lemon raspberry cheesecake

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Here’s a recipe for Lemon Raspberry Cheesecake, a tangy and creamy dessert that combines the zesty flavor of lemon with the sweet and tart taste of fresh raspberries. It’s a perfect balance of flavors that will brighten any occasion!

Lemon Raspberry Cheesecake

Ingredients

For the Crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter, melted
For the Cheesecake Filling:
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • ½ cup heavy cream
  • 2 tbsp lemon zest (from about 2 lemons)
  • 1/4 cup fresh lemon juice
  • 1 cup fresh raspberries (or frozen, thawed and drained)
For the Raspberry Topping:
  • 1 cup fresh raspberries
  • 3 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • ½ cup water

Instructions

1. Prepare the Crust:
  1. Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
  2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until everything is evenly coated.
  3. Press the mixture firmly into the bottom of the springform pan to form a crust.
  4. Bake the crust for 10 minutes or until golden. Remove from the oven and allow it to cool completely.
2. Prepare the Cheesecake Filling:
  1. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 3-4 minutes.
  2. Add the vanilla extract, lemon zest, and lemon juice to the mixture and beat until incorporated.
  3. Beat in the eggs, one at a time, making sure each egg is fully combined before adding the next.
  4. Add the sour cream and heavy cream and mix until smooth.
  5. Gently fold in the fresh raspberries (be careful not to crush them too much).
  6. Pour the cheesecake batter into the cooled crust, smoothing the top with a spatula.
3. Bake the Cheesecake:
  1. Place the cheesecake in the oven and bake for 55-65 minutes, or until the edges are set, but the center still jiggles slightly when you tap the pan.
  2. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
  3. Afterward, remove the cheesecake from the oven and allow it to cool completely at room temperature.
  4. Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to let it set.
4. Make the Raspberry Topping:
  1. In a small saucepan, combine the raspberries, sugar, lemon juice, and water. Stir over medium heat until the raspberries begin to release their juices.
  2. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
  3. Slowly add the slurry to the raspberry mixture, stirring continuously.
  4. Bring the mixture to a simmer and cook for 2-3 minutes, or until it thickens into a syrup.
  5. Remove from heat and let it cool completely.
5. Assemble the Cheesecake:
  1. Once the cheesecake has set, spoon the raspberry topping over the cheesecake, spreading it evenly across the top.
  2. Serve chilled and enjoy!

Tips for Success:

  • If you’re using frozen raspberries for the topping, make sure to thaw and drain them to remove excess moisture.
  • If you want a smooth raspberry topping, you can strain the mixture after cooking to remove the seeds.
  • This cheesecake can be made a day ahead, and it stores well in the fridge for up to 3-4 days.

This Lemon Raspberry Cheesecake offers the perfect balance of tart and sweet, with the bright citrus notes of lemon and the refreshing raspberry topping. It’s a stunning dessert to serve at any special occasion or when you want something light and delicious!

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