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Lemon Raspberry Cheesecake

Lemon Raspberry Cheesecake

Discover the joy of a Lemon Raspberry Cheesecake that's tangy, creamy, and easy to make A perfect dessert for any occasion brightened by a raspberry ribbon.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 people
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.25 cups granulated sugar
  • 0.5 cups unsalted butter, melted
  • 24 oz full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 0.5 cups full-fat sour cream
  • 0.5 cups fresh lemon juice
  • 1 tablespoon finely grated lemon zest
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh or frozen raspberries thawed if frozen
  • 2 tablespoons granulated sugar (for raspberry sauce)
  • 1 tablespoon lemon juice (for raspberry sauce)

Equipment

  • 9-inch springform pan
  • Electric mixer
  • Mixing bowls
  • Fine-mesh sieve
  • Small saucepan
  • Rubber spatula
  • Measuring tools
  • Baking sheet

Method
 

  1. Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
  2. In a medium bowl, combine graham cracker crumbs and sugar; mix in melted butter until sandy.
  3. Press the crumb mixture firmly into the bottom of the pan; bake for 10 minutes and let cool.
  4. In a large bowl, beat cream cheese and sugar until smooth; add eggs one at a time until just incorporated.
  5. Stir in sour cream, lemon juice, lemon zest, and vanilla until combined.
  6. For the raspberry ribbon, cook raspberries, sugar, and lemon juice in a saucepan over medium heat for 5 minutes; strain through a sieve.
  7. Pour half of the cheesecake filling over the cooled crust, then drizzle half of the raspberry sauce; repeat with remaining filling and sauce.
  8. Swirl the mixture gently with a knife to create a marbled effect.
  9. Bake for 50-60 minutes until edges are set; cool in the oven with the door cracked for 1 hour.
  10. Chill in the fridge for at least 4 hours, preferably overnight, before serving.

Nutrition

Calories: 300kcalCarbohydrates: 30gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 10IUVitamin C: 5mgCalcium: 8mgIron: 4mg

Notes

Ensure all ingredients are at room temperature to avoid lumps. You can use frozen raspberries instead of fresh; simply cook them from frozen. This cheesecake can be made 2 days in advance and stored in the fridge or frozen for up to 2 months. Always serve cold for the best flavor. For a fun twist, try different berry sauces or flavor variations as mentioned in the article!
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