Lemon Raspberry Cheesecake
Indulge in the perfect blend of tangy and sweet with this Lemon Raspberry Cheesecake, a decadent dessert that's as stunning as it is delicious. With its buttery graham cracker crust, creamy lemon-infused cheesecake filling, and vibrant raspberry swirl, this recipe delivers a delightful balance of flavors and textures in every bite. Freshly squeezed lemon juice and zest bring a refreshing citrus twist, while the homemade raspberry sauce adds a pop of fruity brightness and a gorgeous marbled effect. Baked in a gentle water bath to achieve an irresistibly smooth and velvety texture, this cheesecake is a showstopping centerpiece for any occasion. Perfect for spring gatherings, celebrations, or simply treating yourself, this easy-to-follow recipe guarantees rave reviews!
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cups unsalted butter (melted)
- 0.25 cups granulated sugar (for crust)
- 24 ounces cream cheese (softened)
- 1 cups granulated sugar (for filling)
- 0.5 cups sour cream
- 0.25 cups lemon juice (freshly squeezed)
- 1 tablespoon lemon zest (grated)
- 2 teaspoons vanilla extract
- 3 large eggs
- 1.5 cups raspberries (fresh or frozen)
- 0.25 cups granulated sugar (for raspberry sauce)
- 2 tablespoons water
Instructions
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with a layer of aluminum foil to prevent leaks.
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Press the mixture evenly into the bottom of the prepared pan to form the crust. Set aside.
In a stand mixer or large bowl, beat the cream cheese on medium-high speed until smooth and creamy, about 2-3 minutes. Add 1 cup sugar and continue mixing until fully incorporated.
Add the sour cream, lemon juice, lemon zest, and vanilla extract. Mix well, scraping down the sides of the bowl as needed.
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix to avoid incorporating too much air.
Pour the cheesecake filling into the crust and spread it evenly.
In a small saucepan over medium heat, combine the raspberries, 1/4 cup sugar, and water. Cook until the raspberries break down and form a thick sauce, stirring frequently, about 5-7 minutes.
Strain the raspberry sauce through a fine-mesh sieve to remove the seeds, then let it cool slightly.
Using a spoon, drop small dollops of raspberry sauce over the surface of the cheesecake batter. Use a toothpick or skewer to gently swirl the sauce into the batter, creating a marbled effect.
Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath.
Bake the cheesecake for 55-60 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven and crack the door open slightly to let the cheesecake cool gradually for 1 hour. Remove from the water bath and refrigerate for at least 4 hours or overnight.
Before serving, carefully run a knife around the edges of the pan to release the cheesecake. Remove the springform ring and garnish with additional raspberries or whipped cream if desired. Slice and enjoy!
Nutrition Facts
Calories |
6121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 397.9 g | 510% | |
| Saturated Fat | 230.1 g | 1150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1627 mg | 542% | |
| Sodium | 3955 mg | 172% | |
| Total Carbohydrate | 582.8 g | 212% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 410.0 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1161 mg | 89% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1907 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
