This Lemon Raspberry Cream Cheesecake is a zesty delight that combines smooth cream cheese with fresh raspberries and a touch of lemon. The bright flavors make it oh-so-refreshing!
It’s like a bite of summer in every slice! I love serving it chilled, especially on warm days. Who can resist that creamy goodness with a fruit twist? Yum! 🍰
Key Ingredients & Substitutions
Graham cracker crumbs: Essential for the crust, they provide a nice crunch. If you don’t have graham crackers, digestive biscuits or Oreo crumbs make for a tasty alternative.
Fresh raspberries: These are used in the raspberry layer. If they are out of season, frozen raspberries work well too—just thaw and drain excess liquid first!
Cream cheese: A must for the filling! For a lighter option, consider using Neufchâtel cheese. Non-dairy cream cheese can also substitute for a vegan option.
Lemon juice and zest: Fresh lemon juice gives the cheesecake its zing. Bottled lemon juice is a decent substitute if fresh isn’t available. The zest brightens flavor, so don’t skip it!
How Do I Achieve the Perfect Cheesecake Consistency?
To get that creamy texture, you’ll want to mix the filling without over-beating. First, beat the cream cheese until smooth and creamy. Add sugar and mix until just combined, followed by the eggs one at a time. This helps to incorporate air without making it too fluffy, preventing cracks.
- Make sure all ingredients are at room temperature to ensure smooth mixing.
- Don’t open the oven while baking, as consistent heat is key to a well-set cheesecake.
- Cooling the cheesecake slowly in the oven helps it not to crack by gradually reducing temperature.
How to Make Lemon Raspberry Cream Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons unsalted butter, melted
For the Raspberry Layer:
- 1 cup fresh raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
For the Cheesecake Filling:
- 24 oz (675g) cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/3 cup sour cream
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
For the Lemon Glaze/Topping:
- 1/2 cup lemon curd (store-bought or homemade)
For Garnish:
- Fresh raspberries
- Whipped cream (about 1 cup)
How Much Time Will You Need?
This delicious Lemon Raspberry Cream Cheesecake requires about 20 minutes of preparation time. After that, you’ll bake it for 50-60 minutes. To let all those fantastic flavors meld together, it’s best to chill the cheesecake for at least 4 hours—or overnight if you can wait! So, in total, expect to invest about 5-6 hours to have it ready to serve.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 325°F (160°C). Lightly grease a 9-inch springform pan with butter or cooking spray to prevent sticking.
2. Make the Crust:
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated. Press this mixture firmly into the bottom of the prepared pan, creating a nice, even crust. Bake in the preheated oven for 8-10 minutes. Once done, remove it and let it cool while you prepare the rest.
3. Prepare the Raspberry Layer:
In a small bowl, mix together the fresh raspberries, sugar, and lemon juice. Use a fork to mash them lightly, just enough to break them up a little. Set this delightful mixture aside for later.
4. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with sugar using an electric mixer until it’s smooth and creamy. Add the eggs one at a time, mixing well after each addition, so they incorporate nicely. Next, add the sour cream, fresh lemon juice, lemon zest, and vanilla extract. Mix until everything is well combined and smooth.
5. Layer it Up:
Pour half of the cheesecake filling into the cooled crust, spreading it evenly. Then, gently spoon the raspberry mixture on top of this layer. Finally, carefully pour the remaining cheesecake filling over everything, smoothing the top with a spatula.
6. Bake the Cheesecake:
Place the cheesecake in the oven and bake for 50-60 minutes. You want the edges to be set while the center jiggles just a bit when you gently shake the pan. After baking, turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for an additional hour. This helps prevent cracking!
7. Chill the Cheesecake:
Once cooled, remove the cheesecake from the oven and let it cool completely at room temperature. After it’s cool, chill it in the refrigerator for at least 4 hours, but ideally overnight.
8. Add the Lemon Glaze:
Before you’re ready to serve, spread the lemon curd evenly over the top of the cheesecake for that delicious citrusy zing.
9. Garnish and Serve:
When serving, you can drizzle some raspberry sauce over each slice. Top with fresh raspberries and a dollop of whipped cream for that perfect finishing touch!
Enjoy your bright and creamy Lemon Raspberry Cream Cheesecake! It’s bound to be a crowd-pleaser.
Can I use a different crust for this cheesecake?
Absolutely! If you’re not a fan of graham crackers, you can use crushed digestive biscuits, Oreo cookies, or even a nut-based crust for a gluten-free option. Just ensure it’s finely crushed and mixed with melted butter for the best results.
How do I prevent cracks in my cheesecake?
To minimize cracks, avoid over-mixing the cheesecake filling and make sure all ingredients are at room temperature before mixing. Additionally, leaving the cheesecake in the oven to cool gradually prevents sudden temperature changes that can lead to cracks.
Can I make this cheesecake in advance?
Definitely! This cheesecake can be made up to two days in advance. Once fully cooled and set, keep it covered in the refrigerator until you’re ready to serve.
What’s the best way to store leftovers?
Store any leftover cheesecake in an airtight container in the fridge for up to 5 days. You can also freeze slices for up to 2 months. Wrap each slice tightly in plastic wrap, then place in a freezer-safe container. Thaw in the fridge before serving again!