This Lemon Raspberry Cheesecake brings together zesty lemon and sweet raspberries on a creamy filling. It’s a dessert that feels fresh and bright, perfect for any day!
I love how the tartness of the lemon perfectly balances the sweetness of the raspberries. Every bite is a burst of flavor that makes me smile. Enjoy it with friends and watch their faces light up!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These give the crust its classic flavor. You can use digestive biscuits or even crushed vanilla wafers as a nice alternative if graham crackers aren’t available.
Cream Cheese: Opt for full-fat cream cheese for the best creamy texture. If you’re looking for a lighter option, consider using Neufchâtel cream cheese, which has less fat but still behaves similarly.
Lemon Juice and Zest: Freshly squeezed lemon juice and zest are crucial for flavor. If lemons aren’t handy, bottled juice works, but fresh is always better for that zing!
Fresh Raspberries: While fresh raspberries are wonderful, you can substitute frozen ones in the raspberry sauce. Just be sure to thaw and drain any excess liquid before using.
How Do You Prevent Cracks in Your Cheesecake?
Cracked cheesecakes are a common issue, but there’s a way to help your cheesecake remain smooth. Here’s what to do:
- Use room temperature ingredients; it helps in mixing smoothly and evenly.
- Don’t over-mix the batter, especially after adding the eggs. This can introduce too much air, leading to cracks.
- After baking, let the cheesecake cool gradually in the oven with the door slightly ajar. This helps reduce the temperature shock.
Follow these steps, and you should have a beautiful, crack-free cheesecake ready to impress!
How to Make Lemon Raspberry Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For The Lemon Cheesecake:
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 4 large eggs
- Zest of 2 lemons
- 1/2 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
For The Raspberry Layer and Topping:
- 1 1/2 cups fresh raspberries (plus more for garnish)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional for thickening)
For The Garnish:
- Whipped cream
- Fresh mint leaves (optional)
- Lemon slices (optional)
How Much Time Will You Need?
This delightful Lemon Raspberry Cheesecake takes about 20 minutes of prep time, 65 minutes of baking time, and at least 4 hours of chilling time. It’s mostly hands-off, just requiring patience while it cools and sets in the fridge. Get ready for a refreshing dessert that’s well worth the wait!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan to ensure your cheesecake doesn’t stick.
2. Make the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well and press this mixture firmly onto the bottom of the springform pan to create an even layer. Bake this crust for 10 minutes, then remove it from the oven and let it cool slightly.
3. Create the Raspberry Sauce:
In a small saucepan over medium heat, combine the fresh raspberries, sugar, lemon juice, and cornstarch (if you decide to use it). Stir occasionally as it cooks for about 5-7 minutes, until the raspberries break down and the mixture becomes slightly thickened. Once done, remove it from heat and strain through a sieve to remove the seeds, if you’d like. Set the sauce aside to cool.
4. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until it’s nice and smooth. Gradually add in the sugar and flour, mixing until everything is combined well.
5. Add the Eggs and Flavorings:
Add the eggs one at a time, mixing after each addition until just combined. Then, fold in the lemon zest, lemon juice, and vanilla extract, ensuring everything is mixed evenly.
6. Layer the Cheesecake:
Pour about half of the cheesecake batter over the cooled crust. Take half of the raspberry sauce and spoon it over the cheesecake batter. Use a knife or skewer to gently swirl it around for a marbled effect. Then, pour the rest of the cheesecake batter on top, spreading it evenly.
7. Bake the Cheesecake:
Bake the cheesecake for 55-65 minutes. You want the edges to be set while the center still jiggles slightly when you shake it. This is crucial for getting that creamy texture!
8. Cool It Down:
Turn off the oven and leave the cheesecake inside with the door cracked open for about an hour. This gradual cooling helps to prevent cracks in the surface.
9. Chill the Cheesecake:
Remove the cheesecake from the oven and refrigerate it for at least 4 hours, or preferably overnight, until it is fully chilled and firm.
10. Final Touches:
Before you’re ready to serve, spread any remaining raspberry sauce over the top of the cheesecake or arrange it nicely as you prefer. For the finishing touch, garnish with whipped cream, fresh raspberries, lemon slices, and mint leaves if desired.
11. Slice and Serve:
It’s time to slice up your beautiful cheesecake and enjoy this refreshing dessert with friends and family. Bon Appétit!
Enjoy this beautiful and luscious Lemon Raspberry Cheesecake with its bright citrus and tart berry flavors combined in a creamy dessert!
Can I Substitute Something for Graham Cracker Crumbs?
Absolutely! You can use crushed digestive biscuits, vanilla wafers, or even Oreo cookies for a chocolatey twist. Just make sure to adjust any added sugar based on the sweetness of the substitute.
How Can I Make This Cheesecake Gluten-Free?
To make this cheesecake gluten-free, simply swap out the graham cracker crumbs for gluten-free graham crackers or almond flour. Ensure that all other ingredients, like the sugar and cornstarch, are certified gluten-free as well.
What Should I Do If I Don’t Have Fresh Lemons?
If fresh lemons are out of reach, you can use bottled lemon juice instead, though fresh provides better flavor. Use about 1/4 cup of bottled lemon juice, and consider adding a pinch of lemon zest for added freshness!
How Should I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Alternatively, you can freeze slices for up to 2 months. Just wrap them tightly in plastic wrap and then in aluminum foil for optimal freshness when freezing!
