Raspberry Lemon Cheesecake Recipe
Introduction
This Raspberry Lemon Cheesecake combines the creamy richness of classic cheesecake with the bright, fresh flavors of lemon and raspberries. It’s a refreshing dessert perfect for spring or summer gatherings.
Ingredients
- 16 oz cream cheese, softened
- 1 cup fresh raspberries
- 1 lemon, zested and juiced
- 3/4 cup sugar
Instructions
- Step 1: Preheat your oven to 325°F (160°C). In a mixing bowl, beat the cream cheese until smooth. Add the sugar, lemon zest, and lemon juice, and continue mixing until well combined.
- Step 2: Gently fold in half of the raspberries into the cheesecake batter. Pour the mixture into a prepared crust or baking pan.
- Step 3: Bake the cheesecake for about 45-50 minutes, or until the edges are set and the center has a slight jiggle. Remove from the oven and let it cool to room temperature.
- Step 4: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to chill completely.
- Step 5: Before serving, decorate the top of the cheesecake with the remaining fresh raspberries.
Tips & Variations
- For a crunchy base, try adding a graham cracker or digestive biscuit crust.
- Use frozen raspberries if fresh are unavailable, but thaw and drain them well to avoid extra moisture.
- Add a teaspoon of vanilla extract to the batter for extra depth of flavor.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, let it sit at room temperature for 15 minutes; cheesecake is best enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake actually tastes better after sitting overnight in the fridge, which helps the flavors to develop and the texture to firm up.
Can I use lemon juice instead of zest?
While lemon juice adds flavor, the zest contains aromatic oils that provide a more intense lemon taste. Using both is best, but if you prefer, lemon juice alone can work.
PrintRaspberry Lemon Cheesecake Recipe
This Raspberry Lemon Cheesecake features a creamy, tangy lemon-infused cream cheese filling complemented by fresh raspberries. Baked to perfection and chilled before serving, it offers a refreshing and elegant dessert perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cheesecake Filling
- 24 oz (680 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1/4 cup (60 ml) fresh lemon juice
- 2 teaspoons lemon zest
Fruit Topping
- 1 1/2 cups (150 g) fresh raspberries
Crust (Optional)
- 1 1/2 cups (150 g) graham cracker crumbs
- 1/4 cup (50 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, melted
Instructions
- Prepare the Crust: Preheat the oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar and continue beating until fluffy. Add eggs one at a time, blending well after each addition. Mix in fresh lemon juice and lemon zest until fully incorporated.
- Assemble and Bake: Pour the cream cheese mixture over the cooled crust in the springform pan. Bake at 325°F (163°C) for 50 to 60 minutes, or until the edges are set and the center is slightly jiggly.
- Cool and Chill: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. Afterwards, remove from oven, cover with plastic wrap, and refrigerate for at least 4 hours, or overnight.
- Add Raspberry Topping: Just before serving, gently spread fresh raspberries over the top of the chilled cheesecake for a vibrant, refreshing finish.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the batter.
- Use fresh lemon juice and zest for the best flavor impact.
- To prevent cracks, bake at a low temperature and allow gradual cooling.
- A springform pan is highly recommended for easy removal of the cheesecake.
- You can substitute the crust with digestive biscuits or almond meal for different flavors.
Keywords: Raspberry Lemon Cheesecake, lemon cheesecake, raspberry dessert, baked cheesecake, creamy cheesecake, lemon dessert, easy cheesecake recipe
