Luscious Lemon Cheesecake with Raspberry Sauce
Indulge in the creamy decadence of this Luscious Lemon Cheesecake with Raspberry Sauce—a dessert that strikes the perfect harmony between tangy citrus and sweet berry allure. With a buttery graham cracker crust as its foundation, this cheesecake features a rich, velvety filling infused with zesty lemon juice and lemon zest for a burst of fresh flavor. Topped with a homemade raspberry sauce, made from ripe raspberries simmered to perfection and thickened into a silky drizzle, this dessert is as visually stunning as it is delicious. Perfectly balanced and baked to creamy perfection, this cheesecake is ideal for special occasions or as the crowning moment of a family dinner. Whether served plain or garnished with fresh berries and lemon slices, each bite is pure bliss. This recipe is a must-try for fans of vibrant, fruit-forward desserts!
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 85 grams unsalted butter, melted
- 50 grams granulated sugar (for crust)
- 680 grams cream cheese, softened
- 150 grams granulated sugar (for filling)
- 3 large eggs
- 120 grams sour cream
- 80 ml lemon juice
- 2 teaspoons lemon zest
- 1.5 teaspoons vanilla extract
- 200 grams raspberries, fresh or frozen
- 50 grams granulated sugar (for raspberry sauce)
- 60 ml water
- 1 teaspoon cornstarch
- 15 ml water (for cornstarch slurry)
Instructions
Preheat the oven to 180°C (350°F) and grease a 9-inch springform pan.
In a medium bowl, mix graham cracker crumbs, melted butter, and 50 grams of granulated sugar until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
Reduce the oven temperature to 160°C (325°F).
In a large mixing bowl, beat the softened cream cheese and 150 grams of granulated sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
Pour the cheesecake filling over the cooled crust, spreading it evenly.
Bake the cheesecake for 50-60 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to chill completely.
To make the raspberry sauce, combine the raspberries, 50 grams of granulated sugar, and 60 ml of water in a saucepan over medium heat. Cook until the raspberries break down and the mixture comes to a boil.
In a small bowl, mix 1 teaspoon of cornstarch with 15 ml of water to create a slurry. Stir the slurry into the raspberry mixture and cook for an additional 1-2 minutes, or until the sauce thickens.
Remove the raspberry sauce from heat and let it cool to room temperature. Strain through a fine mesh sieve to remove seeds if desired.
To serve, slice the chilled cheesecake and drizzle with raspberry sauce. Garnish with fresh raspberries or lemon slices if desired.
Nutrition Facts
Calories |
5435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 366.5 g | 470% | |
| Saturated Fat | 212.6 g | 1063% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1556 mg | 519% | |
| Sodium | 3714 mg | 161% | |
| Total Carbohydrate | 481.5 g | 175% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 341.5 g | ||
| Protein | 82.8 g | 166% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1107 mg | 85% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1539 mg | 33% | |
*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.
