Description
This Lemon Raspberry Cheesecake features a buttery graham cracker crust, a smooth and creamy lemon-infused cheesecake filling, and a vibrant raspberry swirl on top. Baked in a water bath to ensure a perfectly creamy texture, it’s chilled to set and garnished with fresh raspberries and lemon slices for a refreshing and elegant dessert perfect for any occasion.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- ½ cup sour cream
Raspberry Swirl
- 1 cup fresh raspberries
- 2 tbsp granulated sugar
Garnish
- Fresh raspberries
- Lemon slices
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly and wrap the outside of the pan with aluminum foil to prevent water from seeping in during baking.
- Mix Crust Ingredients: In a mixing bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and melted unsalted butter. Stir until the mixture resembles wet sand.
- Form and Bake the Crust: Press this mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 8 to 10 minutes until it is set and fragrant. Remove and let it cool completely.
- Make the Raspberry Swirl: In a saucepan over medium heat, combine fresh raspberries and 2 tablespoons sugar. Cook until the raspberries break down and the mixture thickens slightly. Pass the mixture through a fine sieve to remove seeds. Let the raspberry puree cool to room temperature.
- Prepare the Cheesecake Filling: Using a mixer, beat the softened cream cheese and 1 cup granulated sugar together until smooth and creamy. Add eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Add Flavorings: Stir in fresh lemon juice, lemon zest, vanilla extract, and sour cream until the filling is well combined and silky smooth.
- Assemble the Cheesecake: Pour the cheesecake filling over the cooled graham cracker crust. Spoon dollops of raspberry puree onto the top and swirl gently with a skewer or knife to create a marbled effect.
- Prepare Water Bath and Bake: Place the springform pan inside a larger roasting pan. Carefully add hot water to the roasting pan so it reaches halfway up the sides of the springform pan. Bake in the preheated oven for 55 to 65 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
- Cool in Oven: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracks and helps the texture set beautifully.
- Chill the Cheesecake: Remove the cheesecake from the water bath and springform pan. Refrigerate for at least 4 hours or preferably overnight to allow the cheesecake to fully set.
- Garnish and Serve: Before serving, garnish the cheesecake with fresh raspberries and lemon slices for a stunning presentation and added freshness.
Notes
- Wrapping the springform pan with aluminum foil is essential to prevent water from leaking into the crust during the water bath baking process.
- Using a water bath helps maintain even heat and a moist environment, preventing the cheesecake from cracking and ensuring a creamy texture.
- If fresh raspberries are not available, frozen raspberries can be used; just thaw and drain them before cooking.
- Allow the cheesecake to chill adequately for best slicing results and optimal flavor development.
- Make sure all dairy ingredients are at room temperature before mixing to avoid lumps in the batter.
