Description
This Lemon Raspberry Cheesecake is a luscious and creamy dessert featuring a buttery graham cracker crust, a tangy lemon-infused cream cheese filling, and fresh raspberries for a burst of natural sweetness. Perfectly balanced with a hint of vanilla and topped with juicy raspberries, this cheesecake is ideal for any occasion.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- ½ cup sour cream
Topping
- 1 cup fresh raspberries
- 2 tbsp granulated sugar
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and melted butter until well mixed and crumbly. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and set aside to cool.
- Make the filling: In a large bowl, beat the softened cream cheese with 1 cup granulated sugar until smooth and creamy. Add the eggs one at a time, blending well after each addition. Mix in the fresh lemon juice, lemon zest, and vanilla extract until fully incorporated. Finally, fold in the sour cream for a silky texture.
- Assemble and bake the cheesecake: Pour the filling over the cooled crust in the springform pan. Tap the pan gently on the counter to release any air bubbles. Place the pan in the oven and bake for 55 to 65 minutes, or until the edges are set and the center slightly jiggles when moved. Avoid overbaking to maintain a creamy consistency.
- Prepare raspberry topping: While the cheesecake bakes, toss the fresh raspberries with 2 tablespoons of granulated sugar in a small bowl and let them macerate for 15-20 minutes to draw out their juices.
- Cool and chill: After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually, preventing cracks. Then remove from the oven, cool completely at room temperature, and refrigerate for at least 4 hours or overnight for the best texture.
- Serve: Before serving, spread the macerated raspberries over the top of the chilled cheesecake. Slice into 12 pieces and enjoy the refreshing taste of lemon paired with the sweet juiciness of raspberries.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Do not overbake the cheesecake to keep it creamy and smooth.
- Macerating the raspberries enhances their flavor and adds natural sweetness.
- Using a springform pan makes it easier to remove the cheesecake without damaging it.
- For cleaner slices, dip the knife in hot water and wipe it between cuts.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
