Raspberry Lemon Cheesecake Recipe
Introduction
This Raspberry Lemon Cheesecake combines a creamy, tangy filling with fresh raspberries and zesty lemon for a refreshing dessert. Perfect for any occasion, it offers a delightful balance of sweet and tart flavors.
Ingredients
- 8 oz cream cheese, softened
- 1 cup fresh raspberries
- 1 lemon, zested and juiced
- 3/4 cup sugar
Instructions
- Step 1: Preheat your oven to 325°F (160°C). In a mixing bowl, beat the cream cheese until smooth. Add the sugar, lemon zest, and lemon juice, then mix well to combine.
- Step 2: Gently fold in the raspberries, then pour the mixture into a prepared crust or springform pan. Bake for 45-50 minutes until the center is set but still slightly jiggly.
- Step 3: Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
Tips & Variations
- Use fresh lemon zest for the brightest flavor and avoid the bitter white pith.
- Swap raspberries with blueberries or blackberries for a different berry twist.
- For a graham cracker crust, mix crushed crackers with melted butter and press into the pan before adding filling.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days. To keep it fresh longer, wrap it tightly with plastic wrap or place it in an airtight container. When ready to eat, serve chilled or let sit at room temperature for 15 minutes for a creamier texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberries instead of fresh?
It’s best to use fresh raspberries to maintain texture and prevent excess moisture, but frozen raspberries can work if thawed and drained well before adding.
How do I prevent the cheesecake from cracking?
Baking the cheesecake in a water bath or gently lowering the oven temperature can help prevent cracks by ensuring even cooking. Also, avoid overmixing and do not open the oven door during baking.
PrintRaspberry Lemon Cheesecake Recipe
A refreshing and creamy Raspberry Lemon Cheesecake combining the tartness of lemon and sweetness of fresh raspberries, baked to perfection and chilled for a delightful dessert experience.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 4 hours 80 minutes (including chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cheesecake Base
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Cheesecake Filling
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust.
- Make the filling: In a large bowl, beat the softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in sour cream, lemon juice, lemon zest, and vanilla extract until fully combined. Gently fold in fresh raspberries.
- Bake the cheesecake: Pour the filling over the prepared crust and smooth the top. Bake in the preheated oven for about 55-65 minutes until the center is almost set but still slightly jiggly.
- Chill the cheesecake: Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, to set properly before serving.
Notes
- Use room temperature cream cheese for a smooth filling without lumps.
- You can substitute fresh raspberries with frozen ones; just thaw and drain excess liquid.
- To prevent cracking, bake the cheesecake in a water bath or place a pan of water on the bottom rack during baking.
- Garnish with extra lemon zest or fresh raspberries before serving for a decorative touch.
Keywords: Raspberry Lemon Cheesecake, Cream Cheese Dessert, Baked Cheesecake, Fruit Cheesecake, Lemon Dessert
