Directions
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Preheat your oven to 325°F (160°C). This warm temperature will prepare the environment for your cheesecake, allowing it to set perfectly.
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In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until all crumbs are evenly coated. Press this mixture into the bottom of a springform pan to form a solid crust. This step is crucial for a tremendous base that holds the creamy filling.
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In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar, mixing until well combined and creamy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Follow this with the lemon juice and lemon zest, mixing until just combined.
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Gently fold in the fresh raspberries. Be careful not to break them apart; you want those beautiful bursts of flavor to remain intact in the filling.
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Pour the cream cheese mixture over the prepared crust in the springform pan. Bake for about 50 minutes, or until the center is set and only slightly jiggles. The aroma of baking cheesecake is truly tremendous and will fill your kitchen with a sense of comfort.
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While the cheesecake is baking, prepare the meringue. In a clean, dry mixing bowl, whisk together the egg whites and cream of tartar. Start whisking at medium speed until soft peaks form. Gradually add the sugar, continuing to whisk until you achieve stiff peaks.
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Once the cheesecake is out of the oven and has cooled slightly, spread the meringue over the top. Use a kitchen torch to carefully toast the meringue until golden brown, creating a beautiful contrast against the creamy cheesecake below.
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Allow the cheesecake to cool completely at room temperature, then refrigerate it for at least 4 hours, or overnight if possible. This chilling time is essential for the flavors to meld and for the cheesecake to set perfectly.
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