Raspberry 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
Scale
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
Find it online: https://cookcrisis.com/raspberry-lemon-cheesecake-recipe/
