Description
Raspberry Lemon Cheesecake brings creamy tang and sweet berry bliss to your dessert table. Smooth cream cheese nestles with zesty lemon and fresh raspberries for a delightful treat that melts in your mouth.
Ingredients
Scale
Main Ingredients:
- 4 packages (8 ounces each) PHILADELPHIA Original Cream Cheese Spread, softened
- 4 eggs
- 2 cups graham cracker crumbs
- 3 cups (12 ounces) raspberries
- 400 grams frozen raspberries
Supporting Ingredients:
- 1 cup plus 2 tablespoons sugar
- 6 tablespoons butter, melted
- 46 grams sugar
Flavoring Ingredients:
- 1 tablespoon zest and juice from 1 lemon
Instructions
- Crush 2 cups graham cracker crumbs with 2 tablespoons sugar. Pour in 6 tablespoons melted butter and mix until sandy. Press firmly into bottom of 9-inch springform pan.
- Pulse 2 cups fresh raspberries with 1 tablespoon lemon zest and 1 tablespoon lemon juice in food processor until smooth.
- Beat 4 packages (8 oz each) softened cream cheese with 1 cup sugar in stand mixer for 3 minutes until completely smooth.
- Add 4 eggs to cream cheese mixture one at a time, mixing 30 seconds after each addition.
- Gently fold raspberry puree into cream cheese mixture until evenly distributed.
- Pour cheesecake batter into prepared crust, smoothing top with rubber spatula.
- Bake at 325°F for 60-65 minutes until center is barely jiggly when pan is gently shaken.
- Turn off oven, crack door, and let cheesecake rest for 1 hour to prevent cracking.
- Refrigerate cheesecake for minimum 4 hours before serving.
- Combine 400g frozen raspberries with 46g sugar in small saucepan. Simmer for 10 minutes until thickened.
- Strain raspberry sauce through fine mesh sieve to remove seeds.
- Drizzle cooled raspberry sauce over chilled cheesecake before serving.
Notes
- Always use room temperature cream cheese to ensure a smooth, lump-free filling that blends perfectly.
- Wrap the springform pan’s exterior with aluminum foil to prevent water from seeping in during the water bath baking method.
- Strain the raspberry puree through a fine-mesh sieve to remove seeds and create a silky-smooth sauce for topping.
- For a gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs to maintain the crust’s texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 to 10
- Calories: 421 kcal
- Sugar: 38 g
- Sodium: 290 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 105 mg