This Lemon Raspberry Cheesecake is a zesty and sweet treat that brightens up any dessert table! With creamy filling, fresh raspberries, and a buttery crust, it’s simply delightful.
Pair it with a cup of tea for a cozy afternoon snack. I love how the tartness of the lemon and the sweetness of the raspberries come together. It’s like a party in my mouth! 🍋🍰
Key Ingredients & Substitutions
Graham Cracker Crumbs: This forms the base of your cheesecake. You can use digestive biscuits or Nilla wafers if you prefer a different flavor.
Cream Cheese: Essential for creamy texture. If you want a lighter version, Neufchâtel cheese works well. Vegan cream cheese is also a great substitute for dairy-free options.
Lemon Juice and Zest: Fresh lemon juice gives a bright flavor. If you don’t have fresh lemons, bottled juice will do, but fresh is always best. For zest, just use a microplane to avoid the bitter white pith.
Fresh Raspberries: These give a burst of flavor on top. If they’re not in season, frozen raspberries work fine; just thaw and drain any excess water.
How Can I Prevent My Cheesecake from Cracking?
Creamy cheesecakes can crack if they bake too quickly or if they cool too abruptly. Here’s how to avoid that:
- Bake at a lower temperature (325°F) to help it set gently.
- Keep the oven door slightly open for the last hour of baking to let moisture escape.
- Let the cheesecake cool gradually inside the oven before refrigerating, which prevents sudden temperature changes.
Taking your time with these steps will help keep your cheesecake smooth and beautiful!
Why Should I Let the Cheesecake Chill Overnight?
Cutting into your cheesecake too soon can result in a messy slice. Chilling it overnight really helps it set up perfectly. The flavors develop more as it cools, making it taste even better!
How to Make a Delicious Lemon Raspberry Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10 full crackers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/4 cup lemon juice (freshly squeezed)
- 2 teaspoons lemon zest
- 1/2 cup sour cream
For the Raspberry Sauce & Topping:
- 2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water (for slurry)
Garnish:
- Fresh raspberries
- Thin lemon slices
- Powdered sugar (optional)
Time Needed:
This recipe requires about 20 minutes of prep time and approximately 50-60 minutes for baking. Plus, you’ll need at least 4 hours (or overnight) for chilling. So overall, plan for about 6 hours, including cooling and chilling time. But trust me, the wait is totally worth it!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (165°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter together until the crumbs are moistened. Press this mixture firmly into the bottom of a 9×13 inch or springform pan to create an even layer. Bake the crust for 10 minutes, then take it out and set it aside to cool slightly.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese using an electric mixer until it’s nice and smooth. Gradually add in the sugar and beat until combined. Then add the vanilla extract, lemon juice, and lemon zest, mixing until everything is well incorporated. Add the eggs one at a time, blending thoroughly on low speed after each addition. Finally, gently fold in the sour cream until the batter is nice and smooth.
3. Bake the Cheesecake:
Now, pour the cheesecake filling over your cooled crust, spreading it evenly. Bake the cheesecake in your preheated oven for about 50-60 minutes. You want the edges to be set while the center should still jiggle a little when gently shaken. Once done, turn off the oven and crack the door open. Let the cheesecake cool gradually inside the oven for 1 hour to avoid cracking. Afterward, refrigerate it for at least 4 hours or overnight—this really helps it set well!
4. Prepare the Raspberry Sauce:
While the cheesecake cools, make the raspberry sauce. In a small saucepan, combine the 2 cups of raspberries, sugar, and lemon juice. Cook over medium heat, mashing the raspberries with a spoon, until the mixture starts to boil. Stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens. Remove from heat, and if you’d like, strain through a sieve to remove seeds. Let it cool to room temperature.
5. Assemble the Cheesecake:
Once the cheesecake is completely chilled, pour the cooled raspberry sauce over the top. Decorate with fresh raspberries and thin slices of lemon. If you want, dust it with powdered sugar for a charming finish!
6. Serve:
Now, cut your cheesecake into squares or slices and serve chilled. Each bite is a delightful mix of creamy lemon flavor balanced with the sweet-tart raspberry topping — enjoy every little crumb of this delicious masterpiece!
This Lemon Raspberry Cheesecake is sure to be a hit with family and friends. It’s the perfect balance of flavors and textures, making it a delightful dessert for any occasion!
Can I Use a Different Type of Crust?
Absolutely! While graham cracker crust is traditional, you can use crushed Oreo cookies, digestive biscuits, or even a shortbread crust for a unique twist on flavor. Just make sure the substitute can be pressed firmly into the pan.
What Should I Do If I Don’t Have Fresh Raspberries?
No worries! You can use frozen raspberries instead. Just make sure to thaw them and drain any excess moisture before using them in the sauce. The flavor will still be delicious!
How Can I Make This Cheesecake Gluten-Free?
No problem! Simply use gluten-free graham cracker crumbs or a gluten-free cookie crust alternative to make the crust. Ensure that all other ingredients, especially the baking powder if you decide to use it, are also gluten-free.
How Long Can I Store Leftovers?
Leftover cheesecake can be stored in the refrigerator for up to 5 days. Make sure to cover it tightly with plastic wrap or transfer it to an airtight container to keep it fresh!