Cheesecake has long been a beloved dessert, known for its creamy texture and versatility. This Lemon Raspberry Cheesecake takes the traditional dessert to a new level by combining the freshness of lemons with the vibrant sweetness of raspberries. Whether you’re making it for a family gathering, a special occasion, or just to treat yourself, this dessert is sure to impress. The combination of the tangy cheesecake filling, the crunchy graham cracker crust, and the luscious raspberry swirl makes each bite an unforgettable experience.
Ingredients with Quantities
Before diving into the preparation method, it’s essential to gather all the ingredients. For this Lemon Raspberry Cheesecake, you’ll need the following:
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Raspberry Sauce:
- 2 cups fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 teaspoon lemon juice
For the Cheesecake Filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Directions and Preparation Method
Now that you have all the ingredients in place, it’s time to begin the preparation. Follow these simple steps to create your Lemon Raspberry Cheesecake.
Prepare the Crust:
- Preheat the Oven: Begin by preheating your oven to 325°F (163°C). This temperature is perfect for baking the crust without overcooking it.
- Mix the Crust Ingredients: In a medium bowl, combine 1½ cups of graham cracker crumbs, ¼ cup of granulated sugar, and 6 tablespoons of melted unsalted butter. Stir the ingredients together until the crumbs are evenly moistened.
- Press the Crust into the Pan: Take a 9-inch springform pan and press the graham cracker mixture firmly into the bottom to form an even layer. Use a spoon or the bottom of a glass to press it down well to avoid any loose crumbs.
- Bake the Crust: Place the pan in the oven and bake the crust for 10 minutes. After 10 minutes, remove it from the oven and allow it to cool while you prepare the cheesecake filling.
Make the Raspberry Sauce:
- Combine the Ingredients: In a small saucepan, combine 2 cups of fresh or frozen raspberries, ¼ cup of granulated sugar, and 1 teaspoon of lemon juice. Stir the mixture to help the sugar dissolve and coat the raspberries.
- Cook the Raspberry Sauce: Heat the saucepan over medium heat, stirring occasionally. Allow the raspberries to break down and the mixture to thicken slightly, which will take about 5-7 minutes.
- Strain the Sauce: Once the sauce has thickened, remove it from the heat. Strain the sauce through a fine-mesh sieve to remove any seeds, leaving you with a smooth, tangy raspberry sauce. Set it aside to cool.
Prepare the Cheesecake Filling:
- Cream the Cream Cheese: In a large mixing bowl, use an electric mixer to beat the 24 ounces of softened cream cheese with 1 cup of granulated sugar. Mix on medium speed until the mixture is smooth and creamy. This step is crucial to achieving the desired smooth texture in the cheesecake.
- Add the Eggs: Add the 3 large eggs to the cream cheese mixture, one at a time. Beat the mixture well after each addition to ensure the eggs are fully incorporated into the cream cheese.
- Blend the Remaining Ingredients: Add 1 cup of sour cream, 2 tablespoons of all-purpose flour, 2 tablespoons of fresh lemon juice, 1 tablespoon of lemon zest, and 1 teaspoon of vanilla extract to the mixture. Mix until all the ingredients are well combined, and the cheesecake filling is smooth.
Assemble the Cheesecake:
- Layer the Filling: Pour half of the cheesecake filling over the cooled graham cracker crust in the springform pan. Use a spatula to spread the filling evenly across the crust.
- Add the Raspberry Sauce: Drizzle half of the raspberry sauce over the cheesecake filling. Be generous but careful not to overflow the sides.
- Finish Layering: Pour the remaining cheesecake filling on top of the raspberry sauce, followed by the rest of the raspberry sauce. You should have two layers of cheesecake filling and two layers of raspberry sauce.
- Create the Swirl Effect: Take a knife or skewer and gently swirl the raspberry sauce into the cheesecake filling. This will create a beautiful marbled effect that looks just as good as it tastes.
Bake the Cheesecake:
- Bake the Cheesecake: Place the springform pan in the oven and bake the cheesecake at 325°F (163°C) for 55-60 minutes. The cheesecake should be set around the edges but slightly jiggly in the center. This ensures it’s perfectly creamy once chilled.
- Cool and Chill: After baking, remove the cheesecake from the oven and allow it to cool in the pan for about 1 hour. Then, transfer it to the refrigerator and let it chill for at least 4 hours, preferably overnight, to allow the flavors to meld together and the cheesecake to fully set.
Serve the Lemon Raspberry Cheesecake:
After the cheesecake has chilled and set, carefully remove the sides of the springform pan. Slice the cheesecake into wedges, serve, and enjoy the delightful balance of lemon and raspberry in every bite.
FAQs
Can I use frozen raspberries for the sauce?
Yes, frozen raspberries work just as well as fresh ones for the raspberry sauce. Just make sure to thaw them before cooking.
How do I prevent the cheesecake from cracking?
To help prevent cracking, ensure the cheesecake is baked at a consistent temperature, and avoid overbaking. Also, let it cool gradually in the oven with the door slightly ajar before transferring it to the refrigerator.
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made ahead of time. In fact, it benefits from chilling overnight in the fridge, which helps the flavors develop and the texture set properly.
Can I substitute sour cream in the filling?
While sour cream adds to the creaminess and flavor of the cheesecake, you can substitute it with full-fat Greek yogurt if necessary. However, this may alter the flavor slightly.
How long will this cheesecake last in the fridge?
When stored properly in an airtight container, this cheesecake will last for up to 5 days in the refrigerator.
Conclusion
This Lemon Raspberry Cheesecake is the perfect dessert for any occasion. The tangy lemon flavor combined with the sweet raspberry sauce makes it a refreshing and indulgent treat. With its creamy filling and crunchy graham cracker crust, this cheesecake is sure to become a favorite in your dessert repertoire. Follow the steps carefully, and you’ll create a stunning and delicious cheesecake that everyone will rave about.
Whether you’re an experienced baker or just starting in the kitchen, this recipe is easy to follow and guarantees impressive results. So gather your ingredients, preheat your oven, and get ready to indulge in a slice of this delicious Lemon Raspberry Cheesecake!