Description
A delightful dessert that combines the tangy taste of lemon with the sweet burst of raspberries, all on a crunchy graham cracker crust.
Ingredients
Scale
- 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)
Instructions
- 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 60 minutes. Turn off the oven, crack the door, and leave the cheesecake to cool for 60 minutes.
- 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 240 minutes (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.
Notes
Use fresh raspberries for the best flavor. Ensure all dairy ingredients are at room temperature for a smoother batter.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, dessert, raspberry, lemon, sweets