Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 packages (8 oz) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
- 3 egg whites
- 1/4 teaspoon cream of tartar
Instructions
- Preheat oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter. Press mixture into the bottom of a springform pan.
- In another bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each addition.
- Stir in lemon juice and zest. Fold in raspberries gently.
- Pour filling into prepared crust and bake for 50-60 minutes until set.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.
- Spread meringue over the cheesecake and bake for an additional 10 minutes until meringue is golden.
- Let cool, then refrigerate for at least 4 hours before serving.
Notes
- Serve chilled for the best flavor.
- Make sure all ingredients are at room temperature before you start.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg