Description
This Lemon Raspberry Cheesecake is the perfect balance of creamy, tangy, and sweet! A luscious lemon-infused cheesecake is swirled with raspberry sauce on a buttery graham cracker crust, making it a showstopping dessert for any occasion.
Ingredients
Units
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tbsp granulated sugar
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 2 tbsp all-purpose flour
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
For the Raspberry Sauce:
- 1 1/2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tsp lemon juice
- 1 tbsp cornstarch mixed with 1 tbsp water
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
- Make the Raspberry Sauce:
- In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat. Cook for 5 minutes, stirring occasionally.
- Add the cornstarch slurry and simmer for another 1-2 minutes until thickened. Strain the sauce through a fine-mesh sieve to remove seeds, and set aside to cool.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream, flour, lemon zest, lemon juice, and vanilla extract until fully incorporated.
- Assemble the Cheesecake:
- Pour the cheesecake filling over the cooled crust. Spoon the raspberry sauce on top in small dollops, then use a toothpick or skewer to swirl it gently into the batter for a marbled effect.
- Bake the Cheesecake:
- Place the springform pan in a large roasting pan. Pour hot water into the roasting pan to create a water bath, ensuring it comes halfway up the sides of the springform pan.
- Bake for 55-65 minutes, or until the edges are set but the center is slightly jiggly.
- Cool and Chill:
- Turn off the oven and leave the cheesecake inside with the door cracked for 1 hour to cool gradually. Remove from the water bath and refrigerate for at least 4 hours or overnight.
- Serve:
- Before serving, top the cheesecake with fresh raspberries and a dusting of powdered sugar, if desired.
Notes
- Water Bath Tip: Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in.
- Make Ahead: This cheesecake can be made 1-2 days in advance and stored in the refrigerator.
- No Raspberries? Substitute with blueberries, blackberries, or strawberries.
