Lemon Raspberry Meringue Cheesecake

A citrusy twist on the classic cheesecake, this Lemon Raspberry Meringue Cheesecake features a luscious lemon-infused base, tart raspberry topping, and a fluffy meringue toasted to perfection.

Ingredients

For the Crust:

• 1 ½ cups crushed gluten-free graham crackers or digestive biscuits
• 1/4 cup coconut sugar
• 1/2 cup plant-based butter, melted

For the Cheesecake Layer:

• 3 (8 oz) packages vegan cream cheese, softened
• 1 cup maple syrup or coconut sugar
• 1 tsp pure vanilla extract
• 3 flax eggs (3 tbsp flaxseed meal + 9 tbsp water, mixed and set)
• 1/2 cup coconut yogurt
• Zest and juice of 2 organic lemons

For the Raspberry Topping:

• 2 cups fresh raspberries (or frozen, thawed)
• 1/4 cup maple syrup or coconut sugar

For the Meringue:

• 4 large aquafaba (chickpea water) egg whites
• 1/4 tsp cream of tartar
• 1 cup powdered sugar

Instructions

1. Prepare the Crust:
   Preheat the oven to 325°F (163°C). In a bowl, combine the crushed gluten-free graham crackers, coconut sugar, and melted butter. Press this mixture firmly into a greased 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
2. Make the Cheesecake Layer:
   In a large bowl, beat together the vegan cream cheese and maple syrup (or coconut sugar) until smooth. Add the vanilla, lemon zest, and lemon juice, mixing until fully combined. Stir in the flax eggs one at a time, followed by the coconut yogurt, until the mixture is smooth.
3. Bake the Cheesecake:
   Pour the cheesecake filling onto the crust. Bake for 50-60 minutes until the center is slightly jiggly. Turn off the oven and allow the cheesecake to cool inside with the door slightly open for 1 hour.
4. Prepare the Raspberry Topping:
   In a small saucepan, heat the raspberries and maple syrup over medium heat, stirring for 5-7 minutes until a sauce forms. Let cool completely.
5. Make the Meringue:
   Using a mixer, whip the aquafaba with cream of tartar until soft peaks form. Gradually add the powdered sugar, continuing to beat until stiff peaks form.
6. Assemble the Cheesecake:
   Once the cheesecake has fully cooled, spread the raspberry topping over the surface. Gently spoon the meringue on top, creating swirls with a spatula for a decorative effect.
7. Toast the Meringue:
   Use a kitchen torch to lightly toast the meringue. Alternatively, place the cheesecake under the broiler for 1-2 minutes, watching closely to prevent burning.
8. Chill and Serve:
   Refrigerate the cheesecake for at least 4 hours, or overnight. Slice and enjoy this elegant, flavor-packed dessert!