Description
This Lemon Raspberry Cheesecake is a creamy, tangy dessert featuring a buttery graham cracker crust, smooth lemon-infused cream cheese filling, and a vibrant raspberry swirl. Baked gently in a water bath for a silky texture, it’s perfect for special occasions or a delightful treat any time.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- ½ cup sour cream
Raspberry Swirl
- 1 cup fresh raspberries
- 2 tbsp granulated sugar
Garnish
- Fresh raspberries
- Lemon slices
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent water from seeping in during the water bath baking. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until evenly mixed. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 8-10 minutes, then remove from the oven and let it cool completely.
- Make the Raspberry Swirl: In a small saucepan over medium heat, cook the fresh raspberries with 2 tablespoons of sugar until the berries break down and release their juices. Remove from heat and strain the mixture through a fine-mesh sieve to remove seeds, yielding a smooth raspberry puree. Allow this puree to cool to room temperature.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and 1 cup granulated sugar together until smooth and creamy, ensuring no lumps remain. Add the eggs one at a time, beating well after each addition to incorporate air and maintain smoothness. Stir in fresh lemon juice, lemon zest, vanilla extract, and sour cream until the mixture is fully combined and silky.
- Assemble the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top gently. Spoon dollops of the cooled raspberry puree over the filling. Using a skewer or knife, swirl the raspberry puree into the cheesecake filling to create a marbled effect.
- Bake the Cheesecake: Place the springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. Bake in the preheated oven for 55-65 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. After baking, turn off the oven and crack the door open, allowing the cheesecake to cool inside for 1 hour to prevent cracking.
- Chill and Serve: Remove the cheesecake from the oven and water bath. Refrigerate it for at least 4 hours or preferably overnight to fully set and develop flavors. Before serving, garnish with fresh raspberries and lemon slices for an attractive presentation and fresh taste.
Notes
- Ensure the cream cheese is at room temperature for a smooth batter without lumps.
- Wrapping the springform pan with foil is essential to prevent water from leaking into the cheesecake during the water bath baking.
- The water bath helps cook the cheesecake evenly and prevents cracking.
- Allowing the cheesecake to cool gradually in the oven avoids sudden temperature changes that can cause cracks.
- Chilling overnight improves texture and flavor.
- Use fresh raspberries for the best flavor and vibrant color in the swirl and garnish.
