Lemon Raspberry Cheesecake Recipe Recipes For Today

Lemon Raspberry Cheesecake Recipe

Few desserts compare to the rich, creamy delight of a perfectly crafted cheesecake, and this Lemon Raspberry Cheesecake takes indulgence to new heights. The tangy brightness of lemon combined with the sweet tartness of raspberries creates a flavor that is both refreshing and decadent. Whether it’s for a special occasion, a dinner party, or simply to treat yourself, this vibrant, elegant dessert is sure to leave a lasting impression. Not only is it a feast for the taste buds, but its stunning colors make it a visual showstopper as well.

Ingredients

Component	Ingredients
Crust	– 1 ½ cups graham cracker crumbs – ¼ cup granulated sugar – ½ cup unsalted butter, melted
Cheesecake Filling	– 24 oz (3 packages) cream cheese, softened – 1 cup granulated sugar – ¼ cup sour cream – ¼ cup fresh lemon juice – 1 tbsp lemon zest – 3 large eggs – 1 tsp vanilla extract
Raspberry Swirl	– 1 cup fresh raspberries – 2 tbsp granulated sugar – 1 tbsp lemon juice
Lemon Glaze	– 1 cup powdered sugar – 2-3 tbsp fresh lemon juice

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For the Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

For the Cheesecake Filling:

24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
¼ cup sour cream
¼ cup fresh lemon juice
1 tbsp lemon zest
3 large eggs
1 tsp vanilla extract

For the Raspberry Swirl:

1 cup fresh raspberries
2 tbsp granulated sugar
1 tbsp lemon juice

For the Lemon Glaze:

1 cup powdered sugar
2-3 tbsp fresh lemon juice

Instructions

Step	Details
Prepare the Crust	Preheat oven to 325°F (160°C). Grease a 9-inch springform pan, line with parchment. Mix graham cracker crumbs, sugar, butter. Press into pan, bake 10 minutes. Cool.
Make the Filling	Beat cream cheese until smooth. Add sugar, sour cream, lemon juice, and zest. Incorporate eggs one at a time, stir in vanilla. Pour filling over crust.
Prepare Raspberry Swirl	Cook raspberries, sugar, lemon juice until thick. Strain seeds, cool puree. Swirl puree into cheesecake with a toothpick.
Bake the Cheesecake	Wrap pan in foil. Place in water bath, bake 55-65 minutes. Cool in the oven for 1 hour, then refrigerate 4+ hours.
Make and Apply Lemon Glaze	Mix powdered sugar and lemon juice. Drizzle over chilled cheesecake.
Garnish and Serve	Garnish with raspberries, lemon zest. Slice and serve with whipped cream or ice cream.

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Prepare the Crust:

Preheat the oven: Set your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Mix the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated and the mixture resembles wet sand.
Press and bake: Press the mixture firmly into the bottom of the prepared pan using the back of a measuring cup. Bake for 10 minutes, then let it cool while preparing the filling.

Make the Cheesecake Filling:

Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 3 minutes.
Add sugar and sour cream: Gradually add the granulated sugar and continue to mix until well combined. Stir in the sour cream, lemon juice, and lemon zest.
Incorporate the eggs: Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Be careful not to overmix to avoid air bubbles, which can cause cracks in the cheesecake.
Pour the filling: Once smooth, pour the cheesecake filling over the prepared crust, spreading it into an even layer.

Create the Raspberry Swirl:

Make the raspberry puree: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring until the raspberries break down and the mixture thickens.
Strain the puree: Press the mixture through a fine mesh strainer to remove seeds, leaving a smooth raspberry sauce. Let it cool slightly.
Swirl the puree: Drop spoonfuls of the raspberry puree onto the cheesecake batter. Use a toothpick or skewer to gently swirl it into the filling, creating a marbled effect.

Bake the Cheesecake:

Prepare the water bath: Wrap the bottom and sides of the springform pan in a double layer of heavy-duty aluminum foil. Place it in a large roasting pan, and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake: Bake the cheesecake for 55-65 minutes, or until the edges are set but the center still jiggles slightly. Once done, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
Chill: Remove the cheesecake from the water bath and allow it to cool at room temperature. Once cooled, refrigerate for at least 4 hours or overnight for the best results.

Make the Lemon Glaze:

Mix the glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.
Glaze the cheesecake: Once the cheesecake is fully chilled, drizzle the lemon glaze over the top, letting it drip down the sides for a decorative finish.

Garnish and Serve:

Garnish with fresh raspberries and lemon zest for an added pop of color and flavor.
Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for a truly decadent experience.

Conclusion

Prepare to be amazed by the luxurious combination of creamy cheesecake, zesty lemon, and sweet raspberry swirls. This Lemon Raspberry Cheesecake is a showstopping dessert that balances rich textures with refreshing flavors, making it the perfect choice for any occasion. Follow this detailed recipe to create a masterpiece that looks as good as it tastes—guaranteed to leave a lasting impression on anyone who takes a bite. Enjoy the harmonious dance of flavors in each spoonful of this exquisite dessert.