Description
This luscious Lemon Raspberry Cheesecake features a creamy, tangy filling with a fresh raspberry swirl atop a buttery graham cracker crust. Perfectly baked to achieve a smooth, velvety texture, this classic American dessert is ideal for any occasion and offers a delightful balance of tart lemon and sweet berries.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the raspberry swirl:
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with foil to prevent leaks. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of the pan to form the crust. Bake for 10 minutes, then remove and allow it to cool.
- Make the raspberry swirl: Place raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for 5–7 minutes, stirring and mashing the berries to form a sauce. Strain the mixture through a fine mesh sieve to remove seeds. Set aside the smooth sauce.
- Prepare the filling: In a large mixing bowl, beat softened cream cheese and sugar until creamy and smooth. Add the flour and mix well. Beat in the eggs one at a time, ensuring each is fully incorporated. Add sour cream, heavy cream, fresh lemon juice, lemon zest, and vanilla extract, mixing until well combined.
- Assemble the cheesecake: Pour the cream cheese filling over the cooled crust in the springform pan. Drop spoonfuls of the prepared raspberry sauce on top. Use a knife or skewer to gently swirl the sauce into the filling, creating a beautiful marbled effect.
- Bake the cheesecake: Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about 1 inch high to create a water bath. Bake the cheesecake for 55–65 minutes, or until the center is just set but still slightly wobbly.
- Cool and chill: Turn off the oven and slightly crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. Afterward, remove the cheesecake from the oven and water bath, then refrigerate for at least 4 hours or preferably overnight to fully set.
- Serve: Remove the cheesecake from the springform pan. Garnish with extra fresh raspberries or lemon zest if desired. Serve chilled for the best taste and texture.
Notes
- Ensure all ingredients, especially cream cheese and eggs, are at room temperature before mixing for a smooth, creamy texture.
- Cheesecake can be made a day in advance and stored in the refrigerator to enhance flavor.
- This cheesecake freezes well for up to 2 months; thaw overnight in the refrigerator before serving.
