This Lemon Raspberry Cheesecake brings a bright twist to a classic treat! The creamy filling meets fruity raspberry swirls, all on a crunchy crust. It’s like summer on a plate!
Honestly, the zesty lemon and sweet raspberries make my taste buds dance! I love serving it at get-togethers—it’s always a hit. Who wouldn’t want a slice of that deliciousness? 🍰
Key Ingredients & Substitutions
Graham Cracker Crust: The graham cracker crumbs provide a sweet and crunchy base. If you don’t have graham crackers, try using crushed Oreos or digestive biscuits for a twist!
Cream Cheese: This is the star of the cheesecake! Use full-fat cream cheese for a rich texture. If you want a lighter version, consider Neufchâtel cheese, which has less fat.
Raspberries: Fresh raspberries are fabulous, but frozen ones work well too. If you’re looking for a different flavor, try strawberries or blueberries for the sauce.
Sour Cream: This ingredient adds creaminess and a bit of tang. For a substitute, you can use Greek yogurt, which will give a similar taste and texture.
How Do I Prevent My Cheesecake from Cracking?
Cracks can be pesky in cheesecakes, but here’s how to avoid them:
- Don’t overmix the batter. Mix just until everything is combined.
- Bake at a lower temperature and keep the oven door slightly open to allow gradual cooling.
- Let the cheesecake cool in the oven for about an hour before refrigerating.
With these tips, your cheesecake should come out smooth and stunning!
Delicious Lemon Raspberry Cheesecake Recipe
Ingredients You’ll Need:
For the crust:
- 1 1/2 cups graham cracker crumbs (about 10 full crackers)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the lemon cheesecake filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1/2 cup sour cream
For the raspberry sauce:
- 2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 2 teaspoons lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
For topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Fresh raspberries for garnish
- Lemon peel twist or zest for garnish
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This delightful Lemon Raspberry Cheesecake requires about 20 minutes of prep time, 1 hour for baking, and at least 4 hours (ideally overnight) to chill and set completely. So, plan accordingly for the best results!
Step-by-Step Instructions:
1. Prepare the crust:
First, preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter together until everything is nicely moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake for about 10 minutes, then take it out and let it cool.
2. Make the raspberry sauce:
While the crust is cooling, grab a small saucepan. Combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture starts to simmer, which should take about 5-7 minutes. If you’d like it thicker, stir in the cornstarch slurry and let it cook until it thickens. Once done, take it off the heat to cool.
3. Prepare the cheesecake filling:
In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Add in the sugar and mix until well combined. Now, add the eggs one by one, making sure to mix well after each addition. Stir in the vanilla, lemon zest, lemon juice, and sour cream until everything is fully combined and nice and smooth.
4. Assemble the cheesecake:
Pour half of the cheesecake filling over the cooled crust. Then, spoon half of the raspberry sauce over this filling. Use a knife or skewer to gently swirl the raspberry sauce into the cheesecake for a beautiful marbled effect. Next, pour the rest of the cheesecake filling on top and smooth it out. Top it with the remaining raspberry sauce and swirl it again lightly for decoration.
5. Bake the cheesecake:
Place the springform pan on a baking sheet and pop it in the oven. Bake it for about 50-60 minutes, or until the center is set but still slightly jiggly. After it’s done, turn off the oven, crack the oven door open, and let the cheesecake cool inside for about an hour to help prevent cracks.
6. Chill:
Once cooled, transfer the cheesecake to the refrigerator. It needs at least 4 hours (or ideally overnight) to chill and set completely.
7. Prepare whipped cream topping:
Before you’re ready to serve, whip the heavy cream with powdered sugar until you have stiff peaks. This will make a delightful topping!
8. Serve:
Carefully remove your cheesecake from the springform pan. Slice it up and serve each piece with a dollop of whipped cream, fresh raspberries for that pop of color, a twist of lemon peel or zest, and if you like, a light dusting of powdered sugar.
Enjoy your bright, creamy, and luscious Lemon Raspberry Cheesecake, perfect for any occasion!
Can I Use Low-Fat Cream Cheese in This Recipe?
Yes, you can! Using low-fat cream cheese will slightly alter the texture, but it will still create a delicious cheesecake. Just keep in mind that it may not be as creamy as using full-fat cream cheese.
How Do I Thicken the Raspberry Sauce?
If you want a thicker raspberry sauce, simply mix 1 teaspoon of cornstarch with 1 tablespoon of water to create a slurry. Stir it into the sauce while cooking, and let it simmer until it reaches your desired thickness.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you need to keep it longer, you can freeze the cheesecake. Just make sure to wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it in the fridge when you’re ready to enjoy it again!
Can I Make This Cheesecake Gluten-Free?
Absolutely! To make this cheesecake gluten-free, simply substitute the graham cracker crumbs with gluten-free cookies or crust options like almond flour or gluten-free Graham crackers. Ensure all other ingredients are gluten-free as well!
