This lemon raspberry cheesecake is a bright and tasty treat! With its creamy filling and fresh berry topping, it’s like a slice of sunshine on your plate.
Making this cheesecake is so much fun! I love swirling the raspberry puree on top. Just remember to save a slice for yourself—because this one disappears fast! 🍰
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the base for your crust. If you can’t find graham crackers, digestive biscuits or even vanilla wafer cookies work nicely as substitutes.
Cream Cheese: Make sure it’s softened for easy mixing. If you’re looking for a lighter option, Neufchâtel cheese is a great alternative and has less fat.
Sour Cream: This adds creaminess and a slight tang. If you prefer, Greek yogurt can be used as a healthier substitute that keeps the same texture.
Fresh Raspberries: If they’re out of season, use frozen raspberries. Just allow them to thaw and drain excess liquid before cooking.
Heavy Whipping Cream: This is crucial for the whipped topping. If you’re in a pinch, coconut cream is a delicious dairy-free alternative!
What’s the Best Way to Prevent Cracking in My Cheesecake?
Many people struggle with cracks on their cheesecake, but a few simple tips can help you achieve a smooth top.
- Ensure all your ingredients are at room temperature before mixing. This helps them blend evenly and reduces air bubbles that can cause cracks.
- When baking, place the cheesecake in a baking pan filled with hot water (a water bath). This keeps the temperature consistent and gently cooks the cake.
- Once done, turn off the oven and let the cheesecake cool inside with the door slightly ajar. This gradual temperature change prevents cracks.
Follow these tips to keep your cheesecake looking perfect while enjoying that wonderful lemon-raspberry flavor.
How to Make Lemon Raspberry Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups graham cracker crumbs (about 10 to 12 full sheets)
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For The Cheesecake Filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/4 cup sour cream
- Zest of 2 lemons
- 3 tbsp fresh lemon juice
For The Raspberry Sauce:
- 2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp water
For The Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Fresh raspberries (for garnish)
- Thin lemon slices or curls (for garnish)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This lovely lemon raspberry cheesecake will take about 15 minutes of preparation time. Then, you’ll want to bake it for about an hour, followed by at least 4 hours to chill in the refrigerator. If you can, refrigerate it overnight for the best results!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). In a mixing bowl, mix together the graham cracker crumbs, sugar, and melted butter until all the crumbs are moistened. Press this mixture firmly into the bottom of a 9-inch springform pan until it’s even. Pop the crust in the oven for about 10 minutes, then take it out and allow it to cool while you make the cheesecake filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s nice and smooth. Gradually add in the granulated sugar and vanilla extract, mixing until everything is well combined. Add the eggs one at a time, mixing just until incorporated. Finally, mix in the sour cream, lemon zest, and lemon juice until you have a smooth mixture.
3. Bake the Cheesecake:
Pour the cheesecake filling over your cooled crust. Place the springform pan on a baking sheet (this helps catch any drips!). Bake in the preheated oven for 50-60 minutes, or until the edges look set but the center is still slightly jiggly. Once baked, turn off the oven, crack the door open a bit, and let the cheesecake cool inside for about 1 hour—this helps prevent cracks.
4. Chill:
After the cheesecake has cooled to room temperature, take it out of the oven and move it to the refrigerator. Let it chill for at least 4 hours or, if you can, overnight. This helps it set perfectly!
5. Prepare the Raspberry Sauce:
In a small saucepan over medium heat, toss in your raspberries, sugar, lemon juice, and water. Cook gently for about 5-7 minutes, stirring occasionally, until the raspberries break down and the sauce thickens a bit. If you prefer a smoother sauce, strain it through a sieve. Let it cool while you whip the cream.
6. Whip the Topping:
Using a chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form. It should be fluffy and lovely!
7. Assemble the Cheesecake:
Carefully remove the cheesecake from the springform pan. Spoon the raspberry sauce over the top generously, then dollop on some whipped cream. Finish it off by garnishing with fresh raspberries and thin lemon slices or curls. If you like, dust the top with a little powdered sugar for that extra touch!
8. Serve:
Slice up your cheesecake and serve it chilled. Enjoy every bite of this refreshing and delicious lemon raspberry cheesecake!
This dessert features a creamy lemon filling atop a crunchy graham crust, all topped with vibrant raspberry sauce, fresh berries, fluffy whipped cream, and a sprinkle of lemon zest. Perfect for any occasion!
Can I Use Store-Bought Raspberry Sauce Instead?
Absolutely! If you’re short on time, store-bought raspberry sauce can be a convenient option. Just drizzle it over the cheesecake before serving, and you’re good to go.
How Do I Prevent My Cheesecake from Cracking?
To minimize cracking, make sure all ingredients are at room temperature before mixing. Additionally, bake in a water bath by placing the springform pan in a larger pan filled with water. This creates a gentle baking environment!
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For best results, keep the raspberry sauce separate until ready to serve to maintain its freshness.
Can I Make This Recipe Gluten-Free?
Yes! Simply substitute the graham cracker crumbs with gluten-free graham cracker alternatives or crushed gluten-free cookies to make a delicious gluten-free crust.
