Raspberry Lemon Cheesecake Recipe
Introduction
This Raspberry Lemon Cheesecake is a refreshing twist on a classic favorite, combining tangy lemon and sweet raspberries with a creamy, smooth texture. Perfect for spring or summer gatherings, this dessert offers a delightful balance of flavors that will impress your guests.
Ingredients
- 16 oz cream cheese, softened
- 1 cup fresh raspberries
- 1 lemon, zested and juiced
- 3/4 cup granulated sugar
Instructions
- Step 1: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the softened cream cheese, sugar, lemon zest, and lemon juice. Beat until smooth and creamy.
- Step 2: Gently fold in half of the raspberries into the cream cheese mixture. Pour the batter into a prepared graham cracker crust or your preferred crust.
- Step 3: Arrange the remaining raspberries on top of the cheesecake for decoration.
- Step 4: Bake the cheesecake for 50-60 minutes, or until the center is almost set but still slightly jiggly.
- Step 5: Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, before serving.
Tips & Variations
- For a richer crust, add crushed almonds or walnuts to your graham cracker base.
- If fresh raspberries aren’t available, frozen raspberries work well—just thaw and drain before use.
- Drizzle a raspberry or lemon glaze on top for an extra burst of flavor and shine.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving. Avoid reheating to maintain the creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries are a great alternative. Make sure to thaw and drain them well to prevent extra moisture from affecting the cheesecake texture.
How do I know when the cheesecake is done baking?
The cheesecake is done when the center is mostly set but still has a slight jiggle when gently shaken. It will firm up further while chilling in the refrigerator.
PrintRaspberry Lemon Cheesecake Recipe
A luscious and tangy Raspberry Lemon Cheesecake that combines the creamy richness of classic cheesecake with the bright flavors of fresh raspberries and zesty lemon. Perfect for a refreshing dessert that’s both elegant and easy to make.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 15 minutes
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cheesecake Base
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tbsp lemon zest (from 1 lemon)
- 2 tbsp fresh lemon juice
- 1/2 cup fresh raspberries
- 1 tsp vanilla extract
Topping
- Additional fresh raspberries for garnish
- Whipped cream (optional)
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until combined and press firmly into the bottom of a 9-inch springform pan to form an even layer.
- Make the filling: In a large mixing bowl, beat the softened cream cheese with 1 cup sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract. Gently fold in the fresh raspberries.
- Bake the cheesecake: Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
- Chill: Remove the cheesecake from the oven and let it cool at room temperature for 1 hour. Cover and refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set and develop flavors.
- Serve: Before serving, garnish the cheesecake with additional fresh raspberries and whipped cream if desired. Carefully remove the springform pan sides. Slice and enjoy.
Notes
- Ensure cream cheese is softened for a smooth filling.
- Do not overbake; the cheesecake will firm up as it chills.
- Fresh raspberries can be substituted with frozen, but thaw and drain them well before use.
- Use a water bath if you prefer a creamier texture and to avoid cracks.
- Let the cheesecake chill thoroughly for best flavor and texture.
Keywords: Raspberry Lemon Cheesecake, creamy cheesecake, lemon zest dessert, raspberry dessert, baked cheesecake
