Description
A delightful and tangy Lemon Raspberry Cheesecake that combines a creamy filling with a refreshing raspberry sauce, perfect for any occasion.
Ingredients
Scale
- 12 ounces frozen raspberries
- 1 teaspoon fresh lemon juice
- 0.25 cup granulated sugar
- 1.5 tablespoons cornstarch
- 1.5 tablespoons cold water
- 2.5 cups graham cracker crumbs
- 0.25 cup granulated sugar
- 0.75 cup salted butter, melted and cooled
- 32 ounces cream cheese, room temperature
- 1.25 cups granulated sugar
- 4 large eggs, room temperature
- 0.5 cup sour cream
- 3 tablespoons heavy cream
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- Optional: Creamy whipped topping, Fresh raspberries, Fresh lemon zest
Instructions
- Combine frozen raspberries, fresh lemon juice, and granulated sugar in a medium saucepan over medium-high heat. Bring to a simmer and cook for 5 to 6 minutes, stirring frequently.
- Whisk cornstarch and cold water in a small bowl to create a slurry. Stir slurry into the simmering raspberry mixture and cook for an additional 2 to 3 minutes, stirring often until thickened. Remove from heat.
- Pour the raspberry sauce through a fine mesh strainer into a bowl, using the back of a spoon to push the puree through while discarding seeds. Set aside to cool completely.
- Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and spray the sides with cooking spray.
- Mix graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until combined. Press mixture firmly into the bottom and up the sides of the prepared pan. Bake for 10 minutes and cool.
- Reduce oven temperature to 325°F. Wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil to prevent water infiltration. Set aside.
- In a stand mixer fitted with a paddle attachment, beat cream cheese on medium speed for 1-2 minutes until smooth and lump-free. Scrape down sides of the bowl.
- Add granulated sugar and beat until combined. Reduce speed to medium-low, add eggs one at a time, beating gently after each addition to avoid aeration. Scrape bowl as necessary.
- Mix in sour cream, heavy cream, fresh lemon juice, vanilla extract, and lemon zest just until combined. Scrape bowl walls and stir to ensure an even, smooth batter.
- Pour batter evenly into the graham cracker crust, smoothing the surface. Tap pan gently against the counter to release air bubbles.
- Fill a disposable piping or zip-top bag with about half to three-quarters of cooled raspberry sauce. Dot tablespoon-sized amounts over batter and swirl with a knife or skewer to create marbled patterns.
- Place the foil-wrapped springform pan into a large roasting pan. Pour 4 to 5 cups of very hot water into the roasting pan until it reaches approximately 1 inch up the side of the springform pan.
- Bake for 100 to 105 minutes. The center should jiggle slightly when the pan is gently moved. Turn off oven, crack door open 1 inch, and let cheesecake rest in oven for 1 hour.
- Remove cheesecake from oven and water bath. Unwrap foil and run a thin knife around the edge. Refrigerate for a minimum of 8 hours or overnight for optimal set.
- Remove side ring from pan carefully. Transfer cheesecake to a serving plate and garnish with whipped topping, fresh raspberries, and lemon zest. Slice and enjoy.
Notes
- For best results, use room temperature ingredients.
- Allow cheesecake to chill overnight for the best texture and flavor.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg