Meringue Topping
11 -
4 egg whites, large
12 -
1/2 cup white sugar
# Instructions:
01 -
Set the oven to 325°F (160°C). Line the base of a 9-inch springform pan with parchment and lightly grease it. Blitz the graham crackers in a food processor until they’re finely crushed. Combine crumbs with butter and press into the pan’s base. Bake for about 10 minutes, then let it cool off to one side.
02 -
In a big mixing bowl, blend the cream cheese and sugar until it’s super creamy. Add the eggs one by one, mixing each time. Toss in the sour cream, grated lemon rind, lemon juice, and vanilla, and keep stirring.
03 -
Spread the filling over the cooled crust. Add spoonfuls of raspberries on top, then swirl the surface gently with a knife for a nice effect.
04 -
Sit the springform pan inside a larger dish. Pour in some hot water to fill halfway up the side of the cheesecake pan. Bake for 50-60 minutes. You’re looking for a firm center with a little wobble still.
05 -
Switch off the oven, crack open the door, and leave the cheesecake inside for an hour to cool at its own pace. Chill it in the fridge for no less than 4 hours after that.
06 -
For the topping, beat the egg whites until soft peaks form. Slowly sprinkle in the sugar while whipping until stiff peaks appear. Spread this over the cold cheesecake, then use a torch to toast it lightly.
07 -
Slice and enjoy, or pop it back in the fridge until it’s dessert time.