Description
This Lemon Raspberry Cheesecake combines a buttery graham cracker crust with a smooth, creamy lemon-infused cheesecake filling featuring fresh raspberries swirled throughout. Baked in a water bath for a perfectly silky texture and chilled to set, this delightful dessert is garnished with fresh raspberries and lemon slices to brighten every bite.
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 the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent water from seeping in during the water bath. In a bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter until evenly mixed. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 8-10 minutes until set and fragrant. Remove and let it cool completely before adding the filling.
- Make the Raspberry Swirl: In a small saucepan over medium heat, cook the fresh raspberries and 2 tablespoons sugar until the berries break down and release their juices. Remove from heat and strain the mixture through a fine sieve to remove seeds. Let the raspberry puree cool completely before using.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and 1 cup sugar together until smooth and creamy with no lumps. Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in the fresh lemon juice, lemon zest, vanilla extract, and sour cream until the mixture is well combined and smooth.
- Assemble the Cheesecake: Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly. Dollop spoonfuls of the cooled raspberry puree over the top of the filling. Using a skewer or knife, gently swirl the raspberry puree into the cheesecake filling to create a marbled effect.
- Bake the Cheesecake: Place the springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan to create a water bath, which ensures even baking and prevents cracking. Bake in the preheated oven for 55-65 minutes, or until the edges are set while the center still jiggles slightly when gently shaken.
- Cool the Cheesecake: When baking time is up, turn off the oven and slightly crack the oven door open. Leave the cheesecake inside the oven to cool slowly for 1 hour. This gradual cooling helps prevent cracks on the surface.
- Chill and Serve: Remove the cheesecake from the water bath and the springform pan. Refrigerate the cake for at least 4 hours or preferably overnight to allow it to set fully. Before serving, garnish with fresh raspberries and lemon slices to brighten the presentation.
Notes
- Ensure the cream cheese is fully softened for a smooth batter with no lumps.
- Wrapping the springform pan with foil is essential to prevent water from leaking into the crust during the water bath.
- Allow the raspberry puree to cool completely before swirling to avoid affecting the texture of the cheesecake filling.
- The water bath helps create a creamy, crack-free cheesecake by providing gentle and even heat.
- Chilling the cheesecake overnight enhances the flavor and texture, making slicing cleaner and easier.
- If you prefer a stronger lemon flavor, you can increase the lemon zest to 1½ tablespoons.
