Description
Silky lemon raspberry cheesecake brings Mediterranean sunshine to classic dessert lovers. Creamy layers of tangy citrus and sweet berries create an irresistible dance of flavors you’ll crave after the first delightful bite.
Ingredients
Scale
Main Ingredients:
- 3 cups cream cheese, softened
- 3 large eggs
- 1 cup sour cream
- 1 cup granulated sugar
Crust Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Citrus and Garnish Ingredients:
- 2 lemons (zest and juice)
- 1 tablespoon lemon juice
- 1/2 cup lemon curd
- 1 teaspoon vanilla extract
- 1/2 cup raspberry puree
- 1 tablespoon sugar
- Lemon zest curls
- Fresh raspberries
- Whipped cream
Instructions
- Preheat the oven to 325°F, ensuring the rack is positioned in the center for even baking.
- Combine graham cracker crumbs, melted butter, and sugar, then firmly press the mixture into the bottom of a 9-inch springform pan, creating an even, compact base.
- Using an electric mixer, cream the cream cheese until smooth and velvety, gradually incorporating granulated sugar until the mixture is light and fluffy.
- Introduce vanilla extract, then carefully add eggs one at a time, mixing thoroughly after each addition to maintain a silky texture.
- Gently fold in sour cream, freshly grated lemon zest, and lemon juice, stirring until the filling is completely integrated and uniform.
- Pour approximately half of the cheesecake filling over the prepared crust, spreading it evenly to create a smooth surface.
- In separate bowls, prepare lemon and raspberry swirl mixtures by blending respective ingredients until well combined.
- Artfully drop spoonfuls of lemon and raspberry swirls across the initial filling layer, then use a knife to create intricate marbled patterns.
- Carefully pour the remaining cheesecake filling over the swirled layer, ensuring a gentle distribution to preserve the decorative effect.
- Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly when gently shaken.
- Turn off the oven, crack the door open, and allow the cheesecake to cool gradually inside for about an hour to prevent cracking.
- Remove from the oven and let the cheesecake cool completely at room temperature, then refrigerate for a minimum of 4 hours or overnight.
- Before serving, garnish with fresh lemon zest, raspberries, or whipped cream to enhance the visual appeal and flavor profile.
Notes
- Always use room temperature cream cheese to ensure smooth, lump-free filling and perfect texture.
- Wrap springform pan’s exterior with aluminum foil to prevent water from seeping in during water bath baking, which helps prevent cracks.
- For gluten-free version, substitute graham cracker crust with almond flour or gluten-free cookie crumbs for a delicious alternative.
- Zest citrus fruits before juicing to maximize flavor extraction and ensure vibrant, bright citrus notes throughout the cheesecake.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg