Description
Indulgent lemon raspberry cheesecake brings zesty citrus and sweet berries together in a creamy, luxurious dessert that whispers summer’s delights. Rich cream cheese, tangy lemon, and fresh raspberries create a perfect harmony you’ll want to savor slice by slice.
Ingredients
Scale
Main Ingredients:
- 3 (8 ounces/225 grams) packages cream cheese, softened
- 3 large eggs
- 1 ½ cups (150 grams) fresh or frozen raspberries
- 1 ½ cups (150 grams) graham cracker crumbs
Sweeteners and Sugars:
- ¾ cup (150 grams) granulated sugar
- ¼ cup (50 grams) granulated sugar
- ¼ cup (50 grams) granulated sugar
Liquid and Flavor Enhancers:
- 6 tablespoons (85 grams) unsalted butter, melted
- ¼ cup (60 milliliters) sour cream
- ¼ cup (60 milliliters) fresh lemon juice
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Pulverize graham crackers into fine, uniform crumbs using a food processor or manually crushing within a sealed plastic bag until achieving a consistent texture.
- Integrate melted butter and sugar with graham cracker crumbs, then meticulously press the combined mixture into the base of a springform pan, creating a compact, even foundation.
- Toast the crust in a preheated oven at 350F (175C) for approximately 8-10 minutes to establish a sturdy, golden base.
- Whip cream cheese in a large mixing bowl until achieving a silky, lump-free consistency, ensuring no dense patches remain.
- Gradually incorporate sugar, eggs, and vanilla extract, blending thoroughly to create a homogeneous, smooth mixture.
- Introduce freshly grated lemon zest and extracted juice, followed by sour cream, continuing to mix until the batter reaches a uniform, velvety texture.
- Carefully transfer the prepared cheesecake batter into the cooled crust, ensuring an even distribution.
- Bake at 325F (163C) for 50-60 minutes, monitoring until the center maintains a slight wobble when gently nudged, indicating perfect custard-like consistency.
- Allow the cheesecake to cool completely at room temperature, then refrigerate for a minimum of 4 hours, preferably overnight, to achieve optimal setting and flavor development.
- Gently macerate fresh raspberries with a sprinkle of sugar and a hint of lemon juice, crushing to release natural juices and create a vibrant topping.
- Optional: Strain the raspberry mixture to eliminate seeds for a smoother presentation.
- Once thoroughly chilled, generously spread the raspberry mixture across the cheesecake’s surface, creating an attractive, glossy finish.
- Embellish with fresh whole raspberries and delicate lemon slices for an elegant, refined presentation.
Notes
- Crush graham crackers using a food processor for uniform, fine crumbs that create a perfect, compact crust base.
- Use room temperature cream cheese to ensure smooth blending without lumps, resulting in a silky cheesecake texture.
- Prevent cracks by baking the cheesecake in a water bath, which helps distribute heat evenly and maintain moisture during cooking.
- Adapt the recipe for dietary needs by substituting graham crackers with gluten-free alternatives and using dairy-free cream cheese for a vegan version.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg