Raspberry Lemon Cheesecake
Raspberry Lemon Cheesecake is a delightful dessert that combines the tangy taste of lemon with the sweet burst of raspberries. This creamy cheesecake sits on a crunchy graham cracker crust, making every bite a perfect balance of flavors and textures. It’s perfect for any occasion and sure to impress your family and friends!
Why Make This Recipe
If you’re looking for a dessert that stands out, Raspberry Lemon Cheesecake is a fantastic choice. Its vibrant colors and delicious taste make it a showstopper at parties and gatherings. Plus, it’s a simple recipe that doesn’t require fancy techniques. Whether it’s a special occasion or a weekday treat, this cheesecake is sure to brighten your day.
How to Make Raspberry Lemon Cheesecake
Ingredients:
- 8 oz raspberries (about 2 cups)
- 1/2 cup sugar
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 2 cups graham cracker crumbs (from about 15 whole crackers)
- 1 tablespoon sugar
- 7 tablespoons unsalted butter, melted
- 1/2 cup sugar
- 1 tablespoon lemon zest
- 16 oz cream cheese, at room temperature
- 2 eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 1/4 cup heavy (whipping) cream, at room temperature
- 2 teaspoons lemon extract paste
- 1 cup heavy (whipping) cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla bean paste
- Lemon slices (for garnish)
- Raspberries (for garnish)
Directions:
Make the Raspberry Sauce: Combine raspberries, sugar, lemon juice, and lemon zest in a medium saucepan. Cook over medium-low heat, stirring occasionally, for 15-20 minutes until the raspberries break down and the sauce thickens slightly. Allow it to cool slightly.
Prepare the Graham Cracker Crust: Preheat your oven to 350°F (175°C). Grease a 9" springform pan. In a food processor, combine graham cracker crumbs and sugar, and process until finely ground. Add melted butter and pulse to combine. Press the mixture into the bottom and partially up the sides of the prepared pan. Set aside.
Make the Lemon Cheesecake Filling: In a stand mixer, combine sugar and lemon zest. Mix on low for a few minutes to release the lemon flavor. Add cream cheese and mix on low speed initially, then increase to medium until smooth. Scrape down the sides as needed. Add eggs one at a time, allowing each to incorporate before adding the next. Scrape down the bowl. Add sour cream, heavy cream, and lemon extract paste. Mix until fully combined.
Assemble the Cheesecake: Pour half of the filling into the crust, topping with dollops of half the raspberry sauce. Pour in the remaining filling, and dollop with the remaining raspberry sauce. Use a thin knife to swirl the raspberry sauce throughout the cheesecake. Be careful not to disturb the crust.
Bake the Cheesecake: Wrap the bottom and sides of the springform pan with heavy-duty foil to prevent water from seeping in. Place the cheesecake in a water bath and bake until just set but still wobbly in the center, about 1 hour. Turn off the oven, crack the door, and leave the cheesecake to cool for 1 hour.
Chill the Cheesecake: Remove the pan from the oven and run a thin knife around the edge to release it. Allow it to cool to room temperature, then refrigerate for at least 4 hours (preferably overnight).
Make the Whipped Cream: In a stand mixer, combine cold heavy cream and powdered sugar. Start on low and increase to high speed, whipping until thick and forming peaks. Add vanilla bean paste and mix until combined.
Serve the Cheesecake: Pipe or dollop whipped cream onto the chilled cheesecake. Garnish with lemon slices and raspberries, if desired.
How to Serve Raspberry Lemon Cheesecake
Serve your Raspberry Lemon Cheesecake chilled for the best flavor and texture. Add a generous dollop of whipped cream on top and decorate with fresh lemon slices and raspberries. This will not only enhance the look but also add a refreshing touch.
How to Store Raspberry Lemon Cheesecake
Keep leftover cheesecake in the refrigerator. It can last for about 4 to 5 days when stored properly in an airtight container. If you need to keep it longer, you can freeze the cheesecake for up to two months. Be sure to wrap it well to avoid freezer burn.
Tips to Make Raspberry Lemon Cheesecake
- Use fresh raspberries for the best flavor, but you can also use frozen ones if needed.
- Make sure all your dairy ingredients are at room temperature for a smoother batter.
- Be careful not to overmix the filling after adding the eggs, as this can lead to cracks in your cheesecake.
- Let the cheesecake cool slowly in the oven to help prevent cracking.
Variation
You can easily switch up the flavor by using different fruits. Try blueberries, strawberries, or even peaches to make a fun twist on this cheesecake.
FAQs
Q1: Can I use a different type of crust?
A1: Yes! You can use an Oreo crust or a nut-based crust if you want a different flavor profile.
Q2: How do I know when the cheesecake is done baking?
A2: The cheesecake should be set but still have a bit of a wobble in the center. It will continue to cook slightly after you take it out of the oven.
Q3: Can I make this cheesecake in advance?
A3: Absolutely! This cheesecake is perfect for make-ahead desserts. Just be sure to let it chill in the fridge for at least 4 hours before serving.
Enjoy your Raspberry Lemon Cheesecake and relish the blend of tart and sweet flavors!