This Lemon Raspberry Cheesecake is a bright and creamy dessert that combines the tang of lemon with sweet raspberries. It’s perfect for any occasion or just to treat yourself!
The mix of flavors makes every bite a little party for your taste buds! I love serving it chilled, and it always impresses my friends. Who doesn’t love a cheesecake with a twist? 🍰
Key Ingredients & Substitutions
Graham Cracker Crumbs: They create a crunchy and sweet crust. If you can’t find them, crushed ladyfinger biscuits work well, too! For a gluten-free option, try using gluten-free graham crackers or ground nuts like almonds.
Cream Cheese: This is crucial for a creamy texture. Full-fat cream cheese gives the best results. Neufchâtel cheese also works if you want a lighter version, but it might be less rich.
Sour Cream or Heavy Cream: Either helps create smoothness in the batter. If you’re looking for a healthier alternative, Greek yogurt can be used, but keep in mind it might add a slight tang.
Fresh Raspberries: While fresh is best for flavor, frozen raspberries are a great substitute. Just thaw them and drain excess liquid to avoid a watery layer.
How Can I Prevent Cracks in My Cheesecake?
Cracking is a common issue with cheesecakes. To achieve a smooth surface, follow these steps:
- Beat the cream cheese until fluffy before adding other ingredients to avoid lumps.
- Don’t overmix the eggs; add them one at a time and mix just until incorporated.
- Bake at a lower temperature and keep the oven door slightly ajar after baking to cool down gradually.
- Chill the cheesecake overnight; it firms up beautifully!
These techniques help maintain a creamy texture and minimize cracks for a stunning presentation!
Lemon Raspberry Cheesecake Recipe
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (or ladyfinger biscuits, crushed)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Lemon Cheesecake Layer:
- 24 oz (675g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/3 cup fresh lemon juice (about 2 lemons)
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or heavy cream
For the Raspberry Layer:
- 2 cups fresh or frozen raspberries
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
For Topping and Garnish:
- Whipped cream (optional)
- Fresh lemon slices or peel strips
- Fresh raspberries
How Much Time Will You Need?
This delightful cheesecake requires about 25 minutes of prep time and 50-60 minutes of baking time. It’s essential to allow at least 4 hours for chilling, but for the best result, refrigerate overnight. Total time needed is approximately 6 hours if you include chilling!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C) and greasing a 9-inch springform pan or lining it with parchment paper. This will ensure the cheesecake comes out easily later!
2. Make the Crust:
In a mixing bowl, combine the graham cracker crumbs (or crushed ladyfingers), granulated sugar, and melted butter. Mix until well combined. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes in the oven, then remove and let it cool.
3. Prepare the Raspberry Layer:
In a small saucepan, combine the fresh or frozen raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring often, until the mixture thickens and turns syrupy—this should take about 5-7 minutes. Once ready, remove from the heat and let it cool slightly.
4. Assemble the Raspberry Layer:
Spread the cooled raspberry mixture evenly over the cooled crust, ensuring you cover it entirely with a lovely layer of sweetness.
5. Make the Lemon Cheesecake Batter:
In a large bowl, beat the softened cream cheese using a hand mixer until it’s smooth and creamy. Add the granulated sugar and mix again. Then, add the eggs one at a time, mixing well after each addition. Next, mix in the lemon juice, lemon zest, vanilla extract, and sour cream (or heavy cream) until everything is well blended. This batter is going to be so luxurious!
6. Combine the Layers:
Gently pour the lemon cheesecake batter over the raspberry layer. Use a spatula to smooth it out, making sure it’s even on top.
7. Bake the Cheesecake:
Place your cheesecake in the preheated oven and bake for about 50-60 minutes. The edges should be set while the center has a slight jiggle to it. This will ensure a smooth texture once it’s chilled.
8. Cooling Down:
After baking, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about 1 hour. This helps cool it gradually and prevents cracks from forming.
9. Chill the Cheesecake:
Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate it for at least 4 hours, but overnight is best for proper setting.
10. Add Toppings:
Before you serve, you can top the cheesecake with whipped cream if desired. Add fresh raspberries and slices of lemon or lemon peel strips as a beautiful garnish.
11. Serve and Enjoy:
Slice the cheesecake into pieces and serve chilled. You can drizzle extra raspberry sauce on individual slices for an added treat!
Enjoy your creamy, tangy lemon cheesecake with sweet raspberry goodness! Happy baking!
Can I Use Low-Fat Cream Cheese for This Cheesecake?
Yes, you can use low-fat cream cheese, but keep in mind it may slightly affect the texture and richness of the cheesecake. It might not be as creamy as the full-fat version, but it’ll still taste delicious!
Can I Make This Cheesecake Without Eggs?
Absolutely! You can use egg substitutes like 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg) to achieve similar results. Just note that the texture might vary a bit.
How Long Does Leftover Cheesecake Last?
Leftover cheesecake can be stored in the refrigerator for up to 5 days in an airtight container. For longer storage, you can freeze slices for up to 2 months—just make sure they’re tightly wrapped.
Can I Use Other Berries Instead of Raspberries?
Definitely! You can substitute with blueberries, strawberries, or blackberries, depending on your preference. Each will bring a unique flavor to the cheesecake while still complementing the lemon beautifully.
