This Lemon Raspberry Cream Cheesecake is a burst of fresh flavors! Creamy cheesecake meets zesty lemon and sweet raspberries, all on a yummy crumbly crust. Perfect for any occasion!
Honestly, the mix of tangy lemon and sweet berries is like a party in your mouth! I love serving it chilled for a refreshing treat on warm days. Trust me, you’ll want seconds! 😋
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the base of your cheesecake. If you don’t have graham crackers, use crushed cookies like digestive biscuits or Oreos for a different flavor!
Fresh Raspberries: For the best taste, fresh raspberries are ideal. If they’re out of season, frozen raspberries work in a pinch! Just thaw and drain any excess liquid.
Cream Cheese: The main ingredient for creaminess. You could substitute with Neufchâtel cheese for a lighter version, or a dairy-free cream cheese for a vegan twist.
Sour Cream: Adds richness to the lemon layer. Greek yogurt is a great alternative, giving a similar tang and creaminess.
How Do I Ensure My Cheesecake Sets Perfectly?
To get that smooth and creamy texture while avoiding cracks, follow these steps:
- **Use Room Temperature Ingredients:** Make sure your cream cheese and eggs are at room temperature to mix smoothly.
- **Don’t Overmix:** Mix just until combined to avoid incorporating too much air, which can lead to cracks during baking.
- **Water Bath Method:** For a more even bake and to prevent cracks, place your springform pan in a larger baking dish filled with water while baking. This keeps the temperature stable.
- **Cooling Process:** Let your cheesecake cool gradually in the oven with the door slightly ajar for an hour, then refrigerate it to set properly.
With these tips, your cheesecake should come out perfectly creamy and delicious every time!
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
- 6 tablespoons unsalted butter, melted
For The Raspberry Cream Layer:
- 1 cup fresh raspberries (plus extra for garnish)
- 1 tablespoon lemon juice
- 1/3 cup granulated sugar
- 8 ounces cream cheese, softened
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
For The Lemon Cheesecake Layer:
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon zest
- 1/2 cup sour cream
For The Raspberry Sauce:
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For Garnish:
- Whipped cream
- Fresh raspberries
How Much Time Will You Need?
This delightful cheesecake will take about 25 minutes of prep time, plus around 1 hour for baking and an additional 4 hours (or overnight) to chill. Make sure to give yourself enough time to enjoy the results!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 325°F (163°C) and greasing a 9-inch springform pan to prevent sticking. You’re on your way to a tasty treat!
2. Make the Crust:
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until everything is moistened. Press this mixture firmly into the bottom and slightly up the sides of your springform pan. Bake for 10 minutes, then set aside to cool.
3. Create the Raspberry Cream Layer:
In a small saucepan, combine 1 cup of fresh raspberries, lemon juice, and sugar. Cook over medium heat, stirring occasionally, for about 5 minutes or until the raspberries break down and the mixture thickens. Strain out the seeds and let it cool.
4. Mix the Raspberry Cream:
In a medium bowl, beat the softened cream cheese until smooth. Add the heavy cream and vanilla extract, beating until fluffy. Gently fold in the cooled raspberry sauce until well combined. Spread this layer evenly over the cooled crust, then pop it in the freezer while you make the next layer.
5. Prepare the Lemon Cheesecake Layer:
In another bowl, beat the 16 ounces of cream cheese with the sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Finally, mix in the lemon juice, lemon zest, and sour cream until just combined.
6. Layer and Bake:
Pour the lemon cheesecake mixture gently over the raspberry cream layer in your pan. Bake for about 55-65 minutes, or until the center is set but slightly jiggly. This is going to smell incredible!
7. Cool and Chill:
Once baked, remove the cheesecake from the oven and let it cool on a wire rack for about 1 hour. After that, cover it and refrigerate for at least 4 hours, or overnight for the best results.
8. Make the Raspberry Sauce:
In a small saucepan, combine the 1 cup of fresh raspberries, sugar, and lemon juice. Cook over medium heat until the mixture thickens slightly. Strain the seeds out for a smoother sauce.
9. Serve and Enjoy:
When ready to serve, carefully release the cheesecake from the springform pan. Slice it up and drizzle each piece with raspberry sauce. Top with a dollop of whipped cream and some fresh raspberries for that perfect finishing touch!
Enjoy a luscious slice of Lemon Raspberry Cream Cheesecake with bright, tangy lemon and sweet, fruity raspberry layers, creamy texture, and a crunchy graham cracker crust!
Can I Use Different Types of Berries?
Absolutely! While raspberries are used here for their tartness and vibrant color, you can substitute with other berries like blueberries, strawberries, or blackberries. Just be mindful that the flavor profile will change slightly!
How Can I Make This Cheesecake Gluten-Free?
To make a gluten-free version, swap the graham cracker crumbs for gluten-free graham cracker crumbs or almond flour mixed with coconut oil. Be sure to check that other ingredients, like baking powder, are also gluten-free.
Can I Prepare This Cheesecake in Advance?
Yes! This cheesecake is perfect for making ahead of time. You can bake it a day or two in advance and keep it covered in the refrigerator. Just add the raspberry sauce and whipped cream before serving for the freshest taste.
How Do I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 4 days. If you want to freeze it, wrap slices tightly in plastic wrap and place them in a freezer-safe container for up to 2 months.
