This Lemon Raspberry Cream Cheesecake is a refreshing treat! With a zesty lemon flavor and sweet raspberries, every bite is a little slice of happiness.
You’ll love how the creamy filling contrasts with the tangy fruit. Personally, I love it chilled, especially on a sunny day. It’s the perfect dessert for any occasion!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create the classic cheesecake crust. If you don’t have them, try using crushed digestive biscuits or cookies like Oreos for a chocolatey twist.
Cream Cheese: Use full-fat cream cheese for the creamiest texture. If you’re looking for a lighter option, Neufchâtel cheese can work well and has fewer calories.
Lemon Juice and Zest: Fresh lemon juice brightens the flavors! If fresh lemons aren’t available, bottled lemon juice is a good alternative. Just use a little less, as it can be more concentrated.
Heavy Whipping Cream: This adds richness to the raspberry cream layer. If you want a lighter version, consider using chilled coconut cream instead for a dairy-free option.
Fresh Raspberries: While fresh raspberries are ideal for flavor and aesthetics, you can use frozen raspberries if needed. Just thaw them and adjust sugar if they are sweetened.
How Do I Bake Cheesecake in a Water Bath?
Baking cheesecake in a water bath (or “bain-marie”) helps keep it moist and prevents cracking. It might sound tricky, but it’s easy if you follow these steps!
- Wrap the bottom of your springform pan with aluminum foil to prevent leaks.
- Place the wrapped pan in a larger baking dish, then pour hot water into the dish until it reaches halfway up the sides of the springform pan.
- This method helps regulate the temperature, ensuring even baking.
Just be cautious when removing the pan from the oven. Use oven mitts, as the water will be hot!
What’s the Best Way to Cool and Chill the Cheesecake?
Cooling and chilling are key for perfect cheesecake! Here’s how to do it right:
- After baking, turn off the oven and leave the cheesecake inside with the door ajar for about an hour. This allows it to slowly cool and reduces the chance of cracks.
- Once cooled to room temp, refrigerate the cheesecake for a minimum of 4 hours; overnight is even better for the flavors to set and intensify.
Remember, patience pays off when it comes to cheesecake! Enjoy your delicious creation!
How to Make Lemon Raspberry Cream Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 teaspoons lemon zest
- 1 cup sour cream
For the Raspberry Cream Layer:
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
For the Raspberry Sauce Topping:
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For Garnish:
- Fresh raspberries
- Whipped cream (store-bought or homemade)
How Much Time Will You Need?
This delightful Lemon Raspberry Cream Cheesecake requires about 25 minutes of active preparation time, plus 55-65 minutes for baking. After that, you’ll need about 1 hour to cool in the oven and at least 4 hours (or preferably overnight) to chill in the refrigerator. So overall, make sure to plan for a total of around 6 hours, mostly for chilling!
Step-by-Step Instructions:
1. Preparing the Crust:
First, preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir everything together until it’s mixed well and looks like damp sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form a solid crust. Bake it in the preheated oven for about 10 minutes, then remove it and let it cool while you prepare the filling.
2. Making the Raspberry Cream Layer:
In a small saucepan, toss together the fresh raspberries and 2 tablespoons of granulated sugar. Cook this mixture over medium heat until the raspberries break down and the sugar dissolves, which should take about 5 minutes. After that, strain the mixture through a fine mesh sieve to remove seeds, and let it cool completely. While cooling, whip the heavy cream with the powdered sugar using a mixer until you get stiff peaks. Gently fold in the cooled raspberry puree until nicely combined, then put this mixture in the fridge until you’re ready to assemble.
3. Making the Cheesecake Filling:
In a large mixing bowl, add the softened cream cheese and beat it until smooth and creamy. Gradually add sugar, and then beat in the vanilla extract, lemon juice, and lemon zest. Add the eggs one at a time, mixing on low speed after each addition to keep the air in the batter. Finally, blend in the sour cream until everything is smooth and creamy.
4. Assembling the Cheesecake:
Now it’s time to put it all together! Pour half of the cheesecake filling on top of the cooled crust. Next, spoon and carefully spread the raspberry cream layer over this filling. Finally, pour the remaining cheesecake filling on top and smooth the surface gently.
5. Baking the Cheesecake:
To create a water bath, wrap the bottom of the springform pan in aluminum foil to prevent leaks and place it in a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the springform pan. Bake in the oven for 55-65 minutes, until the edges are set but the center is slightly jiggly. Once done, turn off the oven and let the cheesecake cool inside with the door ajar for about 1 hour to avoid cracking.
6. Cooling and Chilling:
After an hour in the oven, carefully remove the cheesecake (be careful of the hot water!) and let it cool at room temperature for a bit. Then refrigerate it for at least 4 hours, or overnight if possible, to allow it to fully set.
7. Preparing Raspberry Sauce:
In a small saucepan, add fresh raspberries, sugar, and lemon juice together. Cook over medium heat while stirring frequently until the raspberries break down and the sauce thickens slightly, about 8-10 minutes. After it’s cooked, let it cool completely.
8. Serving the Cheesecake:
Once the cheesecake has chilled and is set, remove it from the springform pan. Slice it up, plate each piece, and drizzle with the raspberry sauce. Add fresh raspberries and a dollop of whipped cream on top for the perfect finishing touch!
Enjoy your homemade Lemon Raspberry Cream Cheesecake with the lovely blend of tangy lemon and sweet raspberries!
Can I Use Store-Bought Lemon Curd for Extra Flavor?
Absolutely! If you’re short on time, feel free to swirl in some store-bought lemon curd into the cheesecake filling after it’s mixed. Just be sure not to overmix, so you can maintain that lovely marbled effect!
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, Greek yogurt is a great substitute. It will give you a similar tangy flavor and creamy texture. Just ensure you use plain, unsweetened yogurt for the best results!
How Do I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze the cheesecake! Wrap individual slices tightly in plastic wrap and aluminum foil before placing them in a freezer-safe container. They can be frozen for up to 3 months.
Can I Add Other Fruits to the Cheesecake?
Definitely! Feel free to mix in other berries like blueberries or strawberries, or even sliced peaches. Just keep in mind that it may alter the overall flavor and sweetness, so adjust the sugar as needed!
