This Lemon Raspberry Cheesecake is a zesty delight! With a creamy filling, a buttery crust, and the tangy burst of fresh raspberries, it’s a true treat for your taste buds.
I’m a big fan of the sweet and sour combo! Each bite feels like a little celebration, reminding me that life is berry special! 🍋🍓 You’ll love how easy it is to whip up too!
Key Ingredients & Substitutions
Graham Cracker Crumbs: They create a lovely foundation for the cheesecake. If you can’t find them, try using crushed digestive biscuits or even vanilla wafer cookies for a tasty twist.
Cream Cheese: This gives the cheesecake its creamy texture. Softened cream cheese is key. For a lighter option, you can substitute with Greek yogurt or Neufchâtel cheese, but the flavor will differ slightly.
Raspberries: Fresh raspberries add brightness and flavor. If they’re out of season, feel free to use frozen raspberries—just thaw and drain excess moisture. Other berries like strawberries or blueberries also work great!
Granulated Sugar: You can substitute part of the sugar with honey or agave syrup for a different sweetness. Adjust according to taste since these will affect the liquid content.
How Do You Ensure Your Cheesecake Sets Perfectly?
Getting the cheesecake to set just right can be tricky. Here are some tips to help you achieve a creamy texture and avoid cracks:
- Beat the cream cheese until smooth with no lumps; this prevents overmixing later.
- Don’t overbeat the eggs. Add them one at a time to keep the mixture light.
- Cooling the cheesecake in the oven with the door slightly open helps prevent sudden temperature changes that can cause cracks.
- Be patient! Chilling in the refrigerator for at least 4 hours (or overnight) helps it set nicely, so don’t rush this step.
How to Make Lemon Raspberry Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest (from about 1 large lemon)
- 2 tablespoons fresh lemon juice
For the Raspberry Layer:
- 2 cups fresh raspberries (plus extra for garnish)
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the Topping:
- Whipped cream (about 1 cup)
- Lemon zest strips for garnish
- Powdered sugar, for dusting
How Much Time Will You Need?
This delightful cheesecake takes about 20 minutes of prep time and about 1 hour to bake, plus some chilling time. Make sure to allow at least 4 hours in the fridge to let it set perfectly. Plan for a total of around 5-6 hours, including chilling time, before you can slice and enjoy your delicious Lemon Raspberry Cheesecake!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). Grease a 9×9 inch square baking pan or line it with parchment paper to prevent sticking. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until everything is well combined, then press this mixture firmly and evenly into the bottom of the prepared pan to form the crust. Bake the crust for 10 minutes. Once done, remove it from the oven and let it cool while you prepare the filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Add in the granulated sugar and mix until it’s well combined. With the mixer on low, beat in the eggs one at a time, ensuring each one is fully mixed in before adding the next. Finally, add the vanilla extract, lemon zest, and fresh lemon juice, stirring until everything is smoothly incorporated.
3. Prepare the Raspberry Layer:
In a small saucepan, combine the fresh raspberries, granulated sugar, cornstarch, and lemon juice. Cook this mixture over medium heat, stirring constantly for about 4-5 minutes, until it thickens and becomes glossy. Once it’s ready, remove it from the heat and let it cool slightly.
4. Assemble the Cheesecake:
Pour half of the cheesecake filling over the cooled crust, spreading it evenly. Next, carefully spoon the raspberry mixture on top of this filling layer, spreading it gently to cover the surface. Finally, pour the remaining cheesecake filling over the raspberry layer, smoothing it out for an even surface.
5. Bake the Cheesecake:
Place the assembled cheesecake in the preheated oven and bake for 50-60 minutes, or until the edges are set, but the center is still slightly jiggly. This slight jiggle means it will set perfectly as it cools. Once baking is done, turn off the oven, crack the oven door open, and allow the cheesecake to cool inside for about 1 hour.
6. Chill and Serve:
After it has cooled, cover the cheesecake and refrigerate it for at least 4 hours, or ideally overnight, to let it set completely. Before serving, decorate the top with dollops of whipped cream, fresh raspberries, strips of lemon zest, and a light dusting of powdered sugar. Slice and serve chilled, and if you like, drizzle on some additional raspberry sauce for an extra sweet touch!
Enjoy your delightful Lemon Raspberry Cheesecake! It’s the perfect dessert that’s both refreshing and indulgent—your taste buds will thank you!
Can I Use Low-Fat Cream Cheese?
Absolutely! Low-fat cream cheese can be used in this recipe for a lighter version of the cheesecake. Just be aware that the texture may be slightly different, but it will still taste delicious!
How Do I Prevent My Cheesecake from Cracking?
To minimize cracks, avoid overmixing once you add the eggs. Baking the cheesecake in a water bath can also help maintain a gentle cooking temperature. Lastly, allowing it to cool slowly in the oven before refrigerating will help prevent sudden temperature changes that cause cracks.
Can I Make This Cheesecake in Advance?
Definitely! This cheesecake can be made a day or two ahead of time. Just store it in the refrigerator, covered, until you’re ready to serve. It actually tastes better after chilling for a while!
How Do I Store Leftovers?
Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze slices, wrapped tightly in plastic wrap and then in foil, for up to 2 months.
