Description
A delicious and creamy dessert that combines tangy lemon and sweet raspberry for a perfect contrast, ideal for any occasion.
Ingredients
Scale
- 2 1/2 tsp cornstarch
- 1 tsp fresh lemon juice
- 1 tbsp warm water
- 2 1/2 cups fresh or frozen raspberries
- 2 1/2 tsp sugar
- 2 1/4 cups graham cracker crumbs
- 10 tbsp salted butter, melted
- 3 tbsp sugar
- 24 ounces cream cheese, room temperature
- 1 cup sugar
- 3 tbsp all-purpose flour
- 3/4 cup sour cream
- 6 tbsp lemon juice
- 2 tbsp lemon zest
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
Instructions
- Prepare the Raspberry Filling: In a small bowl, whisk together cornstarch, lemon juice, and warm water until the cornstarch dissolves. In a medium saucepan over medium heat, combine raspberries and sugar. Stir for about 3 minutes. Add the cornstarch mixture and cook for another 3 minutes until thickened. Puree and strain to remove seeds.
- Prepare the Crust: Preheat the oven to 325°F (163°C). Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
- Prepare the Lemon Cheesecake Filling: Reduce the oven temperature to 300°F (148°C). Beat cream cheese, sugar, and flour together until smooth. Add sour cream, lemon juice, and lemon zest, mixing well. Incorporate eggs one at a time, then mix in 2 tablespoons of raspberry filling.
- Assemble and Bake: Pour 3/4 of the cheesecake filling into the crust. Drop spoonfuls of raspberry filling and swirl it in. Layer the remaining filling and repeat this step. Bake in a water bath for 1 hour and 25 minutes, until the center is set but still jiggly.
- Chill and Serve: Allow the cheesecake to cool in the oven with the door cracked. After it cools, refrigerate until completely chilled. Remove from the pan and garnish with fresh raspberries and lemon slices.
Notes
Make sure the cream cheese is at room temperature for a smooth filling. Don’t skip the water bath to prevent cracks.
- Prep Time: 25 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
Keywords: cheesecake, lemon, raspberry, dessert, sweet, tangy