Description
This Lemon Raspberry Cheesecake is a creamy and tangy dessert featuring a graham cracker crust, a luscious lemon-infused cream cheese filling, and a vibrant raspberry swirl. Perfectly balanced with zesty lemon and sweet berries, it’s an elegant and refreshing treat ideal for summer gatherings or special occasions.
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
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the raspberry swirl:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides to prevent sticking.
- Make the crust: In a bowl, mix graham cracker crumbs with sugar and melted butter until evenly combined. Press this mixture firmly into the bottom of the prepared pan. Bake for 10 minutes to set, then remove and let cool slightly while you prepare the filling.
- Prepare the raspberry swirl: In a small saucepan, combine raspberries, sugar, and lemon juice. Simmer over medium heat for 5–7 minutes, mashing the berries to break them down and thicken the mixture slightly. Strain through a fine mesh sieve to remove seeds. Set the smooth sauce aside to cool completely.
- Make the filling: In a large mixing bowl, beat cream cheese until smooth and creamy. Gradually add sugar and continue beating. Add eggs one at a time, mixing well after each addition. Incorporate sour cream, lemon juice, lemon zest, and vanilla extract, blending until the mixture is fully combined and silky smooth.
- Assemble cheesecake: Pour the cream cheese filling evenly over the baked crust in the springform pan, smoothing the top. Drop spoonfuls of the cooled raspberry sauce over the surface in small dollops. Using a skewer or knife, gently swirl the raspberry sauce into the filling to create a marbled effect.
- Bake the cheesecake: Place the cheesecake in the oven and bake for 55–65 minutes, or until the edges are set and the center still slightly jiggles when gently shaken.
- Cool: Turn off the oven and open the door slightly. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to allow it to fully set for the best texture and flavor.
Notes
- For a stronger lemon flavor, you can add extra lemon zest or a drop of lemon extract to the filling.
- Garnish the finished cheesecake with whipped cream, fresh lemon slices, or additional fresh raspberries for an attractive presentation.
