This classic lemon raspberry cheesecake is a showstopper! The tart flavor of the raspberries combined with the tanginess of the lemon juice is delicious. In addition to the fact that it’s so smooth and creamy, the swirls on top make this cheese so beautiful. I highly recommend you try it at least once.
Lemon Raspberry CheesecakeCourse: DessertDifficulty: Easy
- For The Crust:
Graham crackers crumbs – ½ cup
Butter, salted and at room temperature – 2 tablespoons
- For The Filling:
Cream cheese, at room temperature – 2 pounds
Eggs, at room temperature – 4
Granulated sugar – 1 1/3 cup and 2 tablespoons
Fresh raspberries – 6 ounces
Sour cream – ¼ cup
Heavy cream – ¼ cup
Vanilla extract – 2 tablespoons
Fresh lemon juice – 1 tablespoon
The zest of one lemon – fresh
- Start by preheating the oven to 325 F.
- Grease the bottom and the sides of a 9 inches cheesecake springform then place it aside.
- To prepare the crust, place the graham crackers in a food processor then pulse it several times until it becomes finely ground.
- Add the butter then pulse them again several times until the mixture resembles wet sand.
- Transfer it to the greased cheesecake pan then press it firmly to the bottom of the pan. Use a glass to push it down until it covers the entire bottom then let it sit in the fridge while preparing the filling.
- To prepare the filling, combine the fresh raspberries with 2 tablespoons of granulated sugar in a food processor then blend them until they become smooth.
- Pour the raspberries puree into a fine mesh-strainer to remove the seeds then place it aside.
- Place the cream cheese in a large mixing bowl then beat it until it becomes smooth for about 1 minute.
- Add the remaining sugar gradually to the cream cheese while beating until it becomes light and smooth.
- Add the eggs gradually one at a time while beating them until the mixture becomes creamy.
- Add the sour cream with vanilla extract, fresh lemon juice and heavy cream to the mixture then beat them briefly on low speed until the mixture becomes well incorporated and creamy.
- Pour the cheesecake filling on top of the crust then lift and drop it down several times to remove the air bubbles.
- Pour the raspberry puree on top of the cheesecake filling, then smooth it down to cover the whole top and use a knife to create swirls in it.
- Wrap a piece of foil around the cheesecake pan then place it in the middle of a roasting pan. Pour boiling water into the roasting pan until it covers half of the cheesecake pan.
- Transfer the cheesecake to the oven and bake it for 56 to 62 minutes until it sets, you can test it by inserting a knife in the middle of the cheesecake. If it comes out clean then your cheesecake is good, but if it’s wet, then you need to bake it for few more minutes.
- Once the cheesecake is done, leave the oven door opened slightly and let it sit for 60 minutes.
- Once the time is up, gently and carefully remove the cheesecake from the water bath then place it on a cooling rack and let it cool down completely.
- Once it’s it’s cooled down, transfer it to the fridge and let it chill for at least 4 hours to overnight.
- Transfer the cheesecake to a serving plate then serve it with some whipped cream and enjoy!
12 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 18.91g 95%
- Cholesterol 144.49mg 49%
- Sodium 368.39mg 16%
- Amount Per Serving% Daily Value *
- Potassium 190.56mg 6%
- Total Carbohydrate
- Dietary Fiber 1.66g 7%
- Sugars 33.15g
- Protein 8.29g 17%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Points To Know:
- When mixing the filling, you need to be gentle and use a spatula. Make sure to not overmix it as well because it will cause the cake to crack especially in the last stage after adding the creams with vanilla and lemon juice.
- If you don’t have a food processor to ground the biscuits, you can simply put them in a ziplock bag, then run over it with a rolling pin several times until the biscuits are crushed.
How To Store Lemon Raspberry Cheesecake?
You can store this lemon raspberry cheesecake in the fridge for up to 5 days in a sealable container, or you can simply transfer it to a pie dish, and cover it tightly with plastic wrap.
You can also freeze it if you wish in a freezer-friendly container for up to 3 months. If the cheesecake is still whole or only one part of it was cut, you can freeze it as it is, but if it’s sliced, place it in a tight plastic container, and put a piece of parchment paper between the cheesecake slices. This method will ensure the slices are frozen well and won’t stick to each other.
I also highly recommend removing any toppings from it before you freeze it because toppings don’t freeze well. Dop a knife in some hot water then gently remove the toppings. After you defrost it, you can always fix the top by adding more toppings. To defrost it, you just have to transfer it from the freezer to the fridge and let it sit for at least 8 to 12 hours. Some cheesecakes might take longer, so if you need to serve them the next day, make sure to place them in the fridge at night so they can have enough time to thaw.
How To Prevent The Lemon Raspberry Cheesecake From Cracking?
A big issue that a lot of people face with cheesecakes overall is that they crack when you pull them out of the oven. The easiest method to keep your cheesecake from cracking is by opening the oven door slightly and letting the cheesecake cools down for at least 30 to 40 minutes.
The combination of the hot temperature combined with the room temperature when you pull out the cheesecake quickly is what causes it to crack, so this method should prevent it from happening.
Can I Make A Smaller Version or Individual Portions of Lemon Raspberry Cheesecake?
You can make a smaller version of this cheesecake by simply halving the ingredients, but please be careful when baking it, since it’s smaller it will take less time to cook. The same thing will happen if you want to make individual small cheesecakes, pay attention to the oven because they will bake quickly.
The combination of raspberry and lemon in this cheesecake is irresistible and the look is so beautiful that it makes you want to reach out from the screen and take a slice.