Raspberry Lemon Cheesecake Recipe
Introduction
This Raspberry Lemon Cheesecake is a delightful dessert that combines creamy richness with bright, fruity flavors. The fresh raspberries and zesty lemon juice create a refreshing twist on the classic cheesecake, perfect for any occasion.
Ingredients
- 16 oz cream cheese
- 1 cup raspberries
- 2 tablespoons lemon juice
- 3/4 cup sugar
Instructions
- Step 1: Preheat your oven to 325°F (160°C). In a mixing bowl, beat the cream cheese until smooth. Add sugar and lemon juice, then mix until well combined.
- Step 2: Gently fold in the raspberries, then pour the mixture into a prepared crust or baking dish.
- Step 3: Bake for about 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- Step 4: Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
Tips & Variations
- Use fresh raspberries for the best flavor, or swap with blueberries for a different berry twist.
- Add a graham cracker crust or almond crust for extra texture.
- For a smoother texture, strain the raspberry seeds before folding them into the batter.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days. To enjoy it later, slice and serve chilled or let it sit at room temperature for 15 minutes before serving to enhance its creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries, but be sure to thaw and drain them well to avoid excess moisture in the cheesecake.
Do I need a special pan to bake this cheesecake?
A springform pan is ideal for cheesecake to easily remove it without damage, but a regular baking dish can work if handled carefully.
PrintRaspberry Lemon Cheesecake Recipe
This Raspberry Lemon Cheesecake combines a creamy, tangy lemon-flavored cream cheese filling with fresh raspberries for a delightful dessert that’s perfect for any occasion. Baked to perfection and chilled before serving, it offers a smooth texture with a refreshing fruity twist.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add sugar and continue beating until creamy. Add the eggs one at a time, mixing well after each addition. Incorporate lemon juice, lemon zest, and vanilla extract for a fresh and tangy flavor.
- Assemble and bake: Pour the cream cheese mixture over the prepared crust, smoothing the top with a spatula. Gently scatter fresh raspberries evenly over the filling. Bake in the preheated oven for about 55-65 minutes, or until the center is almost set but still slightly jiggly.
- Chill before serving: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight to set properly. Serve chilled for the best texture and flavor.
Notes
- Ensure cream cheese is softened to avoid lumps in the batter.
- Do not overbake; slight jiggle in the center is ideal to prevent cracks.
- Use fresh raspberries for best taste and texture.
- For easier removal, run a knife around the edge of the pan before releasing the springform.
Keywords: Raspberry Lemon Cheesecake, lemon cheesecake, raspberry dessert, baked cheesecake, creamy cheesecake
