This Lemon Raspberry Cream Cheesecake is a refreshing treat! With creamy layers of cheesecake, bright lemon flavor, and sweet raspberries, it’s a perfect dessert for any occasion.
Making this cheesecake is always a blast! I love the tangy kick from the lemon and the fruity bursts from the raspberries. It’s like summer on a plate! 🍰✨
Key Ingredients & Substitutions
Graham Crackers: The classic choice for the crust! If gluten-free, use gluten-free graham crackers or crushed nuts for a different texture. My personal favorite is using chocolate graham crackers for a twist!
Cream Cheese: This gives the cheesecake its rich creaminess. If you want a lighter option, you can use Neufchâtel cheese instead. I love how it still maintains that creamy taste with less fat!
Lemon Juice and Zest: Fresh is best for the pop of flavor! If you don’t have fresh lemons, bottled lemon juice can work, but the taste won’t be as vibrant. I always prefer real lemon zest for that zing!
Raspberries: Fresh raspberries are fantastic, but frozen work just as well, especially when they’re out of season. If berries aren’t available, you could use strawberry or blueberry puree for a different spin!
What’s the Best Way to Prevent Cracks in Your Cheesecake?
Cracking is a common issue with cheesecakes, but there’s an easy fix! Start by baking at a lower temperature and keep an eye on the cooking times. Here’s a quick guide:
- Bake your cheesecake until the edges are set but the center still has a slight jiggle. This indicates it’s not overcooked.
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar. This gradual cooling reduces sudden temperature changes that cause cracks.
- Chill the cheesecake in the fridge for at least 4 hours or ideally, overnight. This helps set it perfectly!
Using these tips, you’ll have a beautiful, crack-free cheesecake that looks as good as it tastes!
How to Make Lemon Raspberry Cream Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1 tbsp lemon zest
- 1 cup sour cream
For the Raspberry Swirl:
- 1 1/2 cups fresh or frozen raspberries
- 1/3 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tsp water (optional, for thickening)
For Garnish:
- Whipped cream
- Fresh raspberries
How Much Time Will You Need?
This Lemon Raspberry Cream Cheesecake takes about 20 minutes of prep time and 1 hour of baking time, plus some additional time to cool and chill. Overall, it’ll require at least 4 hours in the fridge to set, so plan on making this dessert a few hours in advance or the day before!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until all the crumbs are well moistened. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake in the oven for 10 minutes, then take it out and let it cool.
2. Make the Raspberry Sauce:
In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook this mixture while stirring occasionally until the raspberries break down to form a sauce, which should take about 5-7 minutes. If you’d like it thicker, you can stir in the cornstarch slurry and cook for an additional 1-2 minutes. Once done, remove from heat and let it cool, straining it through a sieve if you prefer a seedless sauce.
3. Prepare the Cheesecake Batter:
In a large mixing bowl, beat the softened cream cheese until it’s nice and smooth. Gradually add the sugar, stirring until combined. Then mix in the vanilla extract, lemon juice, and lemon zest. After this, add the eggs one at a time, mixing gently after each addition. Finally, fold in the sour cream until everything is blended and smooth.
4. Assemble the Cheesecake:
Pour half of the cheesecake batter over your cooled crust. Then, spoon half of the raspberry sauce over the batter and use a knife or skewer to swirl it in gently. Next, pour the remaining cheesecake batter on top, followed by the rest of the raspberry sauce. Swirl it lightly again to achieve a marbled effect.
5. Bake:
Place your springform pan on a large baking sheet to catch any drips and bake in the preheated oven for about 55-65 minutes. The edges should be set, but the center will still jiggle a bit. Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for about 1 hour to help prevent cracking.
6. Chill:
After cooling, take the cheesecake out of the oven and allow it to come to room temperature. Then, refrigerate it for at least 4 hours or overnight for the best texture.
7. Serve:
Once chilled, run a knife around the edges of the cheesecake to loosen it, and then carefully remove the sides of the springform pan. Slice into pieces and serve each slice with a dollop of whipped cream and fresh raspberries. If you want, you can drizzle some extra raspberry sauce on top for added flavor and decoration.
Enjoy this delicious Lemon Raspberry Cream Cheesecake! With its creamy texture and refreshing flavors, it’s sure to be a hit! 🍋❤️
Can I Use Store-Bought Graham Cracker Crust Instead?
Absolutely! If you want to save time, a pre-made graham cracker crust works perfectly. Just follow the rest of the cheesecake instructions as is, and you’ll have a delicious dessert in no time!
How Can I Substitute Fresh Raspberries?
If fresh raspberries aren’t available, frozen raspberries will work just as well! You can also use other berries like strawberries or blueberries for a different flavor. Simply adjust the recipe in the same way as you would with raspberries!
Can I Make This Cheesecake Without Eggs?
Yes, if you need an egg-free version, you can use a commercial egg replacer or substitute with 1/4 cup of unsweetened applesauce per egg. The texture may vary slightly, but it will still be creamy and tasty!
How to Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4-5 days. Just cover each slice with plastic wrap or foil to keep it fresh. You can also freeze it for up to 3 months, though it’s best enjoyed fresh!
