Description
Silky lemon raspberry cheesecake brings zesty sunshine to your dessert table with a perfect balance of tangy berries and creamy richness. Guests will adore this elegant treat that combines classic cheesecake smoothness with refreshing raspberry and lemon notes.
Ingredients
Scale
Main Ingredients:
- 24 oz cream cheese
- 4 eggs
- 1 ½ cups graham cracker crumbs
- 2 cups fresh raspberries
Supporting Ingredients:
- 1 cup sugar
- ⅓ cup melted butter
- ¼ cup sugar
- 2 tablespoons sugar
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 cup raspberries
- 1 lemon
Garnish/Topping:
- 1 lemon (for slicing)
Instructions
- Crush 1 ½ cups graham cracker crumbs and mix with ⅓ cup melted butter and ¼ cup sugar until thoroughly combined.
- Press the crumb mixture firmly into a greased 9-inch springform pan, creating an even bottom layer.
- Bake the crust at 325°F for 10 minutes, then remove and allow to cool completely.
- Combine 1 cup raspberries with 2 tablespoons sugar in a small saucepan over medium heat, cooking until berries break down into a sauce.
- Strain the raspberry sauce through a fine mesh strainer to remove seeds, then set aside to cool.
- In a large mixing bowl, beat 24 oz cream cheese and 1 cup sugar until completely smooth.
- Add 4 eggs one at a time, mixing gently after each addition to prevent overmixing.
- Incorporate 1 teaspoon vanilla, 2 tablespoons lemon juice, and 1 teaspoon lemon zest into the cream cheese mixture.
- Carefully fold 1 cup fresh raspberries into the cheesecake batter.
- Pour the prepared batter into the cooled crust.
- Drizzle the raspberry sauce over the top and create swirls using a toothpick or skewer.
- Place the springform pan inside a larger baking dish and fill the outer dish with hot water to create a water bath.
- Bake at 325°F for 55-60 minutes, ensuring the edges are set and the center has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake rest for 1 hour.
- Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.
- Carefully remove the cheesecake from the springform pan.
- Decorate with 1 cup fresh raspberries, lemon slices, and dust with 1 tablespoon powdered sugar before serving.
Notes
- A water bath prevents cracks by creating gentle, even heat around the cheesecake during baking.
- Use room temperature cream cheese and eggs to ensure a smooth, lump-free batter without overmixing.
- Fresh raspberries work best for folding into the filling, while frozen berries are perfect for the sauce.
- Chill the cheesecake completely before slicing to help it set and maintain a clean, beautiful cut.
- Prep Time: 20 minutes
- Cook Time: 1 hours 5-10 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 385 kcal
- Sugar: 30 g
- Sodium: 280 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 110 mg