Description
This lemon raspberry cheesecake is a creamy, tangy, and beautifully balanced dessert with a buttery graham cracker crust, a smooth lemon cheesecake filling, and a swirl of fresh raspberry sauce. Perfect for any special occasion or as a show-stopping treat.
Ingredients
Units
Scale
For the crust:
- 1 1/2 cups (150 g) graham cracker crumbs
- 1/4 cup (50 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, melted
For the raspberry sauce:
- 1 1/2 cups (150 g) fresh or frozen raspberries
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon lemon juice
For the cheesecake filling:
- 3 (8 oz/225 g) packages cream cheese, softened
- 3/4 cup (150 g) granulated sugar
- 3 large eggs
- 1/4 cup (60 ml) sour cream
- 1/4 cup (60 ml) fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.
- Make the crust:
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then let it cool while you prepare the filling.
- Prepare the raspberry sauce:
- In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring, until the raspberries break down and the mixture thickens slightly (about 5–7 minutes).
- Strain the sauce through a fine mesh sieve to remove the seeds. Set the sauce aside to cool.
- Make the cheesecake filling:
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs, one at a time, mixing well after each addition.
- Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
- Assemble the cheesecake:
- Pour the cheesecake batter over the cooled crust.
- Drop small spoonfuls of the raspberry sauce on top of the batter and use a toothpick or knife to create swirls. Reserve some sauce for serving, if desired.
- Bake:
- Place the springform pan in a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the springform pan.
- Bake in the preheated oven for 60–70 minutes, or until the center is slightly jiggly but set.
- Cool and chill:
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove the cheesecake from the water bath, then cool completely at room temperature.
- Refrigerate for at least 4 hours, or overnight, before serving.
- Serve:
- Slice the cheesecake and drizzle with the reserved raspberry sauce. Garnish with fresh raspberries and lemon zest, if desired.
Notes
- For extra flavor, substitute raspberries with blackberries, blueberries, or strawberries.
- Ensure all ingredients for the cheesecake are at room temperature for a smoother filling.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.