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Gently fold 1/3 of the meringue into the cream cheese mixture using a spatula. Repeat with the remaining meringue, folding carefully to avoid deflating the egg whites.
Pour the filling over the cooled crust in the springform pan.
4. Bake the Cheesecake:
Place the cheesecake in the preheated oven. For a water bath, pour hot water into a separate pan and place it beside or under the cheesecake.
Bake for 50-55 minutes, or until the top is almost set (it should not jiggle when the pan is moved).
Turn off the oven, prop the door open slightly, and allow the cheesecake to cool in the oven for about 1 hour.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
5. Prepare the Raspberry Sauce:
In a medium saucepan, combine the raspberries and raspberry liqueur. If using store-bought liqueur, add 1/2 cup of sugar.
Bring the mixture to a low simmer and cook for about 7-8 minutes, allowing the raspberries to break down.
Use a fork to mash the raspberries slightly. If desired, strain half or all of the sauce to remove seeds.
6. Serve:
Run a knife around the edge of the cheesecake to loosen it from the pan. Release the springform and remove the sides.
Transfer the cheesecake to a serving platter or cake stand.
Pour the raspberry sauce over the cheesecake and garnish with fresh raspberries.
Slice and serve chilled.
Enjoy this light, flavorful dessert with a touch of limoncello and fresh raspberry goodness!
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