This Lemon Raspberry Cream Cheesecake is a bright and tasty treat! With creamy layers of cheese and a zesty lemon twist, it also has sweet raspberries for a pop of flavor.
The best part? It looks fancy but is pretty easy to make! I love serving it chilled on warm days—it’s like a little slice of sunshine! ☀️
Key Ingredients & Substitutions
Graham Cracker Crumbs: These make a simple crust. If you don’t have them, try using crushed digestive biscuits or even vanilla wafer cookies for a twist!
Cream Cheese: This is the heart of the cheesecake. If you’re looking for a lighter option, you can use reduced-fat cream cheese. Also, mascarpone can work for a richer flavor!
Fresh Lemons: The juice and zest give the cheesecake its tangy flavor. If fresh lemons aren’t handy, bottled lemon juice will work, but fresh is always best for that vibrant taste!
Raspberries: Fresh raspberries are ideal for their taste. You can substitute with frozen raspberries, just make sure to thaw and drain them before use.
How Do I Prevent Cracks in My Cheesecake?
Cracking is a common issue with cheesecakes, but with some care, you can avoid it. The key is to control the baking process:
- Don’t overmix the filling; beat just until smooth.
- Cook the cheesecake in a water bath to maintain moisture. Wrap the springform pan in foil before placing it in a larger pan with water.
- Let it cool gradually in the oven with the door ajar to avoid temperature shock.
Taking your time with these steps will help you achieve a smooth and creamy cheesecake without any cracks!
How to Make Lemon Raspberry Cream Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Lemon Raspberry Cream Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1/4 cup fresh lemon juice
- 2 tsp lemon zest
- 1 tsp vanilla extract
- 1 cup fresh raspberries (lightly crushed)
For the Raspberry Sauce:
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp water
For Garnish:
- Whipped cream
- Fresh raspberries
- Fresh mint leaves (optional)
How Much Time Will You Need?
This delightful cheesecake will take about 30 minutes to prepare, plus around 70 minutes to bake, and a minimum of 4 hours (or overnight) to chill. Overall, allow a good part of your day to enjoy this delicious treat!
Step-by-Step Instructions:
1. Preparing the Crust:
Start by preheating your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter together until all crumbs are coated. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for about 10 minutes, then take it out of the oven and let it cool.
2. Making the Filling:
In a large bowl, use a mixer to beat the softened cream cheese until it’s nice and smooth. Gradually add in the granulated sugar, beating well after each addition. Now, add the eggs one at a time, mixing gently just until combined. Next, in go the sour cream, lemon juice, lemon zest, and vanilla extract. Mix until everything is smooth. Finally, gently fold the crushed raspberries into the mixture to create pretty swirls.
3. Baking the Cheesecake:
Pour the filling over your cooled crust in the springform pan. Bake in the preheated oven for about 60 to 70 minutes. The cheesecake is done when the center is nearly set but still slightly jiggly—this is normal! Once the time is up, turn off the oven and crack the door open slightly. Let the cheesecake cool inside for about an hour; this helps prevent cracks.
4. Chilling the Cheesecake:
Remove the cheesecake from the oven and let it cool to room temperature. Then, cover it and place it in the refrigerator for at least 4 hours, or ideally, overnight. This step is crucial for the best texture!
5. Making the Raspberry Sauce:
While your cheesecake chills, you can make the raspberry sauce! In a small saucepan, combine the fresh raspberries, sugar, lemon juice, and water over medium heat. Cook while stirring occasionally until the raspberries break down, which should take about 5 to 7 minutes. Once thickened, strain through a fine sieve to remove any seeds, and let it cool.
6. Serving Your Cheesecake:
When you’re ready to serve, carefully remove the cheesecake from the springform pan and slice it into pieces. Place a slice on each dessert plate, and drizzle some raspberry sauce over the top. Add a dollop of whipped cream, and garnish with fresh raspberries and a mint leaf if you like!
Enjoy your lemon raspberry cream cheesecake cool, and relish the fresh and delightful flavors!
Can I Use Different Berries for This Cheesecake?
Absolutely! You can substitute raspberries with blueberries, strawberries, or blackberries. Just remember that different berries might affect the sweetness, so you may want to adjust the sugar in the recipe accordingly!
Can I Make Cheesecake Without a Springform Pan?
Yes! If you don’t have a springform pan, you can use a regular cake pan. Just make sure to line the bottom and sides with parchment paper to help with easy removal after chilling. Allow extra time for cooling before serving!
How Do I Thaw Frozen Raspberries for This Recipe?
To thaw frozen raspberries, simply place them in the refrigerator overnight or let them sit at room temperature for a couple of hours. For quicker thawing, you can microwave them in 30-second intervals until thawed, but avoid overheating to preserve their texture.
How Long Can I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months. Just thaw in the fridge before serving!
