This Lemon Raspberry Cream Cheesecake is a bright and refreshing treat! With a creamy filling and a zesty lemon flavor, it’s perfect for any occasion. The tart raspberries add a pop of color and taste!
Trust me, every bite feels like a sunny day! I love serving this with a dollop of whipped cream on top. It’s a great way to impress friends or just enjoy a tasty dessert after dinner!
Key Ingredients & Substitutions
Graham cracker crumbs: These make a delicious crust, but if you’re out, you can use crushed digestive biscuits or even vanilla wafer cookies for a different flavor. I find that digestive biscuits add a nice hint of sweetness!
Cream cheese: Use full-fat cream cheese for the best creamy texture. For a lighter alternative, you can try Neufchâtel cheese. Just remember that it won’t be as rich!
Sour cream: This adds a nice tang. If you need a non-dairy option, consider coconut cream or silken tofu, blended until smooth. I’ve used both, and they work great!
Fresh raspberries: If raspberries are not in season, frozen raspberries are a good substitute. Just ensure they’re thawed and drained to prevent excess moisture in the cheesecake.
How Do You Prevent Cracks in Your Cheesecake?
Cracks can be a common issue in cheesecakes, but there are ways to help prevent them! Here are some tips to keep that smooth surface:
- **Water bath:** Bake your cheesecake in a water bath to keep the temperature steady. This helps it cook evenly without drying out.
- **Don’t overmix:** When adding eggs, mix them in just until combined. Too much air can cause cracks as it bakes.
- **Cooling:** After baking, turn off the oven and leave the door ajar for about an hour. This gradual cooling helps reduce cracking.
- **Chill thoroughly:** Make sure to chill the cheesecake for at least 4 hours—overnight is best! This allows it to set properly.
These tips will help ensure your cheesecake comes out perfectly smooth and delicious every time! Enjoy your baking!
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 Filling:
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1 tablespoon lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries (plus extra for garnish)
For Decoration:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Fresh raspberries for garnish
How Much Time Will You Need?
This delicious cheesecake requires about 20 minutes for prep, 65 minutes to bake, and then at least 4 hours to chill (or overnight for best results). Totaling around 5 hours for a delightful dessert!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until everything is evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake it for 10 minutes. Once done, remove it from the oven and let it cool while you make the filling.
2. Make the Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s nice and smooth. Gradually add the sugar and continue to beat until the mixture is light and fluffy. This should take a couple of minutes!
3. Add Eggs and Other Ingredients:
Add the eggs one at a time, mixing well after each to ensure they’re fully incorporated. Then mix in the sour cream, heavy cream, lemon zest, lemon juice, and vanilla extract until everything is creamy and well combined.
4. Incorporate Raspberries:
Gently fold half of the fresh raspberries into the cheesecake batter. Be careful not to crush them too much; we want to keep some for lovely texture and color!
5. Bake the Cheesecake:
Pour half of the batter into your prepared crust. Then spoon the remaining raspberries evenly on top. Finally, pour the rest of the batter over to cover the raspberries. Gently tap the pan on the counter to let any air bubbles escape.
6. Create the Water Bath:
Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath helps keep your cheesecake moist while it bakes!
7. Bake and Cool:
Bake the cheesecake for about 55-65 minutes or until the edges are set but the center still jiggles a little when you shake it. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for about 1 hour. This helps prevent cracking.
8. Chill the Cheesecake:
After cooling, remove the cheesecake from the oven and the water bath. Allow it to chill in the refrigerator for at least 4 hours or, ideally, overnight to set properly.
9. Prepare the Whipped Cream Topping:
When you’re ready to serve, beat the heavy whipping cream and powdered sugar together in a chilled bowl until stiff peaks form. This’ll make a delightful topping!
10. Assemble and Serve:
Remove the chilled cheesecake from the springform pan. Pipe dollops of whipped cream evenly around the top edge. Don’t forget to garnish with fresh raspberries on each dollop!
11. Enjoy:
Slice your lemon raspberry cheesecake and serve it chilled. Enjoy the creamy, tangy, and fruity flavors—it’s a treat that’s sure to impress!
This luscious lemon cheesecake with fresh raspberries swirled inside is perfect for any special occasion or simply to treat yourself. Happy baking!
Can I Use a Different Type of Crust?
Absolutely! If you prefer a gluten-free option, you can use crushed gluten-free cookies or almonds instead of graham cracker crumbs. Alternatively, a store-bought cookie crust works well too!
What if I Don’t Have Fresh Raspberries?
If fresh raspberries aren’t available, frozen raspberries can be used as a substitute. Just make sure to thaw them and drain any excess moisture before adding to the batter.
How Should I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To maintain freshness, you can wrap it tightly with plastic wrap before storing.
Can I Make This Cheesecake in Advance?
Yes, you can make this cheesecake up to 2 days in advance. Just make sure to let it chill in the refrigerator for at least 4 hours before serving to allow it to set properly. It keeps well in the fridge!
