Description
Creamy lemon raspberry cheesecake merges tangy citrus with sweet berries for a delightful dessert experience. Rich graham cracker crust and silky filling offer perfect balance that satisfies dessert cravings and impresses guests.
Ingredients
Scale
- 3 (8 oz/225 g) packages cream cheese, softened
- 3 large eggs
- 1 ½ cups (150 g) fresh or frozen raspberries
- 1 ½ cups (150 g) graham cracker crumbs
- 1 ¼ cups (250 g) granulated sugar
- 6 tbsps (85 g) unsalted butter, melted
- ¼ cup (60 ml) sour cream
- ¼ cup (60 ml) fresh lemon juice
- 2 tbsps lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Instructions
- Prepare Crust: Pulverize graham crackers into fine crumbs, blend with melted butter and sugar, then firmly press into a springform pan’s base, creating a uniform foundation.
- Toast Crust: Bake the crust at 350F (175C) for 8-10 minutes until golden, establishing a crisp, sturdy base.
- Craft Cheesecake Batter: Whip cream cheese until silky smooth, gradually integrating sugar, eggs, vanilla extract, lemon zest, lemon juice, and sour cream until achieving a luxurious, homogeneous mixture.
- Bake Cheesecake: Pour batter into cooled crust, then bake at 325F (163C) for 50-60 minutes, watching for a slight center wobble indicating perfect custard-like consistency.
- Chill and Set: Allow cheesecake to cool at room temperature, then refrigerate for minimum 4 hours or overnight to develop optimal texture and flavor.
- Prepare Raspberry Topping: Macerate raspberries with sugar and lemon juice, crushing to release vibrant juices; optionally strain to remove seeds.
- Finish and Garnish: Spread raspberry mixture across chilled cheesecake, decorating with whole raspberries and delicate lemon slices for an elegant presentation.
Notes
- Crush Cracker Precisely: Ensure graham crackers are ground into ultra-fine, uniform crumbs to create a smooth, compact crust foundation.
- Control Baking Temperature: Watch cheesecake closely during baking to prevent overbaking; a slight center jiggle indicates perfect custard-like texture.
- Prevent Cracking Technique: Cool cheesecake gradually at room temperature to minimize surface cracks and maintain silky smooth appearance.
- Enhance Flavor Balance: Macerate raspberries with minimal sugar to preserve natural tartness and complement the rich, creamy cheesecake base.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 305
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg