Opis
A delightful lemon raspberry meringue cheesecake with a crisp crust and fluffy meringue topping.
Składniki
Skala
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
Instrukcje
- Preheat your oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter.
- Press the mixture into the bottom of a springform pan.
- In another bowl, beat cream cheese and 1 cup sugar until smooth.
- Add eggs, lemon juice, and lemon zest, then mix well.
- Fold in raspberries gently.
- Pour the filling over the crust.
- Bake for 50 minutes, then turn off the oven and let it cool inside for 1 hour.
- For the meringue, whisk egg whites and cream of tartar until soft peaks form.
- Add 1/4 cup sugar gradually until stiff peaks form.
- Spread meringue over the cheesecake.
- Bake for an additional 10 minutes until meringue is golden.
- Cool completely before removing from the springform pan.
Uwagi
- Use fresh raspberries for best flavor.
- Store leftovers in the refrigerator.
- Let the cheesecake chill for several hours before serving.
- Czas Przygotowania: 30 minutes
- Czas gotowania: 1 hour
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 350
- Cukier: 25g
- Sód: 200mg
- Kwasy: 20g
- Nasycony tłuszcz: 10g
- Tłuszcze Nienasycone: 8g
- Tłuszcze trans: 0g
- Węglowodany: 30g
- Włókno: 1g
- Białko: 5g
- Cholesterol: 80mg
Słowa kluczowe: lemon raspberry meringue cheesecake