Heavenly Lemon Raspberry Meringue Cheesecake
Heavenly Lemon Raspberry Meringue Cheesecake
Ingredients
Crust:
1½ cups graham cracker crumbs
¼ cup melted butter 
2 tbsp sugar
Cheesecake:
24 oz cream cheese, softened 
1 cup granulated sugar
3 large eggs 
½ cup sour cream
2 tbsp lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1 cup fresh raspberries 
Meringue:
3 large egg whites
½ cup granulated sugar
¼ tsp cream of tartar
Instructions
Preheat oven to 325°F (160°C). Mix crust ingredients, press into springform pan, bake 8–10 mins, cool.
Beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream, lemon juice, zest, and vanilla. Fold in raspberries gently.
Pour filling onto crust. Bake 50–60 minutes until center is almost set.
For meringue, beat egg whites and cream of tartar until soft peaks. Gradually add sugar, beating to stiff, glossy peaks.
Spread meringue over hot cheesecake, creating peaks with a spatula. Bake 10 more minutes until meringue is golden. Cool, then chill several hours.
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