This creamy lemon raspberry cheesecake is a burst of flavor! With a zesty lemon kick and sweet raspberry swirls, it’s a treat for your taste buds.
You’ll love how the tartness of the lemon brightens each bite. Plus, the pretty raspberry swirls make it a perfect dessert to impress your friends! 🍰
Making this cheesecake is a breeze too! Just mix, pour, and chill. I always serve it with fresh raspberries on top for a touch of extra sweetness. Enjoy!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are essential for a classic cheesecake crust. If you don’t have them, you can use crushed digestive biscuits or even vanilla wafer cookies for a twist!
Cream Cheese: It’s best to use full-fat cream cheese for a smooth and rich texture. Neufchâtel cheese is a lighter alternative if you want a lower-fat option, but the texture may differ slightly.
Lemon Juice and Zest: Fresh lemons are key for the best flavor. If you’re short on fresh lemons, bottled lemon juice can work, but the taste won’t be as vibrant. Use about 2 tablespoons of bottled juice.
Fresh Raspberries: While fresh raspberries are lovely, frozen raspberries can also be used—just thaw them first, and drain any excess liquid. They’re often more affordable too!
Sugar: If you prefer a sugar substitute, try using erythritol or coconut sugar, but keep in mind that this may slightly alter the texture and sweetness level.
Why Is Getting the Perfect Cheesecake Filling So Challenging?
Making a smooth cheesecake filling is crucial for that creamy texture we all love. Here are some tips to ensure success:
- Make sure your cream cheese is at room temperature. This helps it blend easily and prevents lumps.
- Beat the cream cheese and sugar together thoroughly before adding eggs. This creates a smooth base.
- Add eggs one at a time, mixing gently just until combined. Over-mixing after adding eggs can introduce air and cause the cheesecake to crack while baking.
- Incorporate the lemon zest and juice slowly until fully blended—don’t forget to scrape the bowl to catch any cream cheese clumps.
Follow these steps, and you’ll have a perfectly creamy cheesecake without the stress!
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 (675g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons fresh lemon juice
- ½ cup sour cream
For the Raspberry Layer:
- 1 ½ cups fresh raspberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
For the Topping:
- ½ cup sour cream
- 2 tablespoons powdered sugar
- Fresh raspberries for garnish
- Lemon slices for garnish
- Optional: Raspberry sauce as drizzle (blend raspberries with a bit of sugar and strain)
How Much Time Will You Need?
This delicious Lemon Raspberry Cheesecake needs about 20 minutes for preparation, followed by around 50-60 minutes of baking time. After that, it requires about 1 hour to cool in the oven and at least 4 hours in the fridge to set. So, total time is about 6 hours, but most of it is chilling time!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs with granulated sugar and melted butter until everything is well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create a nice crust. Bake it in the oven for 10 minutes, then take it out and let it cool while you make the filling.
2. Make the Raspberry Swirl:
In a small bowl, gently mash the fresh raspberries together with the granulated sugar and lemon juice. This mixture will create a sweet and tangy swirl! Let it sit for a moment to release its juices.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with sugar until it’s smooth and creamy—no lumps, please! Next, add the eggs one at a time, mixing just until combined after each addition. Finally, stir in the vanilla extract, lemon zest, lemon juice, and sour cream until everything is well mixed and blended.
4. Assemble the Cheesecake:
Start by pouring half of the cheesecake filling over the crust. Then, scoop half of the raspberry mixture and dot it over the cheesecake filling. Pour the remaining cheesecake filling on top, and then drop the rest of the raspberry mixture on top. You can take a knife or skewer and gently swirl them together to create a beautiful pattern.
5. Bake the Cheesecake:
Place the assembled cheesecake in the oven and bake for about 50-60 minutes. The edges should be set, but the center will still have a little jiggle when you gently shake the pan.
6. Cool and Chill:
After baking, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This helps prevent cracks! Once it’s cooled, take it out and let it reach room temperature. Then, pop it in the fridge for at least 4 hours, or preferably overnight, to fully set.
7. Prepare the Topping:
Before serving, whip together the sour cream and powdered sugar until smooth. Spread this delicious mixture evenly over the top of your chilled cheesecake.
8. Serve and Enjoy:
Lastly, it’s time to serve! Garnish your cheesecake with fresh raspberries and lemon slices. If you like, drizzle some raspberry sauce over each slice for an extra treat!
Enjoy each delightful bite of your creamy, zesty Lemon Raspberry Cheesecake with all those luscious flavors! 🎉
Can I Use Different Types of Berries in This Cheesecake?
Absolutely! While this recipe uses raspberries, you can substitute them with other berries like blueberries, strawberries, or blackberries. Just keep in mind that the flavor will change slightly, but they all work wonderfully!
How Can I Prevent My Cheesecake from Cracking?
To minimize cracks, avoid over-mixing the batter once the eggs are added, and be sure to bake it at a low temperature. Cooling it gradually in the oven with the door slightly ajar helps to prevent sudden temperature changes that can cause cracks.
Can I Make This Cheesecake Without Eggs?
Yes! You can use egg substitutes like unsweetened applesauce (1/4 cup for each egg) or a commercial egg replacer. Keep in mind the texture and structure may differ slightly, but it will still be delicious!
What’s the Best Way to Store Leftover Cheesecake?
Store any leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh for up to 4-5 days. If you want to keep it longer, you can freeze it for up to 3 months—just make sure to wrap it tightly!
