This Lemon Raspberry Cream Cheesecake is a tasty treat that combines creamy cheesecake with a zesty lemon flavor and sweet raspberries. It’s as bright and refreshing as a summer day!
Honestly, the raspberry swirl makes it feel fancy, but don’t worry, it’s super easy to make. I love serving it with extra raspberries on top—because why not go double on the yum? 🍰
Key Ingredients & Substitutions
Graham Cracker Crumbs: A classic crust base, but if you’re out, crushed vanilla wafers or digestive biscuits work well. Both add a different flavor but still tasty!
Cream Cheese: Opt for full-fat cream cheese for the creamiest texture. Neufchâtel is a lower-fat alternative, though it may be a bit less rich.
Lemon Juice and Zest: Fresh lemons are best for vibrant flavor and aroma. If you don’t have fresh lemons, bottled lemon juice works, but the zest will be missed. You can use lemon extract in a pinch but use less to avoid overpowering.
Raspberries: Fresh raspberries enhance flavor and presentation. If you can’t find them, use frozen ones, but thaw and drain excess liquid first. Strawberries also make a tasty substitute if needed.
How Do I Achieve a Creamy Cheesecake Without Cracks?
Preventing cracks in your cheesecake is key! Here are some tips:
- **Water Bath:** Always use this technique to create moist heat around the cheesecake while it bakes. It helps to keep the temperature even.
- **Don’t Overmix:** When adding eggs, mix just until incorporated. Overmixing can introduce too much air and lead to cracks.
- **Gradual Cooling:** After baking, turn off the oven and leave the door slightly open for an hour. This helps the cheesecake cool slowly.
Following these tips will help you create a perfectly creamy and beautiful cheesecake every time! Happy baking!
Lemon Raspberry Cream Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tsp lemon zest
- 1/2 cup sour cream
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
For Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Fresh raspberries
- Fresh mint leaves (optional)
How Much Time Will You Need?
This delicious cheesecake takes about 20 minutes of active prep time and 60-70 minutes to bake. After that, it needs at least 4 hours to chill, so plan on making it a day in advance for the best results!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat the oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix well, then firmly press this mixture into the bottom of a 9-inch springform pan. Bake in the preheated oven for 10 minutes, then let it cool on a wire rack.
2. Make the Raspberry Swirl:
In a small saucepan, add the raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring gently until the raspberries soften and the mixture thickens slightly—about 5 to 7 minutes. Once it’s done, strain the mixture through a fine sieve to remove any seeds and let it cool.
3. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Add the sugar and vanilla extract, mixing until combined. Add the eggs one at a time, beating gently after each addition to avoid incorporating too much air. Finally, mix in the sour cream, fresh lemon juice, and lemon zest until fully combined.
4. Assemble the Cheesecake:
Pour half of the cheesecake batter over the cooled crust. Spoon half of the raspberry puree on top and swirl it lightly with a knife to create a marbled effect. Repeat this step with the remaining cheesecake batter and raspberry puree.
5. Bake the Cheesecake:
Place the springform pan inside a larger roasting pan filled with hot water (this is your water bath!). Bake for 50 to 60 minutes, or until the center feels set but is still slightly jiggly when you gently shake the pan. Once done, turn off the oven and crack the door open slightly, letting the cheesecake rest inside for 1 hour.
6. Cool and Chill:
After an hour, carefully remove the cheesecake from the oven and the water bath. Run a knife around the edges to help it release without cracking, then let it cool completely at room temperature. Once cool, refrigerate for at least 4 hours or overnight for the best flavor!
7. Prepare Whipped Cream Topping:
When you’re ready to serve, whip the heavy cream in a mixing bowl with the powdered sugar and vanilla extract until it forms stiff peaks.
8. Decorate and Serve:
Pipe lovely whipped cream rosettes around the edges of the cheesecake. Top with fresh raspberries and, if you’d like, garnish with mint leaves for a pop of color. For an extra treat, serve slices with the remaining raspberry sauce!
Enjoy your bright, creamy, and luscious Lemon Raspberry Cream Cheesecake! It’s sure to be a hit with family and friends!
Can I Use Store-Bought Crust Instead of Making My Own?
Absolutely! If you’re short on time, a store-bought graham cracker crust will work just fine. Just skip the crust preparation step and fill the store-bought crust with your cheesecake filling.
Can I Substitute Regular Cream Cheese with a Lower-Fat Version?
Yes, you can use reduced-fat or Neufchâtel cream cheese as a substitute. Just keep in mind that the texture may be slightly different and possibly less creamy, but it will still taste great!
How Do I Store Leftover Cheesecake?
You can store leftovers in an airtight container in the fridge for up to 5 days. If you want to keep it longer, you can freeze the cheesecake; just make sure to wrap it tightly in plastic wrap and then aluminum foil. Thaw it in the fridge overnight before serving.
Can I Make This Cheesecake Without Raspberries?
Sure! If you prefer, you can leave out the raspberry swirl entirely. You can also substitute the raspberries with other fruits like blueberries or strawberries for a different flavor. Just adjust the fruit amount accordingly!
